What symptoms may indicate a food handler is ill and should not work?

When evaluating the symptoms that indicate a food handler may be ill, it's crucial to recognize that certain symptoms can pose a direct risk to food safety. Vomiting, diarrhea, or fever are specific indicators of contagious illnesses, particularly those that can be transmitted through food or improper handling practices.

Foodborne pathogens can thrive in environments where food handlers are not at their healthiest, making it essential to identify and exclude individuals exhibiting these symptoms from food preparation areas. Vomiting can lead to the contamination of surfaces and food, diarrhea can contribute to the spread of bacteria, and fever often accompanies infections that can be easily transmitted, such as norovirus or salmonella.

These symptoms signify that a food handler might be infectious and could potentially contaminate food products or food contact surfaces, risking the health of consumers. Hence, any food handler exhibiting these symptoms should be encouraged to stay home until they are well and symptom-free, protecting both public health and the integrity of the food service establishment.