What should a food handler do if they experience a digestive illness?

A food handler experiencing a digestive illness should report to management and refrain from working until they have been cleared by a doctor. This practice is essential for several reasons. First, foodborne illnesses can easily spread in food preparation environments, posing significant risks to public health. By not working while symptomatic, the food handler helps to prevent cross-contamination and protects customers and coworkers from potential exposure to pathogens that could be transmitted through food.

Additionally, healthcare professionals can evaluate the individual's condition to determine if it is safe for them to return to work without risking further illness among colleagues and customers. Such protocols are part of maintaining a safe food handling environment, adhering to food safety regulations, and promoting the overall health and safety of the workplace.

The other answers suggest actions that could compromise food safety or do not adequately address the need for proper health protocols in a food service setting. Continuing to work or simply taking medication does not ensure that the food handler won’t spread illness, and staying at home without notifying management leaves the risk of contamination unaddressed. Thus, reporting to management and awaiting medical clearance is the most responsible action.