If an employee is sick with a foodborne illness, what action should be taken?

The most appropriate action when an employee is sick with a foodborne illness is to exclude them until they are symptom-free for a specified period. The guideline of being symptom-free for 48 hours is in line with health safety practices aimed at preventing the spread of pathogens that can cause foodborne illnesses.

This period is important because many foodborne illnesses can have lingering effects and the risk of transmission can persist even after symptoms have subsided. By ensuring that the employee is symptom-free for 48 hours, the establishment helps protect public health by reducing the likelihood of contamination in food preparation areas.

The other options suggest either allowing the employee to work under conditions that may not adequately prevent the spread of illness or suggest shorter exclusion periods that might not sufficiently mitigate risks associated with potential pathogens. Overall, adhering to the 48-hour rule is a precautionary measure that aligns with public health recommendations in food service environments.