What are the symptoms of foodborne illness that workers should report?

The correct answer highlights the primary symptoms associated with foodborne illness that food workers should report. Nausea, vomiting, diarrhea, and fever are often direct indicators of infections or disorders stemming from contaminated food or beverages. When food workers experience these symptoms, they pose a significant risk to food safety, as these conditions can easily spread pathogens to customers through food handling.

Nausea and vomiting can lead to contamination, while diarrhea often suggests the presence of harmful microorganisms in the gastrointestinal tract. Fever is another key symptom, indicating that the body is fighting an infection. Recognizing and reporting these symptoms promptly is crucial in preventing the spread of illness within restaurants or food service establishments, allowing for necessary health and safety protocols to be implemented.

In contrast, other symptoms like headache, cramps, fatigue, dizziness, skin rashes, or hives may not directly indicate a foodborne illness and could stem from a variety of non-food-related issues. These symptoms, while uncomfortable, do not pose the same immediate risk in the context of food safety, making them less critical to report in this specific scenario. The focus on the first set of symptoms ensures that the health of both employees and customers is prioritized effectively.