If an employee shows symptoms of a foodborne illness, what should happen to them?

When an employee shows symptoms of a foodborne illness, it is essential for the safety of customers and other staff that they be restricted from their duties. This measure helps prevent the spread of illness within a food establishment. Symptoms of foodborne illnesses can include vomiting, diarrhea, or fever, which pose a significant risk for contaminating food and surfaces.

Restricting the employee from working ensures that they do not inadvertently cause any potential outbreaks, protecting both public health and the reputation of the establishment. This action also allows the employee to seek medical attention and recover fully before returning to work. Other choices, such as allowing them to continue working or limiting them to certain foods, do not adequately address the risk presented by their symptoms.