CFPM Food Worker Health & Hygiene 2 — Questions and Answers
Question 1: A food worker is diagnosed with Hepatitis A. When may they return to work handling food?
- After 24 hours of no symptoms
- After receiving one dose of Hepatitis A vaccine
- Only after being cleared by a medical professional and the regulatory authority (Correct answer)
- After 7 days from the onset of jaundice
Correct 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.
Question 2: Which symptom would NOT typically require a food worker to be excluded from all food handling?
- Vomiting
- Jaundice
- Mild headache (Correct answer)
- Diarrhea
Correct answer: Mild headache
A mild headache is not a symptom associated with foodborne illness transmission, so it does not require exclusion from food handling.
Question 3: A cook notices a coworker has a large infected cut on their hand uncovered. What is the correct action?
- Tell the coworker to wash their hands more frequently
- Report it to the manager immediately (Correct answer)
- Ignore it if the coworker claims it doesn't hurt
- Ask the coworker to wear a single latex glove
Correct 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.
Question 4: What is the primary purpose of a food employee health policy?
- To reduce employee absenteeism
- To prevent the transmission of foodborne illnesses from sick workers to food (Correct answer)
- To comply with OSHA workplace safety requirements
- To monitor employee vaccination records
Correct 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.
Question 5: A food worker with a sore throat and fever is assigned to work in a food establishment. What action should the manager take?
- Allow the worker to continue if they wear a mask
- Restrict the worker from working with exposed food (Correct answer)
- Send the worker home only if they have a fever above 103°F
- Permit the worker to handle only packaged foods
Correct 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.
Question 6: Under what condition may a food worker with norovirus return to working with unpackaged food?
- After taking antiviral medication for 48 hours
- After being symptom-free for at least 24 hours
- After being symptom-free for at least 48 hours and with manager approval (Correct answer)
- Immediately after symptoms stop
Correct 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.
Question 7: Which of the following best describes the 'restrict' action for a food worker in terms of health policy?
- Sending the worker home for the entire shift
- Limiting the worker to tasks that don't involve contact with exposed food or food-contact surfaces (Correct answer)
- Requiring the worker to wear gloves at all times
- Prohibiting the worker from entering the kitchen
Correct 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.
CFPM Food Worker Health & Hygiene 2
A food worker is diagnosed with Hepatitis A.
When may they return to work handling food?