What should a food service worker do if they are sick?

A food service worker who is sick should prioritize the health and safety of both the customers and their coworkers by reporting their illness to their supervisor and staying home. This practice is crucial because working while sick can pose serious risks of foodborne illness outbreaks, especially in environments where food is prepared and served. Pathogens can easily be transmitted from an ill worker to the food or surfaces, endangering the health of others.

By staying home, the employee not only mitigates the risk of spreading illness but also allows for proper recovery, ensuring they can return to work healthy and capable. This approach aligns with food safety guidelines that emphasize preventing contamination and promoting a safe eating environment for everyone involved.

In contrast, continuing to work while sick, even with gloves, does not adequately prevent the transfer of pathogens, as viruses and bacteria can spread through various means other than direct contact with food. Simply informing coworkers without notifying a supervisor does not address the root of the issue and could lead to further spread of illness. Furthermore, working in a separate area without contact is not an effective solution since many illnesses can be airborne or can spread through indirect contact with surfaces and utensils used in food preparation.