What should be done if a food handler has a sore throat and fever?

When a food handler presents with a sore throat and fever, it is indicative of a potentially contagious illness that could pose a risk to food safety and the health of others. Excluding the food handler from work until they have been symptom-free for 24 hours is the recommended course of action. This measure helps to prevent the spread of pathogens that can cause foodborne illnesses and ensures that the food environment remains safe for customers and other workers.

The presence of symptoms such as a sore throat and fever could be related to infections that are communicable, particularly those that are of concern in food handling, such as streptococcal infections or other viral illnesses. By maintaining a policy of exclusion until recovery, food establishments align with health regulations and best practices for public health safety.

Allowing the food handler to continue working, recommending warm liquids, or permitting work with a mask do not adequately address the need to safeguard customers and colleagues from potential foodborne illness. Taking necessary precautions underscores the importance of health in food safety management practices, ensuring that all employees are fit for duty while preventing any health risks to the public.