Which practice helps prevent the spread of virus-related foodborne illnesses?

Avoiding food handling when ill is a crucial practice in preventing the spread of virus-related foodborne illnesses. Certain viruses, such as norovirus and hepatitis A, can be easily transmitted from an infected person to food or surfaces when they are involved in food preparation or handling. When a food handler is sick, especially with gastrointestinal symptoms, they can contaminate food with pathogens either through direct contact or by touching surfaces that will later be used for food preparation.

By refraining from food handling while experiencing illness, food handlers significantly reduce the risk of spreading these viruses to others. This practice is part of a broader approach to food safety that emphasizes personal hygiene and responsibility in the kitchen, ensuring that only healthy individuals are preparing and serving food.

Other practices, while important, do not directly address the immediate threat posed by infected individuals interacting with food. Wearing gloves, for instance, can provide a barrier but does not eliminate the risk if the person is already shedding viruses. Similarly, relying on sanitizers instead of proper handwashing may not adequately remove pathogens, especially those related to viral contaminants. Lastly, sharing food safely pertains more to the post-preparation phase and does not mitigate the risk introduced by ill food handlers.