Texas Food Managers Certification Practice Exam

Which condition would prevent an employee from working in a food preparation area?

1. A headache

2. Diarrhea

3. A sore throat but no fever

4. A leg cut with a tight-fitting bandage

The correct answer is: Diarrhea

The condition of diarrhea is known to pose significant health risks in a food preparation area, as it can be a symptom of foodborne illnesses that can be transmitted to the food being handled. When employees experience diarrhea, they are more likely to contaminate food and food contact surfaces, which can lead to serious outbreaks of illness among consumers. To ensure food safety and protect public health, it is critical that employees exhibiting this symptom are not allowed to work in food preparation areas until they have fully recovered. In contrast, while other conditions like a headache or a sore throat may cause discomfort and could potentially impact an employee's performance, they do not have the same level of risk associated with foodborne illness transmission as diarrhea does. Additionally, a leg cut with a tight-fitting bandage, while it may require attention for wound hygiene, does not inherently prevent an employee from working in food preparation assuming proper precautions are taken to prevent contamination. Therefore, diarrhea is the condition that most clearly warrants exclusion from food preparation duties.