Contamination & HygieneQuestion 95 of 240
A food worker has a diagnosed case of vomiting and diarrhea. What should the manager do?
a.Assign the worker to wash dishes only
b.Exclude the worker from the establishment until symptom-free and cleared per the rules
c.Let the worker cook if they wear gloves
d.Send the worker to the dining room to bus tables
Explanation
Workers with vomiting or diarrhea must be excluded from the food establishment entirely, not just reassigned, because these symptoms shed large numbers of pathogens. They may return only after they are symptom-free for the required period (generally 24 hours) and cleared under the reporting rules. Gloves or a different job do not make an ill worker safe.
Law Reference: NYC Health Code Article 81Practice all 240 questions free — no signup required.
Related questions on this topic
- Which of the following is a moment when a food worker MUST wash their hands?
- A cashier handles money and then, without washing, goes to plate ready-to-eat pastries with tongs. What is the problem?
- A line cook is eating a snack and drinking from an open cup while standing at the prep station. What does NYC food-safety practice require?
- Which symptom or diagnosis requires a food worker to be EXCLUDED and reported, especially in an establishment that serves a high-risk population?
- A server reports a sore throat accompanied by a fever. In an operation serving the general public, what is the correct action?
- What is the correct way for a cook to cover an infected cut on their finger before handling food?
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