Question

What persons are prohibited by health codes from working with food or in food contact areas?

a) Employees with allergies
b) Employees under 18 years old
c) Employees without a food handler's permit
d) Employees with a history of foodborne illnesses

Answer 1

Health codes prevent employees with communicable diseases or those showing symptoms of sickness from working with food to avoid food contamination and potential foodborne illnesses. Proper handling and hygiene practices are key in ensuring food safety.

Step-by-step explanation:

Persons who should be prohibited by health codes from working with food or in food contact areas are those who might risk contaminating the food with pathogens that can lead to foodborne illnesses. Specifically, employees with symptoms of sickness, such as vomiting, fever, or diarrhea, and those with communicable diseases or foodborne illnesses. Employees with allergies, unless those allergies could contaminate food, employees under 18 years old, and employees without a food handler's permit are not necessarily prohibited by health codes, although permits may be required for legal work in food services. The foodborne disease can arise from food contamination through improper handling, preparation, or storage of food. Good food safety practices and adherence to hygienic procedures are essential in preventing foodborne illnesses.