Food workers showing symptoms of which condition must be excluded from work until authorized?

Food workers showing symptoms of jaundice must be excluded from work until they receive authorization to return. Jaundice is a condition that is primarily associated with liver dysfunction, which can lead to the transmission of illnesses such as hepatitis A. This particular condition can pose a significant risk to food safety, as it can be transmitted through food handling. The presence of jaundice indicates a possible contagious condition that can affect public health; therefore, immediate exclusion from work is necessary to prevent the spread of contaminants and protect customers.

In contrast, the other symptoms listed, while they may require different levels of attention or consideration, do not necessitate an automatic exclusion from work in the same way jaundice does. Diarrhea can be a concern, particularly in relation to certain foodborne illnesses, and may warrant exclusion based on specific circumstances. Fever can indicate an illness but isn't as directly linked to foodborne pathogens. A headache, while potentially serious, does not directly influence safe food handling practices in the same manner as jaundice. Thus, it is paramount that food workers with symptoms of jaundice are recognized for the risk they pose, making their exclusion from work crucial until they are cleared by a health authority.