What must be done with food that was prepared by an employee exhibiting Norwalk symptoms?

When an employee exhibits symptoms associated with Norwalk virus, which often include gastrointestinal issues such as vomiting or diarrhea, it is critical to prioritize food safety for the health of customers. Food that has been prepared by someone displaying these symptoms poses a significant risk of contamination.

The correct response is to trash all food that the symptomatic employee prepared. This is important because Norwalk virus can be highly contagious and resilient, meaning that any food handled by an infected person could harbor the virus, even if it shows no visible signs of contamination. The potential for spreading illness necessitates the complete disposal of any food items that could compromise customer safety rather than taking chances with inspection, cooking, or observation.

Maintaining a sanitary and safe food environment is paramount, and by discarding all food handled by the employee, the establishment adheres to health standards and minimizes the risk of Norwalk virus transmission to patrons.