Final answer:
Foodservice employees should be excluded from work if they have symptoms such as vomiting, diarrhea, or jaundice, which are indicative of foodborne illnesses and can lead to disease transmission through food.
Step-by-step explanation:
Employees should be excluded from working in any type of foodservice establishment if they exhibit symptoms that could indicate a foodborne illness. The correct answer to which symptoms should lead to exclusion is: Vomiting, Diarrhea, and Jaundice. These symptoms are serious indicators of possible foodborne diseases, and employees presenting these signs pose a risk to public health due to the potential transmission of illness through food.
Food poisoning symptoms can include a number of gastrointestinal issues such as nausea, vomiting, stomach cramps, and diarrhea. In addition to these symptoms, jaundice, which is a yellowing of the skin or eyes, can indicate liver issues related to certain infections like hepatitis, which can be transmitted through food. It's crucial for foodservice establishments to maintain health standards to prevent the spread of foodborne illnesses to consumers.
Anyone handling food should be monitored for these symptoms. The exclusion from the work environment is essential until they are cleared by a healthcare professional or the symptoms have resolved, in order to ensure the safety of the food being served and the health of the consumers.