What risk does a sick employee pose in a food establishment?

A sick employee poses a significant risk in a food establishment primarily because they can expose customers to illness. When employees work while ill, especially if they have symptoms related to foodborne pathogens, they risk contaminating food products through direct contact or by touching surfaces that are later used in food preparation. This contamination can lead to the spread of pathogens such as norovirus, Salmonella, or E. coli, which can cause serious health issues for customers who consume the tainted food.

Maintaining a healthy workforce is essential in food safety protocols, as it helps ensure the well-being of both customers and other staff members. By adhering to policies that require sick employees to stay home, food establishments can better protect their clientele from potential foodborne illnesses.