A team member reports illness during preparation. What would you do?

Instruction: Describe your actual reporting route and relevant training. Do not diagnose the illness, set a universal return-to-work period, or pressure the person to continue handling food.

Context: It supports timely employee-health reporting and keeps staffing decisions separate from qualified food-safety decisions.

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I would take the report seriously and involve the designated manager or person responsible for employee-health decisions...

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