What should be done if a staff member is suspected of handling food while ill?

When a staff member is suspected of handling food while ill, the correct course of action is to send them home immediately. This measure is crucial for maintaining food safety and preventing the potential spread of illness to customers and other staff members. Illnesses that are easily transmitted through food preparation can lead to outbreaks, which can have serious health consequences and damage the reputation of the food service establishment.

Allowing an ill staff member to continue working would increase the risk of contaminating food with pathogens, potentially leading to foodborne illnesses among patrons. Monitoring the staff member closely or having them wear gloves may provide a false sense of security and does not adequately address the health risk. Taking immediate action by sending the employee home is essential in upholding health guidelines and ensuring the safety of food being served.