A food worker feels feverish and notices that her skin and eyes have an unusual yellow tint. she is scheduled to work the next day. what should she do?
The Correct Answer and Explanation is:
Correct Answer:
The food worker should report her symptoms to her manager and not report to work until cleared by a medical professional.
Explanation):
When a food worker feels feverish and notices yellowing of the skin and eyes, this may indicate jaundice, a condition commonly associated with hepatitis A, a serious liver infection that can be transmitted through contaminated food. Hepatitis A and similar illnesses pose a significant risk in foodservice environments because they can spread easily to customers and coworkers, especially if proper hygiene is not maintained.
According to the U.S. Food and Drug Administration (FDA) Food Code and health department guidelines, employees who show symptoms such as fever, jaundice, vomiting, or diarrhea must be excluded from working in food preparation or handling roles. The presence of jaundice is considered a critical symptom that requires immediate action because it can be a sign of a highly contagious illness. Working while experiencing these symptoms could lead to a foodborne illness outbreak, endangering public health and violating health code regulations.
The correct course of action for the food worker is to immediately inform her supervisor or manager about her symptoms. The manager is then responsible for excluding the employee from work and advising her to seek medical evaluation. Depending on the diagnosis, the employee may need to provide a doctor’s note or medical clearance before returning to work.
Employers are also required by law to train their staff on recognizing symptoms that require reporting and exclusion. Taking prompt and responsible action helps prevent the spread of illness, protects customer safety, and maintains the business’s reputation and compliance with health regulations.
In summary, the worker must not work while ill, must report symptoms to management, and should only return after receiving appropriate medical clearance. Prioritizing health and safety in food service is both a legal and ethical responsibility.
