FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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call in sick and stay home.
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tell the manager after beginning work.
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only perform nonfood-preparation tasks
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wear clean, disposable gloves when preparing food.
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Detailed explanation-1: -If symptoms include diarrhea or vomiting, exclude food employee from food establishment, Must be symptom free for at least 24 hours before returning to work. Record on employee illness log.
Detailed explanation-2: -Transmission of foodborne pathogens from ill food workers to diners in restaurants is an important cause of foodborne illness outbreaks. The U.S. Food and Drug Administration recommends that food workers with vomiting or diarrhea (symptoms of foodborne illness) be excluded from work.
Detailed explanation-3: -If you are experiencing vomiting, diarrhea, jaundice, or a fever accompanied by a sore throat, the FDA requires that you report your symptoms to your manager. You may feel like you are doing the responsible thing by hiding the truth from your manager.