What is the recommended action if a food handler has symptoms of gastrointestinal illness?

If a food handler exhibits symptoms of gastrointestinal illness, the recommended action is to report to a supervisor and leave the premises. This is critical for maintaining food safety and preventing the potential spread of illness within food service operations. Gastrointestinal symptoms can be indicative of contagious conditions such as norovirus or Salmonella, which can be easily transmitted through food handling.

By reporting to a supervisor and leaving, the food handler ensures that they are not preparing or serving food while potentially infectious. This measure helps protect the health of customers and colleagues, as well as complying with food safety regulations that mandate reporting illness among food workers. The focus on immediate action rather than self-treatment or attempting to work while symptomatic underscores the importance of public health in the food industry.