A server is assigned to clearing tables at a catered event and you notice she has a runny nose. What should you do?

The most appropriate action when a server has a runny nose is to exclude her from the operation. This is essential for maintaining food safety standards and preventing any risk of foodborne illness. A runny nose can be a symptom of an illness, and allowing someone who may be contagious to handle food or food-related items poses a risk to the health of guests and customers.

By excluding her from food handling activities, you are taking proactive measures to protect everyone involved—this aligns with food safety guidelines that emphasize the importance of ensuring employees do not spread germs or contaminants. Exclusion helps to maintain a safe environment for food service, ensuring that all food is handled safely and in compliance with health regulations.

Options that suggest allowing her to work with food or only assigning her to non-food contact tasks do not adequately address the potential health risk. Providing medication to manage her symptoms may not address the underlying issue and could lead to further negligence regarding food safety protocols.