Which symptom must a food worker report to his manager?

• A. An infected wound
• B. Fever
• C. Cough
• D. Headache

Answer: (A)

The key idea is that any open or draining skin wound on a food handler creates a direct risk of contaminating food and food-contact surfaces. Reporting an infected wound to the manager ensures the supervisor can take immediate steps to protect food safety, such as excluding or restricting the worker from handling food, covering the wound with a waterproof bandage, and using gloves or reassignment to non-food tasks as needed. This proactive reporting helps prevent bacteria from entering food through touch or spills. While fever, coughing, or headaches can signal illness, the infected wound specifically demands prompt managerial action to prevent contamination and keep the operation in compliance with health rules.