What symptom should food workers report to their manager?

Food workers should report symptoms such as vomiting, diarrhea, or jaundice to their manager because these symptoms are often associated with foodborne illnesses and can pose a serious risk to public health. When food workers exhibit these symptoms, they may be shedding pathogens that can contaminate food and lead to outbreaks. Reporting these symptoms allows the establishment to take immediate measures, such as excluding the affected worker from handling food, to control the spread of illness.

Other symptoms, while potentially uncomfortable or concerning for individual health, do not present the same level of risk for immediate food safety concerns. Therefore, the emphasis is placed on more serious symptoms, which require prompt action to protect the health of customers and maintain food safety standards.