What action can help prevent food workers from transmitting illness?

Providing paid sick leave is crucial in preventing food workers from transmitting illness because it encourages workers to stay home when they are unwell. When employees feel financially secure enough to take time off, they are less likely to come to work while sick, thereby reducing the risk of infecting others and contaminating food.

This practice can help create a healthier work environment, ensuring that staff members prioritize their health and the health of consumers. By removing the pressure to work despite illness, establishments can effectively minimize foodborne illnesses stemming from employees who may unknowingly carry pathogens.

In contrast, encouraging overtime work or offering bonuses for attendance may inadvertently pressurize employees to show up even when ill, thereby increasing the likelihood of illness transmission. Reducing training requirements does not address the underlying issues of health and illness management within the workforce and may lead to inadequate knowledge about hygiene practices essential for preventing illness spread.