What is the correct action to take if a food worker is ill?

When addressing the situation of an ill food worker, sending them home is the correct action to take to prevent contamination. This measure is crucial in maintaining food safety and ensuring public health. Sick workers, especially those exhibiting symptoms related to gastrointestinal illnesses, can pose a significant risk of transmitting pathogens that may contaminate food and lead to foodborne illnesses.

Allowing an ill worker to remain on the job, even if they feel fine, may lead to contaminated food if their symptoms manifest while on duty. Encouraging frequent breaks or assigning extra duties can further increase the likelihood of spreading contamination, as the worker may still be in contact with food, surfaces, and other employees. Therefore, it is imperative to prioritize the health of both the individual and those consuming the food by sending the worker home to recover. This approach aligns with best practices in food safety and hygiene protocols.