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Get Applicant And Food Employee Interview Form 1
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How to fill out the Applicant and Food Employee Interview Form 1 online
The Applicant and Food Employee Interview Form 1 is an essential document used to inform the person in charge about the health status of job applicants and food employees. Completing this form accurately helps prevent the transmission of foodborne illnesses.
Follow the steps to complete the form effectively.
- Click ‘Get Form’ button to obtain the form and open it in the editor.
- Begin by filling in your personal information in the designated fields. Provide your name, address, city, state, zip code, and both day and night telephone numbers.
- In the 'Today' section, confirm if you are currently suffering from any of the listed health conditions by selecting 'Yes' or 'No' for each item, including diarrhea, fever, vomiting, jaundice, and sore throat with fever.
- Indicate whether you have any lesions on your hands, wrists, or other exposed body parts by answering the question regarding pus-containing lesions.
- Under the 'Past' section, answer whether you have ever been diagnosed with any of the specified illnesses. If you answer 'Yes,' provide additional details, including dates of diagnosis and treatments received.
- For 'High-Risk Conditions,' answer the questions related to exposure or suspected causes of confirmed outbreaks, as well as living with individuals diagnosed with the illnesses listed.
- Complete the section that asks for your physician's name, address, and telephone number.
- Finally, ensure you sign and date the form as the applicant or food employee. If applicable, ensure the permit holder's representative also signs and dates the form.
- Once all sections are completed, you can save changes, download, print, or share the form as needed.
Take the time to complete the Applicant and Food Employee Interview Form 1 online today for a safer food service environment.
The purpose of this agreement is to inform conditional employees or food employees of their responsibility to notify the person in charge when they experience any of the conditions listed so that the person in charge can take appropriate steps to preclude the transmission of foodborne illness.
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