What should be done if a foodservice employee becomes ill while on duty?

When a foodservice employee becomes ill while on duty, the appropriate course of action is to report the situation to a supervisor and get sent home. This is vital for several reasons. First, it helps ensure the health and safety of both the employee and the customers. An ill employee may pose a risk of spreading illness, particularly in a food service environment where foodborne illnesses can easily be transmitted.

Moreover, notifying a supervisor allows the establishment to take necessary precautions, such as cleaning areas the employee may have touched, implementing enhanced hygiene practices, or arranging for coverage so that service can continue smoothly without compromising food safety.

Continuing to work while feeling unwell can lead to further complications, both for the employee's health and for the restaurant's hygiene standards. It's crucial that employees prioritize their health and the wellbeing of others in a food handling context.