What should be done if a food worker shows symptoms of illness?

When a food worker shows symptoms of illness, sending them home to recover is the most appropriate action to take because it helps prevent the potential spread of contagious illnesses to other staff and customers. This is crucial in maintaining food safety and public health standards.

Illness in food workers can lead to foodborne illnesses if they handle food while symptomatic, especially if they exhibit symptoms such as vomiting, diarrhea, or fever. Sending them home allows them time to recover fully before returning to work, ultimately safeguarding the establishment and its patrons from possible health risks.

Encouraging the worker to push through their illness can lead to further health complications for the worker and increases the risk of food contamination. Isolating them in the kitchen doesn’t address the core issue of preventing illness spread and could still expose other employees. Assigning them additional tasks to distract them may exacerbate their condition and doesn’t contribute to resolving the situation effectively.