What should be done if a food handler has a confirmed foodborne illness?

When a food handler has a confirmed foodborne illness, it is crucial to ensure the safety of food and prevent the spread of pathogens. The most appropriate action is to exclude the affected individual from work until they have been cleared to return. This means they must be symptom-free and, in some cases, provide medical documentation or meet specific health department requirements.

Excluding the worker helps protect customers and other employees from potential contamination. Foodborne illnesses can easily spread in food service environments, and taking immediate action to remove the source of the illness is essential in maintaining public health standards and preventing outbreaks.

Other options suggest allowing the worker to continue in some capacity, which poses a risk of spreading pathogens. For example, working only in the back of the kitchen does not eliminate the risk, and taking medication does not ensure that the person is no longer contagious. These approaches do not adequately protect the health of the public or comply with best practices in food safety.