Wendys Training Practice Test

When should a food handler with a sore throat and fever be excluded from the operation?

1. When exhibiting no symptoms

2. When the customer is allergic

3. When the customer served are primarily a high-risk population

4. When symptoms improve

The correct answer is: When the customer served are primarily a high-risk population

A food handler with a sore throat and fever should be excluded from the operation particularly when they are serving a high-risk population. This is due to the increased vulnerability of these individuals to foodborne illnesses. High-risk groups, such as the elderly, young children, pregnant women, and individuals with compromised immune systems, are more susceptible to infection and can experience severe consequences if exposed to harmful pathogens. In cases where food handlers show symptoms like a sore throat and fever, it is crucial to implement strict health and safety measures to prevent potential transmission of illnesses. Excluding sick employees is a standard practice to maintain the safety and well-being of all customers, especially those who are more at risk. It’s important to consider this aspect of food safety and public health, which prioritizes protecting the most vulnerable parts of the population from foodborne illnesses.