What should be done if a kitchen staff member has a foodborne illness?

When a kitchen staff member is diagnosed with a foodborne illness, it is crucial that they be excluded from work until they are cleared by a healthcare professional. This is necessary to prevent the spread of pathogens that could infect other staff members and customers, leading to outbreaks of foodborne illnesses.

Foodborne illnesses can be caused by various pathogens, including bacteria, viruses, and parasites, which can be transmitted through food handling. If an individual is still presenting symptoms or is contagious, they can easily contaminate food, utensils, and surfaces, posing a significant health risk in a kitchen environment. By waiting for a healthcare professional's clearance, the establishment helps ensure that a thorough assessment and appropriate recovery have occurred, ultimately ensuring a safer environment for both employees and patrons.