When should a Food Manager reassign duties to an employee?

A Food Manager should reassign duties to an employee who reports vomiting and diarrhea because these symptoms are key indicators of a potential foodborne illness. Employees showing signs of gastrointestinal distress can pose a significant risk to food safety, as they may contaminate food and surfaces, increasing the likelihood of transmitting pathogens to customers. The Food Manager's responsibility is to ensure a safe food environment, and managing sick employees is a critical component of preventing foodborne illness outbreaks.

In contrast, headaches, minor cuts, and seasonal allergies do not inherently raise the same level of concern regarding immediate food safety. While a minor cut may need to be addressed to prevent further injury or contamination, it does not generally require a complete reassignment unless it poses a direct risk if the employee is handling food without proper protection. Headaches and seasonal allergies, while they may affect an employee's performance or comfort, do not directly influence food safety in the same way that gastrointestinal symptoms do.