Some food handlers still go to work while sick, which does not portray a good picture. It would be a big blow to the employer if customers learnt their food was handled or prepared by someone unwell! However, let us dive in to discuss which of these symptoms does not require a food worker to remain home from work.
Staying away from work is an excellent way to ensure that you don’t pass symptoms to unsuspecting people victims. But, some illnesses or symptoms require to be reported to a supervisor or someone in charge. So, let s find what symptoms need to be reported by food workers.
Which of these symptoms does not require a food worker to remain home from work?
Although you don’t feel well as you prepare to go to work, you still push yourself to go to work without informing your manager. However, this is dangerous because you might be coming down with a dangerous illness. Symptoms like vomiting, diarrhoea, jaundice, or fever accompanied by a sore throat, must be reported to your superior as they might spread and cause innocent people to suffer from the same.
Easily infectious diseases are dangerous to many, including your colleagues and customers. It is your responsibility to report the above symptoms to your superior and stay away from work until you are well to make sure you don’t spread it to anyone else.
The above are the most common infectious diseases that should keep you away from work. However, if you are diagnosed with the famous big 5, which are the most common foodborne illnesses, you should stay away from work until you get well.
- E. coli
- Hepatitis A
The above illnesses are highly contagious, so if you are diagnosed with any of them, you should stay away from work. It may be tempting to go to work if you don’t display any symptoms openly while unwell but keep your restaurant and others safe from the illness by staying at home.
Responsibility of Managers
They must fulfil their employees by educating them on the importance of staying home when suffering from the above sickness. Some employees might try to hide their symptoms to avoid missing work, but it is not right.
Some restaurants make it mandatory for their employees to come to work even when they confess an illness. They either tell you to come in or get someone to cover their shift, or their salaries will be deducted. The latter is likely to push employees to hide their illness and come to work as usual without considering how the situation can blow up to affect others.
As a manager, encourage them to be honest and responsible to report any illnesses or symptoms to protect customers. Also, make sure they understand that there is no pressure to work when sick. It is also the responsibility of the manager to stay away from work if they suffer from all the above symptoms.
All managers have had a day where it begins well but turn out awful when they get sick and excuse themselves from work. Closed spaces like the kitchen in the restaurant or a service station can make you worse and also increase the chances of spreading whatever is affecting you. So, just as you excuse yourself from work because you don’t feel well, extend the same to your employees and your working relations will even get better.
Which of these symptoms does not require a food worker to remain home from work? Typically, ill food workers with all the symptoms mentioned above should stay at home. Any communicable diseases are reason enough to keep food handlers at home from a food hygiene point of view and public health. However, from a labour perspective, you may be compelled to work while sick, which contradicts the health code.