A new report from the Centers for Disease Control and Prevention (CDC) reveals that sick employees are major contributors to the spread of foodborne illnesses at restaurants and other food establishments. The report, covering the period from 2017 to 2019, found that approximately 40% of foodborne illness outbreaks with known causes were partly associated with food contamination by a sick or infectious worker.
The report emphasizes the need for comprehensive policies in restaurants to mitigate the spread of foodborne illnesses to address this public health issue. It is recommended that businesses create and enforce policies that require employees to inform their managers if they have any symptoms of illness and to stay home if they are unwell.
Experts argue that proactive steps, such as comprehensive ill-worker policies and better paid sick leave, are crucial to preventing foodborne illness outbreaks and protecting both employees' and customers' health. Ensuring adherence to health department guidelines is also essential in curbing the spread of foodborne illnesses in the restaurant industry.
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