Require staff to report health problems to management before they work with food.
Managers must exclude food handlers from work if they have been diagnosed with a foodborne illness caused by hepatitis A, Salmonella Typhi, shiga toxin-producing E. coli Norovirus, or shigella spp. Food handlers must also be excluded from the operation if they have diarrhea, vomiting, or jaundice. Those who have a sore throat with fever must be restricted from working with or around food.
A) True
B) False