Final answer:
A food handler must be excluded from work if diagnosed with illnesses caused by certain pathogens like Norovirus, Salmonella spp., Campylobacter jejuni, or E. coli, as these are of greatest concern for causing foodborne illnesses.
Step-by-step explanation:
Exclusion of Food Handlers Diagnosed with Specific Pathogens
A food handler must be excluded from working in a food service operation if they have been diagnosed with an illness caused by specific pathogens. These pathogens are known to cause foodborne illnesses and can include bacteria, viruses, parasites, and prions. Regulatory agencies, including the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA), consider pathogens such as Norovirus, Salmonella spp., Campylobacter jejuni, and E. coli among those of greatest concern.
The ingestion of contaminated food with these organisms can cause severe illnesses, and therefore, food handlers diagnosed with these need to be excluded to prevent the spread.
Proper hygiene and cooking practices are essential to prevent the contamination and spread of these pathogens. Additionally, the infectious dose, which is the amount of a pathogen needed to cause illness, is often very low, particularly for viruses like Norovirus, making strict adherence to food safety regulations critical.