Texas Food Safety Managers Practice Test

A line cook arrives at work with a sore throat and fever. What should the manager do?

1. Limit the cook to chop vegetables.

2. Report the illness to the health department.

3. Allow the cook to work in areas without exposed food or equipment.

4. Have the cook wear a mask while working.

The correct answer is: Allow the cook to work in areas without exposed food or equipment.

When a line cook arrives at work with a sore throat and fever, it is essential to prioritize food safety and health regulations. The correct action for the manager is to prevent the cook from working with exposed food or equipment. This is crucial because a sore throat and fever can be indicative of a contagious illness, which poses a risk of spreading pathogens to food and surfaces in the kitchen. By limiting the cook's duties to areas without exposed food or equipment, the manager minimizes the risk of cross-contamination while still maintaining the cook's engagement in some work tasks. This approach aligns with food safety best practices, which dictate that employees who show symptoms of illness should refrain from handling food that could be consumed by others. Health regulations typically stipulate that workers experiencing symptoms of illness that could affect food safety, such as sore throats or fevers, should be restricted to performing duties that do not involve direct interaction with food. This protects both the employees and the consumers from potential foodborne illnesses.