What should a food handler do if they are feeling sick?

When a food handler is feeling sick, the best course of action is to stay home and notify management. This is important to prevent the risk of spreading illness to others, including coworkers and customers. Food handlers are often in direct contact with food and high numbers of people, which increases the likelihood of transmitting illnesses.

By staying home, the individual protects public health and ensures that they do not inadvertently contaminate food products. Notifying management is equally crucial because it allows the establishment to take necessary measures, such as finding a replacement and assessing whether any other employees may have been exposed. This proactive approach promotes a safe food handling environment and upholds public health standards.

In contrast, working until feeling better or only informing a colleague can lead to the spread of the illness, compromising hygiene standards and potentially causing outbreaks of foodborne illnesses. Continuing to work while feeling unwell, even without handling food, can still present risks, as the sick employee may spread pathogens through their presence.