What action should be taken if a food handler has a cold?

When a food handler has a cold, the appropriate action is to avoid handling food and inform a supervisor. This is crucial for maintaining food safety and preventing the potential spread of illness. Colds can be transmitted through respiratory droplets, and even mild symptoms can compromise the health of customers and staff. By notifying a supervisor, the food handler ensures that proper measures can be taken, which may include finding a replacement or implementing additional hygiene protocols in the kitchen. Prioritizing public health and food safety is essential in any food handling environment, making this action a responsible choice.