An employee is coughing and complaining of experiencing vomiting and diarrhea. How should the situation be handled?

Sick employees pose an extreme risk of contamination in a food service operation. There are many levels and types of illness, and many can be handled with simple precautions like directing the affected employee to other tasks. Serious illnesses that may be contagious, however, should always be handled with extreme caution. Removing the employee from the operation, and having the employee provide documentation from their doctor that they are no longer ill or contagious before returning to work is an important safeguard to protect your other workers and customers.