If a food service employee has a confirmed case of foodborne illness, what should they do?

A food service employee with a confirmed case of foodborne illness should notify their supervisor and stay home to prevent the spread of contamination. This is critical because foodborne illnesses can be transmitted to customers and other employees, leading to outbreaks that can endanger public health.

By reporting their illness, the employee allows the management to take necessary actions that might include finding a replacement and ensuring that proper food safety measures are enforced. Staying home not only protects the health of customers and coworkers but also allows the employee time to recover without the risk of worsening their condition or spreading the illness further. This approach aligns with food safety protocols that prioritize public health and safety in food service environments.