What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

Food that has been handled by a food handler who has been restricted or excluded from the operation due to illness should be thrown out to ensure food safety. This precaution is essential because the food may have been contaminated with pathogens that can cause foodborne illnesses.

When a food handler is restricted or excluded from the work environment—typically due to symptoms of an illness like vomiting, diarrhea, or other infectious diseases—it indicates the potential risk of transferring harmful microorganisms to the food. Even if the food appears safe, it could pose serious health risks to consumers.

Refrigerating the food for later use or serving it after reheating does not eliminate the risk of foodborne pathogens that might have been introduced during handling. Heating may kill some bacteria, but it will not remove any toxins that may have been produced. Disposing of just the outer packaging does not address the core issue of the contaminated food itself. Therefore, the only safe course of action is to dispose of the food entirely to prevent any potential outbreaks of illness.