What is one type of food worker illness?

Symptomatic is the correct choice for describing a type of food worker illness. In the context of food safety, a symptomatic illness refers to a condition in which a food worker exhibits visible signs or symptoms of a communicable disease, such as vomiting, diarrhea, or fever. Identifying such symptoms is critical because it allows management to take immediate action to prevent foodborne illness outbreaks. When food workers are symptomatic, they must not handle food to ensure that pathogens are not transmitted to consumers.

Other options, while they may suggest some relation to health issues, do not specifically define a type of illness as it pertains to food workers. Alleviated refers to the reduction of symptoms and does not imply the presence of an illness. Infected might suggest the presence of a disease but does not directly indicate visible symptoms, while aggravated typically refers to a condition that has worsened, which does not specifically relate to food worker illness. Therefore, symptomatic stands out as the most appropriate choice.