What should a food handler do if they display symptoms of a foodborne illness?

A food handler displaying symptoms of a foodborne illness should prioritize food safety and public health by reporting their symptoms to a supervisor and refraining from handling food. This approach helps to prevent the potential spread of pathogens that can cause illness to customers and other staff members. Symptoms such as vomiting, diarrhea, fever, or abdominal cramps can indicate the presence of a contagious disease, which poses a significant risk in food service settings where hygiene and safety are paramount.

By notifying a supervisor, the food handler ensures that appropriate measures are taken, such as assessing the situation, possibly sending the handler home, and implementing sanitization protocols to minimize risk. This is crucial in maintaining a safe food environment and demonstrating accountability in health and safety practices. Ignoring symptoms, trying to work through them, or discussing customer preferences while unwell could compromise food safety and lead to outbreaks of foodborne illness, thereby adversely affecting the business and its customers.