Food Handlers Card Practice Test· ANSI-accredited programs (FDA Food Code)
A food handler should report which symptom to their manager before working with food?
Choices
- AA mild seasonal headache
- BVomiting or diarrheaCorrect
- CTiredness after a long shift
- DA sneeze from dusty air
Answer
Vomiting or diarrhea
Vomiting, diarrhea, jaundice, a sore throat with fever, and infected cuts must be reported. A handler with vomiting or diarrhea must be excluded from the operation until symptom-free for the required time.
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30 questions in the pool · 25-question timed exam.
More from this topic
- Q1The temperature "danger zone" in which bacteria grow most rapidly is:
- Q2The six conditions bacteria need to grow are remembered by the acronym FAT TOM. They are:
- Q3Which of these is a TCS (Time/Temperature Control for Safety) food?
- Q5The "Big 6" pathogens are highly contagious and must be reported. Which is one of them?
- Q6The most common cause of foodborne illness outbreaks linked to food handlers is: