A line cook tells the person in charge she has just been diagnosed with an illness. Which diagnosis is NOT one of the six the Food Code requires a food employee to report?
a.Listeria monocytogenes infection
b.Shiga toxin-producing E. coli infection
c.Hepatitis A virus infection
d.Shigella spp. infection
Explanation
The six reportable diagnoses are Norovirus, hepatitis A virus, Shigella spp., Shiga toxin-producing E. coli, typhoid fever caused by Salmonella Typhi, and nontyphoidal Salmonella. Listeria monocytogenes causes severe illness in pregnant guests and older adults, but a Listeria diagnosis is not on the employee reporting list.
Law Reference: FDA Food Code §2-201.11Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Related questions on this topic
- A cook wants to know which pathogen has the smallest infectious dose, meaning even a tiny amount can make someone sick. Which of these is known for a very low infectious dose?
- Cyclospora and Giardia are examples of which type of foodborne biological hazard?
- A manager suspects a foodborne illness outbreak after several customers report similar symptoms from the same meal. What should the manager do first?
- A dishwasher is diagnosed with a hepatitis A virus infection and became jaundiced yesterday. What does the Food Code require of the person in charge?
- A server ate at a wedding where a confirmed Norovirus outbreak occurred. Within how many hours of that exposure must she report it to the person in charge?
- A prep cook lives with a household member who was just diagnosed with a Shigella infection. What is the reporting window the Food Code sets for that exposure?
Last reviewed: · editorial process
PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review