Skills Hub

food-safety-hygiene

Exclusion and Restriction of Sick Employees

Always tested on the ServSafe

Exclude or restrict employees with vomiting, diarrhea, jaundice, sore throat with fever.

About this skill

FDA Food Code requirements for excluding or restricting sick food employees. The five Big 6 symptoms and the reportable diagnoses (Norovirus, Salmonella, Shigella, STEC, Hepatitis A).

10 total steps
7 critical steps
Time limit: 5 min

What graders are watching for

  • 1
    Exclude vomiting/diarrhea
  • 2
    Exclude jaundice
  • 3
    24-hour symptom-free for return

Common mistakes (and how to avoid them)

  • !
    Letting sick employees work
  • !
    Not reporting to the regulatory authority
  • !
    Not maintaining a confidential health log

Practice this skill step-by-step

The static walkthrough above is the marketing overview. The full step-by-step interactive practice (with critical-step highlighting, per-step "why this matters" rationale, and what graders watch for on each individual step) is unlocked with a subscription.

View pricingTry 10 practice questions

Related food safety hygiene skills

Handwashing
Wash hands for at least 20 seconds with soap and running water.
Glove Use
Use single-use gloves correctly and change them at the required times.
Avoiding Bare-Hand Contact with Ready-to-Eat Foods
Use a barrier (gloves, tongs, deli paper) for all ready-to-eat food contact.