What should be done if an employee has a foodborne illness?

If an employee has a foodborne illness, they should be excluded from work until they are symptom-free for 24 hours. This is crucial for ensuring food safety and preventing the spread of illness to customers and other staff members. Foodborne illnesses can be contagious, and food handlers can easily transmit pathogens while they exhibit symptoms such as vomiting, diarrhea, or fever.

Excluding the employee until they are symptom-free helps to protect the general public and maintain high hygiene standards within the food establishment. It allows time for the employee to recover fully without risking contamination of food or food contact surfaces, thereby safeguarding the overall health and well-being of patrons and co-workers. This practice aligns with health regulations and is a key component of responsible food service management.

The other options may seem less restrictive, but they do not adequately address the potential risk of spreading illness to others in the establishment or to customers. Allowing an employee to work while ill—either by restricting duties or providing medication—can lead to contamination and further transmission of pathogens, which is not a responsible approach to food safety.