What should food handlers do when they experience illness?

When food handlers experience illness, the appropriate course of action is to report to a supervisor and stay home. This is essential for several reasons. Firstly, handling food while ill can pose significant health risks, not only to the individual but also to customers and other staff members. Certain illnesses, particularly those caused by bacteria or viruses that affect the gastrointestinal system, can be transmitted through food, leading to outbreaks and severe public health concerns.

By reporting to a supervisor, the food handler ensures that the establishment can take necessary precautions, such as sourcing substitute workers or implementing measures to prevent the spread of illness within the workplace. Staying home until fully recovered is also vital so that the individual can heal properly without endangering others.

This proactive approach not only protects public health but also reflects compliance with health regulations that mandate reporting illnesses among food service employees. The guidance to stay home helps in maintaining a safe food environment, ensuring that the establishment adheres to proper health and safety standards. It's a critical practice in the food service industry to promote the safety of both food handlers and consumers alike.