Business Planning
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Overview
In an influenza pandemic, businesses and other employers have a key role in protecting employees' health and safety as well as limiting the negative impact to the economy and society. Planning for pandemic influenza is critical. Companies that provide critical infrastructure services, such as power and telecommunications, also have a special responsibility to plan for continued operation in a crisis and should plan accordingly. As with any catastrophe, having a contingency plan is essential.
Community strategies that delay or reduce the impact of a pandemic (also called non-pharmaceutical interventions) may help reduce the spread of disease until a vaccine is available.
HHS and the Centers for Disease Control and Prevention have developed guidelines, including checklists, to assist businesses, industries, and other employers in planning for a pandemic outbreak as well as for other comparable catastrophes.
H1N1 (Swine) Flu
- Planning for 2009 H1N1 Influenza: A Preparedness Guide for Small Business
- Guidance for Businesses and Employers to Plan and Respond to the 2009 – 2010 Influenza Season
Guidance about appropriate precautions and work practices to minimize the risk of potential employee exposure, illness, and the spread of novel influenza A (H1N1) flu in the workplace through general prevention and preparedness strategies and in the event that a worker becomes ill. - Preparing for the Flu: A Communication Toolkit for Business and Employers
A food worker with the flu does NOT present any risk to the safety of food. However, one of the best ways to reduce the spread of influenza is to keep sick people away from well people. Workers who have symptoms of the flu, such as fever, runny or stuffy nose, coughing, sneezing, sore throat, and muscle aches, should stay home and not come to work until at least 24 hours after their fever has resolved.
Food Handler Frequently Asked Questions
H1N1 flu and seasonal flu are not spread by food, whether it is raw or cooked. It is not necessary to alter cooking times or temperatures for any food product to reduce chances of contracting a flu virus. You CANNOT get H1N1 flu from eating pork or pork products.
- Food Safety and Supply Frequently Asked Questions
- Safety of Fresh Pork…from Farm to Table (U.S. Department of Agriculture)
- Ham and Food Safety (U.S. Department of Agriculture)
- Keep Food Safe: Meat (FoodSafety.gov)
- Guidance for Workers who are Employed at Commercial Swine Farms: Preventing the Spread of Influenza A Viruses, Including the 2009 H1N1 Virus
- What Pork Producers and Workers Need to Know about Influenza (Flu) in Pigs and People (PDF - 186 KB)
- Guidance for Businesses and Employers To Plan and Respond to the 2009–2010 Influenza Season
Guidance about appropriate precautions and work practices to minimize the risk of potential employee exposure, illness, and the spread of novel influenza A (H1N1) flu in the workplace through general prevention and preparedness strategies and in the event that a worker becomes ill. - H1N1 Flu Resources for Businesses and Employers (Centers for Disease Control and Prevention)
Obtain guidance for business operations that require close contact with fellow employees and the public. - Pandemic Preparedness in the Workplace and the Americans with Disabilities Act(U.S. Equal Employment Opportunity Commission)
Find answers to basic questions about workplace preparation strategies for the 2009 H1N1 flu virus (swine flu) that are compliant with the Americans with Disabilities Act (ADA). - Updated Guidance on Pandemic Preparedness in the Workplace from the U.S. Equal Employment Opportunity Commission
H5N1 (Bird) Flu
- Guidance for Protecting Workers Against Avian Flu (Occupational Safety and Health Administration)Learn how employees who may be exposed to avian flu can stay protected.
- Quick Cards for Employees to Protect Yourself from Avian Flu (Occupational Safety and Health Administration)
