If a food handler has had jaundice for less than seven days, what must happen?

A food handler who has had jaundice for less than seven days must be excluded from the operation to ensure the safety of food being handled and to prevent the potential spread of illness. Jaundice can be a sign of hepatitis A, which is highly contagious and can be transmitted through food if proper hygiene is not maintained.

Exclusion from work is essential because it allows time for the food handler to recover fully and to reduce the risk of spreading any infectious agents they may carry. Regulations around food safety are designed to protect public health, and handling food while showing symptoms of jaundice increases the risk of contamination.

In this context, returning to work immediately or notifying coworkers would not address the immediate health risk posed to customers and other employees. Waiting three days does not adhere to the necessary standard of caution for food safety in cases of known infectious diseases. Therefore, the requirement for exclusion is a critical measure in food safety protocol.