What should be done if a food handler is sick?

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Prepare for the NRFSP International Certified (IC) Exam. Enhance your knowledge with multiple choice questions, detailed explanations, and hints designed to maximize your readiness for the exam. Excel in your certification!

Multiple Choice

What should be done if a food handler is sick?

Explanation:
When a food handler is sick, the priority is to prevent contamination and protect customers. The best course is to exclude them from work and send them home immediately. Illnesses that require exclusion include vomiting, diarrhea, fever, or jaundice, and they should not handle or prepare food until they are symptom-free for a defined period and/or have clearance from a health authority. Arrange coverage for their shift and have the worker report the illness to a supervisor. Ignoring symptoms, taking a short break without reporting, or working in another area does not prevent the risk of spreading illness, even if the person seems able to continue serving.

When a food handler is sick, the priority is to prevent contamination and protect customers. The best course is to exclude them from work and send them home immediately. Illnesses that require exclusion include vomiting, diarrhea, fever, or jaundice, and they should not handle or prepare food until they are symptom-free for a defined period and/or have clearance from a health authority. Arrange coverage for their shift and have the worker report the illness to a supervisor. Ignoring symptoms, taking a short break without reporting, or working in another area does not prevent the risk of spreading illness, even if the person seems able to continue serving.

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