If an employee arrives at work with a sore throat and fever, what is the appropriate action?

When dealing with an employee presenting symptoms such as a sore throat and fever, it is essential to prioritize food safety and public health. The correct action in this scenario would be to limit the employee's involvement in food preparation or any tasks that could spread illness.

The appropriate response includes directing the employee to perform non-food-related tasks, such as taking out the trash or mopping floors. These tasks do not involve handling food, thereby minimizing the risk of contaminating food items or surfaces that may come into contact with food. This approach aligns with protocols for managing sick employees in a food establishment, which aim to prevent the spread of illnesses that could affect customers and other staff members.

In contrast, engaging in food preparation tasks, such as making salads or handling meats and poultry, poses a significant risk, as these activities could transmit pathogens. Similarly, washing and sanitizing dishes might involve touching surfaces related to food handling, which is also inappropriate given the employee's symptoms. Prioritizing non-food-related tasks is critical in maintaining a safe and healthy working environment.