Under which condition should team members refrain from handling food?

Team members should refrain from handling food when showing fever and/or sore throat because these symptoms can indicate a contagious illness, such as a viral or bacterial infection. These conditions not only affect the individual's health but also pose a significant risk to food safety and the well-being of customers. Symptoms like fever can suggest the presence of pathogens that may be transmitted through food handling, and sore throats can often accompany infections that might spread to others.

In a food preparation environment, it is crucial to maintain high hygiene standards to prevent foodborne illnesses. Team members displaying these symptoms should prioritize staying home or seeking medical advice until they recover, effectively reducing the risk of contaminating food and protecting public health. Other conditions, like a headache or fatigue, may not necessarily pose the same level of risk, while a runny nose might be less concerning if the team member maintains good hygiene practices. However, fever and sore throat raise immediate concerns about contagious infections, making it a clear guideline to avoid food handling in these scenarios.