Final answer:
A foodservice employee with diarrhea or vomiting should avoid handling food until they have been symptom-free for at least 24 hours to prevent the spread of foodborne illnesses.
Step-by-step explanation:
If a foodservice employee has diarrhea or vomiting, he or she should avoid handling food until symptom-free for 24 hours. This is critical in preventing the spread of foodborne illnesses, as symptoms like diarrhea and vomiting can be indicative of a contagious condition that may compromise the safety of food being prepared and served. In the case of foodborne pathogens, the employee could further transmit the illness through handling food even if they take precautions. Furthermore, foodborne illness symptoms such as vomiting and diarrhea are not always immediate; they can appear hours to days after consuming contaminated food, making it possible to spread the bacteria, virus, or toxin inadvertently. Proper hygiene and food safety protocols require that employees do not handle food while they are symptomatic and for a period after symptoms cease.