What should happen to employees exhibiting symptoms of a foodborne illness?

When employees exhibit symptoms of a foodborne illness, it is critical for the health and safety of both the staff and customers that they are sent home. This action helps prevent the potential spread of pathogens that could contaminate food and pose health risks to others. Foodborne illnesses can transmit through improper handling or preparation of food, and symptoms can include nausea, vomiting, diarrhea, and fever.

By sending employees home, the establishment mitigates the risk of transmitting illnesses within the workplace, thereby ensuring that food safety standards are maintained. This practice is in alignment with health guidelines and protocols meant to protect employees and customers alike.

The other options do not effectively address the risk of contamination or the health of the employees. Continuing to work puts both the sick employee's health and the safety of the food supply at risk. Monitoring closely or having them work in a separate area does not adequately isolate the risk and may still result in food contamination, which is unacceptable in a food service environment.