A food manager discovers that a prep cook has been diagnosed with Hepatitis A. The cook worked 3 days while potentially infectious. What must the manager do?

HEPATITIS A is a REPORTABLE DISEASE — the food manager is legally required to notify the local health department immediately upon learning of a confirmed case in a food worker. NEXT STEPS: EXCLUDE the employee from work immediately (CDC requires 7 days from jaundice onset); CONTACT HEALTH DEPARTMENT: They will guide the investigation including: identifying exposure window (typically 15-50 days incubation); notifying exposed customers if the worker handled ready-to-eat foods; assessing post-exposure prophylaxis options for exposed workers and contacts; FULL COOPERATION: Document the employee's work schedule, duties, and food items handled; the health department investigation protects public health; PREVENTION: Hepatitis A vaccination for food workers is strongly recommended and required in some jurisdictions.