Restricting and Excluding January 1, 2024 by Brian Klein /39 0 votes, 0 avg 101 Created on January 01, 2024 By Brian KleinUncategorized 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? 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 Topics: Corrective Actions,Bare-Hand Contact,Restricting and Excluding,Contamination,, 2 / 39 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? Throw it out Wrong Answer Neither Both Wrong! Thats right! Topics: Viruses,Handwashing,Staff Illness,Jaundice,Restricting and Excluding, 3 / 39 Category: Module 03 What are the best ways to prevent the spread of viruses in your operation? Require food handlers to wash their hands often and monitor them to ensure it’s done correctly. Exclude food handlers who are vomiting, have diarrhea, or jaundice Neither Both Wrong! Thats right! Topics: Staff Illness,Big Six Pathogens,Equipment and Utensils,Restricting and Excluding,, 4 / 39 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? The food handlers’ medical practitioner Your regulatory authority Neither Both Wrong! Thats right! Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,Agencies and Organizations,, 5 / 39 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? The food handlers’ medical practitioner Your regulatory authority Neither Both Wrong! Thats right! Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,Agencies and Organizations,, 6 / 39 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? The food handlers’ medical practitioner Your regulatory authority Neither Both Wrong! Thats right! 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? An infected food handler may not experience symptoms, but they could still be contagious An infected food handler’s symptoms may have ended, but they could still be contagious Neither Both Wrong! Thats right! 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 Exclude the food handler from the operation. Report the situation to the regulatory authority. Neither Both Wrong! Thats right! 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) Diarrhea Vomiting Neither Both Wrong! Thats right! Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,, 10 / 39 Category: Module 03 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. Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,,, 11 / 39 Category: Module 03 Depending on the illness and symptoms, what should you do if a food handler is sick? Restrict them from working with exposed food, utensils, and equipment. Exclude them from coming into the operation. Neither Both Wrong! Thats right! Topics: Staff Illness,Jaundice,Restricting and Excluding,,, 12 / 39 Category: Module 03 What should you do if a food handler appears jaundiced (their skin and eyes)? Report the situation to your regulatory authority. If the food handler appeared normal and became jaundiced within the last seven days, they must be excluded from the operation. Neither Both Wrong! Thats right! Topics: Staff Illness,Restricting and Excluding,,,, 13 / 39 Category: Module 03 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! Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,,, 14 / 39 Category: Module 03 When should you restrict a food handler from working with exposed food, utensils, or equipment? When a food handler has a runny nose or excessive fluids coming from the eyes, nose, or mouth When a food handler continues to cough or sneeze Neither Both Wrong! Thats right! 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? When they have both a sore throat and a fever When they have a runny nose or they won’t stop coughing or sneezing Neither Both Wrong! Thats right! If your operation serves mostly a high-risk population, a food handler that has both a sore throat with a fever should be excluded from the operation. Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,, 16 / 39 Category: Module 03 No Quest written yet A diagnosis with the other big six pathogens must also accompany vomiting or diarrhea before the exclusion is required A food handler who is diagnosed with salmonella typhi or hepatitis A must be excluded from the operation even if they do not 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 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? Exclude the food handler from the operation if you primarily serve a high-risk population Restrict the food handler from working with exposed food utensils and equipment Neither Both Wrong! Thats right! A written release from a medical practitioner is required before returning to work Topics: Staff Illness,Restricting and Excluding,High-Risk Populations,,, 18 / 39 Category: Module 03 What should you do if a 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 the food handler from working with or around food 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 Topics: Staff Illness,Restricting and Excluding,,,, 19 / 39 Category: Module 03 If the food handler has vomiting and diarrhea from an infectious condition? Exclude the food handler from the operation. The food handler must have had no symptoms for at least 24 hours or have a written release from a medical practitioner before returning to work. Neither Both Wrong! Thats right! Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,, 20 / 39 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? Exclude the food handler from the operation. Work with the local regulatory authority and medical practitioner to determine if the person can return to work and when. Neither Both Wrong! Thats right! Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,, 21 / 39 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? Report the situation to your local regulatory authority. Exclude the food handler from the operation. Neither Both Wrong! Thats right! Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,,, 22 / 39 Category: Module 03 Which is true about restricting a food handler? Restricting this is when a manager prohibits an employee from working with exposed food, utensils, and equipment. The decision is made based on an outline of criteria related to staff illness to prevent contamination. Neither Both Wrong! Thats right! Topics: Staff Illness,Restricting and Excluding,High-Risk Populations,,, 23 / 39 Category: Module 03 What should you do if a food handler has a sore throat with a fever? Restrict the food handler from working with or around food or 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 Topics: Staff Illness,Restricting and Excluding,Agencies and Organizations,,, 24 / 39 Category: Module 03 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 be contagious after their symptoms have ended Neither Both Wrong! Thats right! Topics: Staff Illness,Restricting and Excluding,,,, 25 / 39 Category: Module 03 What should you do if a food handler has been diagnosed with Hepatitis A or Salmonella Typhi but has no symptoms? Wrong Answer Exclude them from the operation. Neither Both Wrong! Thats right! Topics: Staff Illness,Jaundice,Restricting and Excluding,,, 26 / 39 Category: Module 03 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! Topics: Staff Illness,Restricting and Excluding,,,, 27 / 39 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 Wrong Answer Restrict them from working with food or food-contact surfaces Neither Both Wrong! Thats right! 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 Exclude them from the operation Wrong Answer Neither Both Wrong! Thats right! 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? At least 24 hours without the symptom With a signed medical clearance Neither Both Wrong! Thats right! 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? Vomiting Diarrhea Neither Both Wrong! Thats right! 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? Wrong Answer Restrict them from working with food or food-contact surfaces Neither Both Wrong! Thats right! Topics: Staff Illness,High-Risk Populations,Restricting and Excluding,,, 32 / 39 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? Wrong Answer With a signed medical clearance Neither Both Wrong! Thats right! Topics: Staff Illness,High-Risk Populations,Restricting and Excluding,,, 33 / 39 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? Wrong Answer Exclude them from the operation Neither Both Wrong! Thats right! 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? 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! 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? Cover the wound according to its location on the body Restrict the food handler until the wound is covered Neither Both Wrong! Thats right! 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) Report the illness to your regulatory authority Exclude the food handler from the operation Neither Both Wrong! Thats right! 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 Wrong Answer Exclude them from the operation Neither Both Wrong! Thats right! Topics: Staff Illness,Restricting and Excluding,,,, 38 / 39 Category: Module 03 What is it called when you prohibit an employee from entering the operation for medical reasons? Wrong Answer Exclusion Neither Both Wrong! Thats right! 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? Restriction Wrong Answer Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter VKontakte
