Certified Dietary Manager (CDM) Practice Exam

What does it mean to 'exclude' employees in a food service setting?

1. Allow employees to work remotely

2. Prohibit employees from coming to work

3. Encourage employees to take leave

4. Limit employee access to certain areas

The correct answer is: Prohibit employees from coming to work

To 'exclude' employees in a food service setting primarily refers to the act of prohibiting employees from coming to work. This could be in response to various concerns, such as illness, particularly in situations where food safety and hygiene are paramount. Excluding employees who may be ill is crucial to prevent the spread of contagious diseases, thereby ensuring the health and safety of both staff and customers. It helps maintain a safe working environment where food is prepared and served, protecting the integrity of food service operations. The other options do not align with the concept of exclusion in this context. Allowing employees to work remotely may apply in other sectors or situations but does not reflect the definition of exclusion in relation to a food service environment. Encouraging employees to take leave, while it may sound similar, does not necessarily imply prohibition from work due to a specific reason. Limiting employee access to certain areas pertains to restricting movement within the facility, which, while it may be necessary for security or operational reasons, does not specifically convey the idea of excluding employees entirely from the workplace.