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

When a food employee shows symptoms of a foodborne illness, the appropriate action is for them to report to a supervisor immediately. This prompt reporting is crucial as it allows the supervisor to assess the situation and take necessary measures to prevent any potential spread of illness to customers or other employees. Symptoms of foodborne illnesses can include vomiting, diarrhea, fever, or other signs that could lead to food contamination.

Reporting these symptoms is critical for maintaining food safety standards. The supervisor may need to exclude the employee from food handling duties until they are cleared to return to work, and this action helps to minimize the risk of a foodborne outbreak. Additionally, it allows the establishment to evaluate other potential risk factors and ensure that proper sanitation protocols are in place.

Taking medication and continuing to work could mask symptoms and lead to further risks, allowing illness to spread. Allowing the employee to work anyway or assigning them to a different area would not adequately address the risk associated with their symptoms. The emphasis on immediate reporting not only safeguards the health of consumers but also maintains the integrity of the food service operation.