What should be done if a food handler has a foodborne illness?

When a food handler experiences symptoms of a foodborne illness, it is crucial that they report these symptoms to a supervisor immediately. This action allows the establishment to take appropriate measures to prevent any potential contamination of food products and to protect the health of customers and other employees. It is important for the food handler to refrain from working until they receive medical clearance, as this ensures that they do not inadvertently spread the illness to others or compromise food safety.

Continuing to work while managing symptoms can lead to food contamination and spread illness among customers, which is highly discouraged. Ignoring symptoms is not a safe practice either, as even if the food handler feels fine at that moment, they could still be contagious and a risk to public health. Simply informing coworkers about the illness does not address the need for prompt reporting to management, which is essential for taking necessary preventative actions.

By following protocol and waiting for clearance, food handlers play a critical role in maintaining food safety standards and protecting the well-being of everyone involved.