What is the most appropriate action if a food handler has a cold?

When a food handler has a cold, the most appropriate action is to notify a supervisor and avoid food handling. This is primarily due to the potential risk of foodborne illness transmission. Colds, while typically caused by viruses and not often associated with direct food contamination, can result in symptoms like coughing, sneezing, or a runny nose, all of which pose a risk to food safety.

By notifying a supervisor, the individual ensures that proper protocols are followed to minimize the risk of spreading illness to others or contaminating food products. Avoiding food handling altogether is crucial, as it safeguards both the customer's health and the integrity of the food being prepared or served.

Implementing this action aligns with food safety best practices, which emphasize the importance of health and hygiene among food handlers to prevent any possible contamination in food service environments.