What is the primary reason foodhandlers must not work when experiencing gastrointestinal symptoms?

Foodhandlers must avoid working when experiencing gastrointestinal symptoms primarily due to the potential for cross-contamination. Gastrointestinal symptoms, such as diarrhea or vomiting, can be indicative of foodborne illnesses that are highly contagious. If an ill foodhandler continues to work, they risk contaminating food products, surfaces, and utensils, which can lead to the spread of pathogens to customers.

Preventing cross-contamination is critical in maintaining food safety and protecting public health. When foodhandlers are symptomatic, they can inadvertently introduce harmful bacteria, viruses, or parasites into the food supply, potentially causing widespread illness among consumers. Therefore, food safety regulations emphasize the importance of excluding symptomatic employees from food handling duties to mitigate these health risks.