Which of the following illnesses results in a food employee being "excluded" from work?

Salmonellosis is a foodborne illness caused by the Salmonella bacteria, which can be transmitted through contaminated food or surfaces. When a food employee is diagnosed with salmonellosis, they are excluded from work to prevent the spread of the bacteria and protect public health. This exclusion is particularly important in food handling environments where there is a heightened risk of contamination.

In contrast, while the flu and the common cold can also spread easily, they typically do not mandate exclusion from work in the same way as salmonellosis does. Food safety guidelines prioritize the prevention of foodborne illnesses, and since salmonellosis can directly impact food safety, strict exclusion measures are implemented for those affected. Thus, a food handler with salmonellosis must refrain from working until they have fully recovered and are no longer a risk to others.