What should be done if a food handler has jaundice?

• A. Exclude them from food handling
• B. Permit limited handling
• C. Reassign to packaging duties
• D. Continue as normal

Answer: (A)

When a food handler has jaundice, the priority is preventing the spread of infection through food and contact surfaces. Jaundice can indicate hepatitis or another contagious illness, which can be shed in bodily fluids and contaminate food or the kitchen environment. Excluding the worker from food handling stops potential transmission to customers and coworkers. They should not return to work handling food until a healthcare professional clears them and symptoms have resolved. Allowing any level of ongoing food handling or continuing as normal could put people at risk, so exclusion is the appropriate protection.