Laura Otolski of Takoma Park, Maryland, writes that as a registered dietitian-nutritionist, my work has focused on not only what to eat, but also on how to keep food safe to eat. This has included seven years at a D.C.-based organization that provides home-delivered meals to people living with HIV/AIDS, cancer and other life-challenging conditions.

My department there monitored food safety, which involved thorough inspections of the kitchen twice a week, and regular reviews of proper hygiene procedures with both new and longtime volunteers. Both staff and volunteers knew not to work in the kitchen when they were ill, in order to prevent contamination.

These practices are absolutely necessary when you are feeding people with compromised immune systems. Indeed, such rules should be in place in any food service establishment.

Two factors made successful infection control more likely at that organization.

First, the kitchen staff were provided with paid sick leave, and, second, the volunteers were not under financial pressure to come in when they were not feeling well. No one was worried about losing a day’s pay, or their job.

All employees need to have that kind of security. Workers need to be able to stay home when they are ill, and keep infectious diseases out of the workplace. Everyone gets sick, so everyone should have the opportunity to earn sick days.