What personal hygiene practice should food handlers avoid?

Food handlers should avoid working while sick because doing so poses a risk of contaminating food and spreading illness to customers. When food handlers are ill, especially with symptoms like vomiting, diarrhea, or even a common cold, there is a significant chance that pathogens could be transferred to food or surfaces, leading to foodborne illnesses.

Maintaining good personal hygiene is crucial in the culinary industry, and coming to work sick undermines efforts to ensure a safe and healthy environment for both food handlers and consumers. An establishment must prioritize the health of its workers and those it serves, and one of the best ways to do so is to enforce policies that prevent sick employees from handling food.