Restricting and Excluding Staff May 10, 2024 by Brian Klein /46 0 votes, 0 avg 1 Restricting and Excluding Staff 1 / 46 What should you do when a food handler has a sore throat with a fever? Restrict them from working with food and food-contact surfaces Exclude them from the operation if you primarily serve a high-risk population Neither Both Wrong! Thats right! 2 / 46 When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, who will determine when they can safely return to the operation or work with food? The medical practitioner Your regulatory authority Neither Both Wrong! Thats right! 3 / 46 When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, why should you consult with your regulatory authority and the medical practitioner to determine when they can return to the operation or work with food? Someone without symptoms can still be contagious Someone can still be contagious after their symptoms end Neither Both Wrong! Thats right! 4 / 46 What should you do if a food handler has been diagnosed with an illness caused by one of these pathogens? • Hepatitis A• Salmonella Typhi Exclude the food handler from the operation Report the situation to your regulatory authority Neither Both Wrong! Thats right! 5 / 46 Which of these symptoms require you to exclude staff from the operation? Diarrhea Vomiting Sore throat with fever (when serving high-risk populations) Jaundice (yellowing of the skin or eyes) Persistent coughing, sneezing, or a runny nose has discharged from the eyes, nose, or mouth When diagnosed with an illness caused by a Big Six Pathogen Infected cut or burn that is open or drainage (unless properly covered) All are correct Wrong! Thats right! 6 / 46 What is it called when you prohibit an employee from working with exposed food, utensils, and equipment for a medical reason? Restricting Excluding Neither Both Wrong! Thats right! 7 / 46 Why should you cooperate with medical staff and your regulatory authority when deciding to exclude or restrict a food handler? Infected people can be contagious without having symptoms Infected people can still be contagious after their symptoms end Neither Both Wrong! Thats right! 8 / 46 What requirement must be met before a food handler excluded for vomiting or diarrhea can return to work? Have had no symptoms for at least 24 hours Have a written release from a medical practitioner Neither Both Wrong! Thats right! 9 / 46 Food contaminated by bare hands or bodily fluids must be thrown out. What should be done with food handled by a staff member who was excluded for illness? Throw the food out Recondition the food Neither Both Wrong! Thats right! 10 / 46 Which is true about restricting a food handler? Restricting is when a manager prohibits an employee from working with food or food contact surfaces The decision is made based on an outline of criteria designed to prevent contamination by staff illness Neither Both Wrong! Thats right! 11 / 46 When should you restrict a food handler from working with exposed food, utensils, or equipment? When they have a runny nose When they continue to cough or sneeze When they have excessive fluids coming from the eyes or mouth When they have both a sore throat and a fever All are correct Wrong! Thats right! If your operation serves mostly a high-risk population, like a daycare center or a nursing home, then a food handler with both a sore throat and a fever should be excluded. Otherwise, they only need to be restricted. 12 / 46 When a food handler is excluded from the operation for having jaundice, when can they return to work? With a signed medical clearance Approval from the regulatory authority Neither Both Wrong! Thats right! 13 / 46 What is it called when you prohibit an employee from entering the operation for medical reasons? Restricting Excluding Neither Both Wrong! Thats right! 14 / 46 What symptoms in staff require that you exclude them from coming into the operation? Diarrhea Jaundice Vomiting All are correct Wrong! Thats right! 15 / 46 What are some things you may have to do if an employee is sick? Exclude them from coming into the operation Report the situation to your regulatory authority Restrict them from working with food and food-contact surfaces Consult the medical practitioner and regulatory authorities to determine when they can return All are correct Wrong! Thats right! 16 / 46 Depending on the illness and symptoms, what should you do if a food handler is sick? Restrict them from working with food and food-contact surfaces Exclude them from the operation Neither Both Wrong! Thats right! 17 / 46 What should you if a food handler appeared normal but then became jaundiced (yellowing of their skin and eyes) within the last seven days? Report the situation to your regulatory authority Exclude them from the operation Neither Both Wrong! Thats right! 