How should staff handle food if they are sick?

Staff should report their illness and not handle food to ensure the safety and well-being of both the employees and the customers. When a staff member is sick, particularly with gastrointestinal symptoms, there is a significant risk of contaminating food and surfaces in the food preparation area.

By reporting their illness, employees allow management to take the necessary steps to prevent the spread of pathogens and maintain a safe food-handling environment. This protocol helps to protect the health of everyone involved and complies with food safety regulations. It is important for team members to understand that wearing gloves or taking medication does not negate the risk of transmitting illness, and simply informing co-workers does not address the issue at a systemic level. Hence, the correct action is to report the illness and refrain from food handling until the employee is well.