What is the food manager's responsibility regarding employee illness?

FDA Food Code requires the Person in Charge (PIC) to manage employee illness. Reportable illnesses (employees must report; managers must notify regulators if confirmed): The 'Big Six' pathogens: (1) Salmonella Typhi; (2) Salmonella spp. (non-typhi); (3) Shigella spp.; (4) Shiga toxin-producing E. coli (STEC), including O157:H7; (5) Hepatitis A virus; (6) Norovirus. Symptoms requiring exclusion (cannot work at all): (1) Vomiting; (2) Diarrhea; (3) Jaundice (yellow skin/eyes); (4) Sore throat with fever (in establishments serving high-risk populations like daycares, nursing homes, hospitals); (5) Diagnosis of any Big Six pathogen. Restriction (cannot work with exposed food, utensils, or equipment but may work in other capacities) for: certain conditions and recovery periods. Infected open lesions: must be covered with impermeable bandage and glove (for hands) or otherwise excluded. Documentation: employees should sign written agreement understanding reporting obligations; managers maintain illness logs. Returning to work: requires being symptom-free, often 24+ hours after symptoms resolved; some pathogens require medical clearance or stool testing. Sick employees in food service is one of the leading causes of foodborne illness outbreaks. Norovirus, the most common cause, spreads easily through sick workers.