Sanitation Certification Practice Test

What should be done if a food handler has symptoms of vomiting or diarrhea?

1. Allow them to return once they feel better

2. Exclude them from the operation for 24 hours

3. Report them to the health authority immediately

4. Require a note from their family member

The correct answer is: Exclude them from the operation for 24 hours

When a food handler exhibits symptoms of vomiting or diarrhea, it is crucial to prioritize food safety and prevent potential contamination of food products. Excluding the individual from the operation for a designated period, such as 24 hours after their symptoms have stopped, is essential for ensuring that they do not inadvertently contaminate food or surfaces that could lead to foodborne illnesses. This practice aligns with health regulations and guidelines, which mandate that individuals showing these symptoms refrain from working in food service settings until they have fully recovered, thus safeguarding public health. While prompt reporting or obtaining a note from a family member may seem like steps to take, these actions do not specifically address the immediacy of preventing further exposure to pathogens that can be present in vomit or feces. Allowing the individual to return to work before they are symptom-free can facilitate the spread of illness among both food handlers and customers. The exclusion period serves as an important preventive measure in maintaining the hygiene and safety of food preparation environments.