Which of the following criteria must a foodservice candidate NOT have to be employed?

A foodservice candidate must not have symptoms indicating a possible foodborne illness to be employed, as this is a critical health and safety consideration. Employees showing such symptoms pose a risk of contaminating food and could lead to outbreaks of foodborne illnesses.

On the other hand, experience in food handling is essential for ensuring that employees know how to properly prepare and handle food to prevent safety hazards. Similarly, prior training in food sanitation ensures that candidates are aware of hygiene practices necessary to maintain a safe dining environment. Knowledge of food safety regulations is also crucial, as it equips candidates with the understanding of legal requirements and best practices that help ensure compliance and promote food safety within the establishment. In the context of foodservice, the presence of symptoms associated with foodborne illness disqualifies a candidate, highlighting the importance of health in maintaining food safety standards.