What is an important reason for not allowing food workers with symptoms of gastrointestinal illness to work?

The correct answer highlights a critical aspect of food safety: preventing the spread of foodborne illnesses. When food workers with gastrointestinal symptoms, such as vomiting or diarrhea, are allowed to work, they can easily contaminate the food or surfaces, leading to the transmission of pathogens to consumers. This can result in outbreaks of foodborne illnesses, which pose significant health risks to the public and can have severe consequences for food establishments, including legal liability, loss of reputation, and financial losses.

This approach aligns with best practices in the food service industry, where ensuring the health and safety of both customers and workers is paramount. Effective measures must be in place to exclude employees who show signs of illness to maintain the safety and integrity of food being served.