What should a food worker do if they are diagnosed with a foodborne illness?

If a food worker is diagnosed with a foodborne illness, the correct course of action is to be excluded from working until cleared by a health authority. This is crucial because foodborne illnesses can pose significant risks to public health, and even asymptomatic food workers can still carry pathogens that can contaminate food, leading to outbreaks.

By being excluded from work, the individual helps prevent the spread of the illness to customers and co-workers. This aligns with health regulations and safety protocols designed to protect the community. Once the health authority assesses the situation, they can determine when it is safe for the worker to return to their job, ensuring that all health guidelines are followed and mitigating the risk of further illness transmission.

The other choices suggest actions that could potentially compromise food safety and public health, which is why they are not appropriate in this situation.