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Question: 1 / 400

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

Sanitize it before use

Serve it immediately

Reheat it to a safe temperature

Throw it out

Food that has been handled by a food handler who is restricted or excluded from the operation due to illness should be thrown out. This is critical for maintaining food safety and preventing foodborne illnesses. When a food handler is ill, there is a heightened risk that contaminants could have been transferred to the food they handled. Therefore, simply sanitizing, serving, or reheating the food does not eliminate the potential health risks that have been introduced.

Discarding the affected food is the safest course of action to protect customers' health by ensuring that no contaminated food is served. This practice aligns with food safety guidelines that emphasize the importance of preventing the spread of harmful pathogens through proper food handling procedures.

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