Food handlers diagnosed with certain illnesses should be?

Food handlers diagnosed with certain illnesses should be?

• A. Encouraged to work from home
• B. Allowed to continue working with precautions
• C. Excluded from the operation
• D. Reassigned to non-food-related tasks

Answer: (C)

Food handlers diagnosed with certain illnesses should be excluded from the operation to protect public health and ensure food safety. When a food handler is diagnosed with an illness that can be transmitted through food, such as Norovirus or Salmonella, allowing them to work could pose significant risks of spreading these pathogens to the food and, ultimately, to consumers. Excluding these workers is a critical measure to prevent outbreaks and maintain the integrity of food safety practices. Food safety regulations stipulate that employees who have been diagnosed with specific contagious diseases must refrain from any direct food handling, as their potential to contaminate food products can lead to serious health risks for customers. This approach not only prioritizes the safety of customers but also supports the overall framework of health regulations that aim to contain and mitigate foodborne illnesses effectively.

Food handlers diagnosed with certain illnesses should be excluded from the operation to protect public health and ensure food safety. When a food handler is diagnosed with an illness that can be transmitted through food, such as Norovirus or Salmonella, allowing them to work could pose significant risks of spreading these pathogens to the food and, ultimately, to consumers.

Excluding these workers is a critical measure to prevent outbreaks and maintain the integrity of food safety practices. Food safety regulations stipulate that employees who have been diagnosed with specific contagious diseases must refrain from any direct food handling, as their potential to contaminate food products can lead to serious health risks for customers.

This approach not only prioritizes the safety of customers but also supports the overall framework of health regulations that aim to contain and mitigate foodborne illnesses effectively.