What should staff do if they are exhibiting symptoms of a foodborne illness?

When staff exhibit symptoms of a foodborne illness, it is crucial that they immediately report to a supervisor and stay home. This is essential for several reasons. First and foremost, individuals experiencing symptoms such as vomiting, diarrhea, or fever pose a significant risk of contaminating food and surfaces, which can lead to the spread of illness to customers and other employees. By reporting their condition and remaining at home, they help prevent potential outbreaks and protect public health.

Additionally, staying home allows affected individuals to recover fully without the added stress or physical demands of work, which may exacerbate their condition. It also demonstrates a commitment to safe food handling practices, ensuring that the establishment maintains high standards of hygiene and safety for all.

Continuing to work while showing symptoms or taking medications does not address the underlying issue and could inadvertently introduce pathogens into the food preparation environment, contributing to further risk for patrons and fellow staff members.