What symptoms must employees report to their manager to ensure a safe work environment?

Employees must report diarrhea and jaundice to their manager because these symptoms can indicate serious health concerns that could affect food safety and public health. For example, diarrhea may be a sign of various infections, and jaundice can indicate liver issues or serious infectious diseases like hepatitis A. Both conditions are critical in environments where food handling is involved, as they could lead to the transmission of illnesses to other employees or customers. Prompt reporting allows for immediate action to minimize the risk of spreading infections and to maintain a safe work environment.

While fatigue and headaches, anxiety and stress, or cold and flu symptoms can impact workplace productivity and employee well-being, they do not typically pose the same immediate risk to public health as gastrointestinal symptoms do. Thus, it is crucial for employees to prioritize reporting the symptoms that directly affect food safety and service to safeguard both their colleagues and customers.