What might be a consequence of food handlers working while ill?

The consequence of food handlers working while ill is a risk of foodborne illness. When food handlers are sick, particularly with gastrointestinal illnesses, they can contaminate food and surfaces with pathogens. These pathogens can then spread to customers, leading to outbreaks of foodborne diseases such as norovirus or salmonella, which can have serious health implications. Food safety guidelines emphasize that employees should stay home when they exhibit symptoms of illness, especially when handling food, to prevent the transmission of harmful microorganisms that can cause illnesses in others. By prioritizing the health of both employees and customers, establishments can minimize the risk of foodborne illness outbreaks.