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Answer :
Final answer:
The manager should dispose of the food prepared by the sick handler to prevent the spread of norovirus, which requires good hygiene and cooking foods to the appropriate temperature to kill bacteria.
Explanation:
If a food handler vomits while preparing food, to prevent the spread of norovirus, the manager should immediately take strict measures. The correct action is to dispose of the food prepared by the sick handler. Norovirus can be highly infectious, and it only takes a few virus particles to make another person sick. Continuing food preparation or increasing ventilation would not be sufficient to ensure safety, as the food has already been contaminated. Serving only cooked foods would not address the potential contamination of the environment and other foods.
The most effective way to prevent the proliferation of pathogens is to maintain good hygiene, which includes properly washing hands and surfaces that might have contacted the virus. Additionally, foods should be cooked to an internal temperature of 74 degrees C (165 degrees F) to kill potential bacteria.
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