What should a food handler do if they have a sore throat and fever?

When a food handler experiences a sore throat and fever, it is critical to prioritize public health and safety, particularly in food service environments where the risk of foodborne illness can be heightened. The correct course of action is to notify a manager and not work until cleared by a professional.

This response is essential because symptoms such as a sore throat and fever can indicate a contagious illness, which could be transmitted to customers or colleagues through food handling or close contact. By notifying management, appropriate steps can be taken to ensure that food safety protocols are maintained, such as finding an alternative to cover shifts and ensuring that any potential illness does not affect the food being served.

Working while experiencing these symptoms could result in serious consequences, including potential outbreaks of illness that can severely affect customers and damage the establishment’s reputation. Additionally, taking medicine and continuing to work may mask symptoms without addressing the underlying issue, which is not a responsible choice when handling food.

Thus, the recommendation to refrain from working until fully assessed by a healthcare professional ensures that the food handler’s health is taken into account, along with the safety of the food products and public health at large.