Staff Illness May 11, 2024 by Brian Klein /81 0 votes, 0 avg 0 Staff Illness 1 / 81 How can a food handler who appears to be healthy spread foodborne pathogens? Infected people can be contagious before their symptoms begin Infected people can be contagious after their symptoms have ended Neither Both Wrong! Thats right! 2 / 81 How should a cut or burn be covered if it’s on the arm? Cover it with an impermeable bandage Ensure the wound is completely covered Neither Both Wrong! Thats right! 3 / 81 Staff must be instructed to report to you or another manager when they are sick. Which staff need to know this? All staff who work in the operation New hires that haven't started yet Neither Both Wrong! Thats right! 4 / 81 As a manager you should watch food handlers for signs of illness that could include watching for things like? Vomiting Persistent coughing or sneezing Yellowing of the skin, eyes, and fingernails Cold sweats or chills (indicating a fever) Excessive trips to the bathroom (indicating diarrhea) A runny nose or fluids from the eyes or mouth Wrong! Thats right! 5 / 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? Report the situation to your regulatory authority Exclude them from the operation Neither Both Wrong! Thats right! 6 / 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) Diarrhea Vomiting Neither Both Wrong! Thats right! 7 / 81 What are some ways that a food handler could cause a foodborne illness outbreak? When they have had contact with a person who is sick When they are jaundiced, vomiting, or have diarrhea When they don't wash their hands after using the toilet When they have a foodborne illness When they have an infected cut or burn that is NOT covered When they sneeze or cough around food or food contact surfaces When they touch contaminated surfaces, and then they don't wash their hands All are correct Wrong! Thats right! 8 / 81 What are the reportable illness symptoms? Diarrhea Vomiting Jaundice Sore throat with fever All are correct Wrong! Thats right! 9 / 81 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! 10 / 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? Make a list of who they are and save it for the regulatory authorities Take notes when questioning each one about their current health Neither Both Wrong! Thats right! These staff members may be subject to an interview and sampling by investigators 11 / 81 Staff must tell you if they live with someone who has been diagnosed with the following illnesses except? Norovirus Hepatitis A Shigella Spp Salmonella typhi Shiga toxin-producing E. coli All are correct Wrong! Thats right! (exception) nontyphoidal salmonella 12 / 81 What is a person called who carries pathogens and infects others but never gets sick themselves? A cross-connection A carrier Neither Both Wrong! Thats right! 13 / 81 Which diseases are NOT transmitted through food? Hepatitis B Hepatitis C Tuberculosis AIDS All are correct Wrong! Thats right! 14 / 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) Report the situation to your regulatory authority Exclude the food handler from the operation Neither Both Wrong! Thats right! 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? Exclude the food handler from the operation Consult the regulatory authority and medical practitioner when they can return Neither Both Wrong! Thats right! 16 / 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 Exclude them from coming into the operation Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! 17 / 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). Documentation of training that included instructions to report illness Providing pocket cards to remind staff to report their illnesses Signed documents in which staff have agreed to report illness Posting signs in staff areas that remind staff to report their illnesses All are correct Wrong! Thats right! 18 / 81 If an employee has an illness, when do they need to report it you? If staff become ill at work, they should report it to you immediately Staff should report illness to you before they come to work Neither Both Wrong! Thats right! Your regulatory authority may ask you for proof that your staff are aware of this policy 19 / 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? The medical practitioner Your regulatory authority Neither Both Wrong! Thats right! 20 / 81 What symptoms in staff require that you exclude them from coming into the operation? Diarrhea Jaundice Vomiting All are correct Wrong! Thats right! 21 / 81 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! 22 / 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 Pathogens can spread in many of these ways They are signs or symptoms of foodborne illness Neither Both Wrong! Thats right! 23 / 81 Which decision is based on where the infected cut or burn is located on a food handler? The proper way to cover it To Restrict or Exclude them Neither Both Wrong! Thats right! 24 / 81 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 25 / 81 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! 26 / 81 What should you do if a food handler has jaundice for a week or less? Exclude the food handler from the operation Report the situation to your regulatory authority Neither Both Wrong! Thats right! 27 / 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) Report it to you Do NOT go to work Neither Both Wrong! Thats right! 28 / 81 Food handlers must also tell managers when they have been diagnosed with an illness from one or these pathogens? Norovirus Hepatitis A Shigella Spp E. coli (STEC) Salmonella typhi Nontyphoidal salmonella All are correct Wrong! Thats right! 29 / 81 What is part of the “Identifying Staff” procedure when responding to a foodborne illness outbreak? Make a list of food handlers scheduled during the suspected contamination Question each food handler about their health status and keep a record of their responses Neither Both Wrong! Thats right! These staff members may be interviewed further and tested for pathogens by investigators 30 / 81 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! 31 / 81 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! 32 / 81 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! 33 / 81 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! 34 / 81 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! 35 / 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 Exclude the food handler from the operation Report the situation to your regulatory authority Neither Both Wrong! Thats right! 36 / 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? Report the situation to your regulatory authority Exclude the food handler from the operation Neither Both Wrong! Thats right! 37 / 81 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! 38 / 81 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! 39 / 81 Can healthy people spread pathogens? No Yes Neither Both Wrong! Thats right! 