Unwell food worker
Regulation (EC) No. 852/2004 on the hygiene of foodstuffs states that:
"No person suffering from, or being a carrier of a disease likely to be transmitted through food or afflicted, for example, with infected wounds, skin infections, sores or diarrhoea is to be permitted to handle food or enter any food handling area in any capacity."
People who work around open food areas while suffering from certain infections (mainly from bacteria and viruses) can contaminate the food or surfaces food may come into contact with. This can spread infection to other people through food.
Excluding unnecessary sick employees and visitors from food handling areas, minimising the amount of direct contact with food and food contact surfaces will help to avoid the risk of spreading any infections people may have. Supervisors may assign non-food handling duties to a person suspected of food poisoning ensuring that it will not compromise food safety standards.