What should be done with food handlers who are unwell?

• A. Exclude from food handling duties until fully recovered
• B. Allow to work only on cold foods
• C. Wear gloves only
• D. Require longer shifts

Answer: (A)

If a food handler is unwell, they can contaminate food and food contact surfaces through germs carried on hands, droplets, or during illness symptoms. The safest approach is to exclude them from food handling duties until they are fully recovered. This prevents the spread of illness to customers and other staff and protects overall food safety.

Allowing someone to work only on cold foods doesn’t remove the risk, because illness can be transmitted regardless of the type of food being handled. Wearing gloves alone isn’t enough either, since gloves can tear or become contaminated and don’t replace good hand hygiene. Extending shifts would only increase exposure and risk of spread, not reduce it.