When should food handlers report illness to their supervisor?

Food handlers should report illness to their supervisor immediately upon noticing symptoms because prompt reporting is critical for ensuring food safety. When food handlers are ill, they can potentially spread pathogens that cause foodborne illnesses, especially if they are working with food or in food preparation areas. By reporting illness right away, management can take swift action to protect customers and other employees, such as implementing hygiene practices, adjusting work assignments, or conducting sanitation measures. This proactive approach helps to minimize the risk of foodborne outbreaks and maintain a safe dining environment.

Delaying the report, as suggested in some of the other options, increases the chance of contaminating food and places everyone at risk. Therefore, immediate reporting is an essential practice in food safety protocols.