Under California's adoption of the FDA Food Code Big 6 reporting rule, which of the following pathogens is on the list that an employee must report to the person in charge if diagnosed?
Explanation
California Health & Safety Code §113949 et seq. incorporates the FDA Food Code 2-201.11 'Big 6' reportable diagnoses for retail food workers: (1) Norovirus, (2) Hepatitis A virus (HAV), (3) Shigella species, (4) Salmonella Typhi (the cause of typhoid fever), (5) nontyphoidal Salmonella (added in the 2013 Food Code), and (6) Shiga toxin-producing E. coli (STEC, including O157:H7). These six are flagged because they are highly transmissible by the fecal-oral route, can be shed asymptomatically, and have caused major U.S. restaurant outbreaks. When a food employee is diagnosed with any of the six, the person in charge MUST notify the local health department and exclude the employee from work; written medical clearance is required before return. Option B lists respiratory pathogens, which are not on the Big 6 list (although they may trigger general sick-leave). Option C lists serious but non-reportable foodborne pathogens. Option D lists parasites, which can cause illness but are not in the Big 6 reporting trigger list.
Law Reference: FDA Food Code 2-201.11; HSC §113949.1Practice all 319 questions free — no signup required.
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