Which practice should be followed by food workers if they are feeling unwell?

Food workers who are feeling unwell should be sent home to prevent the spread of illness. This practice is critical in a food service environment where the risk of contamination can lead to foodborne illnesses that may affect not just the individual but also customers and fellow employees.

When employees continue to work while unwell, they can unknowingly transfer pathogens to food, surfaces, and equipment, compromising food safety and public health. The decision to send an employee home helps ensure that both the worker can recover and that the food preparation environment remains safe for everyone.

Other practices, like working with minimal breaks or only while they feel capable, do not adequately address the potential risk of transmitting illness. Additionally, while handling food with gloves might seem like a precaution, it does not negate the pressing need to remove unwell workers from the food preparation process entirely, as they can still touch surfaces and equipment that could introduce contaminants.