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Employee Reporting Agreement

Employee Reporting Agreement 2026

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The Georgia Conditional Employee or Food Employee Reporting Agreement outlines the responsibilities of food employees to report specific symptoms, diagnoses, and exposures related to foodborne illnesses such as Norovirus, Salmonella Typhi, Shigella spp., and Hepatitis A. The agreement emphasizes the importance of notifying management to prevent the transmission of these diseases and includes potential consequences for non-compliance.

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Click ‘Get Form’ to open the Employee Reporting Agreement in the editor.
Begin by entering your name as a conditional employee in the designated field. Ensure that you print your name clearly for easy identification.
In the next section, provide your signature to confirm your understanding of the responsibilities outlined in the agreement. This includes reporting any symptoms such as diarrhea or vomiting.
Fill in the date of signing to document when you agreed to these terms. This is crucial for record-keeping purposes.
If applicable, have the food employee and permit holder sign and date their respective sections, ensuring all parties acknowledge their responsibilities.

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Versions	Form popularity	Fillable & printable
2015	4.5 Satisfied (56 Votes)
2014	4.8 Satisfied (51 Votes)

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What is the food employee reporting agreement in Ohio?

The purpose of this agreement is to inform food employees and conditional employees (potential employee to whom a job offer is made) of their responsibilities to report to the Person in Charge (PIC) information about their health as it relates to diseases that are transmissible through food as required in Ohio

What illness should be reported to a manager?

You must report to the Person-In-Charge if you have an open, infected wound so precautions can be taken to prevent food contamination. If you have a gastrointestinal illness*, diarrhea or vomiting you should report it to the Person-In- Charge.

What is an employee reporting agreement?

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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