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. This condition could indicate a contagious illness that poses a risk to customers and other staff members. Excluding the food handler from the food preparation area ensures that they do not inadvertently spread pathogens through food or surfaces if they are ill.

Exclusion is a standard protocol because the combination of a sore throat and fever can signal illnesses that are particularly concerning in food service, such as strep throat or other bacterial infections. These illnesses can be transmitted through food if the food handler is involved in food preparation, putting consumers at risk for foodborne illnesses.

By enforcing this exclusion, food establishments uphold health regulations and safeguard patrons from potential foodborne infections. A swift response to potential illness contributes to maintaining a safe and healthy environment, which is crucial in the food service industry.