A food handler at a standard food service operation (not serving a highly susceptible population) has a sore throat with fever. What action should the manager take?

Question

Accepted Answer

A: Restrict the food handler from working with or around food, equipment, utensils, and linens. Per ServSafe Chapter 3, a food handler with a sore throat and fever must be restricted from working with or around food, clean equipment, utensils, and linens in a standard food service operation. If the operation serves a highly susceptible population (HSP), the food handler must be fully excluded from the operation instead.

A food handler at a standard food service operation (not serving a highly susceptible population) has a sore throat with fever. What action should the manager take?

New York ServSafe Safe Food Handler Test Info