Employees who come to work with a headache and cough should be restricted to what type of duties?

Employees who present with symptoms like a headache and cough should be assigned to duties that pose the least risk of contaminating food and transmitting illness. Stocking food generally involves handling products that are already packaged and sealed, reducing direct contact with food that is ready to be served or consumed. It also typically requires less interaction with other staff and customers compared to food prep or service roles.

In contrast, responsibilities involving food preparation, serving, or even washing dishes can increase the risk of spreading germs, as they require closer proximity to food items and interaction with others. By limiting symptomatic employees to tasks like stocking, you help mitigate the chance of spreading pathogens or causing foodborne illness while still allowing them to contribute to operations where their potential impact on food safety is minimized.