Food Worker Health & Hygiene Flashcards

A food worker is diagnosed with Hepatitis A. When may they return to work handling food?

Answer: Only after being cleared by a medical professional and the regulatory authority

Workers diagnosed with Hepatitis A must be cleared by both a medical professional and the local regulatory authority before returning to food handling duties.

Which symptom would NOT typically require a food worker to be excluded from all food handling?

Answer: Mild headache

A mild headache is not a symptom associated with foodborne illness transmission, so it does not require exclusion from food handling.

A cook notices a coworker has a large infected cut on their hand uncovered. What is the correct action?

Answer: Report it to the manager immediately

An infected wound must be reported to the manager, who will determine appropriate action such as restricting duties or providing proper wound covering.

What is the primary purpose of a food employee health policy?

Answer: To prevent the transmission of foodborne illnesses from sick workers to food

A food employee health policy is designed to prevent ill workers from transmitting pathogens to food, equipment, and customers.

A food worker with a sore throat and fever is assigned to work in a food establishment. What action should the manager take?

Answer: Restrict the worker from working with exposed food

A sore throat with fever may indicate a streptococcal infection, so the worker must be restricted from working with exposed food, especially if serving a highly susceptible population.

Under what condition may a food worker with norovirus return to working with unpackaged food?

Answer: After being symptom-free for at least 48 hours and with manager approval

The FDA Food Code requires a worker with norovirus to be symptom-free for at least 48 hours before returning to handling unpackaged food.

Which of the following best describes the 'restrict' action for a food worker in terms of health policy?

Answer: Limiting the worker to tasks that don't involve contact with exposed food or food-contact surfaces

Restriction means limiting a worker's duties so they do not handle exposed food, clean equipment, or work in areas where food contamination could occur.