What should be done if a food worker exhibits symptoms such as vomiting?

When a food worker exhibits symptoms like vomiting, it is essential to prioritize food safety and public health. Sending them home until they are symptom-free for at least 24 hours is the best approach. This guideline helps prevent the spread of foodborne illnesses, as vomiting can be a sign of contagious conditions, such as Norovirus or other pathogens.

The rationale behind the 24-hour rule is that it allows sufficient time for the worker's symptoms to resolve and minimizes the risk of contaminating food or surfaces. Food safety regulations provide this standard to protect both the individuals who consume the food and the overall safety of the food environment.

In contrast, allowing a symptomatic worker to continue working, even with a mask, can increase the chance of contamination since masks do not prevent the transmission of pathogens that might be present in vomit. Isolating them but keeping them on the premises does not adequately address the risk of potential illness transmission. Encouraging medication use while they are symptomatic does not mitigate the health risks associated with possible contagious conditions. Thus, sending the worker home until they have been symptom-free for the required amount of time is the most responsible and health-conscious action.