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Foodborne Disease |
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The quality of food, and controls used to prevent foodborne diseases, are primarily regulated by the Food and Drug Administration
(FDA), the Centers for Disease Control (CDC), and local public health
authorities. These diseases may be occupationally related if they affect
the food processors (e.g., poultry processing workers), food preparers and
servers (e.g., cooks, waiters), or workers who are provided food at the
worksite. Foodborne disease is addressed in specific standards for the general
and construction industries. This page highlights OSHA standards related to foodborne
disease.
Section 5(a)(1) of the OSH Act, often referred to as the General Duty
Clause, requires employers to "furnish to each of his employees employment and a
place of employment which are free from recognized hazards that are causing or
are likely to cause death or serious physical harm to his employees". Section
5(a)(2) requires employers to "comply with occupational safety and health
standards promulgated under this Act".
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Note: Twenty-six states have
OSHA-approved State Plans and have adopted their own standards and
enforcement policies. For the most part, these States adopt standards that are
identical to Federal OSHA. However, some States have adopted different standards
applicable to this topic or may have different enforcement policies. |
Highlighted Standards
General Industry (29 CFR 1910)
Construction Industry (29 CFR 1926)
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