What should managers do if an employee has been diagnosed with a foodborne illness?

When an employee is diagnosed with a foodborne illness, the appropriate course of action is to excuse them from work. This is crucial not only for the health and wellbeing of the affected employee but also for the safety of other employees and customers. Foodborne illnesses can be highly contagious, and allowing the employee to work could potentially lead to the spread of the illness, especially in environments where food preparation or handling occurs.

Excluding the sick employee from work ensures that they can focus on recovery while protecting others from exposure to infectious pathogens. It also demonstrates a commitment to health and safety standards within the workplace, which is essential in preventing workplace outbreaks and maintaining the overall integrity of food safety practices.

This response aligns with health regulations and guidelines that prioritize public health and safety, particularly in food service or related industries. Recognizing the seriousness of foodborne illnesses and taking immediate action helps maintain a safe working environment.