April 29, 2025
When should a restaurant employee call in sick?
Poster, other items provide tips on what to do in the event of an illness.
Based on the 2022 FDA Food Code, the guide outlines how to respond if you feel ill before or during your work shift.
Protecting your customers and work teammates from illness is essential to operating safely. That’s why it’s important to know when and why it’s right to call in sick.
To help gauge what to do and when to do it, The National Restaurant Association’s ServSafe program has teamed up with the FDA to create a toolkit offering tips and information on how to deal with illness in the workplace. Knowing what to do could help prevent the transmission of foodborne viruses or bacteria through food handling.
Called Know When to Call in Sick, the toolkit features posters and other items offering suggestions about dealing with an illness. Based on the 2022 FDA Food Code, the guide outlines how to respond if you feel ill before or during your work shift.
For example, if you have a cold, cough, COVID, fever, or have been in contact with someone who is sick, inform your manager or supervisor and follow internal policies. In addition, follow state, local, and territorial health department requirements.
If you are vomiting, have diarrhea, a diagnosed illness, or are jaundiced, have a sore throat with fever, or have an infected wound, stop working immediately or call in sick and don’t report to work. Also, let your manager or supervisor know right away.
If you have questions about your workplace’s sick policy or don’t see your symptoms listed, speak with your manager.
Learn more about ServSafe
To help gauge what to do and when to do it, The National Restaurant Association’s ServSafe program has teamed up with the FDA to create a toolkit offering tips and information on how to deal with illness in the workplace. Knowing what to do could help prevent the transmission of foodborne viruses or bacteria through food handling.
Called Know When to Call in Sick, the toolkit features posters and other items offering suggestions about dealing with an illness. Based on the 2022 FDA Food Code, the guide outlines how to respond if you feel ill before or during your work shift.
For example, if you have a cold, cough, COVID, fever, or have been in contact with someone who is sick, inform your manager or supervisor and follow internal policies. In addition, follow state, local, and territorial health department requirements.
If you are vomiting, have diarrhea, a diagnosed illness, or are jaundiced, have a sore throat with fever, or have an infected wound, stop working immediately or call in sick and don’t report to work. Also, let your manager or supervisor know right away.
If you have questions about your workplace’s sick policy or don’t see your symptoms listed, speak with your manager.
Learn more about ServSafe
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