Foodborne IllnessQuestion 8 of 240
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?
a.Cooking food to 145°F
b.Holding food above 140°F
c.Adding acid to lower the pH
d.Proper handwashing, excluding infected workers, and no bare-hand contact with ready-to-eat food
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.
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