Which of the following is an illness that requires a food service manager to exclude the employee from working in the establishment?

Hepatitis A is an illness that necessitates excluding an employee from working in a food service establishment due to the severe implications for public health and safety. This virus is highly contagious and can be transmitted through contaminated food and water or through close contact with an infected person.

When an employee is confirmed to have Hepatitis A, it poses a significant risk of spreading the virus, particularly in environments where food is prepared or served. The exclusion helps to prevent outbreaks and protects customers and other staff members from potential infection.

In contrast, other illnesses like Norovirus, Salmonella, and Shigella also pose risks in food service environments, but their management may allow for conditions under which an employee could return to work following proper treatment or symptom resolution. However, Hepatitis A's contagious nature and the serious consequences of its spread emphasize the necessity for immediate exclusion from the workplace to ensure safety.