Under what conditions should food workers report to their manager?

Food workers have a crucial responsibility in maintaining food safety, and certain health conditions significantly increase the risk of foodborne illnesses. The correct option highlights the requirement for food workers to report when they experience symptoms of vomiting, diarrhea, or jaundice.

These specific symptoms are indicative of potentially contagious illnesses that can be transmitted through food handling. Vomiting and diarrhea are direct issues that can contaminate food, surfaces, and equipment, while jaundice may indicate a liver infection, such as hepatitis, which can also be foodborne. Reporting these symptoms ensures that the food worker can be evaluated and that necessary measures can be taken to prevent any outbreak or food safety hazards.

The other options, while they might influence a worker's ability to perform their duties effectively, do not present the same level of immediacy or risk to public health as the symptoms mentioned in the correct answer. Fatigue, while a concern for productivity and focus, does not necessarily correlate with increased food safety risks, and noticing food spoilage is part of routine food safety practices but does not relate to reporting personal health conditions.