Final answer:
When a food handler is just starting a cold, the manager should send her home from work and allocate tasks that do not involve exposed food or contact with customers.
Step-by-step explanation:
When a food handler is just starting a cold, the manager should take certain actions to prevent the spread of illness. The best course of action would be to send her home from work in order to avoid the risk of contaminating the food and spreading the illness to other staff members and customers. This is important because colds can be transmitted through respiratory droplets, which can contaminate surfaces and food.
In addition to sending the food handler home, the manager should also allocate tasks that do not involve exposed food. This would minimize the risk of any respiratory droplets coming into contact with food or food preparation surfaces. It is also important to allocate tasks that keep her away from customers to prevent any potential transmission of the cold.