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Pay attention when your employees get sick. Restrict employees from working with or around food if they have a sore throat or a fever. If you serve a high-risk population then exclude the employee entirely until they recover. Also exclude employees with active jaundice, diarrhea, or vomiting.

They must be symptom free for 24 hours before returning to work. Finally, notify the health department and exclude employees if they are diagnosed with Salmonella, Shigella, E. Coli, Hepatitis A, or Norovirus.


  1. Sick employees cannot work with food
  2. If serving a high risk population sick employees must stay home 
  3. They must be healthy for 24 hours before returning