If an employee has vomiting or diarrhea, what should be done?

Excluding an employee who has vomiting or diarrhea is crucial for maintaining food safety in any establishment, including Starbucks. This is because these symptoms can indicate a contagious foodborne illness, which poses a significant risk to customers and coworkers. By excluding the employee without exceptions, the establishment minimizes the risk of spreading pathogens that could lead to illness among customers and other staff members.

The health department guidelines generally recommend that any employee who exhibits these symptoms should stay away from work to prevent potential transmission of illness. This proactive approach ensures that the food being prepared and served is not contaminated and helps protect the overall health of the customer base.

In this context, allowing an employee to return after just one day, merely sending them home for rest, or excluding them only if symptoms persist could lead to situations where illness spreads before it is fully recognized. Therefore, emphasizing immediate exclusion is essential for health and safety protocols in food service environments.