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

If a food handler has a sore throat and fever, the best course of action is to stay home and not handle food. This approach is rooted in the principles of food safety, which prioritize preventing the spread of illness within food establishments.

A sore throat and fever can indicate a contagious illness, particularly one that can be transmitted through food or via direct contact with surfaces. By staying home, the individual protects customers and coworkers from potential exposure to pathogens that could lead to foodborne illness outbreaks. Health guidelines typically recommend that food handlers displaying symptoms such as sore throat accompanied by a fever be excluded from work until they are symptom-free.

Taking this precaution is vital to maintaining the health and safety of both food workers and consumers. Ensuring that individuals who are symptomatic do not interact with food or food preparation areas reduces the risk of contamination and fosters a safer eating environment overall.