18 / 46 What should you do if a food handler has a sore throat with a fever? Exclude the food handler if you primarily serve a high-risk population Restrict the food handler if you do NOT serve a high-risk population Neither Both Wrong! Thats right! A food handler excluded for a sore throat and fever may return to work with a written release from for a medical practitioner 19 / 46 What must you do if a food handler is diagnosed with an illness caused by one of these pathogens? • Norovirus• Hepatitis A• Shigella spp.• Salmonella Typhi• Nontyphoidal Salmonella• Shiga-toxin producing E. coli (STEC) Report the situation to your regulatory authority Exclude the food handler from the operation Neither Both Wrong! Thats right! 20 / 46 A food handler diagnosed with most of the big six pathogens does NOT need to be excluded unless they are vomiting or have diarrhea. Which Big Six Pathogen diagnosis requires excluding, even without symptoms? A food handler with Salmonella Typhi must be excluded, even if they don't have symptoms A food handler with Hepatitis A must be excluded, even if they don't have symptoms Neither Both Wrong! Thats right! A person could appear healthy yet still be infected and contagious the infection can spread for several weeks before the onset of symptoms begins 21 / 46 What are some ways that Hepatitis A can be prevented? Proper handwashing Purchasing shellfish from approved, reputable suppliers Avoiding bare-hand contact with ready-to-eat (RTE) food Excluding food handlers with jaundice Excluding food handlers with diarrhea Excluding staff diagnosed with Hepatitis A All are correct Wrong! Thats right! 22 / 46 Which of these measures can prevent the Shigella spp bacteria from causing illness? Handwashing Avoid bare-hand contact with the food Exclude food handlers with the illness Exclude food handlers with diarrhea Control flies inside and outside of the operation Purchase produce from approved, reputable suppliers All are correct Wrong! Thats right! 23 / 46 When can a food handler who has been excluded for vomiting or diarrhea return to work? At least 24 hours without the symptom With a signed medical clearance Neither Both Wrong! Thats right! 24 / 46 When a food handler has been diagnosed with an illness caused by a Big Six Pathogen, who should you consult to determine if they should be excluded from the operation or restricted from working with exposed food, utensils, and equipment? The medical practitioner Your regulatory authority Neither Both Wrong! Thats right! 25 / 46 Jaundice is a yellowing of the skin, eyes, or fingernails and is a symptom of the foodborne illness Hepatitis A. If a food handler suddenly (within a week) appears jaundiced, exclude them from the operation. What other symptoms require you to exclude a food handler? Vomiting Diarrhea Neither Both Wrong! Thats right! 26 / 46 Exclude workers from coming into the operation when they have these symptoms? Diarrhea Vomiting Sore throat with fever (When serving high-risk populations) Jaundice (a yellowing of the skin or eyes) Persistent coughing, sneezing, or a runny nose has discharged from the eyes, nose, or mouth When diagnosed with an illness caused by a Big Six Pathogen Infected cut or burn that is open or draining (unless properly covered) All are correct Wrong! Thats right! 27 / 46 What should you do if a food handler has any of these issues? • Vomiting or diarrhea• Diagnosed with Hepatitis A• Becomes jaundiced within a week• Diagnosed with Salmonella Typhi• Sore throat with fever, and serve a high-risk population Exclude them from coming into the operation Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! 28 / 46 What are the best ways to prevent the spread of viruses in your operation? Require frequent handwashing with monitoring to ensure it's done correctly Exclude food handlers who are vomiting, have diarrhea, or jaundice Neither Both Wrong! Thats right! 29 / 46 What must you do if a food handler has any of these symptoms? • Vomiting• Diarrhea• Jaundice• Sore throat with fever• Infected cut or burn Restrict them from working with food and food-contact surfaces Exclude them from coming into the operation Neither Both Wrong! Thats right! 30 / 46 What should you do if a food handler has been diagnosed with Hepatitis A or Salmonella Typhi but has no symptoms? Exclude them from coming into the operation Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! 31 / 46 When to exclude food handlers from the operation? When a food handler has a sore throat with fever and your operation serves a high risk population When a food handler has an infected wound or boil that is open or has drainage (unless properly covered) When a food handler is diagnosed with salmonella typhi or hepatitis a (even if they do NOT have symptoms) When a food handler has diarrhea or vomiting and has been diagnosed with an illness caused by a big six pathogen When a food handler becomes jaundiced and has had this condition for less than seven days All are correct Wrong! Thats right! 