If a food handler is diagnosed with a foodborne illness, what should be done?

When a food handler is diagnosed with a foodborne illness, it is essential for food safety that they are excluded from work. This is crucial to prevent further contamination and the spread of the illness to customers and other employees. Exclusion ensures that any potential pathogens that could be transmitted through food are contained and that the affected individual can focus on recovery without risking public health.

This approach aligns with health regulations designed to protect people from foodborne illnesses. If the handler continues to work or switches to a different role within the facility, there remains a significant risk that they may unknowingly transmit harmful pathogens to others, particularly if they are involved in food preparation or service. Therefore, excluding the employee until they are symptom-free and can provide medical clearance is the recommended action to uphold food safety standards.