What should you do if an employee is feeling unwell?

The most appropriate action when an employee is feeling unwell is to exclude them from food preparation areas to prevent the spreading of illness. This guideline is critical in food safety management because food employees who exhibit symptoms of illness, especially those related to gastrointestinal issues, can pose a significant risk of transmitting pathogens to food products and surfaces. By removing the employee from food preparation tasks, you help protect the health of both the employee and customers, maintaining a safer environment.

While it might seem considerate to offer lighter tasks or allow short breaks for a sick employee, these actions do not address the primary concern of food safety and pathogen transmission. Encouraging someone to work through their illness can lead to a greater risk of contamination.