What procedure should be followed if a food handler is diagnosed with a foodborne illness?

In the event that a food handler is diagnosed with a foodborne illness, it is critical that they report this condition to management immediately. This protocol is essential for the health and safety of both the food handler and the customers. By reporting their illness, the establishment can take appropriate measures to prevent any potential outbreaks, which may involve temporarily removing the affected individual from the work environment to reduce the risk of food contamination.

Staying home allows time for recovery and ensures that no further food handling takes place while the individual is still contagious, thus protecting public health. This procedure aligns with food safety guidelines that prioritize the well-being of patrons and the integrity of food service operations.

The options indicating that the food handler should continue working, self-medicate, or simply avoid touching food do not adequately address the need for responsible action when dealing with a communicable illness in a food handling context.