Texas Food Managers Certification Practice Exam

If a food service employee shows symptoms of foodborne illness, who is responsible for preventing the employee from working?

1. The employee

2. The health department

3. The customers (if they complain)

4. The person in charge

The correct answer is: The person in charge

The responsibility of preventing an employee who shows symptoms of foodborne illness from working primarily falls on the person in charge. This individual is tasked with ensuring the safety and well-being of both the employees and the customers. In food service operations, this role includes monitoring health practices and enforcing policies that safeguard public health, which encompasses excluding symptomatic employees from work to prevent the potential spread of illness. When someone in the food service establishment observes symptoms of foodborne illness, such as vomiting, diarrhea, or fever, the person in charge is expected to take prompt action by directing the employee to refrain from working until they are evaluated and cleared by a medical professional. This action is crucial for maintaining a safe food environment and complying with health regulations. While an employee should recognize their health condition and report it, as well as health departments overseeing public health regulations, ultimately, the authority to prevent work in the interest of food safety resides with the designated responsible person within the establishment. This prevents ambiguity and ensures that standardized procedures are followed to protect public health effectively.