What is the risk associated with working when sick?

Working while sick poses a significant risk because it can expose customers to food-borne illness. When food handlers are unwell, particularly with gastrointestinal issues or respiratory infections, they may inadvertently contaminate food and surfaces with pathogens. These pathogens can lead to food-borne illnesses in customers, which can result in serious health issues and damage the reputation of the establishment. Ensuring that employees are healthy and not handling food when they are ill is crucial for maintaining food safety and protecting public health. This understanding is key in the food service industry, where the well-being of customers is paramount.