What should be done if a food handler tests positive for a contagious illness?

When a food handler tests positive for a contagious illness, it is essential for public health and safety that they do not work with food until they are cleared by a healthcare professional. This measure helps to prevent the potential spread of illness to customers and coworkers, as food handlers play a crucial role in maintaining food safety standards.

Allowing a food handler to continue working, even in the hope of mitigating staff shortages, compromises the safety of the food being served. Ensuring that they receive proper medical evaluation and clearance before returning to work not only protects public health but also aligns with regulatory requirements intended to minimize the risk of foodborne illness outbreaks.

The notion of avoiding only raw food does not sufficiently address the risk, as cooked food can also be contaminated at various points in food preparation and service. Furthermore, informing customers of their illness does not adequately resolve the underlying risk of contamination that could affect the entire establishment.

Therefore, the most responsible and safe course of action is for the food handler to refrain from working until they have received a professional clearance, ensuring both compliance with health regulations and the safety of the food served to patrons.