What symptom should an employee report to prevent foodborne diseases?

Employees should report symptoms such as vomiting, diarrhea, or fever because these are commonly associated with foodborne illnesses. These symptoms indicate that a person may be infected with pathogens that could contaminate food and pose a risk of spreading diseases to others. In the context of food safety, recognizing and reporting these symptoms is crucial in preventing outbreaks, as individuals who experience them are more likely to harbor harmful bacteria or viruses that can be transmitted through food handling. Therefore, it’s essential for employees in the food industry to be vigilant about these specific symptoms to maintain the health and safety standards required in food service settings.