What must a food handler do when they have been sick with gastrointestinal symptoms?

Food handlers who have experienced gastrointestinal symptoms, such as vomiting or diarrhea, must stay home and refrain from returning to work until they have been symptom-free for at least 24 hours. This protocol is essential to prevent the risk of foodborne illness outbreaks, as these symptoms can indicate the presence of infectious agents that can contaminate food and surfaces.

The 24-hour rule helps ensure that any illness has passed, reducing the likelihood of spreading pathogens to customers and coworkers. This practice aligns with food safety guidelines and promotes public health by minimizing the risk of transmission in food service environments. It reflects the responsibility food handlers have in safeguarding the well-being of patrons and maintaining high standards of food hygiene.