What should food workers who are sick with a communicable illness related to food do?

Food workers who are sick with a communicable illness related to food should stay at home to prevent the spread of illness. When employees work while ill, particularly with conditions that can be transmitted through food, they pose a significant risk to customers and other staff. Staying at home is essential for ensuring that potentially infectious food does not contaminate dishes, surfaces, or utensils, which helps maintain public health and safety standards.

The other options do not adequately address the immediate need to protect public health. While visiting a doctor is important for recovery, it does not prevent the spread of illness if they continue to work. Wearing protective gear might reduce some risks, but it cannot entirely eliminate the threat of transmitting illness through food. Ultimately, staying at home ensures a responsible approach to managing communicable illnesses within food service environments.