Staff Illness

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Staff Illness

1 / 81

What should you if a food handler appeared normal but then became jaundiced (yellowing of their skin and eyes) within the last seven days?

2 / 81

What symptoms in staff require that you exclude them from coming into the operation?

3 / 81

What should you do if a food handler has a sore throat with a fever?

4 / 81

When can a food handler who has been excluded for vomiting or diarrhea return to work?

5 / 81

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?

6 / 81

Your regulatory authority may ask for proof that you have informed staff to let you know they are sick; it can be provided in the following ways (3).

7 / 81

If a food handler gets sick, when should they report it to you?

8 / 81

Why should you be aware of these conditions in your staff?

• Fever
• Vomiting
• Diarrhea
• Sneezing
• Runny nose
• Chills/cold sweats
• Frequent bathroom use
• Yellowing of the skin or eyes

9 / 81

What is a person called who carries pathogens and infects others but never gets sick themselves?

10 / 81

What is true about a cut or burn that is infected?

11 / 81

When do staff need to report illnesses to you?

12 / 81

What is it called when you prohibit an employee from working with exposed food, utensils, and equipment for a medical reason?

13 / 81

What should you do if a food handler has been diagnosed with an illness caused by one of these pathogens?

• Hepatitis A
• Salmonella Typhi

14 / 81

A food handler with an illness caused by what pathogen requires that you exclude them from the operation?

15 / 81

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?

16 / 81

Which decision is based on where the infected cut or burn is located on a food handler?

17 / 81

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?

18 / 81

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)

19 / 81

When a food handler is excluded from the operation for having jaundice, when can they return to work?

20 / 81

As a manager you should watch food handlers for signs of illness that could include watching for things like?

21 / 81

When a wound or boil is located on the body (NOT hands or arms), what kind of bandage should it be covered with?

22 / 81

What must a food handler do if 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)

23 / 81

When should you restrict a food handler from working with exposed food, utensils, or equipment?

24 / 81

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

25 / 81

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?

26 / 81

What should you do if a food handler has a sore throat with a fever?

27 / 81

Staff must tell you if they live with someone who has been diagnosed with the following illnesses except?

28 / 81

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?

29 / 81

If an employee has an illness, when do they need to report it you?

30 / 81

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?

31 / 81

Who should determine when the employees can safely return to the operation and/or carry out their regular food-handling duties?

32 / 81

Which is required if any worker has an illness due to any of the big six pathogens?

33 / 81

Food handlers must tell managers when they have been diagnosed with an illness caused by which of these pathogens?

34 / 81

Which of these symptoms require you to exclude staff from the operation?

35 / 81

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?

36 / 81

What should you do if a food handler is constantly coughing, sneezing, or has a runny nose?

37 / 81

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?

38 / 81

Which diseases are NOT transmitted through food?

39 / 81

What is it called when you prohibit an employee from entering the operation for medical reasons?

40 / 81

Staff must be instructed to report to you or another manager when they are sick. Which staff need to know this?

41 / 81

What is part of the “Identifying Staff” procedure when responding to a foodborne illness outbreak?

42 / 81

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?

43 / 81

What should staff do if they get sick while working?

44 / 81

What should you do when a food handler has a sore throat with a fever?

45 / 81

What example does ServSafe give for meeting the FDA recommendation for “staff health controls”?

46 / 81

What requirement must be met before a food handler excluded for vomiting or diarrhea can return to work?

47 / 81

Staff need to know they must report to you if they are sick. What food safety program is this a part of?

48 / 81

The Americans with Disabilities Act (ADA) prohibits you from firing or transferring employees who have been diagnosed with a disease that is NOT transmitted through food. Which diseases can NOT be transmitted through food?

49 / 81

What procedures should a food service operation establish to meet the FDA’s recommendation for “staff health controls”?

50 / 81

What should you do when a food handler has a cut or burn that has become infected?

51 / 81

What illnesses must an employee report they have been diagnosed with?

52 / 81

How can a food handler who appears to be healthy spread foodborne pathogens?

53 / 81

When “Identifying Staff” in response to a foodborne illness outbreak, what should you do with the staff who were scheduled at the time of the incident?

54 / 81

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)

55 / 81

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

56 / 81

What should you do if a food handler has been diagnosed with Hepatitis A or Salmonella Typhi but has no symptoms?

57 / 81

Depending on the illness and symptoms, what should you do if a food handler is sick?

58 / 81

What civil rights protections are provided for employees with non-transmittable diseases by the Americans with Disabilities Act (ADA)?

59 / 81

How should a cut or burn be covered if it’s on the arm?

60 / 81

What are the reportable illness symptoms?

61 / 81

What must you do if a food handler has any of these symptoms?

• Vomiting
• Diarrhea
• Jaundice
• Sore throat with fever
• Infected cut or burn

62 / 81

Why should you cooperate with medical staff and your regulatory authority when deciding to exclude or restrict a food handler?

63 / 81

Exclude the food handler from the operation if they have an illness and symptoms caused by one of these pathogens?

64 / 81

How can you prove to your regulatory authority that you have informed staff to let you know they are sick?

65 / 81

What are the best ways to prevent the spread of viruses in your operation?

66 / 81

When to exclude food handlers from the operation?

67 / 81

Exclude workers from coming into the operation when they have these symptoms?

68 / 81

What are some ways that a food handler could cause a foodborne illness outbreak?

69 / 81

Can healthy people spread pathogens?

70 / 81

What should you do if a food handler has jaundice for a week or less?

71 / 81

Which is true about restricting a food handler?

72 / 81

Staff must report to you if they’re sickened by a Big Six Pathogen. And you must report it to your regulatory authority.

• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

Which Big Six Pathogens also require that your staff report to you if someone they live with has been sickened?

73 / 81

You must report to your regulatory authority when a food handler is diagnosed with what kind of illness?

74 / 81

You should be able to prove to your regulatory authority that staff know they must report to management if they get sick. Some operations require staff to sign an agreement for this. How else can you prove to your regulatory authority that staff have been instructed to report illness?

75 / 81

What should you do if a food handler is vomiting or has diarrhea from an infectious condition?

76 / 81

What should you do when a food handler has a sore throat with a fever?

77 / 81

What are some things you may have to do if an employee is sick?

78 / 81

How should a cut or burn be covered if it’s on the hand or wrist?

79 / 81

If the food handler has a sore throat with a fever?

80 / 81

Food handlers must also tell managers when they have been diagnosed with an illness from one or these pathogens?

81 / 81

How should an infected cut or burn be covered if it’s on the arm?