In what circumstances must food workers report illnesses to their manager?

Food workers are required to report symptoms of foodborne illnesses, such as vomiting, diarrhea, fever, or jaundice, or if they have been diagnosed with a foodborne illness. This protocol is essential in preventing the spread of harmful pathogens through food, ensuring that any potentially contaminated food is not served to customers.

Reporting these symptoms or diagnoses allows management to take appropriate actions, such as excluding the affected worker from food handling duties and implementing additional food safety measures to protect public health. This reporting is vital as it helps maintain a safe environment for customers and upholds food safety regulations.

The other circumstances presented do not directly relate to the immediate risk of foodborne illness transmission, as feeling tired, having a less serious illness, or being sick for an extended period without the presence of foodborne illness symptoms do not pose the same level of risk in a food handling context.