What should a food worker do if they observe a sick coworker in the kitchen?

Reporting a sick coworker to a supervisor immediately is essential in maintaining food safety and protecting the health of all employees and customers. When someone in the food preparation environment shows signs of illness, particularly symptoms that could be infectious, it poses a significant risk for foodborne illnesses. By reporting the situation, appropriate actions can be taken to prevent any potential contamination of food, such as temporarily removing the sick employee from duty and implementing sanitation measures.

This course of action is vital not only for the protection of the workers and customers but also reflects adherence to health codes and regulations that mandate reporting illness in a food service environment. This ensures that the establishment complies with best practices in food safety and hygiene standards.

Ignoring the situation, waiting for the coworker to leave, or discussing it with other employees does not actively address the health threat and could lead to further risks, making prompt reporting the most responsible and effective choice.