What action should be taken if an employee has a foodborne illness?

If an employee has a foodborne illness, the appropriate action is to exclude the employee from food handling. This is essential to protect public health and prevent the spread of pathogens that could contaminate food and lead to further illness among customers and other staff members.

Foodborne illnesses can arise from various sources, including bacteria, viruses, or parasites, and individuals who are experiencing symptoms like diarrhea, vomiting, or fever pose a significant risk to food safety. By excluding the ill employee from handling food, establishments can minimize the risk of transmission of these pathogens and safeguard the health of patrons and the overall integrity of food service operations.

Implementing measures such as exclusion also aligns with health regulations and guidelines established by health authorities, reinforcing the importance of maintaining a safe and hygienic food environment. Other actions, such as additional training or giving extra breaks, would not address the immediate health risks posed by the employee's condition.