Final Answer:
If a food handler has Hepatitis A, Salmonella, E. coli, Norovirus, or Shigella, they should be restricted from handling food until cleared by a medical professional.
Step-by-step explanation:
Foodborne illnesses can be transmitted through contaminated food and pose a significant risk to public health. In the event that a food handler is diagnosed with Hepatitis A, Salmonella, E. coli, Norovirus, or Shigella, it is imperative to restrict their involvement in food handling activities. These illnesses can be highly contagious and may spread through food handling, leading to outbreaks if not properly managed.
Restricting the food handler from handling food until they are cleared by a medical professional is a preventive measure to minimize the risk of transmitting the illness to others. Medical clearance ensures that the individual is no longer infectious and can safely resume their food handling duties without jeopardizing the health and safety of consumers.