What should be done with food that has been handled by someone who is ill?

Food that has been handled by someone who is ill should be discarded to prevent foodborne illness. This action is essential because foodborne pathogens can be transmitted from an infected person to the food, posing a significant risk to anyone who consumes it. Illnesses such as norovirus and hepatitis A can spread through contaminated food, and symptoms can be severe, impacting not just the individual but also the health of others who may eat the contaminated food.

By discarding the affected food, food safety practices are upheld, and the risk of outbreaks is minimized, ensuring the wellbeing of consumers. Proper training and adherence to food safety protocols are vital in the food service industry to manage health concerns effectively and maintain a safe environment for patrons.