Final answer:
if a food worker is ill, you must always decide to either: avoid going to work and other public places to prevent spreading pathogens. Handwashing and using hand sanitizer, along with covering the mouth when coughing or sneezing, are critical steps in maintaining food safety and health. Seeking medical advice and adhering to home food safety practices can further diminish the risk of foodborne illnesses.
Step-by-step explanation:
When a food worker is ill, it is crucial to avoid contact with others to prevent the spread of illness. This decision is important for both food safety and overall public health.
A sick food worker should not go to work, especially if they're experiencing symptoms such as vomiting, diarrhea, or fever. They should also avoid going to school and other public places, as well as share food or personal items that might pass on the infection.
Regular handwashing is essential to reduce the risk of spreading pathogens. When handwashing is not possible, using hand sanitizer is a good alternative.
It is equally important to cover your mouth with a tissue or your elbow when coughing or sneezing to prevent the dispersal of germs.
Moreover, maintaining the health of the digestive system involves staying informed about possible outbreaks of foodborne illnesses and avoiding those foods until they are deemed safe.
Professional medical advice should be sought if symptoms persist, as some foodborne illnesses can have severe consequences, especially for individuals with weakened immune systems.
By understanding and implementing proper food safety practices at home, such as keeping hot foods hot and cold foods cold, thoroughly cooking meats, and refrigerating leftovers promptly, the risk of developing or spreading foodborne illnesses can be reduced significantly.