Why should food handlers avoid working with food when feeling unwell?

Food handlers should prioritize not working with food when they are feeling unwell primarily because it significantly increases the risk of contaminating the food they handle. When individuals are sick, particularly with gastrointestinal illnesses or respiratory infections, they can transfer pathogens to food through their hands, respiratory droplets, or even through contact with surfaces. This potential for contamination can lead to foodborne illnesses in consumers, posing serious health risks.

Maintaining high standards of food safety is critical in food handling environments to prevent outbreaks of illness. Thus, the well-being and health of workers directly impact public safety. By staying home when feeling unwell, food handlers help ensure that the food served is safe for consumption, reducing the likelihood of transmitting pathogens that could result in widespread health issues.