How often are food service personnel in the field inspected for signs of illness?

• A. Daily.
• B. Weekly.
• C. Every other shift.
• D. When an outbreak occurs.

Answer: (A)

Daily health screening of food service workers is essential to prevent illness from spreading through food or contact with surfaces. By checking for signs of illness before each shift, managers can identify workers who have symptoms such as vomiting, diarrhea, fever, jaundice, or a sore throat with fever and exclude them from handling food until they’re symptom-free or cleared. This frequent, day-to-day check catches problems early and reduces the risk of contaminating food, which wouldn’t be prevented if checks were done only weekly, every other shift, or only after an outbreak has begun. Waiting for an outbreak is reactive and allows opportunities for exposure to occur in the meantime.