Who must report certain disease conditions and symptoms in a food service establishment?

In a food service establishment, it is essential that all parties involved in food handling and safety are vigilant about the health conditions that can impact food safety. The correct answer emphasizes the responsibility of food employees, conditional employees, and the Person in Charge (PIC) to report certain disease conditions and symptoms.

Food employees are at the forefront of food handling and preparation; they must be aware of their own health and the potential impact on food safety. Conditional employees also play a critical role, as they are typically in training or under certain health conditions that could affect their work. The PIC is responsible for overseeing the health and safe practices within the establishment, making it their duty to enforce reporting protocols and ensure that any relevant health concerns are addressed properly.

The combined contribution of all these roles in reporting health issues is crucial for preventing foodborne illness outbreaks and maintaining compliance with health regulations. Their collaboration ensures that the establishment can take immediate action if a health risk arises, protecting customers and the integrity of the food service operation.