When should food service workers report symptoms of illness?

Food service workers should report symptoms of illness, particularly those that can significantly affect food safety, such as vomiting, diarrhea, or jaundice. This is essential because these symptoms are commonly associated with foodborne pathogens that can pose serious risks to public health. Reporting these symptoms ensures that appropriate measures can be taken to prevent the spread of illness to customers and colleagues, such as excluding the ill worker from handling food until they are no longer contagious.

In the context of food safety practices, it's vital for workers to be vigilant about symptoms that directly impact food safety and hygiene protocols. Reporting these specific symptoms allows management to respond proactively, which is crucial in maintaining a safe food environment and adhering to regulations established by health departments.

The other options lack the necessary specificity or urgency that is required when it comes to food safety. For instance, reporting only when unable to work does not account for the risks posed while still on the job, and the criteria surrounding a lack of taste may not directly indicate a transmissible illness. Moreover, simply feeling slightly unwell does not capture the potential severity of foodborne illness symptoms that could affect others. Thus, identifying and reporting more critical symptoms ensures a proactive approach to food safety.