Staff Illness

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Staff Illness

1 / 81

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

2 / 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?

3 / 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?

4 / 81

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

5 / 81

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

6 / 81

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

7 / 81

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

8 / 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

9 / 81

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

10 / 81

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

11 / 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).

12 / 81

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

13 / 81

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

14 / 81

When do staff need to report illnesses to you?

15 / 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)

16 / 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?

17 / 81

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

18 / 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?

19 / 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

20 / 81

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

21 / 81

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

22 / 81

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

23 / 81

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

24 / 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)

25 / 81

Can healthy people spread pathogens?

26 / 81

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

27 / 81

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

28 / 81

Which diseases are NOT transmitted through food?

29 / 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?

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

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

32 / 81

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

33 / 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?

34 / 81

Which is true about restricting a food handler?

35 / 81

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

36 / 81

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

37 / 81

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

38 / 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?

39 / 81

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

40 / 81

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

41 / 81

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

42 / 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

43 / 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

44 / 81

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

45 / 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?

46 / 81

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

47 / 81

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

48 / 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)

49 / 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?

50 / 81

When to exclude food handlers from the operation?

51 / 81

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

52 / 81

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

53 / 81

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

54 / 81

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

55 / 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?

56 / 81

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

57 / 81

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

58 / 81

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

59 / 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?

60 / 81

What should staff do if they get sick while working?

61 / 81

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

62 / 81

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

63 / 81

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

64 / 81

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

65 / 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

66 / 81

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

67 / 81

What are the reportable illness symptoms?

68 / 81

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

69 / 81

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

70 / 81

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

71 / 81

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

72 / 81

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

73 / 81

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

74 / 81

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

75 / 81

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

76 / 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?

77 / 81

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

78 / 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?

79 / 81

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

80 / 81

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

81 / 81

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