Michigan Food Safety Management Practice Test

Which conditions must be reported to the regulatory authorities if a food employee is diagnosed with them?

1. Severe muscle pains and stiff joints

2. Shigella species, Salmonella Typhi, Shigatoxin-producing E. coli, and Hepatitis A

3. Influenza, arthritis, and asthma

4. Mesophlebitis, Salmonella, Staph, and Hansen's disease

The correct answer is: Shigella species, Salmonella Typhi, Shigatoxin-producing E. coli, and Hepatitis A

The selection of Shigella species, Salmonella Typhi, Shigatoxin-producing E. coli, and Hepatitis A as conditions that must be reported to regulatory authorities is based on their significant impact on public health. These pathogens are known to cause foodborne illnesses that can lead to outbreaks and serious health consequences. Shigella species can cause dysentery and are highly contagious, often seen in situations involving food handling where personal hygiene is inadequate. Salmonella Typhi is responsible for typhoid fever, which can be transmitted through contaminated food and water and presents serious health risks. Shigatoxin-producing E. coli, such as E. coli O157:H7, can lead to severe gastrointestinal illness and complications like hemolytic uremic syndrome. Hepatitis A is a viral infection that affects the liver, often transmitted through contaminated food or water, particularly when hygiene practices are not followed. Reporting these illnesses allows health authorities to track outbreaks, implement control measures, and protect public health by preventing further transmission. Other options mentioned do not typically have the same requirement for reporting due to either the nature of the conditions or their lesser direct connection to food safety. For instance, conditions related to influenza, arthritis, and asthma are not foodborne