What should you do if an employee has stomach illness and might be contagious?

• A. Allow them to work with gloves.
• B. Exclude or restrict them from handling food and report to a supervisor.
• C. Let them work and monitor symptoms.
• D. Send them home without notifying anyone.

Answer: (B)

When someone has a stomach illness that could be contagious, the priority is to prevent spreading germs to food, surfaces, and customers. Excluding or restricting them from handling food and notifying a supervisor directly addresses that risk. By removing them from the food flow, you reduce the chance of contaminated food or utensils reaching customers, and you give the person time to recover without putting others at risk.

In practice, this means they should not work in any role that touches food, utensils, or clean-in-place tasks until they’re well enough and cleared to return. The supervisor can arrange coverage, review any needed break or sick-leave arrangements, and ensure proper cleaning of any areas they touched. Return-to-work should follow your workplace policy or local health guidelines, typically after the symptoms have subsided for a recommended period and with appropriate clearance if required. Emphasize good hygiene for everyone involved and keep the workflow safe and uninterrupted.