What should be done if a food handler has a sore throat with fever?

When a food handler presents with a sore throat accompanied by a fever, it is crucial to prioritize food safety and public health. The correct course of action is to exclude the individual from work until they have been cleared by a doctor. This is because a sore throat with fever can be indicative of a contagious illness that poses a risk of transmitting pathogens to food items and, subsequently, to customers.

By excluding the food handler until they receive medical clearance, it mitigates the possibility of spreading infections, especially in environments where food is prepared and served. Health regulations typically dictate such a protocol to protect both the consumers and the integrity of the food establishment.

Taking precautions like wearing a mask or allowing the individual to work while taking certain safety measures would not adequately address the potential risk of spreading communicable diseases. Public health guidelines emphasize that exclusion is the safest strategy when dealing with symptoms that could signify a contagious illness.