What action should be taken if an employee is diagnosed with a foodborne illness?

When an employee is diagnosed with a foodborne illness, it's crucial for public health and food safety that they do not work until they have been cleared by a doctor. This ensures that they do not risk spreading the illness to customers or other employees. Foodborne illnesses can be highly contagious, and an infected person may not show symptoms right away or may still be contagious after symptoms have subsided.

By requiring a doctor's clearance, the workplace can ensure that the individual is no longer a risk to others. This protocol helps maintain a safe working environment and protects both employee and customer health. In contrast, allowing the employee to return to work immediately or encouraging them to work from home without proper medical clearance jeopardizes food safety and can lead to outbreaks of foodborne illness in the establishment. Reporting only to a coworker does not address the necessary health precautions and could also lead to further risks.