What is the appropriate action if a food worker is ill?

The appropriate action when a food worker is ill is to restrict them from handling food or exclude them from the operation. This measure is vital to prevent the potential transmission of foodborne illnesses to customers and other employees. When a worker is exhibiting symptoms such as vomiting, diarrhea, or fever, letting them continue to work—even with restrictions—creates a risk of contaminating food or surfaces, which could lead to widespread health issues.

Excluding the sick individual ensures that they can recover fully away from the environment where food is prepared and served, protecting both the employee's health and public safety. Additionally, food safety regulations often require food workers to report illnesses, and following proper protocols can help manage public health risks effectively.

Providing medication to reduce symptoms may not address the underlying cause of the illness or prevent the spread of pathogens. Likewise, simply sending the employee home for a few hours does not account for the likelihood that they may have already contaminated food or surfaces during their time in the operation.