What should be done if an employee has been diagnosed with a contagious illness?

If an employee has been diagnosed with a contagious illness, it’s essential to prioritize food safety and public health. Excluding the employee from food handling is a crucial step to prevent the potential spread of the illness to other employees and customers. This practice aligns with health codes and regulations that dictate how food service establishments must manage situations involving contagious diseases.

By keeping the affected employee away from food handling duties, the establishment helps ensure that the food served remains safe and does not pose a risk of transmitting the illness. This action protects both the health of individuals consuming the food and the well-being of the employee, as they can focus on recovery without the demands of work.

Other options may provide some level of risk, such as continuing to monitor the employee during shifts or allowing them to work with precautions, which may not guarantee that they do not spread the contagion. Additionally, working part-time does not adequately address the risk associated with handling food products when one is ill. Thus, excluding an employee from food handling until they are cleared by a medical professional is the best and safest course of action to uphold food safety standards.