Where should food handlers report if they are feeling ill?

Food handlers should report their illness to their supervisor or manager because this is the appropriate channel for addressing health-related concerns in the workplace. Reporting to a supervisor ensures that the situation is managed in accordance with food safety protocols and that necessary steps can be taken to prevent the spread of illness, thus protecting both the employees and customers. This reporting is crucial for maintaining a safe environment, as the supervisor can assess the situation and implement procedures to minimize risks, such as exclusion from work or taking additional sanitation measures.

The other options do not fulfill the need for proper communication regarding employee health. Informing a coworker may not reach the necessary decision-makers who can act on the information and may lead to confusion. Going to the nearest restroom, while an important action for personal care, does not inform the management about a potential health risk to others. Lastly, contacting a health inspector is not appropriate for immediate workplace concerns since health inspectors are involved in compliance checks and enforcement rather than day-to-day employee health issues.