What must food service employees do if they experience symptoms of foodborne illness?

Food service employees experiencing symptoms of foodborne illness should notify a supervisor and stay away from food preparation areas. This is crucial for preventing the spread of illness, as foodborne pathogens can easily be transferred to food and surfaces in a kitchen environment. By informing a supervisor, the establishment can take appropriate measures, such as arranging for a replacement staff member and ensuring that the workplace is safe for both employees and customers.

Staying away from food preparation areas is vital, as it helps minimize the risk of contaminating food or food contact surfaces. Employees suffering from symptoms such as vomiting, diarrhea, or fever can pose a serious health risk to patrons if they continue to work and handle food. Proper protocols necessitate that employees who exhibit these symptoms do not return to work until they have been symptom-free for a specified period, ensuring the health and safety of everyone involved.