Management & Personnel

Question 0

Which of following should a manager focus on when observing food workers?
A. Personal hygiene & health habits
B. workers use of thermometer
C. Workers observation of cooler temp
D. Workers handling of equipment
E. All of the above

Answer 0

E. All of the above

Question 1

Which of the following is NOT a reportable foodborne illness condition?
A. Staphylococcus
B. Hepatitis A
C. Salmonella 
D. Shigella
E. E. Coli

Answer 1

A. Staphylococcus

Question 2

A worker is diagnosed with shigella. What should you do?
A. Allow worker to work unless they show symptoms of fevers nausea or vomiting
B. Send the worker home
C. Allow to work without restriction
D. Require the worker to obtain medical clearance to handle good

Answer 2

D. Require the worker to obtain medical clearance to handle food

Question 3

What should you do if you discover a food service worker has AIDS?
A. Release the worker from work until cleared by a medical doctor
B. Restrict that worker to non-food prep duties.
C. Allow to work unless they have a secondary communicable disease
D. Release the worker from work until cleared by upper management

Answer 3

C. Allow to work unless they have a secondary communicable disease.