What should be done if a food handler experiences gastrointestinal symptoms?

If a food handler experiences gastrointestinal symptoms, the most appropriate action is to send them home immediately. This is crucial because gastrointestinal symptoms such as vomiting, diarrhea, fever, or nausea can be indicative of a contagious illness that poses a significant risk of foodborne illness.

By sending the food handler home, you help prevent the potential spread of pathogens to food, surfaces, and other employees. These symptoms often suggest the presence of infectious agents that can contaminate food and result in outbreaks affecting customers and other staff members, which can lead to serious health risks. The health and safety protocols in food service are designed to protect public health, and ensuring that symptomatic individuals are not in the food handling environment is a key part of those protocols.

Taking this action shows a commitment to food safety and public health, as it minimizes the risk of food contamination. It’s important to ensure that the food handler receives proper care and does not return to work until they are symptom-free for a minimum duration, as specified by health regulations.