What is the primary goal of reporting illness among food handlers?

The primary goal of reporting illness among food handlers is to prevent the spread of foodborne pathogens. When food handlers are ill, especially with certain conditions, they can potentially contaminate food and surfaces, leading to foodborne illnesses in customers. By reporting illness, businesses can take immediate action, such as excluding affected employees from work, conducting thorough sanitization processes, and monitoring food safety practices. This proactive approach helps to protect public health and maintain the safety and reputation of the food establishment.

In contrast, while identifying non-compliance among staff, ensuring a clean work environment, and managing food costs are all important aspects of food safety and overall operations, they do not directly address the immediate and critical need to prevent the transmission of pathogens that can arise from illness among food handlers. The focus on preventing illness is fundamental to providing safe food for customers and safeguarding their health.