What should a food handler do if they have been ill?

When a food handler has been ill, it is essential for them to prioritize food safety and public health. By staying home and reporting to their supervisor, the food handler prevents the potential spread of illness to customers and coworkers. This action is aligned with standard food safety protocols and guidelines, which emphasize that individuals experiencing symptoms of foodborne illness—such as nausea, vomiting, diarrhea, or fever—should not come into contact with food or food preparation areas.

Reporting to the supervisor also enables the management to take necessary steps, such as temporarily closing the food preparation area or implementing additional sanitation measures, to protect the safety of the food being served.

Ensuring a food handler does not pose a risk to others reflects a responsible approach to their role and the safety of the establishment overall. This action helps maintain health standards and reduce the risk of foodborne illness outbreaks, contributing to a safer environment for both employees and customers.