A study led by researchers at Pennsylvania State University reveals that paid sick leave laws may be one answer to fewer foodborne illness outbreaks.
According to Penn State’s study, half of all foodborne outbreaks in the U.S. originate at food establishments such as restaurants, and approximately half of those can be traced back to an ill foodservice employee. This is because foodservice workers are still performing their jobs while sick, primarily because they are not entitled to pay if they do not work. Penn State says that only 26 percent of food workers receive paid sick leave from their employers.