If a food handler arrives at work with diarrhea, what should the manager instruct them to do?

Instructing a food handler with diarrhea to go home is the appropriate response because diarrhea is a significant symptom that can indicate a foodborne illness. When a food handler is experiencing diarrhea, they pose a risk of contaminating food and surfaces, thereby increasing the risk of spreading pathogens that cause foodborne illnesses.

Food safety guidelines emphasize that individuals showing symptoms such as diarrhea, vomiting, or fever should not be involved in food preparation or service until they are symptom-free. This policy helps ensure the safety of the food being served and protects the health of customers. Allowing an employee to continue working, even with precautions like avoiding food handling or wearing gloves, does not eliminate the risk of contamination sufficiently. Therefore, sending the food handler home is the safest course of action to prevent foodborne illness outbreaks in the establishment.