Ace the Sanitation Certification Challenge 2026 – Get Sparkling Success!

The appropriate action when a food handler is ill with vomiting or diarrhea is to ensure they are excluded from work until they are symptom-free. This is crucial for food safety as both vomiting and diarrhea are common symptoms of contagious illnesses, which can be transmitted through food handling. Allowing an ill food handler to work increases the risk of contaminating food with harmful pathogens, potentially leading to foodborne illnesses among customers and coworkers.

Excluding the food handler from work until they have been symptom-free for a certain period, typically 24 hours, helps to significantly reduce the risk of spreading illnesses in a food establishment. It aligns with best practices in food safety and public health recommendations, ensuring that the workplace remains safe for both employees and patrons.

In contrast, being allowed to work with precautions or wear gloves would not adequately prevent the transmission of pathogens. Gloves may provide a barrier but do not eliminate the risk associated with active symptoms such as vomiting or diarrhea. Requiring a doctor's approval before returning to work is also unnecessary unless the illness is confirmed to be caused by a specific pathogen that requires such a protocol.