True or False: A food service worker with any communicable disease should not be allowed to work in food service.

The statement that a food service worker with any communicable disease should not be allowed to work in food service is indeed true. Food service establishments are required to have strict health and hygiene standards in place to prevent the spread of disease through food handling. Workers who are ill with communicable diseases can pose significant risks as pathogens can be transmitted through food preparation, handling, or serving.

The main reason for prohibiting employees with communicable diseases from working is to protect public health. Certain diseases, particularly those that can be easily transferred through food (such as norovirus, hepatitis A, or salmonella), can cause outbreaks if proper protocols are not followed. This is why health codes often specifically state that workers who are known to have contagious conditions should refrain from working until they are no longer contagious.

The other options suggest variances based on the type of disease or the presence of symptoms, which does not align with the universal commitment to safety and hygiene standards in food service. A blanket policy prohibiting work while ill helps to ensure that all potential risks are mitigated, supporting a safer dining experience for customers.