Employees: Our Greatest Asset and our Greatest Risk

Asset and risk – nothing could be truer than when we’re talking about employee illnesses in foodservice operations and the policies and procedures put in place for reporting, restricting and excluding sick foodservice workers. As a foodservice manager, a sick employee can be your worst nightmare, with the potential to harm, sicken and even kill guests who dine at your facilities. The motto, ‘Don’t let employees come to work when they’re sick’ sounds simple – black and white – but employee illness reporting and lack of reporting is a vast grey area.

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