ServSafe Certification Food Safety Regulations and Inspections 2

Question 1

A food handler must be EXCLUDED from working in a food establishment if they exhibit which symptom?

Accepted Answer

Jaundice (yellowing of the skin or eyes)

Answer

Jaundice is a symptom of Hepatitis A infection and requires full exclusion of the food handler from all food service operations.

Question 2

What is the key difference between 'restricting' and 'excluding' a food handler?

Accepted Answer

Restricted workers may work but not with food or equipment; excluded workers cannot come to work

Answer

A restricted food handler can remain at the facility but must not work with food or food-contact surfaces, while an excluded worker must not enter the establishment at all.

Question 3

Which illness diagnosis requires both excluding the food handler AND notifying the regulatory authority?

Accepted Answer

Typhoid fever (Salmonella Typhi)

Answer

Typhoid fever caused by Salmonella Typhi is one of the 'Big 6' pathogens that requires exclusion of the food handler and mandatory notification of the regulatory authority.

Question 4

A food handler reports having diarrhea that started this morning. What must the manager do?

Accepted Answer

Exclude the employee from the operation entirely

Answer

Diarrhea is a symptom requiring full exclusion from food service operations, as the handler may be actively shedding pathogens that can contaminate food.

Question 5

When may a food handler who was excluded due to Norovirus symptoms return to work?

Accepted Answer

After being symptom-free for at least 48 hours

Answer

Food handlers excluded due to Norovirus must remain symptom-free for at least 48 hours before returning to work because Norovirus remains highly contagious after initial recovery.

ServSafe Practice Test

ServSafe Practice Test

ServSafe Certification Food Safety Regulations and Inspections 2