What should food workers do if they are sick with an illness that can be transmitted through food?

Food workers who are sick with an illness that can be transmitted through food pose a significant risk to public health. It is essential to ensure that they do not handle or serve food while they are potentially contagious. When someone is suffering from foodborne illnesses, such as vomiting, diarrhea, or fever, the pathogens can easily transfer to food and surfaces, leading to outbreaks.

By requiring that food workers refrain from working until they are fully recovered, it minimizes the risk of contaminating food and ultimately protects consumers from illness. This policy is grounded in public health guidelines that emphasize the importance of maintaining strict hygiene and safety standards in food handling.

Continuing to work while feeling better, taking medicine to mask symptoms, or working only under supervision does not adequately address the risk of spreading illness. Symptoms can still be present even if someone feels slightly better, and using medication can lead to a false sense of security, potentially allowing a worker to return to food handling too soon. Therefore, the most responsible and safest course of action is to ensure complete recovery before returning to work.