What action should be taken if a food handler exhibits symptoms of a foodborne illness?

When a food handler exhibits symptoms of a foodborne illness, sending them home immediately is the appropriate action to take. This measure is crucial for maintaining food safety and preventing the potential spread of contaminants and pathogens that cause foodborne illnesses. Symptoms such as vomiting, diarrhea, fever, or jaundice can indicate that the food handler may be contagious and capable of transmitting harmful bacteria or viruses to the food they handle or prepare.

By sending the individual home, you protect not only the consumers but also the rest of the staff from exposure to illness. It is essential to prioritize the health and safety of everyone involved in the food service environment. This proactive response aligns with food safety guidelines and regulations, which emphasize that employees who are unwell should not handle food until they are symptom-free and cleared to return to work.

The other actions would not effectively mitigate the risk of spreading illness. Allowing the food handler to continue working increases the chance of contamination. Having them wash their hands may promote better hygiene but won't eliminate the risk if they are still symptomatic. Reassigning them to a different task does not address the underlying issue of their illness and might still pose a risk if they come into contact with food or food surfaces. Therefore, sending the food handler home is the