When should a food handler with a sore throat and fever be excluded from the operation?

A food handler with a sore throat and fever should be excluded from the operation immediately. This is important to prevent the potential spread of foodborne illnesses, particularly those associated with symptoms like fever and sore throat, such as streptococcal infections or other contagious conditions.

Here are some important points regarding this situation:

1. Health Policy Compliance: Most health departments and food safety guidelines mandate that food workers who show symptoms of illness, especially those that can be transmitted through food, should not work until they are symptom-free. This helps ensure the safety of food preparation and service.

2. Contamination Risks: Symptoms like fever and sore throat could indicate a contagious infection. If a food handler is allowed to work while symptomatic, they may contaminate food or surfaces, leading to outbreaks of illness among customers.

3. Return to Work: A food handler should only return to work after they have been symptom-free for at least 24 hours without the use of medication that masks the symptoms. Additionally, seeking medical advice to confirm that they are no longer contagious is a good practice.

In summary, it is crucial for the health and safety of both the food handler and the consumers that such individuals are excluded from work until they are no longer symptomatic.