What should be done if an employee reports a foodborne illness?

When an employee reports a foodborne illness, it is crucial to exclude the employee from work and investigate the situation. This approach helps to minimize the potential spread of the illness to other employees and customers, protecting public health and ensuring a safe food environment.

Excluding the employee allows for a thorough assessment of the situation, including determining the source of the illness, understanding whether it could relate to food preparation or handling, and identifying any customers or colleagues who may have been affected. Prompt investigation is essential for controlling the situation and mitigating further risks.

In this scenario, simply sending the employee home does not address the need for investigation or reporting procedures. Informing customers might alarm them without proper context or resolution in place, and documenting the report without any action could lead to ongoing health risks and violate health regulations. Therefore, taking a proactive and careful approach by excluding the employee and conducting an investigation is the most responsible course of action.