40 / 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 Exclude them from coming into the operation Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! 41 / 81 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! 42 / 81 When a wound or boil is located on the body (NOT hands or arms), what kind of bandage should it be covered with? A dry and durable bandage A tight-fitting bandage Neither Both Wrong! Thats right! 43 / 81 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 44 / 81 Food handlers must tell managers when they have been diagnosed with an illness caused by which of these pathogens? Norovirus Hepatitis a Shigella Spp E. coli (STEC) Salmonella typhi Nontyphoidal salmonella All are correct Wrong! Thats right! 45 / 81 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! 46 / 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? HIV or AIDS Hepatitis B Hepatitis C Tuberculosis All are correct Wrong! Thats right! You can’t fire staff or transfer them to non-food handling duties based the diagnosis of a non-foodborne illness. You must also maintain the confidentiality (privacy) of these employees. 47 / 81 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! 48 / 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? When symptom-free for 24 hours With a signed medical clearance Neither Both Wrong! Thats right! 49 / 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? All of them except for nontyphoidal salmonella Nontyphoidal salmonella Neither Both Wrong! Thats right! 50 / 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? 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! 51 / 81 When do staff need to report illnesses to you? If they get sick at home, they must report it before coming to work If they get sick at work, they must report it immediately Neither Both Wrong! Thats right! 52 / 81 If a food handler gets sick, when should they report it to you? If they get sick at home, they should report it before coming to work If they get sick at work, they should let you know immediately Neither Both Wrong! Thats right! 53 / 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? By handing out pamphlets or posting signs that remind staff to report illness to management By providing and documenting training that instructs staff to report illness to management Neither Both Wrong! Thats right! 54 / 81 What should staff do if they get sick while working? Report it to you immediately Report it to you at their next break Neither Both Wrong! Thats right! 55 / 81 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. 56 / 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? Someone without symptoms can still be contagious Someone can still be contagious after their symptoms end Neither Both Wrong! Thats right! 57 / 81 How can you prove to your regulatory authority that you have informed staff to let you know they are sick? Post signs instructing staff to report to you when they are sick Have your staff sign statements agreeing to report to you when they are sick Handout pocket cards to your staff reminding them to report to you when they are sick Documents showing staff have completed training that emphasizes the importance of reporting illness All are correct Wrong! Thats right! 58 / 81 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! 59 / 81 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! 60 / 81 What illnesses must an employee report they have been diagnosed with? 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 must report to you when they have been diagnosed with an illness caused by a Big Six Pathogen. 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 Restrict them from working with food and food-contact surfaces Exclude them from coming into the operation Neither Both Wrong! Thats right! 62 / 81 What is it called when you prohibit an employee from entering the operation for medical reasons? Restricting Excluding Neither Both Wrong! Thats right! 63 / 81 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! 64 / 81 What example does ServSafe give for meeting the FDA recommendation for “staff health controls”? Staff must know that they must report illnesses and illness symptoms to management Having procedures that prevent bare-hand contact with RTE food Neither Both Wrong! Thats right! 65 / 81 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. 66 / 81 What civil rights protections are provided for employees with non-transmittable diseases by the Americans with Disabilities Act (ADA)? You must maintain staff confidentiality by keeping their diagnosis private You can NOT transfer or fire an employee based on a non-transmittable disease Neither Both Wrong! Thats right! 67 / 81 How should a cut or burn be covered if it’s on the hand or wrist? Cover it with an impermeable material like a finger cot Wear a single-use glove over the impermeable cover Neither Both Wrong! Thats right! 68 / 81 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! 69 / 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? Vomiting Diarrhea Neither Both Wrong! Thats right! 70 / 81 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 71 / 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? 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 72 / 81 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! 73 / 81 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. 74 / 81 How should an infected cut or burn be covered if it’s on the arm? Entirely covered with an impermeable bandage With a finger cot and a single-use glove Neither Both Wrong! Thats right! 75 / 81 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! 76 / 81 Who should determine when the employees can safely return to the operation and/or carry out their regular food-handling duties? Your regulatory authority Their doctor Neither Both Wrong! Thats right! 77 / 81 What is true about a cut or burn that is infected? A cut or burn with pus or fluids is infected Infections contain pathogens and must be covered Restrict food handlers with uncovered cuts or burns All are correct Wrong! Thats right! 78 / 81 You must report to your regulatory authority when a food handler is diagnosed with what kind of illness? Any illness caused by a Big Six Pathogen The name of the illness is the same as the pathogen Neither Both Wrong! Thats right! 79 / 81 Staff need to know they must report to you if they are sick. What food safety program is this a part of? A Food Safety Management System Personal hygiene program Neither Both Wrong! Thats right! 80 / 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? The medical practitioner Your regulatory authority Neither Both Wrong! Thats right! 81 / 81 What procedures should a food service operation establish to meet the FDA’s recommendation for “staff health controls”? Personal hygiene procedures Reporting illnesses and illness symptoms Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
