What must be done if a food handler has symptoms of illness?

When a food handler exhibits symptoms of illness, it is crucial for them to report their symptoms and stay home to prevent the risk of transmitting foodborne pathogens to others. This is a fundamental principle in food safety and sanitation, as food handlers can be carriers of harmful bacteria or viruses even before exhibiting severe symptoms. Symptoms such as vomiting, diarrhea, or a sore throat with fever can indicate contagious illnesses that pose a risk to public health when food is being prepared or served.

By encouraging food handlers to report their illness and refrain from working, establishments not only protect the health of their customers but also maintain compliance with health codes and regulations designed to prevent foodborne outbreaks. This responsible practice helps to ensure that food safety is prioritized and that any potential risks are effectively managed.