Employee Exclusion Flashcards
7 cards from real SNHD practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Employee Exclusion flashcards as text
A food handler tells their manager they have been diagnosed with Hepatitis A. The manager must:
Answer: Exclude the employee from the establishment
A diagnosis of Hepatitis A, one of the 'Big 6' foodborne illnesses, requires mandatory exclusion from the food establishment. The employee cannot work in any capacity and may only return with clearance from a doctor and the health authority.
An employee has a sore throat and a fever. Under which condition must they be EXCLUDED from the establishment, rather than just restricted?
Answer: If the establishment serves a highly susceptible population
While a sore throat with fever typically requires restriction, it requires exclusion if the employee works in a facility that serves a highly susceptible population (e.g., a nursing home, hospital, or daycare center) due to the increased risk of severe illness for these groups.
Which of the following symptoms requires a food handler to be EXCLUDED from the food establishment?
Answer: Jaundice
Jaundice (yellowing of the skin or eyes) is a primary symptom of Hepatitis A and requires immediate exclusion from the establishment. The employee cannot return without clearance from the health authority.
A food handler must be excluded from the establishment if they are experiencing diarrhea or which other key symptom?
Answer: Vomiting
Vomiting and diarrhea are two key symptoms of gastrointestinal illness that require immediate exclusion. The employee cannot return until they have been symptom-free for at least 24 hours or have a medical release.
A diagnosis with which of the following pathogens requires EXCLUSION from the food establishment?
Answer: Shigella spp.
Shigella spp. is one of the 'Big 6' pathogens (along with Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, and Shiga toxin-producing E. coli) that are highly infectious and require mandatory exclusion.
An employee has a small, infected cut on their finger. What is the correct procedure for them to be able to handle food?
Answer: Cover the cut with an impermeable bandage and a single-use glove.
An infected wound on the hand must be covered by an impermeable cover (like a waterproof bandage) and then a single-use glove must be worn over it. This double barrier prevents any pathogens from the wound from contaminating food.
When can a food handler who was excluded for vomiting or diarrhea return to work?
Answer: After being symptom-free for at least 24 hours
For symptoms like vomiting or diarrhea, a food handler can typically return to work once they have been symptom-free for at least 24 hours. A doctor's note may also be required by the establishment or health authority.