Final answer:
Management must exclude an employee diagnosed with shiga toxin-producing E-coli from the food establishment. Treatment includes rehydration, electrolyte replacement, and IV fluids, but generally avoids antibiotics due to potential complications and antibiotic resistance. Prevention of such infections involves correct food handling and preparation.
Step-by-step explanation:
If a foodservice employee is diagnosed with shiga toxin-producing E-coli, management is required to exclude the employee from the food establishment until they are cleared by a physician or health authority. This is because the bacteria can be highly contagious and can potentially contaminate food, leading to outbreaks among consumers. Treatment for the infection typically includes rehydration therapy, electrolyte replacement, and intravenous fluids. The use of antibiotics for shiga toxin-producing E. coli is typically avoided as they may lead to complications such as hemolytic uremic syndrome and concerns about antibiotic resistance. Prevention is key, and the illness can be prevented through proper handling and cooking of foods, which involves refrigeration at sufficiently low temperatures and cooking food to a sufficiently high temperature, to kill potential pathogens.