What is a key objective of the Employee Health Policy?

The key objective of the Employee Health Policy is to protect public health by restricting employees who may transmit foodborne pathogens. This policy is vital because food service employees can be carriers of harmful bacteria or viruses, which could contaminate food and lead to outbreaks of foodborne illnesses.

By identifying and restricting employees who show symptoms of illness or who have been diagnosed with diseases that can be spread through food, the policy ensures a safer food handling process. This is crucial in maintaining hygiene and preventing contamination, thus protecting the health of customers and the community at large.

Focusing on food taste and quality, improving training, or allowing unlimited access to food, while important in other contexts, do not primarily address the health and safety concerns associated with foodborne illnesses that the policy aims to mitigate.