When must a food employee report a health issue?

A food employee must report a health issue when they have symptoms of a foodborne illness or have been diagnosed with one because this is crucial for preventing the spread of disease and protecting public health. Symptoms of foodborne illnesses can include vomiting, diarrhea, jaundice, and sore throat with a fever, among others. Reporting these symptoms helps ensure that appropriate measures can be taken to prevent contamination of food and minimize the risk to customers.

This reporting obligation is part of food safety regulations and protocols that aim to maintain a safe food handling environment. When food employees are aware of their responsibilities to report these specific health issues, it fosters a culture of safety and accountability in the workplace, thus contributing to overall food safety and public health efforts.

The other options do not encompass the full responsibility required. While feeling unwell or being asked by a supervisor are important factors, they do not specifically address the need for disclosure regarding potential foodborne illness symptoms. Additionally, reporting only when working with raw food does not cover all situations where a health issue might affect food safety.