John is a second year apprentice chef, with one more year to go before becoming fully qualified. He had just started a new position at ABC restaurant working with a chef who had developed an outstanding reputation for innovative cuisine. It was John's third placement and he was delighted with his new position at ABC restaurant.

John had just recovered from a bad bout of the flu before starting work at ABC restaurant and was still not feeling well some weeks later. Therefore he went back to his doctor, who told him that it could be hepatitis A and that he would send some samples for testing.

Although John was told to stay in bed for a few days and then see his doctor for the results, he returned to work because he knew that the restaurant was understaffed.

Refer to the scenario above and answer the following questions

1. Which food standard/NSW legislation did John not comply with? Describe this food standard?
2. What information did John have to tell his employers when he discovered he was sick and before he had to return to work?
3. What responsibilities did the restaurant have regarding NSW legislation?
4. What are the consequences from John having Hepatitis A and continuing to work and handle food?