What this section covers: Pathogens and the illnesses employees must report, Employee health: exclusion and restriction, Highly susceptible populations, The 9 major food allergens and allergen control, Chemical and physical hazards, food defense.
6 free practice questions
Click an answer: you see at once whether it is right, with the explanation.
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Question 1Which illnesses must a food employee report to the person in charge when diagnosed?
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Answer: B — Norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.
These six are often called the "Big 6". They are highly infectious, can spread through food in small doses, and the Food Code requires employees to report a diagnosis of any of them.
Checked against: FDA Food Code 2022, 2-201.11 Responsibility of Permit Holder, Person in Charge, and Conditional Employees
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Question 2A server is diagnosed with hepatitis A but has no symptoms. What must the person in charge do?
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Answer: A — Exclude the server.
A food employee diagnosed with hepatitis A infection is excluded even without symptoms. Hepatitis A can spread before symptoms appear.
Checked against: FDA Food Code 2022, 2-201.12 Exclusions and Restrictions (B)
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Question 3Which establishment serves a highly susceptible population as defined in the Food Code?
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Answer: A — A nursing home.
A highly susceptible population means people more likely to have foodborne illness, such as preschool-age children, older adults and immunocompromised people, who get food through a facility that provides custodial care or health care, such as a nursing home, hospital or child care center.
Checked against: FDA Food Code 2022, 1-201.10 Definitions, Highly susceptible population; 3-801.11
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Question 4A guest with a tree nut allergy orders a salad. The usual recipe has walnuts. What is the best practice?
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Answer: B — Make a new salad with clean utensils and surfaces, without walnuts or anything that touched them.
Removing an allergen from a finished dish leaves traces. An allergy order is made fresh, using washed hands, new gloves and cleaned and sanitized utensils, and checked at each step.
Checked against: FDA Food Code 2022, Annex 3 (allergen cross-contact); 2-102.11 (C)(9)
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Question 5Which of these is a chemical hazard?
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Answer: A — Acidic tomato sauce stored in a galvanized (zinc-coated) container.
Acidic foods can dissolve toxic metals such as zinc from galvanized containers, a chemical hazard. The Food Code bans galvanized metal for utensils and food-contact surfaces of equipment that touch acidic food for this reason.
Checked against: FDA Food Code 2022, 4-101.15 Galvanized Metal, Use Limitation
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Question 6What is food defense?
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Answer: A — Protecting food from intentional contamination.
Food defense addresses deliberate tampering with food. The Supplement to the 2022 Food Code added the term and made employee awareness of food defense, including reporting suspicious activity to the person in charge, one of the person in charge's duties.
Checked against: FDA Food Code 2022, Supplement to the 2022 Food Code, 1-201.10 Food defense; 2-103.11 (R)
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Employee health: the decisions a manager makes
The Food Code 2022 (2-201.11 to 2-201.13) asks food employees to report symptoms, diagnoses and exposures, and the person in charge to exclude or restrict them.
| Situation | Most establishments | Highly susceptible population (nursing home, hospital, child care) |
|---|---|---|
| Vomiting or diarrhea | Exclude | Exclude |
| Jaundice that began within the last 7 days | Exclude | Exclude |
| Diagnosed with hepatitis A or typhoid fever | Exclude | Exclude |
| Diagnosed with norovirus, Shigella or STEC, no symptoms | Restrict | Exclude |
| Diagnosed with nontyphoidal Salmonella, no symptoms | Restrict | Restrict |
| Sore throat with fever | Restrict | Exclude |
| Infected wound on hand, open or draining | Restrict unless covered by an impermeable cover and a single-use glove | Same |
Exact conditions and return-to-work rules are in 2-201.12 and 2-201.13 of the Food Code; your local code may differ.
Allergens
The Food Code 2022 lists the major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts, soybeans and sesame (1-201.10). Highly refined oils from these foods are not included. The person in charge must ensure employees are trained in food allergy awareness for their duties (2-103.11).
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