Final answer:
Food handlers should be restricted from working around food if they experience symptoms like diarrhea and vomiting, as these indicate foodborne illnesses which could be transmitted to others.
Step-by-step explanation:
Food handlers should be restricted from working around food if they are experiencing symptoms such as diarrhea and vomiting. These symptoms are indicators of gastrointestinal distress, which can often be attributed to foodborne illnesses. Foodborne diseases can cause a range of symptoms, including nausea, stomach cramps, diarrhea, and vomiting, and are commonly spread by individuals who handle food while they are symptomatic. Conditions such as staphylococcal food poisoning, which can result from handling food with unwashed hands or using contaminated surfaces, emphasize the seriousness of restricting afflicted food handlers to prevent the spread of disease. Consuming food that has been handled by someone with an infection can result in severe health consequences for the consumers, thereby reinforcing the need for strict measures to maintain food safety and public health.