 |
Foodborne Disease |
|
| OSHA Standards |
|
|
|
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 and Prevention (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".
| Note:
Twenty-four states, Puerto Rico and the Virgin Islands 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)
|
|
|
|
Back to Top
