A Complete Guide: Which Symptoms You Must Report to Your Manager?

As a food handler, you’re not just preparing meals; you’re protecting the health of your customers and coworkers. Knowing which symptoms you must report to your manager is critical to preventing foodborne illnesses and keeping your workplace safe. Reporting symptoms promptly ensures that food remains safe for consumption and helps your team maintain high hygiene standards.

Foodborne illnesses can spread quickly in foodservice settings where many people handle the same utensils, surfaces, or ingredients. Even a single lapse, such as an employee working while sick, can contaminate food, cause an outbreak, and damage your establishment’s reputation.

This guide will explain the key symptoms, illnesses, and hygiene practices every food handler must follow.

Which Symptom You Must Report to Your Manager: Top Signs to Watch

Certain symptoms can indicate that you are carrying a foodborne illness. Reporting them to your manager is essential to prevent the spread of germs. The top five symptoms to report include:

Vomiting: Highly contagious and a common sign of foodborne illness. Vomit can easily contaminate food, surfaces, and equipment.
Diarrhea: Similar to vomiting, diarrhea spreads pathogens quickly and requires at least 24 hours symptom-free before returning to work.
Jaundice: Yellowing of the skin or whites of the eyes may indicate hepatitis A. This infection can be transmitted through food if proper precautions aren’t followed.
Sore throat with fever: Can signal an infection that spreads to coworkers and customers.
Infected wounds: Wounds with pus, swelling, or redness can contaminate food. Cover hand wounds with a waterproof bandage and a single-use glove; some operations require a brightly colored bandage for safety.

Even if you’re unsure whether your symptom is serious, it’s always better to err on the side of caution. A quick conversation with your manager can prevent potential contamination and show that you take food safety seriously.

In many establishments, policies require employees to stay home or take temporary reassignment when these symptoms appear. This not only protects customers but also allows you to recover faster without risking others’ health.

Reporting these symptoms immediately helps prevent foodborne illnesses and protects everyone in the workplace.

The Big 6 Foodborne Illnesses

Beyond reporting symptoms, food handlers must also report if they are diagnosed with or exposed to certain illnesses known as the “Big 6.” These highly contagious pathogens include:

Norovirus
Hepatitis A
Shigella
Shiga toxin-producing E. coli (STEC)
Salmonella Typhi (typhoid fever)
Salmonella (nontyphoidal)

These pathogens are particularly dangerous because even a small number of bacteria or viruses can cause illness. They can spread from an infected person’s hands to food, equipment, or other people within minutes.

These illnesses are often spread by infected food handlers and can cause severe illness if transmitted through contaminated food. Managers are responsible for notifying local health departments when a food handler is diagnosed with one of these illnesses and will determine when it’s safe to return to work. Immediate reporting of the Big 6 is a legal and ethical responsibility that keeps both customers and staff safe.

Good Personal Hygiene for Food Safety

While reporting symptoms is critical, maintaining excellent personal hygiene is equally important to prevent contamination:

Fingernails: Keep them trimmed, smooth, and clean. Avoid polish and artificial nails unless wearing single-use gloves at all times.
Clothing: Wear clean clothing and remove aprons or chef coats when leaving prep areas. Never use aprons to wipe hands.
Eating and Drinking: Consume food and beverages only in designated areas. Use closed containers when drinking in food zones.
Hair Restraints: Always wear hats or hairnets to prevent hair from contaminating food.
Jewelry: Only plain rings like wedding bands are allowed; avoid rings with stones or etchings.
Handwashing: Wash hands frequently, especially after:
- Entering food prep areas
- Handling raw foods or switching tasks
- Using the restroom
- Touching face, hair, or body
- Handling waste

Properly washing your hands can help prevent the spread of foodborne illnesses. Always use designated handwashing sinks and never wash hands in sinks used for food prep, dishwashing, or mop water disposal.

The Bottom Line

Knowing which symptoms you must report to your manager is vital for food safety. Report vomiting, diarrhea, jaundice, sore throats with fever, or infected wounds immediately. If diagnosed with or exposed to the Big Six foodborne illnesses, notify your manager without delay. Pair this with strong personal hygiene and frequent handwashing to protect your customers and coworkers.

At AAA Food Handler, we empower foodservice professionals with the knowledge and training to maintain the highest standards of food safety and hygiene.