How should you handle an employee who is sick and may have a foodborne illness?

• A. Allow them to work with gloves to minimize risk.
• B. Exclude or restrict them from working with exposed food; require clearance before returning.
• C. Send them home without pay.
• D. Schedule them for light duties in the back.

Answer: (B)

When someone is sick and may have a foodborne illness, protecting guests is the priority. The best approach is to exclude or restrict the worker from handling exposed food and require medical clearance before they return to food-handling duties. This reduces the risk that contagious pathogens contaminate food, utensils, or surfaces and helps prevent spreading illness to coworkers and customers. Glove use or assigning them to non-food tasks alone doesn’t guarantee safety if they could still contaminate food or work in areas where contamination is possible; sending someone home without pay or simply scheduling light duties may address staffing concerns but doesn’t fully eliminate the safety risk. Follow your facility’s policy and local health regulations for when the employee can return.