What is a common symptom that indicates a food service worker should not handle food?

Diarrhea is a critical symptom that indicates a food service worker should not handle food. This symptom can signify the presence of a gastrointestinal illness, which poses a significant risk for foodborne illnesses. When food service workers experience diarrhea, they can easily contaminate food and food preparation areas, leading to the potential spread of pathogens such as bacteria or viruses that cause foodborne illnesses like Norovirus or Salmonella.

Food safety regulations clearly instruct that any worker exhibiting gastrointestinal symptoms, particularly diarrhea, must refrain from food handling activities until they have been symptom-free for a specified period. This is essential not only for the health of the worker but also for the safety of customers consuming the food.

Considering the other symptoms, while headaches, fatigue, and a slight cough may indicate that a worker is unwell, they do not inherently carry the same level of risk for directly transmitting foodborne pathogens as diarrhea does. This understanding is crucial for maintaining proper food safety practices in food service operations.