What condition must be met for a food handler to return to work after a foodborne illness?

A food handler must be symptom-free for a specific period, typically 24 hours, before returning to work after experiencing a foodborne illness. This requirement is established to help prevent the spread of pathogens that could contaminate food and lead to further outbreaks.

During the 24-hour symptom-free period, the employee is expected to recover fully and ensure that they no longer pose a risk of transmitting an illness to others. This guideline is grounded in public health principles aimed at protecting the safety and well-being of customers and other employees in food service environments.

If a food handler had symptoms such as nausea, vomiting, diarrhea, or fever, returning to work before being symptom-free could increase the likelihood of contaminating food or surfaces, leading to a significant risk of foodborne illness among patrons. The other options, while important, do not specifically address the crucial aspect of having no symptoms as a prerequisite to returning to work.