workers who are sick need to be monitored to keep the food from being contaminated. There are several rules, so here are a few of them. If a food worker is vomiting, has diarrhoea, or is experiencing jaundice they must be sent home. Similarly, if they are diagnosed with Norovirus, Hepatitis A, Salmonella, E. coli, or Shigella, they must be sent home. You can also restrict workers to tasks that don’t involve food if they have a sore throat with a fever or a cut on their hands. For help with determining when a worker should stay home, you can consult this Food Worker Illness Flowchart. Once a worker has been restricted or excluded, there are even more rules on when they can come back to work. It’s a good idea to contact your local health department about these rules if you are unsure. They will be happy to let you know when a food worker can return to work
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