What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

Food that has been handled by a food handler who has been restricted or excluded from the operation due to illness should be discarded to ensure food safety. When a food handler is either restricted from working or excluded due to illness, particularly if they are displaying symptoms related to a contagious disease, any food they may have touched could potentially be contaminated. This contamination risk can lead to the spread of foodborne illnesses to consumers.

Throwing out the food is the most effective way to prevent any potential hazards associated with cross-contamination or the transmission of pathogens. Ensuring the safety of food served to customers is paramount, and thus, food that may have been compromised by an ill food handler must be safely disposed of rather than used or saved for future consumption. This decision protects public health and upholds food safety standards in the establishment.