What should management do if a food handler shows symptoms of a contagious illness?

What should management do if a food handler shows symptoms of a contagious illness?

• A. Encourage them to continue working but take precautions
• B. Send them home and require a doctor's note upon return
• C. Exclude them from work until they are cleared
• D. Monitor their health while they remain on duty

Answer: (C)

When a food handler shows symptoms of a contagious illness, it is crucial to prioritize the safety of both the staff and customers. Excluding the employee from work until they are cleared ensures that the risk of spreading the illness is minimized. This is particularly important in a food service environment where hygiene and health are paramount to prevent foodborne illnesses. By sending the employee home, management can help contain any potential outbreak and protect the health of other workers and patrons. It also allows the affected individual the opportunity to recover fully before returning to work, which contributes to a safer workplace environment. This approach aligns with health regulations and best practices in food safety management, emphasizing the importance of a proactive response to health concerns among food handlers.

When a food handler shows symptoms of a contagious illness, it is crucial to prioritize the safety of both the staff and customers. Excluding the employee from work until they are cleared ensures that the risk of spreading the illness is minimized. This is particularly important in a food service environment where hygiene and health are paramount to prevent foodborne illnesses.

By sending the employee home, management can help contain any potential outbreak and protect the health of other workers and patrons. It also allows the affected individual the opportunity to recover fully before returning to work, which contributes to a safer workplace environment. This approach aligns with health regulations and best practices in food safety management, emphasizing the importance of a proactive response to health concerns among food handlers.