Feature Story

(servers food running /ResumeOK, AP)

Uncovering the poison that creates disease: Could the outbreak of Hepatitis be linked to poor employee benefits? By Faith Hurlbert

Scottsdale, Arizona—November 16, 2018— Earlier this month, concerned citizens were terrified to discover Santiago’s, a popular Mexican chain, served customers with contaminated food that was prepared by a cook infected with Primary Hepatitis A. The contamination rapidly developed into an outbreak of Primary and Secondary Hepatitis A. The disease is, “a highly contagious liver infection caused by the Hepatitis A virus”, a Mayo Clinic patient care and health article reads, “the virus can cause inflammation and affect your liver's ability to function.” The outbreak was covered by media outlets, reported as hard news nationally, while a mandatory warning was issued by the State’s Department of Health. Individuals who had eaten in the

restaurant were expected to receive a mandatory vaccine (Ig shot), if symptoms had not yet been discovered, but the vaccine cannot cure the virus in victims who have already become ill of the disease. Some of these individuals are still in treatment to fight off this illness as it can take up to 6 months for the bacteria to fully leave the body. With 663 known victims of the contamination, it is no easy job to simply forget the dangers of food contamination and why they occur. The member of Santiago’s cooking staff who was infected by the virus and chose not to report his diagnosis or symptoms to management represents the many food service workers who may be too afraid to report. An anonymous employee from Santiago’s reached out to us regarding their personal experience with sick leave: “In the past, I have been unable to call out sick, when visibly sick with the flu or cold, due to strict management. If I come into work ill and the manager notices, [he/she] will send me home halfway through my shift. I am a host, so when that happens I do not get my tips for the night and I do not get the full day pay.” Management decisions are often traced back to employee benefit contracts. If the company’s contract is required to abide by requirements by the U.S. Department of Labor, they may have certain restrictions. It is not unusual for companies to deny paid sick leave, especially if contracted under family and Medical Leave Act. A report by the U.S. Department of Labor explains, “Currently, there are no federal legal requirements for paid sick leave.” Many companies do not give paid sick leave to employees, which almost encourage workers to show up to work with contagious illnesses. The fear that motivates employees to show up to work, while ill, simply derives from the time not counted towards their pay- decreasing the amount they could expect to receive on payday. Food contamination is a serious issue that can spread quickly, without proper warning. And, with 40 million Americans not having access to paid sick days, it is no wonder coming in sick to work has become a far too common phenomenon for many food & beverage employees. Further reports from the State’s Department of Health claimed the virus was reported in the victims two weeks after contamination. The extended length of time was the virus’s perfect opportunity to spread and disease more victims. Simply put, time can contaminate more food if cleaning habits and sickness is not taken seriously by individual or management. To elaborate, if an employee is ill and continues to come to work, they will spread the virus each hour they are in and around the restaurant. Since the employee was a cook, everything prepared by the cook will become contaminated if touched with his or her hands. After the cook touched green onions, ungloved, it could have been served to the restaurant’s staff who then spread the virus to customers. Keeping up with good hygiene at work is equally important when working with a co-worker who is ill. The problem is worsened if employees who come in contact with the virus do not wash their hands thoroughly prior to interacting with customers. If the virus is in the hands of a server, the food they serve will be contaminated- which causes the virus to spread more quickly. The hypothetical situation describes above is a portrayal of what could have happened at Santiago’s on November 3rd.

A preventable solution to outbreaks, in the future, would be to establish a sick leave for employees working both part-time and full-time. The food industry can be risky, especially when dealing with food-borne illness, employees, and customers. An article written by the Journal of Environmental and Occupational Health Policy is advocating for education on paid sick leave in the food industry. They believe paid sick leave could reduce dangers involving food contamination and could contribute to the greater wellness of our nation: “Paid sick leave policies for restaurant workers may be particularly beneficial, since these workers are less likely to have these benefits and have the potential to spread infection through food-handling and engagement with the public.” In the meantime, prior to any lawful action is established, a tip from the Center of Disease Control is to maintain good hygiene and wash your hands with soap and hot water for at least 20 seconds- getting in that routine can help reduce illness, even as powerful as both primary and secondary Hepatitis A. The food contamination outbreak that occurred earlier this month should stand as a lesson for all people to recognize and understand. Employee benefit laws, Hepatitis A, and working while ill are all powerful causes to this unfortunate outbreak. Viruses, being as small as they are, are infectious and will create insurmountable damage with time. So, what is that simple solution? The poison these viruses create can be prevented by revising employee benefits and adopting good hygiene habits, both at work and at home.