What must an employee do if they have been diagnosed with a foodborne illness?

When an employee has been diagnosed with a foodborne illness, it is crucial that they report the condition to their supervisor. This is important for several reasons: it helps the establishment take immediate action to prevent the potential spread of the illness to customers and other staff members. The health and safety of both patrons and colleagues are prioritized in food service settings.

In many jurisdictions, including Virginia, employees diagnosed with certain foodborne illnesses may be required to be excluded from work until they have been cleared by a healthcare professional. This ensures that they are no longer contagious and that they can safely return to their roles without posing a risk to others.

The other options may fail to adhere to health regulations and can put the public at risk. Simply informing coworkers or only the health department does not address the immediate need for action within the workplace, and taking medication and returning to work immediately can exacerbate the situation if the employee is still contagious. Thus, reporting to a supervisor and possibly being excluded from work until given clearance is the appropriate and responsible action for someone diagnosed with a foodborne illness.