Oct 21, 2010 /EIN Presswire/– A food safety report by the Restaurant Opportunities Center shows a large number of restaurant workers handle food while suffering from an illness.

According to the survey, more than 63 percent of the workers surveyed said they had cooked and served food while sick, meaning they could have spread their illnesses to customers.

Richard Arsenault, a co-chair of the American Association for Justice’s Foodborne Illness Litigation Group, said that a possible solution to the problem would be to simply give restaurant workers paid sick days. Nearly 88 percent of the workers surveyed said they did not receive paid sick days.

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