If a food handler has a sore throat and fever, what should be their status concerning food handling?

When a food handler exhibits symptoms such as a sore throat and fever, the most appropriate action is to exclude them from the operation. This is crucial for food safety since these symptoms can be indicative of a contagious illness, potentially posing a risk of foodborne illness to consumers. Exclusion prevents the spread of pathogens that could contaminate food and affect the health of customers.

In the context of food safety practices, any individual who is ill or showing signs of infection must be removed from food preparation and handling duties to protect public health. This aligns with guidelines set forth by health authorities, which emphasize the importance of preventing food contamination when employees are exhibiting symptoms that could be related to a transmissible illness.

Furthermore, restriction might not be adequate because even with a restricted role, the individual might still come into contact with food or surfaces that could become contaminated. Allowing them to continue working or stating that no action is needed would compromise the safety of the food served. Thus, excluding the food handler from the operation is the most responsible course of action to ensure safety and maintain public confidence in food service establishments.