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The person in charge is responsible for preventing ill employees from working because they have the authority and duty to ensure that food safety and employee health standards are upheld in a food establishment. This includes recognizing the signs of illness and taking appropriate action to prevent potentially contaminated food from being served, thereby protecting the customers and maintaining the integrity of the food service operation.

The person in charge typically has training in food safety and is aware of the specific regulations and policies regarding employee health. They can enforce the necessary protocols and make decisions regarding employee health that others in the establishment, such as co-workers or management, may not be fully equipped to handle. By ensuring that ill employees do not work, the person in charge plays a critical role in preventing foodborne illnesses and maintaining a safe dining environment.

Others, such as health department officials, have a role in overseeing and enforcing health regulations but do not directly manage day-to-day employee health issues within a facility. Co-workers can contribute to awareness of illness among their peers, but they may lack the authority to take action regarding someone’s employment status. Management overall has responsibilities that can include policy-making, but the immediate responsibility for addressing sick employees often lies with the person in charge during operations.