At a family restaurant that does not serve a highly susceptible population, a line cook tells the person in charge at the start of her shift that she has a sore throat with fever. What must the person in charge do? A Move her to warewashing to handle cleaned equipment and utensils B Keep her at work but away from exposed food and clean equipment C Let her keep cooking as long as she wears gloves and a face covering D Send her home and exclude her until a doctor clears her in writing
Practice questions based on the FDA Food Code and the published content areas used by ANSI/ANAB-CFP accredited food protection manager exams. Not affiliated with ServSafe® or the National Restaurant Association. Requirements are set by your regulatory authority, and jurisdictions adopt different editions of the model code — confirm the rules and thresholds that apply to your operation with your local health department before your exam.
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