What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

If a cook calls in with symptoms such as a headache, nausea, and diarrhea, the manager should prioritize the health and safety of both the employee and the customers. In this situation, advising the cook to stay away from work and consult a doctor is crucial. These symptoms can potentially indicate a foodborne illness, which poses a risk of contaminating food and spreading illness to others in the cafeteria.

By keeping the cook away from work, the manager is taking a proactive step to prevent the likelihood of foodborne pathogens being transmitted to food or surfaces in the kitchen. This decision also allows the cook to seek medical attention if necessary, ensuring that they receive appropriate care for their symptoms. It's important to promote a safe working environment by preventing sick employees from handling food, thereby protecting both the staff and patrons of the cafeteria.