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.A headache along with muscle aches
b.A sore throat along with a fever
c.A runny nose along with sneezing
d.A skin rash along with dry cough
Giải thích
The five reportable symptoms are vomiting, diarrhea, jaundice, sore throat with fever, and a lesion containing pus. Sore throat with fever matters because it can signal a streptococcal infection that spreads through food. Headache, runny nose, or rash alone are not on the reporting list, though a persistent runny nose does keep an employee away from exposed food.
Trích dẫn luật: FDA Food Code §2-201.11Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
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Câu hỏi liên quan cùng chủ đề
- 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?
- 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?
- 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?
- A banquet kitchen cools 20 gallons of beef gravy overnight in a deep covered pot. Which pathogen is this practice most likely to grow?
- A guest with liver disease eats raw oysters and develops a severe bloodstream infection. Which pathogen is the most likely cause?
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