Illness ReportingQuestion 215 of 319
A prep cook is diagnosed with nontyphoidal Salmonella after eating undercooked eggs at home. Which food category is the leading source of this pathogen, and what is the correct return-to-work standard?
a.Leafy greens; return as soon as he feels well
b.Poultry and eggs are the leading sources; he must be excluded until cleared by a medical practitioner or the regulatory authority and symptom-free for at least 24 hours
c.Shellfish; he may return after 4 hours of being symptom-free
d.Canned vegetables; no exclusion is required
Explanation
Nontyphoidal Salmonella (causing salmonellosis) is most commonly linked to raw or undercooked POULTRY and EGGS, and also raw produce and unpasteurized dairy. It is one of the FDA Big 6: an infected food employee must be EXCLUDED until medically cleared by the regulatory authority or a medical practitioner and free of vomiting/diarrhea for at least 24 hours. Diagnosis-based exclusions require formal clearance, not just self-assessment.
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