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?
a.Within the past 24 hours of the last exposure
b.Within the past 2 days of the last exposure
c.Within the past 3 days of the last exposure
d.Within the past 30 days of the last exposure
Explanation
Exposure to Shigella spp. or Shiga toxin-producing E. coli is reportable within the past 3 days of the last exposure. Norovirus uses a 48-hour window, typhoid fever uses 14 days, and hepatitis A uses 30 days, so the length of the window depends on the pathogen's incubation period.
Law Reference: FDA Food Code §2-201.11Practice all 500 questions free — no signup required.
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Related questions on this topic
- 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 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 new hire discloses that he had typhoid fever, diagnosed by a doctor, and never received antibiotic therapy. How far back does the Food Code make that past illness reportable?
- Which combination of complaints from a food employee is one of the five symptoms the Food Code makes reportable to the person in charge?
- A cook has an infected, draining boil on the back of his hand. Under what condition does the Food Code let him keep working with food?
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