In February, it feels like everyone in Minnesota is coming down with something. Whether it’s the common cold or the dreaded “stomach flu” (Norovirus), managing a sick crew is one of the toughest parts of being a kitchen leader.
But here is the reality: Poor personal hygiene and working while sick are the #1 causes of foodborne illness outbreaks in restaurants.
As a Minnesota Food Professional, you don’t just have a duty to keep your customers safe—you have a legal obligation under the Minnesota Food Code to exclude sick staff. Here is exactly how to handle illness in your kitchen and when it is safe to let your team back on the line.
The 24-Hour Rule: Vomiting and Diarrhea
In Minnesota, the rule is clear and non-negotiable. It requires immediate exclusion from the establishment if an employee vomits or has diarrhea.
When can they return?
They must be symptom free for at least 24 hours before returning to the kitchen.
- Jeff’s Pro Tip: If an employee stops vomiting at 8:00 AM on Tuesday, they cannot work the breakfast shift on Wednesday. They aren’t eligible to return until 8:00 AM on Wednesday at the earliest.
The "Big 6" Pathogens and Mandatory Notification
While the 24-hour rule covers general stomach bugs, six specific pathogens require you to call the health department. These are highly contagious and can cause massive outbreaks even in small amounts.
The Big 6 are:
- Norovirus
- Salmonella (Nontyphoidal)
- Salmonella Typhi
- Shigella
- Hepatitis A
- Shiga toxin-producing E. coli (STEC)
Notify the Minnesota Department of Health (MDH) or your local health department upon diagnosing an employee with any of these conditions. In these cases, the 24-hour rule often doesn’t apply. Instead, the MDH will work with you to determine a safe return date.
Other Symptoms to Watch For
Not every illness requires sending someone home, but many require restricting their duties:
- Jaundice (yellowing of skin/eyes): This is a major red flag for Hepatitis A. Exclude the employee and notify the MDH immediately.
- Kitchen staff with a sore throat and fever must not handle food. If you serve a “Highly Susceptible Population” (like a nursing home or school), you must exclude them from the building entirely.
- Infected Wounds: A staff member with a cut containing pus or an infection must cover it with an impermeable bandage and a single-use glove.
Why the CFPM Credential Matters
If you’re managing a busy kitchen, I know the pressure to “just get through the shift” is real. But an uncertified manager might not recognize the difference between a common cold and a reportable illness.
That’s where the Certified Food Protection Manager (CFPM) comes in. Our training ensures that you and your shift leads:
- Maintain a proper Employee Illness Log (required by MN law).
- Understand the difference between Excluding and Restricting staff.
- Know exactly how to report an outbreak to the 1-877-FOOD-ILL hotline.
Is Your Kitchen Protected?
Don’t wait for a health inspector to find a sick employee on your line. Get the training you need to lead a safe, compliant kitchen.
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Training Path |
Best For |
Benefit |
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In-Person |
“Get it done in one shot.” |
Live Q&A with Jeff to discuss your specific kitchen’s illness policy. |
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Online |
“Learn on your timeline.” |
Flexible modules you can complete between shifts. |
Register for an upcoming CFPM course at SafeFoodTraining.com
