What actions should be taken if a food handler is feeling ill?

The appropriate action for a food handler who is feeling ill is to report to a supervisor and refrain from handling food until they are well. This option prioritizes the health and safety of both the food handler and the consumers. When a food handler is ill, particularly with symptoms that may indicate a contagious condition, continuing to work risks contaminating the food and spreading illness to others.

By reporting to a supervisor, the staff member ensures that proper protocols are followed regarding food safety and employee health. This type of proactive communication is crucial in maintaining a safe food service environment and preventing potential outbreaks of foodborne illnesses.

In contrast, the other options could lead to significant food safety violations. Continuing to work while ill compromises hygiene standards and risks public health. Covering the mouth while handling food does not address the underlying issue of the illness and cannot effectively prevent contamination. Taking a break to hydrate does not solve the problem of food safety if the individual still poses a risk of spreading illness. Therefore, the recommended action ensures compliance with health regulations and protects everyone involved in the food serving process.