Under California Retail Food Code §113949.1, which of the following lists the BIG 6 foodborne pathogens that a food employee must report to the person in charge upon diagnosis, and that trigger immediate exclusion?

Explanation

California Retail Food Code HSC §113949.1 (adopting FDA Food Code 2-201.11) names exactly six (sometimes called Big 5+1) reportable pathogens that an employee must disclose upon diagnosis: (1) NOROVIRUS — the leading cause of foodborne illness in the U.S.; (2) HEPATITIS A VIRUS — fecal-oral transmission, can survive on surfaces for weeks; (3) SHIGELLA spp. — extremely low infectious dose (10-100 organisms); (4) SHIGA TOXIN-PRODUCING E. COLI (STEC), including O157:H7 — life-threatening, can cause hemolytic uremic syndrome; (5) SALMONELLA TYPHI (typhoid fever) — chronic carrier risk; and (6) NONTYPHOIDAL SALMONELLA. Option A wrongly includes Hepatitis B (blood-borne, not foodborne) and Listeria (a regulatory concern but not on the employee report list) and mislabels E. coli (only the Shiga-toxin-producing strains are Big 6). Option B includes Hepatitis C (blood-borne) and is incomplete. Option D mixes in toxin-producers (Staph, Bacillus, Clostridium) that are not on the Big 6 reporting list because exclusion is based on the employee's diagnosis, not the toxin's presence in food. Upon a Big 6 diagnosis the PIC must exclude the employee AND notify the local enforcement agency.