Restricting and Excluding Staff

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Restricting and Excluding Staff

1 / 46

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

2 / 46

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

3 / 46

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

4 / 46

Which of these measures can prevent the Shigella spp bacteria from causing illness?

5 / 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?

6 / 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)

7 / 46

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

8 / 46

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

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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?

10 / 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)

11 / 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

12 / 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?

13 / 46

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

14 / 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

15 / 46

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

16 / 46

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

17 / 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?

18 / 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

19 / 46

What are some ways that Hepatitis A can be prevented?

20 / 46

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

21 / 46

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

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When to exclude food handlers from the operation?

23 / 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?

24 / 46

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

25 / 46

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

26 / 46

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

27 / 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?

28 / 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?

29 / 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?

30 / 46

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

31 / 46

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

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

33 / 46

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

34 / 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?

35 / 46

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

36 / 46

Which is true about restricting a food handler?

37 / 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?

38 / 46

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

39 / 46

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

40 / 46

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

41 / 46

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

42 / 46

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

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

• Hepatitis A
• Salmonella Typhi

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

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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?

46 / 46

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