If a food handler has a sore throat with a fever, what must they do?

When a food handler has a sore throat accompanied by a fever, it indicates a potential illness that could easily be transmitted to others through food. In food safety practices, the priority is always to prevent foodborne illnesses, which can arise from infected food handlers.

Being restricted from working with food is a necessary precaution to ensure the safety of the food being prepared and served. This action helps to minimize the risk of transmitting any pathogens that may be present, especially in cases of respiratory illnesses, which can spread quickly in food handling environments.

Reporting to a manager and staying home is also a critical step to ensure that the situation is managed properly and that the food handler receives any necessary care. However, the main action that protects public health is the restriction from working with food during this time. This approach aligns with health department guidelines and food safety regulations that emphasize the importance of employee health in preventing foodborne illnesses.