Illness ReportingQuestion 45 of 319
Which group of pathogens makes up the "Big 6" foodborne illnesses that a food employee must report?
a.Norovirus, Hepatitis B, Salmonella, E. coli, Listeria, Botulism
b.Influenza, Common cold, Strep throat, Bronchitis, Tuberculosis, Pneumonia
c.Norovirus, Hepatitis A, Shigella, Shiga-toxin producing E. coli, Salmonella Typhi, nontyphoidal Salmonella
d.Staphylococcus aureus, Listeria, Botulism, Vibrio, Campylobacter, Cyclospora
Explanation
The FDA Food Code and California law require employees to report diagnosis or exposure to six specific pathogens: Norovirus, Hepatitis A, Shigella spp., Shiga-toxin producing E. coli (STEC), Salmonella Typhi, and nontyphoidal Salmonella, which was added in 2017.
Law Reference: Cal. H&S Code §113949.1This topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
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Related questions on this topic
- Which of the following is NOT one of the five symptoms a food employee must report to the person in charge?
- A cook calls in and tells the manager she vomited twice last night. When may she safely return to handling food?
- A server arrives at work with yellowing of the eyes and skin. What must the person in charge do?
- An employee has a small infected cut on her hand that is leaking pus. Which action complies with the California Retail Food Code?
- When a food employee is diagnosed with one of the Big 6 illnesses, who is the person in charge required to notify?
- A dishwasher reports a sore throat with a fever of 101°F. The facility does NOT serve a highly susceptible population. What is the correct action?
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