Which of the following illnesses requires a food employee to be excluded from work?

A food employee must be excluded from work when they are diagnosed with certain illnesses that pose a significant risk to public health, especially those that can be transmitted through food. Hepatitis A, for instance, is a viral infection that can be spread through contaminated food and water, and it poses a particular risk since infected individuals may not show symptoms immediately.

Salmonella and E. coli infections also require exclusion due to their potential to cause serious foodborne illness. Both infections can lead to severe gastrointestinal symptoms and can easily spread if the food handler does not maintain strict hygiene practices. To protect public health, food safety regulations mandate exclusion from work for employees diagnosed with these illnesses, as their presence in food preparation environments can lead to contamination and outbreaks. Therefore, excluding food employees diagnosed with any of these illnesses is both a preventive measure and a legal requirement in many jurisdictions.