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Diarrhea is a crucial symptom that food workers must report to their supervisor immediately due to its potential link to foodborne pathogens. This symptom can indicate the presence of infectious agents in the gastrointestinal tract, which pose a significant risk of contamination to the food being prepared or served. When a food worker experiences diarrhea, there is a high likelihood of spreading harmful bacteria or viruses, such as norovirus or Salmonella, which can lead to widespread illness among customers.

Prompt reporting allows the supervisor to take immediate action to ensure food safety, such as excluding the affected worker from food handling until they are cleared. Maintaining hygiene standards is essential in preventing foodborne outbreaks, making it imperative for food workers to communicate their health status effectively.

In the case of a sore throat, headache, or fever, while these can also be signs of illness, they do not directly indicate a high risk of transmitting foodborne pathogens as diarrhea does. Thus, they do not require the same level of urgency in reporting as diarrhea.