Why is it important to restrict employees who may transmit foodborne pathogens?

Restricting employees who may transmit foodborne pathogens is crucial for ensuring food safety and protecting public health. When employees are ill or are carriers of pathogens, they pose a significant risk for contaminating food, which can lead to outbreaks of foodborne illnesses. These illnesses can have severe consequences for individuals, especially vulnerable populations such as the elderly, young children, and those with compromised immune systems. By implementing restrictions in accordance with health guidelines, food establishments can proactively reduce the risk of contamination, thereby safeguarding the health of their customers and the broader community.

While other options may seem relevant, they do not directly address the critical need to prevent the transmission of foodborne pathogens or the public health implications associated with food safety.