What should food workers who are sick with a food-transmissible illness do?

Food workers who are sick with a food-transmissible illness should stay at home to prevent the spread of pathogens that can lead to foodborne illnesses. When a worker presents symptoms such as vomiting, diarrhea, or fever, these can indicate a potential risk to the safety of the food being prepared and served. By staying home, the worker helps safeguard public health and maintain a safe working environment for colleagues and customers alike.

The practice of staying home is rooted in public health guidelines aimed at minimizing the transmission of infectious diseases, particularly in settings where food is handled. This ensures that the food supply remains safe and that the risk of contamination is significantly reduced.