What should a food handler do if they are sneezing or coughing?

A food handler who is sneezing or coughing should limit contact with food to prevent the spread of germs and maintain food safety. Sneezing and coughing can release respiratory droplets that may carry pathogens, which can contaminate food items or food preparation surfaces. By limiting contact with food, the handler minimizes the risk of transmitting illness to consumers, which is essential in maintaining a safe food service environment.

While wearing a mask and washing hands frequently are good practices in preventing the spread of illness, they do not fully address the immediate concern of potential contamination from sneezing or coughing. Therefore, the priority should be to limit direct handling of food during such situations to ensure the safety and health of all patrons.