What symptoms should a food handler report to their supervisor?

Food handlers must prioritize reporting certain symptoms that can indicate a potential risk for foodborne illness. The symptoms of vomiting, diarrhea, jaundice, or sore throat with fever are especially critical because they are commonly associated with various pathogens that can contaminate food and lead to significant outbreaks.

For instance, vomiting and diarrhea are signs of gastrointestinal infections that can easily spread pathogens like Norovirus or Salmonella. Jaundice is a symptom of liver issues, often associated with Hepatitis A, which can be transmitted through food when an infected person handles it without proper hygiene. A sore throat accompanied by fever may indicate Streptococcus or other infections that can also risk food safety when food is being prepared or served.

In contrast, symptoms such as headaches and fatigue, minor allergies, and skin irritations do not pose immediate or direct health risks regarding food safety and do not require immediate reporting in the same critical manner. Therefore, reporting the symptoms mentioned ensures that the health of customers is safeguarded and that necessary measures are taken to prevent foodborne illness outbreaks.