What should a manager do if a food handler reports suffering from jaundice?

1. Tell the food handler to finish the shift and go to the doctor.
2. Allow the food handler to work away from food-prep areas.
3. Make sure the food handler wears gloves and a hair restraint.
4. Exclude the food handler and report the incident to the regulatory authority.

Question

26-02-2024
Health

High School

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What should a manager do if a food handler reports suffering from jaundice?

1. Tell the food handler to finish the shift and go to the doctor.
2. Allow the food handler to work away from food-prep areas.
3. Make sure the food handler wears gloves and a hair restraint.
4. Exclude the food handler and report the incident to the regulatory authority.

Answer :

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priyanshijainse94 priyanshijainse94 · Answer 1 · 2024-03-14T05:40:12-04:00

Final answer:

If a food handler reports suffering from jaundice, the manager should immediately exclude the food handler and report the incident to the regulatory authority. Jaundice may be indicative of a foodborne illness which if allowed to spread can affect the health of consumers. Proper food handling procedures, including not allowing sick staff to handle food, can help prevent disease spread.

Explanation:

If a food handler reports suffering from jaundice, the manager should immediately exclude the food handler and report the incident to the regulatory authority. Jaundice could be a sign of foodborne illness, which can be highly contagious and able to contaminate the food being handled. Allowing the food handler to continue working, even if away from food-prep areas or with protective coverings, risks the spread of the illness.

For instance, in the clinical focus examples given, there were outbreaks of gastroenteritis and a case of potential food poisoning. Both situations could have been avoided with proper food handling procedures, which includes not allowing individuals suffering from illnesses to participate in the processing or preparation of food.

Given that personnel who work with contaminated specimens or infected patients must wear protective coats and gloves and still immediately wash any skin contact, it's clear that precautions are essential to prevent disease spread. Food handlers, similar to these personnel, interact with items ingested by others so the same caution should be applied. Thus, a manager should prioritize public safety and adhere to the guidelines implemented by the regulatory authority in such situations.

Learn more about Foodborne Illness here:

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