What action should be taken when a food worker is sick?

When a food worker is sick, the most appropriate action is to send them home and prohibit them from preparing food. This approach is essential for safeguarding public health and ensuring food safety. Sick food workers can potentially transmit illnesses, particularly if they are experiencing symptoms such as vomiting, diarrhea, or fever. These symptoms could indicate foodborne pathogens that could contaminate food products, posing significant health risks to consumers.

By sending the food worker home, the risk of spreading illness through food handling is minimized. This is in line with food safety regulations and guidelines that prioritize preventing contamination in food establishments. It helps maintain a safe environment for both the workers and customers, as well as the integrity of the food being served. Managers and supervisors are responsible for enforcing strict policies regarding illness in food handling to protect the health of the community.