From the UK FSA Fitness to Work:
If food handlers are unable to work without coughing or
sneezing on open food, then they should work elsewhere until they can. A history of
tuberculosis is not a reason to exclude a food handler for food safety reasons. However, the
disease may affect an individual’s general health in such a way as to make them unfit for
work or they may pose a risk of infection to others in the workplace. Health professionals
can provide further advice if it is needed.
https://www.hsl.gov....ireland1009.pdf
In food establishments it is spread among food handlers when a TB infected food worker
coughs or sneezes, releasing the TB bacteria into the air. Nearby food workers breathe in
these bacteria and become infected. TB cannot be spread by food in a food establishment.
The TB bacteria dies, when it comes in contact with food.
http://www.dynastysc...-prevention.pdf
In consultation with the Ministry of Health (MOH), the Singapore Food Agency (SFA), no longer requires food handlers to undergo mandatory typhoid vaccination and tuberculosis screening with effect from 27th September 2010.
https://www.sfa.gov....r-food-handlers
3. Food handlers may also be an important group to screen for tuberculosis. Such screening is not done to protect customers of food establishments since M. tuberculosis is not transmitted through contaminated food and is unlikely to be spread in food establishments. However, many food handlers are from medically underserved low-income populations and/or foreign-born persons from countries with a high prevalence of tuberculosis.
http://www.mondaq.co...n The Workplace
2. CHEST AND OTHER RESPIRATORY DISEASES
There is no evidence that these can cause food borne infection.
Coughing and sneezing over food is not hygienically acceptable and employees may
need to be excluded from food handling for this reason. If allowed to stay at work,
emphasise the need for thorough hand washing.
Tuberculosis is not spread through food handling. However, the disease may affect an
individual’s general health so as to make them unfit for work or they may pose a risk of
infection to others in the workplace.
https://www.tendring...tnesstoWork.pdf
The literature and guidance seems to suggest it is more an employee health concern than a food product-consumer safety risk. I would recommend the employee stays off work to prevent spread through the workforce, and sees a health care professional.
The CDC says:
After you take the medicines for about 2 or 3 weeks, you may no longer be able to spread TB bacteria to others. If your doctor or nurse agrees, you will be able to go back to your daily routine, including returning to work or school.
https://www.cdc.gov/...a_tbdisease.htm
