Why should food handlers avoid working when they are ill?

Food handlers should avoid working when they are ill primarily to prevent spreading illness to customers and coworkers. Illnesses, particularly those that are foodborne, can easily transfer from an infected individual to the food they handle, leading to contamination. When food handlers are sick, especially with gastrointestinal issues or respiratory infections, they pose a significant risk to public health by potentially transmitting pathogens through the food they prepare or the surfaces they touch.

This practice is critical in maintaining food safety standards, protecting the health of customers, and ensuring the overall safety and integrity of the food service environment. By encouraging food handlers to stay home when feeling unwell, establishments can minimize the risk of outbreaks, ensure compliance with health regulations, and maintain a reputation for safe food handling practices.