Restricting and Excluding

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Created on By Brian Klein

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Restricting and Excluding Staff

…according to ServSafe

Topics: Staff Illness,Restricting and Excluding staff,Corrective action,,

1 / 39

Category: Staff Illness

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?

Topics: Corrective Actions,Bare-Hand Contact,Restricting and Excluding,Contamination,,

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Category: Module 06

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?

Topics: Viruses,Handwashing,Staff Illness,Jaundice,Restricting and Excluding,

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Category: Module 03

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

Topics: Staff Illness,Big Six Pathogens,Equipment and Utensils,Restricting and Excluding,,

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Category: Module 03

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?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,Agencies and Organizations,,

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Category: Module 03

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?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,Agencies and Organizations,,

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Category: Module 03

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?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

7 / 39

Category: Module 03

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?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,Agencies and Organizations,,

8 / 39

Category: Module 03

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

Topics: Staff Illness,Restricting and Excluding,Big Six Pathogens,,,

9 / 39

Category: Module 03

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)

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

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Category: Module 03

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

Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,,,

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Category: Module 03

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

Topics: Staff Illness,Jaundice,Restricting and Excluding,,,

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Category: Module 03

What should you do if a food handler appears jaundiced (their skin and eyes)?

Topics: Staff Illness,Restricting and Excluding,,,,

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Category: Module 03

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

Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,,,

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Category: Module 03

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

Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,High-Risk Populations,,

15 / 39

Category: Module 03

When should a food handler be restricted from working with exposed food, utensils, or equipment?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

16 / 39

Category: Module 03

No Quest written yet

Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,High-Risk Populations,,

17 / 39

Category: Module 03

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

Topics: Staff Illness,Restricting and Excluding,High-Risk Populations,,,

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Category: Module 03

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

Topics: Staff Illness,Restricting and Excluding,,,,

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Category: Module 03

If the food handler has vomiting and diarrhea from an infectious condition?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

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Category: Module 03

If a food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by a Big Six Pathogen?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

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Category: Module 03

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?

Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,,,

22 / 39

Category: Module 03

Which is true about restricting a food handler?

Topics: Staff Illness,Restricting and Excluding,High-Risk Populations,,,

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Category: Module 03

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

Topics: Staff Illness,Restricting and Excluding,Agencies and Organizations,,,

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Category: Module 03

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

Topics: Staff Illness,Restricting and Excluding,,,,

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Category: Module 03

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

Topics: Staff Illness,Jaundice,Restricting and Excluding,,,

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Category: Module 03

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

Topics: Staff Illness,Restricting and Excluding,,,,

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Category: Module 03

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

Topics: Staff Illness,Restricting and Excluding,High-Risk Populations,,,

28 / 39

Category: Module 03

What should you do if a food handler has any of these issues?
• Is sick and vomiting
• Is sick and has diarrhea
• Is diagnosed with Hepatitis A
• Becomes jaundiced within a week
• Is diagnosed with Salmonella Typhi
• Has sore throat with fever, and serve high-risk populations

Topics: Staff Illness,Restricting and Excluding,,,,

29 / 39

Category: Module 03

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

Topics: Staff Illness,Viruses,Hepatitis A,Restricting and Excluding,Jaundice,

30 / 39

Category: Module 03

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?

Topics: Staff Illness,Restricting and Excluding,,,,

31 / 39

Category: Module 03

What should you do if a food handler constantly coughs, sneezes, or has a runny nose?

Topics: Staff Illness,High-Risk Populations,Restricting and Excluding,,,

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Category: Module 03

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?

Topics: Staff Illness,High-Risk Populations,Restricting and Excluding,,,

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Category: Module 03

What should you do when a food handler has a sore throat with a fever and you primarily serve a high-risk population?

Topics: Staff Illness,Restricting and Excluding,,,,

34 / 39

Category: Module 03

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

Topics: Staff Illness,Corrective Actions,Restricting and Excluding,,,

35 / 39

Category: Module 03

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

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

36 / 39

Category: Module 03

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)

Topics: Staff Illness,Restricting and Excluding,,,,

37 / 39

Category: Module 03

What may you need to do if a food handler has any of these symptoms?
• Vomiting
• Diarrhea
• Jaundice
• Sore throat with fever
• Infected cut or burn

Topics: Staff Illness,Restricting and Excluding,,,,

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Category: Module 03

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

Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,,,

39 / 39

Category: Module 03

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