Report the illness to the manager and, if possible, continue working while remaining aware that the manager could consider reassignment to a position that does not include the handling of food, food-contact equipment, utensils, or single-service articles. If the employee works in a food establishment serving a Highly Susceptible Population (HSP), such as a hospital, nursing home, assisted living facility, or a daycare center, the employee must stop working and go home until he or she obtains clearance from a health practitioner and presents it to the manager.
FDA Employee Health and Personal Hygiene Handbook