A food worker vomits a few hours before she is scheduled to work, but she feels much better afterward.
What should she do?
a. ?Go to work as usual
b. ?Report the symptom to her manager
c. ?Wait to see if she develops a fever
d. ?Ask her manager if she can work with foods that will be cooked
The Correct Answer and Explanation is :
Correct Answer: b. Report the symptom to her manager
Explanation:
Food safety is a critical concern in food service establishments, as foodborne illnesses can have severe consequences for public health. Vomiting is a symptom commonly associated with foodborne illnesses, such as norovirus, which is highly contagious and can spread quickly through contaminated food or surfaces. Even if the food worker feels better, it is essential to address this symptom cautiously.
Key Reasons to Report the Symptom:
- Public Health Regulations: Many food safety regulations, including those established by the FDA and local health departments, require food workers to report symptoms like vomiting, diarrhea, fever, or jaundice to their managers. These symptoms may indicate an infectious condition that could pose a risk to others.
- Potential Contagion: Conditions like norovirus can remain infectious even after symptoms subside. A food worker who has vomited may still spread pathogens through contaminated hands, utensils, or surfaces.
- Manager’s Responsibility: Once informed, the manager is responsible for assessing the situation and determining whether the worker can safely remain at work or should be excluded from food handling. This decision is based on guidelines from food safety authorities.
- Preventing Outbreaks: Early reporting allows management to take necessary precautions, such as finding a replacement, sanitizing the work area, or monitoring other staff for symptoms. This helps prevent a foodborne illness outbreak, which could harm customers and damage the establishment’s reputation.
Why Other Options Are Incorrect:
- a. Go to work as usual: This ignores the risk of spreading illness.
- c. Wait to see if she develops a fever: Symptoms of foodborne illness don’t always include fever.
- d. Ask to work with cooked foods: This still risks contamination, as pathogens can spread indirectly.
Reporting the symptom ensures safety and compliance with food safety standards.