What action should be taken for an employee with a sore throat and fever?

An employee presenting with a sore throat and fever should be restricted from food handling duties to ensure the safety and health of both the employee and customers. These symptoms can indicate a contagious illness, such as strep throat or influenza, which could be transmitted to others through food preparation or service. By restricting the employee from handling food, the risk of spreading infection is minimized.

It's crucial in food safety protocols to recognize symptoms that may endanger food hygiene and public health. Allowing the employee to continue working could lead to potential outbreaks, whereas sending them home immediately would be a more precautionary measure than restricting only their food handling activities. Providing medication does not address the root concern of possible contagion and still leaves the potential risk of infection to customers. Therefore, restricting the employee from food handling duties aligns with health regulations and safety practices in food service settings.