Illness ReportingQuestion 162 of 319
Why is Hepatitis A a particularly dangerous foodborne illness for restaurants to manage?
a.It has a long incubation period of 15-50 days, so an infected worker can spread it for weeks before symptoms appear, and it is vaccine-preventable
b.It causes immediate vomiting within 1 hour, so customers are aware right away
c.It only spreads through respiratory droplets, never through food
d.It is harmless in adults and never causes outbreaks
Explanation
Hepatitis A virus has an incubation period of 15-50 days (average ~28). An infected food worker can shed the virus through stool for weeks before jaundice appears, contaminating ready-to-eat foods unnoticed. Because Hep A is vaccine-preventable, CDC recommends vaccination for food handlers, especially after a known exposure or outbreak.
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