The Person in Charge (PIC) must restrict the employee from working with food due to the risk of illness transmission and ensure food safety.
The Person in Charge (PIC) is required to restrict the employee from working with food
due to the potential risk of transmitting illness-causing pathogens, such as Shigella spp., to food and causing foodborne illnesses among consumers.
It is crucial to prevent the spread of pathogens in food establishments to safeguard public health and maintain food safety standards.
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