Which of the following describe diarrhea, vomiting, fever, and jaundice and are required to be reported to the local health authority?

Diarrhea, vomiting, fever, and jaundice are classified as symptoms of illness. These symptoms are critical indicators of possible foodborne illnesses or infections that could pose a health hazard to the public. Reporting these symptoms to the local health authority is essential for outbreak prevention and for tracing the source of foodborne illnesses.

When food handlers exhibit these symptoms, it's important to notify health authorities to ensure proper investigation and to manage the risks associated with potential infection transmission to customers. This proactive approach helps protect public health and maintain safety in food service environments.

The other options—causes, contaminants, and risks—do not accurately capture the nature of these signs as immediate indicators of illness that require reporting. Causes refer to the origin of the illness, contaminants are harmful substances that may be present in food, and risks pertain to the likelihood of an adverse effect occurring. Although all these aspects are interconnected in food safety, the symptoms themselves are what prompt the action of reporting to health authorities.