Under California Retail Food Code §113949.1, a food employee diagnosed with a Big 6 reportable foodborne illness (e.g., Salmonella, Shigella) must report the diagnosis to the person in charge within what time frame?
Explanation
California Retail Food Code HSC §113949.1 (adopting FDA Food Code 2-201.11) requires a food employee to report to the person in charge, as soon as practicable, certain conditions including: a diagnosis with one of the Big 6 pathogens (Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing E. coli, Salmonella Typhi, nontyphoidal Salmonella), symptoms of vomiting, diarrhea, jaundice, sore throat with fever, or an exposed infected lesion, and exposure to a confirmed foodborne illness outbreak. The widely cited operational deadline is 24 hours from when the employee learns of the diagnosis or symptom, so the person in charge can implement exclusion and notify the local enforcement agency. Options A and B exceed the 24-hour standard. Option D ('next pay period') is dangerously slow — outbreaks can spread to dozens of customers in a single shift. Reporting is a personal legal duty of the employee, not just of the PIC, and the PIC also has a duty to notify the local health department for a confirmed Big 6 diagnosis (typically within 24 hours).
Law Reference: HSC §113949.1Practice all 319 questions free — no signup required.
Related questions on this topic
- A food employee is wearing single-use gloves to assemble sandwiches. After 90 minutes of continuous work she changes from making sandwiches to slicing tomatoes for a salad. What is the correct glove practice?
- Under California Retail Food Code §113969, which of the following hair restraints worn by a food employee working at a sandwich prep line is COMPLIANT?
- Under California Retail Food Code §113973, which of the following items of jewelry is the ONLY one permitted on the hands or arms of a food employee who handles exposed food?
- A food employee wants to drink a bottle of water while working the prep line. Under California Retail Food Code §113974, which option describes the ONLY compliant way to drink while on duty in a food prep area?
- A food employee is using disposable gloves while making sushi rolls without interruption. According to California Retail Food Code §113961 and §113973, what is the MAXIMUM continuous time the same pair of gloves may be worn on the same task before they MUST be removed and replaced (assuming no contamination event occurs first)?
- Smoking, vaping, and using smokeless tobacco are addressed under California Retail Food Code §113974. Which statement is correct?
Last reviewed: · editorial process