What is the manager's responsibility regarding employee health reporting?

Managers must establish and enforce an employee health policy consistent with the Food Code, requiring employees to report specified symptoms (vomiting, diarrhea, jaundice, sore throat with fever) and diagnoses of certain foodborne illnesses (such as Norovirus, Salmonella, Shigella, E. coli, and Hepatitis A). Depending on the symptom or diagnosis and the type of operation, the manager must exclude the employee from the establishment or restrict their duties, and follow specific criteria before they return to work. This protects customers — especially highly susceptible populations — from illnesses spread by sick food workers. Managing employee health reporting is a critical regulatory and public-health responsibility.