Certified Professional Food Safety (CP-FS) Practice Exam

What is a limitation of health exams performed prior to hiring food service employees?

1. They are expensive and time-consuming

2. They cannot identify pre-existing illnesses

3. They do not screen for infections incurred after hiring

4. They only test for food allergies

The correct answer is: They do not screen for infections incurred after hiring

The correct answer highlights a significant limitation of health exams performed prior to hiring food service employees: they do not screen for infections that may occur after the individual has been hired. Health examinations conducted before employment primarily focus on assessing the candidate's health status at the time of the exam, aiming to ensure they are fit for the job and do not pose any immediate health risks to the food they handle. However, once an employee begins their role, they could encounter new exposures that may lead to infections or health issues related to foodborne illness, which would not be identifiable at the pre-hire stage. This is particularly important in food service settings where the potential for contamination and the spread of pathogens can occur during employment, despite the pre-employment health screenings. The other options outline different aspects but do not capture this specific limitation. For instance, while it's true that health exams can be expensive and time-consuming, that pertains more to the logistical aspect rather than the efficacy of the exams in identifying risks over time. The inability of pre-employment exams to identify every possible pre-existing condition is also a valid point, but the key limitation revolves around detecting issues that arise after hiring. Lastly, while food allergies are an important consideration in the context of food safety, the