Hepatitis A is of special concern in food service because it spreads mainly by the fecal-oral route from infected workers. Which control is most effective against it?

Explanation

Hepatitis A is a virus shed in feces and transmitted by infected workers who do not wash their hands properly; cooking is not a reliable control because the virus is fairly heat-tolerant and contamination often occurs after cooking. Rigorous handwashing, excluding diagnosed workers, and avoiding bare-hand contact with ready-to-eat food are the key defenses. A vaccine also exists for prevention.