What does a food handler need to do if they have been diagnosed with a foodborne illness?

When a food handler is diagnosed with a foodborne illness, it is crucial that they report their condition to a manager and stay home. This is essential to prevent the potential spread of the illness to others, particularly in environments where food safety is critical. Foodborne illnesses can carry severe health risks, not just to the individual who is infected but also to customers and other staff members.

By notifying the manager, the establishment can take appropriate measures, such as implementing necessary health protocols, ensuring that a safe working environment is maintained, and possibly arranging for a replacement while the affected employee recovers. This step of reporting ensures compliance with health regulations and contributes to overall public health safety.

The other choices lack the necessary actions to safeguard others' health. Simply wearing gloves does not eliminate the risk of contamination, informing only colleagues does not involve management or proper protocol, and seeking medical attention alone does not address the important issue of notifying the workplace about potential exposure to illnesses. Thus, the correct action to take is to report the diagnosis and refrain from working until cleared to do so.