Which of the following is a recommended practice for food handlers to reduce viral outbreaks?

Practicing proper handwashing is crucial for food handlers as a means of reducing viral outbreaks. Many viruses that can lead to foodborne illness, such as norovirus and hepatitis A, are easily transmitted through contaminated hands. Proper handwashing technique, which includes using soap and clean water, scrubbing for at least 20 seconds, and drying hands thoroughly, helps eliminate these pathogens from the hands before they can contaminate food.

This practice is particularly vital after using the restroom, handling raw food, or touching surfaces that may harbor viruses. When food handlers prioritize hand hygiene, they significantly decrease the risk of spreading viruses in food preparation areas and protect public health.

In contrast, while cooking food to higher temperatures can kill many bacteria, it is not as effective for certain viruses that may not be eliminated by heat alone. Serving raw food often increases the risk of viral transmission, particularly with items like seafood and salads that may come into contact with contaminated water or surfaces. Using the same gloves for various tasks can lead to cross-contamination, as it may transfer pathogens from one food item to another without proper handwashing in between.