What Is Employee Exclusion?
The requirement that food handlers not work with food when they have vomiting, diarrhea, or jaundice, or are diagnosed with Salmonella, Shigella, E. coli, Hepatitis A, or Norovirus. These illnesses are transmissible through food, so removing the handler protects customers.
Employee Exclusion across 2 exams
Employee Exclusion appears on the following exams. Each defines it in the context candidates are tested on:
- ServSafe Manager
- The requirement that food handlers not work with food when they have vomiting, diarrhea, or jaundice, or are diagnosed with Salmonella, Shigella, E. coli, Hepatitis A, or Norovirus. These illnesses are transmissible through food, so removing the handler protects customers.
- ServSafe Alcohol
- The rule requiring food handlers to be kept away from food work when they pose a contamination risk. Handlers must not work with food when they have vomiting, diarrhea, or jaundice, or are diagnosed with Salmonella, Shigella, E. coli, Hepatitis A, or Norovirus.