Question

Answer the question in a 300-word essay. What should Carlos do? What would you do?

Research the health and safety policies of at least two restaurants. You may be able to find this online, or you may need to contact some restaurants. Whom do they notify if an employee has a food-borne illness? What are their rules for dealing with employee illnesses? Now, create a policy of your own for reporting staff illnesses. What are the symptoms you would look for? When should employees be restricted at the workplace? When should the employee be excluded from the workplace? When should the employee be allowed to return after an illness? When would you need to notify health authorities?
WORTH ALOT OF POINTS


PLEASE HELP ME ANSWER !!!!!!!

Answer 1

A restaurant's illness policy should include notifying supervisors of sickness, restriction or exclusion of affected employees, and reporting to health authorities in severe cases. Employees should return to work only after medical clearance.

Step-by-step explanation:

When it comes to ensuring the safety and wellbeing of both staff and patrons in the food industry, having a clear and well-enforced illness policy is paramount. Researching health and safety policies from different restaurants provides insight into best practices. Commonly, when an employee has a food-borne illness, they must notify their supervisor immediately. In turn, the establishment should have a protocol in place whether to restrict or exclude an employee from work depending on symptoms and potential for contagion.

Creating an effective policy involves identifying symptoms such as vomiting, diarrhea, jaundice, or sore throat with fever, which are suggestive of communicable diseases. Employees showing these symptoms should be restricted from handling food and possibly excluded from the workplace to prevent transmission. They should only return to work after clearance from a healthcare provider, typically after being symptom-free for at least 24 hours. Serious cases, especially those involving notifiable diseases, require informing local health authorities as per industry regulations.

A case-control study, like the one mentioned, helps identify a specific food item associated with disease among restaurant patrons, allowing for targeted action. This investigative approach is critical in addressing food safety and preventing future occurrences.