32 / 46 What should you do when a food handler has a sore throat with a fever? Restrict them from working with food and food-contact surfaces Exclude them from the operation if you serve a high-risk population Neither Both Wrong! Thats right! 33 / 46 What should you do if a food handler has any of these issues? • A sore throat with a fever• Constant sneezing, coughing, or runny nose• An infected cut or burn that is NOT covered Exclude them from coming into the operation Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! 34 / 46 Food handlers with infected cuts or burns that are NOT covered properly should be restricted from working with food or food contact surfaces. How should cuts and burns be covered? Cuts or burns on the hand or wrist should be covered with an impermeable bandage (finger cot) and a single use glove Cuts or burns on the arm should be completely covered with an impermeable bandage Cuts or burns on other parts of the body should be covered with a dry, durable, and tight-fitting bandage All are correct Wrong! Thats right! 35 / 46 What should you do if a food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by a Big Six Pathogen? Exclude the food handler from the operation Consult the regulatory authority and medical practitioner when they can return Neither Both Wrong! Thats right! 36 / 46 If you serve a high-risk population and exclude a food handler for having a sore throat with a fever, when can they return to work? When symptom-free for 24 hours With a signed medical clearance Neither Both Wrong! Thats right! 37 / 46 If the food handler has a sore throat with a fever? Exclude the food handler from the operation if you primarily serve a high-risk population Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! A written release from a medical practitioner is required before returning to work 38 / 46 What should you do if a food handler has a sore throat with a fever? Restrict them from working with food and food-contact surfaces Exclude the food handler from the operation if you primarily serve a high-risk population Neither Both Wrong! Thats right! An excluded food handler can return to the operation and work with or around food when he or she has a written release from a medical practitioner 39 / 46 What should you do if a food handler is constantly coughing, sneezing, or has a runny nose? Exclude them from the operation if you primarily serve a high-risk population Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! 40 / 46 What should you do if a food handler is vomiting, has diarrhea, or has been diagnosed with an illness caused by a Big Six Pathogen? Report the situation to your regulatory authority Exclude the food handler from the operation Neither Both Wrong! Thats right! 41 / 46 Which is required if any worker has an illness due to any of the big six pathogens? Exclude the employee from entering the operation The situation must be reported to your local regulatory authority A signed release from a medical practitioner is needed to return to work All are correct Wrong! Thats right! 42 / 46 What should you do when a food handler has a cut or burn that has become infected? Cover the wound according to its location on the body Restrict the food handler until the wound is covered Neither Both Wrong! Thats right! 43 / 46 What symptom in a food handler requires you to exclude them from the operation when diagnosed with an illness caused by one of these pathogens? • Norovirus• Shigella spp.• Nontyphoidal Salmonella• Shiga toxin-producing E. coli (STEC) Diarrhea Vomiting Neither Both Wrong! Thats right! 44 / 46 What should you do if a food handler is vomiting or has diarrhea from an infectious condition? Exclude the food handler from the operation Require 24 hours without symptoms or a signed medical clearance Neither Both Wrong! Thats right! 45 / 46 Exclude the food handler from the operation if they have an illness and symptoms caused by one of these pathogens? Norovirus Hepatitis A Shigella Spp Salmonella typhi Nontyphoidal salmonella Shiga toxin-producing E. coli All are correct Wrong! Thats right! These are all Big Six Pathogens. Staff that have been diagnosed with an illness caused by a Big Six Pathogen cannot work in food service while they are sick. 46 / 46 A food handler with an illness caused by what pathogen requires that you exclude them from the operation? Hepatitis A Salmonella Typhi Neither Both Wrong! Thats right! You must report these cases to your regulatory authority. Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
