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Answer :
Final answer:
Any food handler who is showing signs of a contagious illness, or suffering from a disease associated with foodborne illnesses, should be excluded from the prep area. In addition to this, strict protocols like proper hand hygiene measures and careful disinfection practices should be implemented to prevent contamination.
Explanation:
A food handler needs to be excluded from the prep area if they are exhibiting signs of a contagious illness that can potentially contaminate the food. This may include symptoms like vomiting, diarrhea, jaundice, or fever with sore throat. Certain diseases like hepatitis A, E. Coli or Salmonella associated with foodborne illnesses also require the food handler's exclusion from the prep area.
Special protocols are often implemented to prevent the risk of transmission, such as the usage of personal protective equipment or chemical disinfectant sprays. Further, individuals handling food should follow stringent hand hygiene practices to prevent surface and equipment contamination. For example, hospital staff interacting with a potentially infectious patient, like Marisa, were advised to follow strict protocols, including careful disinfection of all items coming into contact with her, similar measures would apply to food prep areas.
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