Why should food service workers not work when feeling sick?

Food service workers should refrain from working when feeling sick primarily because it can lead to cross-contamination of food. The food service environment is critical for maintaining hygiene and preventing foodborne illnesses. When a worker is sick, especially with gastrointestinal issues or respiratory infections, they may inadvertently spread pathogens through direct contact with food, food surfaces, or by droplets in the air.

Ensuring that sick employees stay home is a preventive measure that protects both customers and other employees. Food safety guidelines emphasize the importance of health in the kitchen to maintain the integrity of the food served. Thus, protecting against the risk of contamination is a paramount reason for sick workers to remain off duty.

While other factors like reduced productivity, increased fatigue, or a negative atmosphere might arise from sick workers, the primary concern in the food service industry revolves around health and safety, making the prevention of cross-contamination the most critical reason.