What should be the action taken if an employee is experiencing a foodborne illness?

When an employee is experiencing a foodborne illness, the most appropriate action is to ensure they do not work in food preparation areas. This is crucial for maintaining food safety and preventing the potential transmission of pathogens to food products. Employees with foodborne illnesses can pose a significant risk to public health, as their symptoms could contaminate food and surfaces.

Keeping the employee away from food handling protects customers and ensures compliance with health regulations, which prioritize food safety standards. It is important for food establishments to have policies in place that require employees to report illnesses, enabling swift action to prevent outbreaks and maintain a safe dining environment.

In contrast, closely monitoring the employee could lead to further exposure for both the employee and customers. Immediate termination is an extreme and often unnecessary measure that might not address the underlying issue of illness effectively. Requiring the employee to wear a mask does not adequately address the core concern of having them interact with food, as masks will not prevent contamination from other symptoms associated with foodborne illnesses. Therefore, restricting the employee from food preparation areas is the most responsible course of action.