What should sick employees do in a food handling environment?

In a food handling environment, it's vital for sick employees to immediately inform a manager or supervisor. This action is crucial because it helps to prevent the risk of foodborne illness outbreaks, which can occur if an ill worker comes into contact with food or food preparation surfaces. Reporting their condition allows the management to assess the situation and take necessary precautions, such as finding a replacement or ensuring that food safety protocols are strictly followed.

The choice of continuing to work unless symptoms are severe undermines food safety, as even mild symptoms can pose a transmission risk. Trying to manage their illness independently may lead to the employee inadvertently contaminating food, while working in a separate area could provide a false sense of security since airborne pathogens or cross-contact risks can still occur. Therefore, the most responsible action is to inform a supervisor, ensuring that appropriate measures can be put in place to protect customers and staff.