If an employee has vomiting or diarrhea, what is the appropriate action?

When an employee is experiencing vomiting or diarrhea, it is essential to prioritize the health and safety of both the employee and the customers. The correct action is to exclude the employee from the operation and require a medical release before they can return to work. This measure is crucial in preventing the spread of foodborne illnesses that can occur when an employee is symptomatic.

Employees who are actively ill can contaminate food, surfaces, and equipment, posing a risk to public health. By excluding them from the workplace, it ensures that no food handling occurs until the employee has recovered and is cleared by a healthcare provider. This approach aligns with food safety regulations to safeguard consumers and maintain a safe food environment.

Encouraging the use of over-the-counter medication may mask the symptoms but does not address the underlying cause of the illness and could lead to further contamination. Allowing them to continue working or merely using a mask does not provide adequate protection against the risk of spreading illness, which is why these options are not appropriate in this context.