What should a food handler do if they have symptoms of vomiting or diarrhea?

When a food handler experiences symptoms of vomiting or diarrhea, it is crucial to prioritize food safety and public health. Reporting to a supervisor and refraining from handling food is the correct course of action. This approach helps prevent the spread of pathogens that could contaminate food and lead to foodborne illnesses.

By communicating their condition to a supervisor, the food handler allows for the necessary steps to be taken to ensure that food preparation areas are not contaminated and that other staff members are informed about potential risks. Additionally, abstaining from handling food while symptomatic reflects adherence to food safety regulations designed to protect customers and maintain food hygiene standards.

In contrast, continuing to handle food while taking medication, ignoring the symptoms, or taking a brief break to resume work would not address the health risk posed to others and could lead to further incidents of contamination. Prioritizing health and safety in food handling environments is essential for maintaining consumer trust and compliance with health regulations.