CFPM Food Worker Health & Hygiene 4 — Questions and Answers
Question 1: E. coli O157:H7 is one of the 'Big 6' pathogens. Which symptom associated with this organism requires immediate exclusion of a food worker?
- Mild stomach cramping
- Bloody diarrhea (Correct answer)
- Low-grade fever only
- Nausea without vomiting
Correct answer: Bloody diarrhea
Bloody diarrhea is a hallmark symptom of E. coli O157:H7 infection and requires immediate exclusion from the food establishment.
Question 2: A manager must train food workers on personal hygiene. Which topic is MOST critical to include?
- Proper uniform color coordination
- When and how to report illness and symptoms to management (Correct answer)
- How to request sick days from HR
- Identifying different types of foodborne pathogens by name
Correct answer: When and how to report illness and symptoms to management
Teaching workers when and how to report illness is most critical because early reporting allows management to take action before contamination occurs.
Question 3: Which of the following situations requires a food worker to use single-use gloves when handling ready-to-eat food?
- When cutting raw chicken
- When touching deli meats that will be served without further cooking (Correct answer)
- When handling packaged, sealed food items
- When washing dishes in a three-compartment sink
Correct answer: When touching deli meats that will be served without further cooking
Ready-to-eat foods like deli meats that will be served without further cooking require gloves or utensils to prevent bare-hand contamination.
Question 4: A food worker with a diagnosed case of Shigella must be excluded until which condition is met?
- They have been on antibiotics for 24 hours
- They are symptom-free for 48 hours
- They provide two consecutive negative stool cultures AND are approved by the regulatory authority (Correct answer)
- They have been symptom-free for 7 days
Correct answer: They provide two consecutive negative stool cultures AND are approved by the regulatory authority
Return to work after Shigella requires two consecutive negative stool culture results and clearance from the regulatory authority, not just symptom resolution.
Question 5: A food worker sneezes into their hands while working on the cook line. What should they do immediately?
- Wipe hands on their apron and continue working
- Apply hand sanitizer and continue working
- Wash hands at the designated handwashing sink before continuing (Correct answer)
- Change gloves without washing hands
Correct answer: Wash hands at the designated handwashing sink before continuing
After sneezing into hands, the worker must immediately wash hands at the handwashing sink to remove pathogens before resuming food contact activities.
Question 6: What is the main reason food workers should avoid working with food when they have open sores or cuts on their hands, even if bandaged?
- Bandages can fall off into food, creating a physical hazard, and cuts can harbor Staphylococcus aureus (Correct answer)
- Customers may find it unappealing to see bandages on food workers
- OSHA regulations prohibit working with any hand injuries
- Bandages reduce hand dexterity causing accidents
Correct answer: Bandages can fall off into food, creating a physical hazard, and cuts can harbor Staphylococcus aureus
Open wounds can harbor Staphylococcus aureus which produces heat-stable toxins, and loose bandages represent a physical contamination risk in food.
Question 7: A food worker returns from the restroom. At what point should they wash their hands?
- After putting on gloves at their workstation
- After clocking back in from their break
- Immediately after leaving the restroom and before re-entering the food prep area (Correct answer)
- Only if they touched contaminated surfaces in the restroom
Correct answer: Immediately after leaving the restroom and before re-entering the food prep area
Hands must be washed immediately after leaving the restroom and before re-entering any food preparation area to prevent fecal-oral contamination.
CFPM Food Worker Health & Hygiene 4
E. coli O157:H7 is one of the 'Big 6' pathogens.
Which symptom associated with this organism requires immediate exclusion of a food worker?