Illness ReportingQuestion 53 of 319
According to the CDC, which of the following is one of the most common contributing factors to foodborne illness outbreaks in restaurants?
a.Cleaning the floor with hot water
b.Using too much ice in drinks
c.Wearing aprons that are too long
d.Sick food workers handling ready-to-eat food
Explanation
CDC outbreak investigations repeatedly identify ill food workers, especially those with Norovirus, as a leading contributing factor in restaurant outbreaks. Other common factors include improper time and temperature control, cross-contamination, contaminated equipment, and food from an unsafe source.
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