Which of the following symptoms would lead to excluding a foodservice employee from work?

Jaundice is a significant symptom that requires exclusion of a foodservice employee from work due to its potential link to communicable illnesses, particularly those affecting the liver, such as hepatitis. Jaundice is characterized by a yellowing of the skin and eyes, and it often indicates that a person may be infectious. In a foodservice environment, employees exhibiting jaundice pose a serious risk to public health, as they can transmit hepatitis A or other infections through food handling, potentially leading to outbreaks. Thus, ensuring that employees showing this symptom stay away from work is crucial in maintaining food safety and protecting customers.

In contrast, symptoms like fatigue, headache, or muscle pain, while they may indicate an underlying health issue, do not have the same immediate correlation with foodborne illness transmission and do not necessarily require exclusion from work unless accompanied by other more dangerous symptoms. It is important for foodservice establishments to have clear guidelines for which symptoms necessitate exclusion to ensure a safe and hygienic food preparation environment.