What should food handlers do if they experience symptoms of illness?

Food handlers should report their symptoms to a supervisor and avoid handling food because doing so is crucial for maintaining food safety and preventing the spread of illness. When food handlers are ill, they can transmit pathogens to the food they handle, which poses serious health risks to consumers. By informing a supervisor, appropriate measures can be taken, such as assigning the individual to non-food handling tasks or allowing them to take time off to recover. This proactive approach helps ensure that the food environment remains safe and healthy for everyone involved.

The other options do not support food safety best practices and could put consumers at risk by potentially allowing ill food handlers to continue their work, which could lead to contamination and spread of foodborne illnesses.