A food handler MUST be excluded from a food facility for having:

The correct answer is jaundice, as it is a clear indication of a potential infectious disease that can be transmitted through food. Jaundice, characterized by yellowing of the skin and eyes, is often associated with liver diseases such as hepatitis A, which can be contagious and pose serious health risks to others in a food service environment. When a food handler exhibits jaundice, it is crucial to exclude them from the food facility to prevent any possible transmission of pathogens that can jeopardize food safety and public health.

In contrast, while HIV does pose health risks, it is not transmitted through food, and food handlers with HIV can still work safely in food environments as long as they do not have any open wounds or other communicable conditions. A sore throat with fever could be a sign of a respiratory infection, which may warrant exclusion, but it does not have the same level of urgency as jaundice when considering foodborne illness risks. A cut on the hand requires proper bandaging and protection but does not necessitate immediate exclusion unless the wound is infected or the handler is unable to manage it in a way that prevents contamination.