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Question:

Which symptom should cause a sick employee to be excluded from a food service establishment?

A Vomiting
Explaination

Explanation: Staff should always report when they are sick, but that doesn't always mean that they need to be excluded from the establishment. In some cases, they can be restricted from working with exposed food and food contact surfaces. But if an employee has any of the following symptoms, they should not be allowed into the operation:
Diarrhea: This is a sign that the employee may have a foodborne illness, also there is a risk of accidents that could spread the illness further.
Vomiting: This is also a sign that the employee may have a foodborne illness and like diarrhea, there is also a risk of accidents that could spread the illness further.
Jaundice: This is a symptom of Hepatitis A which is very infectious and can be spread through food. Also, it is caused by a virus that may not be killed by regular cooking methods. If an employee has jaundice, it should be reported to your regulatory authority.
A sore throat with fever: This is a symptom of foodborne illness and the employee should not be allowed into the operation.
An open wound that is bleeding or oozing: In this situation, the wound may be properly covered, and the employee is restricted to working with non-food contact surfaces. It's a case-by-case basis and the supervisor should make the call. If the employee has symptoms of diarrhea, vomiting they should not be allowed to return to the establishment until they have been symptom-free for 24 hours and have a written release from a medical practitioner.