What action should be taken if a food handler is feeling unwell?

When a food handler is feeling unwell, it is critical for them to report their illness and refrain from handling food. This is essential to prevent the risk of foodborne illnesses that could arise from contamination. Illnesses can be transmitted through food, especially if the food handler has symptoms such as vomiting, diarrhea, or fever, which can significantly compromise food safety.

Reporting the illness allows the management to assess the situation, implement necessary safety measures, and help protect the health of both employees and customers. It is part of responsible food safety protocols to ensure that anyone who may be infectious does not work with food until they are fully recovered. This practice not only safeguards the food supply but also supports a healthy work environment.

While other options may suggest different actions, they do not align with best practices in food safety. For instance, continuing to work or merely resting at home without formally reporting could endanger both the food handler's health and that of consumers. It's also not appropriate to drink more fluids while still engaged in food handling, as this doesn’t address the risk of potential contamination.