What should food employees do if they have a sore throat with fever?

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

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1. Can food employees work if their symptoms are from a non-infectious condition?
2. Do food employees have a responsibility to prevent foodborne illness?
3. If an infected wound, cut, or burn is covered can an employee continue working?
4. What types of exposure must food employees report to management?
5. What hand washing steps do employees need to follow?
6. What other precautions can a food employee take to prevent the spread of foodborne illness?
7. What should food employees do if they are not feeling well and their skin or eyes turn yellow?
8. What should food employees do if they have a sore throat with fever?
9. What should food employees do if they have an infected wound, burn or cut on their hand or arm?
10. What should food employees do when they have symptoms of vomiting or diarrhea?
11. When should food employees wash their hands?
12. Where can food employees learn more about preventing foodborne illness and following effective food safety practices?