What action should be taken if a food employee is ill?

When a food employee is ill, the most appropriate action is to exclude them from work until they are symptom-free for at least 48 hours. This is crucial because foodborne illnesses can be easily transmitted through food if an infected employee handles it while still exhibiting symptoms, particularly vomiting or diarrhea. Consistently enforcing this exclusion helps ensure a safe environment for food preparation and service, protecting both customers and other employees from potential outbreaks.

The guideline of being symptom-free for 48 hours allows sufficient time for any infectious agents to clear from the employee's system, thereby significantly reducing the risk of contamination. This practice also aligns with regulations set by health authorities to maintain food safety standards.

In contrast, allowing an employee to work minimal hours or to decide whether or not to work puts both them and others at risk, while requiring the employee to wear gloves and a mask does not adequately address the potential for transmission associated with their illness.