If a food handler is diagnosed with Shiga-toxin producing E. Coli, the manager must?

When a food handler is diagnosed with Shiga-toxin producing E. Coli, the most responsible action is to send the food handler home and notify the health department. This is critical because this strain of E. Coli is highly infectious and can pose serious health risks to customers. By sending the food handler home, the risk of transmitting the bacteria through food handling is minimized.

Additionally, notifying the health department is essential as they may need to conduct further investigations to assess the situation, monitor potential outbreaks, and provide guidance on handling the situation appropriately. This aligns with public health protocols which ensure that food establishments are safe for consumers and helps prevent foodborne illness outbreaks.

Other options do not adequately address the need for immediate action to protect public health. For instance, wearing gloves and a mask may seem like a preventative measure, but it does not eliminate the risk of contamination if the individual is still infected. Closing the business entirely might be an overreaction unless further investigation warrants it. Assigning the food handler to non-food duties does not eliminate the risk of spreading the bacteria if they still have the illness.