What is the recommended action in the SSSEHN acronym for food safety?

The "S" in the SSSEHN acronym for food safety stands for "Send sick employees home." This action is crucial in maintaining a safe food environment because employees who are ill can easily spread pathogens to food and surfaces, increasing the risk of foodborne illness outbreaks. By ensuring that sick employees do not work, a food establishment helps protect both the staff and customers from potential illness.

Addressing this choice highlights the importance of staff health in food safety protocols. A sick employee handling food poses significant risks, as they may not only contaminate food but also create an unsafe environment for other employees and guests. Sending them home is a proactive measure in ensuring that the establishment adheres to the highest safety standards.

The other suggestions, while they may contribute to food safety, do not specifically align with the "S" in the acronym. Staying away from raw foods is more about proper preparation and serving practices, serving only pasteurized foods relates to the quality of the ingredients, and sanitizing surfaces frequently is a vital practice too but corresponds with other aspects of food safety outside of employee health.