What must be done when an employee exhibits symptoms of a foodborne illness?

When an employee exhibits symptoms of a foodborne illness, it is essential that they must be excluded from food handling until cleared by a doctor. This measure is crucial in preventing the spread of foodborne pathogens that can contaminate food and surfaces, leading to widespread illness among patrons and staff. Symptoms such as vomiting, diarrhea, fever, or jaundice can indicate the presence of a contagious illness that poses a risk to public health. By excluding the employee, the establishment can maintain food safety standards and protect customers, ensuring a safe dining experience.

Taking appropriate action in these situations not only helps in controlling potential outbreaks but also aligns with public health regulations and guidelines designed to safeguard consumer health within food service environments.