FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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go tell the supervisor at the first break time.
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tell the supervisor before starting work.
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start work and hope to feel better later.
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tell others in the kitchen not to work near them in case they catch the illness.
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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. If symptoms include vomiting or diarrhea, exclude food employee from food establishment.
Detailed explanation-2: -Actions to be taken by food handlers: Report to your manager immediately if you have any symptoms of illness or infection that might be passed on through food or your working environment. Immediately seek to exclude yourself if you develop any of these symptoms at work.
Detailed explanation-3: -Your checklist for good hygiene practice: Do not handle food if you are suffering from diarrhoea and/or vomiting. Tell your boss if you or anyone in your household is ill. Tell your boss if you have infected cuts or sores.
Detailed explanation-4: -The food handler has a sore throat with a fever. Restrict the food handler from working with or around food. The food handler can work with or around food when he or she has a written release from a medical practitioner. Exclude the food handler from the operation if you primarily serve a high-risk population.