Michigan Food Safety Management Practice Test

What should a manager do if a food handler is starting to get a cold?

1. Send her home from work

2. Ask her to wear gloves

3. Allocate tasks that do not involve exposed food

4. Reassign her to outdoor work

The correct answer is: Allocate tasks that do not involve exposed food

When a food handler begins to exhibit symptoms of a cold, the most appropriate action is to allocate tasks that do not involve exposed food. This approach helps to minimize the risk of foodborne illness or contamination since colds can be caused by viruses that could potentially be spread through respiratory droplets. Even if the food handler is not directly handling food, managing her exposure to situations where she might inadvertently contaminate food is essential for maintaining food safety. Reassigning her to tasks that do not involve food preparation or handling reduces the likelihood of pathogens being transmitted to food products, thus safeguarding the health of consumers. In contrast, sending her home might lead to staffing shortages, and asking her to wear gloves won't address the primary concern of viral transmission. Reassigning her to outdoor work won't necessarily mitigate the risk of food contamination if she is still involved with food handling activities indoors. Overall, managing food handlers with symptoms appropriately is crucial in maintaining food safety standards and protecting public health.