If a food worker is ill, what must be done regarding their role in food handling?

When a food worker is ill, it is crucial to restrict them from handling food to prevent the potential spread of foodborne illnesses. Foodborne pathogens can easily be transmitted through contaminated food products, and an ill worker poses a risk not only to themselves but to customers and other staff members as well. By ensuring that they are restricted from food handling, the likelihood of contaminating food items is significantly reduced, which is essential in maintaining food safety and public health.

In situations where a food worker is showing symptoms of a contagious illness, it is a best practice to exclude them from food preparation areas entirely. This aligns with guidelines from health authorities that prioritize the safety of food products and patrons. Taking such precautions serves to uphold standards of food safety and protection, ensuring that the environment remains healthy for everyone involved.

The other options suggest allowing the worker to continue handling food in some capacity, which could compromise safety. Providing precautions or allowing them to work with packaged foods does not sufficiently mitigate the risk of spreading illness in a food handling environment. Hence, restricting their food handling activities is the most responsible and safest course of action.