What should food service employees do if they exhibit symptoms of a foodborne illness?

Food service employees who exhibit symptoms of a foodborne illness should notify their supervisor and stay home to prevent the spread of illness. This action is crucial because foodborne illnesses can severely impact public health when infected individuals handle food. By staying home, employees not only protect customers but also allow themselves time to recover fully without risking further infection or food contamination.

The emphasis on notifying a supervisor is also important, as it allows the establishment to take immediate corrective actions, such as adjusting staffing and ensuring that food safety protocols are upheld. This approach aligns with health regulations aimed at minimizing the risk of foodborne outbreaks.

The other choices do not promote adequate health and safety protocols. Continuing to work while symptomatic or attempting to take medication to mask the illness increases the risk of spreading pathogens to customers and coworkers. Wearing protective gear but still serving food does not address the underlying issue of being ill, and could give a false sense of security without actually removing the threat of contamination.