Which of the following items should cause a food handler to be excluded from working with food?

A food handler experiencing jaundice should be excluded from working with food. Jaundice is a condition characterized by the yellowing of the skin and the whites of the eyes, which is often indicative of liver disease or hepatitis. This condition is particularly concerning in food safety because it can signal an infectious disease that is transmissible through food.

When a food handler has jaundice, there is a significant risk of spreading illness to others through food. Therefore, health guidelines and regulations stipulate that anyone exhibiting symptoms like jaundice must be temporarily removed from food handling duties until they are free of the symptoms and can provide a medical clearance to return to work.

In contrast, symptoms such as a runny nose, while still requiring attention, generally do not warrant exclusion unless accompanied by other symptoms of illness, such as fever or sore throat. A clean apron is more about personal hygiene and dress code, and handling money does not inherently pose a direct risk to food safety, provided that proper hygiene practices are followed afterward.