What should food handlers do if they are feeling unwell?

Food handlers who are feeling unwell should not cook when sick because doing so poses a significant risk of contaminating food with pathogens. When an individual is ill, especially with symptoms related to gastrointestinal issues such as nausea, vomiting, or diarrhea, there is a heightened likelihood that they can transmit harmful bacteria or viruses to the food they prepare. This is crucial in preventing foodborne illnesses, which can spread quickly and have serious health implications, particularly in military settings where individuals may already be vulnerable.

Prioritizing the health and safety of both the food handler and those consuming the food is critical. By refraining from cooking while sick, food handlers help maintain food safety standards and protect the well-being of their peers. This aligns with best practices in food safety and hygiene that dictate that anyone who is unwell should avoid any food preparation activities.

While taking a break or ensuring thorough washing of hands are important practices, they do not negate the potential risk that comes with cooking while ill. Cook without telling anyone is not a safe choice, as it could lead to a lack of transparency in food safety management and health protocols. Thus, not cooking when sick is the most effective preventive measure.