Food handlers should be excluded from working with food if they are experiencing which of the following symptoms?

Food handlers should be excluded from working with food when they are experiencing symptoms such as fever, vomiting, and diarrhea because these symptoms are indicative of a possible infectious disease that can be transmitted to food and potentially cause foodborne illnesses.

Fever often indicates an infection, while vomiting and diarrhea can both lead to the contamination of food and surfaces within food preparation areas. This is particularly critical in a food handling environment, where the health of customers relies heavily on the hygiene practices of food handlers.

Keeping individuals displaying these symptoms away from food not only helps to protect public health but also complies with food safety regulations and best practices. By ensuring that food handlers are healthy and free from symptoms that could lead to contamination, establishments can reduce the risk of outbreaks and maintain the trust of consumers in the safety of their food.

In contrast, the other symptoms listed do not typically indicate an infectious condition that poses a similar risk of transmission in a food preparation setting.