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Answer :
Final answer:
Food workers who are ill should not handle food until they are fully recovered, in order to prevent the spread of illness. While precautionary measures such as gloves and hygiene practices are important, the most effective method is to withhold sick employees from food handling duties.
Explanation:
In the context of protecting both public health and ensuring food safety, food workers sick with an illness that can be transmitted through food or by contact with food should be prevented from working until they are well (option c). However, if businesses are able to provide non-food handling positions, they might be encouraged to work in those areas (option d).
The use of gloves or personal protective equipment can reduce the risk of transmission but given the severity of foodborne illnesses and the ease of spreading through the handling of food, the safe course is to exclude symptomatic food workers from work until they recover.
Good hygiene practices including frequent and proper hand washing, wearing protective clothing, and strict disinfection protocols are vital in a food handling environment, yet the best prevention method against spreading disease is to ensure ill employees are not engaged in food handling until they fully recover.
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