Are you Ready for Anything?

We are republishing our guide to responding to emergencies as Ready for Anything: Emergency and Disaster Response Guide. It will feature all the previous content, such as this piece on responding to a foodborne illness, which isn’t quite so straightforward for districts with public food service.

Additonally, we are adding content that has been frequently requested by members. These include:

  • Phishing Attacks
  • Ransomware
  • Terrorist Attacks
  • Active Shooter Incidents
  • Employee Fatalities

If you would like a free copy, let us know how many and where to send them by clicking here.

Responding to Foodborne Illness


  1. Do not allow workers to work who:
    • Have a fever or sore throat
    • Appear jaundiced
    • Are nauseous, vomiting, or have diarrhea
    • Have open wounds on their hands or arms
  2. Maintain compliance with relevant state laws regarding hygiene and food safety
  3. Encourage all staff to wash hands as required by law


  1. Report the illnesses to local health departments and ensure you have:
    • District name and contact information
    • Name of ill person(s) and symptoms
    • Name of any doctors involved
    • Any foods consumed by all of them
    • When the food was consumed
    • Any staff who may have handled the food
    • Any other relevant information
  2. Administer first aid to ill persons, being careful of blood borne pathogens
  3. Cooperate with any investigation conducted by health officials, including:
    • Holding samples of food if requested
    • Submitting to interviews
    • Allowing for inspections
  4. Advise your insurer and attorney


  • If numerous staff members become ill with the same gastrointestinal symptoms:
    • Thoroughly clean all surfaces, phones, doorknobs, computers, and bath fixture with antibacterial cleansers
    • If the employees ate at a common restaurant report the illness
    • Ask ill employees to stay home from work
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