Which of the following symptoms does NOT require a food service worker to be restricted from working with food?

The correct response is based on the understanding of food safety protocols, specifically regarding symptoms that can indicate a communicable disease. When a food service worker exhibits symptoms such as vomiting, diarrhea, and a fever, these are often associated with illnesses that can be transmitted through food. Consequently, these symptoms typically necessitate restricting the worker from handling food to prevent the risk of foodborne illnesses, ensuring the safety of consumers.

On the other hand, a headache does not indicate a direct risk of illness spreading through food. While headaches can result from various issues, they are not a symptom commonly associated with foodborne pathogens. Therefore, food service workers may not be restricted from working with food solely based on having a headache, reflecting a different level of health risk compared to the other symptoms listed.