What should be done if a food handler has a sore throat and fever?

When a food handler presents with a sore throat and fever, the correct action is to exclude them from working with food. This is crucial because both symptoms can indicate the presence of an infectious illness that could potentially contaminate food and pose a risk to public health.

The exclusion policy is designed to prevent the spread of foodborne illnesses. By not allowing the food handler to work, the risk of transmitting pathogens to food or surfaces is significantly reduced. It also allows the affected individual to seek medical attention where necessary and recuperate without the added pressure of handling food.

Maintaining a safe food handling environment is paramount in the food service industry, and part of that is being proactive about employee health. This approach aligns with health regulations and best practices in food safety, ensuring that the establishment adheres to standards designed to protect customers and staff alike.