Final answer:
If a food handler is experiencing vomiting, diarrhea, or jaundice, they should take a sick day and inform their supervisor to avoid spreading potential foodborne illness. The correct option is b.
Step-by-step explanation:
If a food handler has at least one of these conditions from an infectious condition (vomiting, diarrhea, jaundice), they should take a sick day and inform their supervisor. It is critical for food handlers to maintain good hygiene and health practices, as poor hygienic practices can lead to the spread of foodborne illnesses. Foodborne diseases often cause gastrointestinal symptoms such as vomiting and diarrhea and can be contagious. Therefore, infected individuals should avoid handling food and should stay home to prevent spreading the infection to others. Implementing proper hygiene, such as handwashing, especially after contact with raw foods or bodily fluids, is essential to prevent the transmission of pathogens.
Additionally, it's important to remember to follow safe food handling procedures, including keeping hot foods hot and cold foods cold, washing hands before preparing or eating food, cooking meats thoroughly, and refrigerating cooked food promptly. These practices help prevent the spread of bacteria and other pathogens that can cause foodborne illnesses.