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Employee Exclusion Flashcards

6 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 6 Employee Exclusion flashcards as text

  1. An employee is diagnosed with Salmonella Typhi (typhoid fever). According to Nevada food safety law, what action must the person in charge take?

    Answer: Immediately exclude the employee from the establishment

    Salmonella Typhi (typhoid fever) is a highly reportable pathogen under SNHD and Nevada regulations. Employees diagnosed with this illness must be immediately excluded from the food establishment until cleared by the health department.

  2. What is the difference between 'excluding' and 'restricting' a sick food worker?

    Answer: Exclusion removes the worker from the facility entirely; restriction limits them to non-food-contact tasks

    Exclusion means the employee must leave the food establishment and may not work at all. Restriction means the employee can remain but must not work with food, food contact surfaces, or unwrapped single-service items.

  3. A food handler reports having persistent diarrhea and vomiting for the past 24 hours but says they feel better now. What should the Person in Charge do?

    Answer: Exclude them from working until they have been symptom-free for at least 24 hours

    An employee who has had diarrhea or vomiting within the past 24 hours must be excluded from working with food. They must be symptom-free for at least 24 hours before returning to food handling duties.

  4. Which of the following symptoms requires a food handler to be excluded from work?

    Answer: Jaundice (yellowing of the skin or eyes)

    Jaundice is a symptom of hepatitis A or other serious liver infections. Any employee showing jaundice must be immediately excluded from the food establishment and the health authority notified.

  5. An employee has been diagnosed with norovirus. When can they return to work in a food service establishment?

    Answer: At least 48–72 hours after all symptoms have resolved

    Norovirus-infected employees must be free of all symptoms (especially vomiting and diarrhea) for at least 48–72 hours before returning to work, as they remain highly contagious during the symptomatic period.

  6. Under SNHD food safety regulations, the Person in Charge must report which of the following to the health department?

    Answer: An employee diagnosed with Shigella or Hepatitis A

    Shigella and Hepatitis A are reportable diseases under Nevada law. The Person in Charge must notify SNHD when an employee is diagnosed with any of the Big 6 pathogens that cause foodborne illness.