A food worker vomits a few hours before starting their shift. Why is it important for them to report this symptom to their supervisor?

• A. Reporting vomiting is only necessary if the worker has a fever.
• B. Vomiting is always caused by allergies and does not affect food safety.
• C. Vomiting may indicate a contagious infection that could be transmitted to food and customers.
• D. Food workers should only report symptoms if they last more than 24 hours.

Answer: (C)

Verified step by step guidance

1. Understand that vomiting can be a symptom of a contagious infection, such as norovirus, which is commonly transmitted through food handling.
2. Recognize that food workers who vomit may contaminate food, surfaces, or utensils, increasing the risk of spreading pathogens to customers.
3. Know that reporting vomiting symptoms promptly allows supervisors to take appropriate actions, such as excluding the worker from food handling duties to prevent outbreaks.
4. Be aware that waiting for other symptoms like fever or for symptoms to last more than 24 hours can delay necessary interventions and increase the risk of contamination.
5. Conclude that the key reason for reporting vomiting is to protect public health by preventing the transmission of infectious agents through food.