What is the recommended action if a food handler is sick?

When a food handler is sick, the recommended action is to send them home immediately. This practice is vital for maintaining food safety and preventing the spread of illness in a food establishment. Sick food handlers can be carriers of pathogens that could contaminate food, leading to foodborne illnesses among customers.

Sending a sick food handler home ensures that they do not come into contact with food products or surfaces in the kitchen, which might compromise food safety. It also allows the worker to recover and avoid further spreading any illness to coworkers.

Safeguarding the health of both food handlers and customers is essential in the food industry, and prompt action when a worker is not feeling well is a key part of that responsibility. The other actions, such as allowing them to continue working or monitoring their condition, do not adequately mitigate the risk of contamination and are therefore not appropriate responses in this scenario.