What should staff do if they experience symptoms of foodborne illness?

If staff experience symptoms of foodborne illness, it is crucial for them to report to management and stay home until the symptoms have fully resolved. This action is essential for several reasons. First, reporting to management allows for proper protocols to be followed, ensuring that the risk of spreading illness within the establishment is minimized. Management can take appropriate steps to safeguard both staff and customers, which might include additional sanitation, notifying the health department, or making adjustments to staffing.

Staying home until symptoms are gone is vital to prevent the transmission of pathogens that could harm others. Many foodborne illnesses are highly contagious, and even subtle symptoms can pose a risk in food service environments. This policy aligns with public health guidelines aimed at controlling outbreaks and protecting public health.

While consulting a health professional is important, it does not replace the immediate need to report the symptoms and refrain from working with food. Continuing to work, even with precautions, may endanger others, and notifying customers about potential risks is not typically within the staff's responsibility or protocol in a restaurant setting. The focus should always be on maintaining a safe and healthy environment for all.