What is one way to prevent Hepatitis A in a food service operation?

One effective way to prevent Hepatitis A in a food service operation is to exclude staff who have been diagnosed with the virus. Hepatitis A is a highly contagious virus that primarily spreads through the consumption of contaminated food or water, and it can also spread from person to person, particularly in food service settings where employees handle food. By excluding staff who have been diagnosed with Hepatitis A, the risk of transmission to customers and other employees is significantly reduced. This practice is essential for maintaining food safety and ensuring public health, as an infected employee can inadvertently contaminate the food they prepare or serve.

The other options, such as providing staff more breaks, excluding employees with coughs, or solely using pre-packaged foods, do not specifically address the prevention of Hepatitis A. Breaks may contribute to staff well-being, but they are not a preventative measure against this virus. Similarly, while excluding staff with coughs may help to prevent the spread of respiratory illnesses, it does not mitigate the risk associated with Hepatitis A. Finally, using pre-packaged foods may reduce some food safety risks, but it does not directly prevent the spread of Hepatitis A as it does not address the source of contamination related to infected food handlers.