California Food Handler Practice Exam 2025 – All-in-One Guide to Master Your Certification!

Preventing an outbreak of Norovirus is primarily focused on proper hygiene practices, particularly handwashing. Norovirus is often transmitted through contaminated food, surfaces, or person-to-person contact, so taking steps to minimize these risks is essential.

Handwashing is crucial because many food handlers may inadvertently transfer the virus to ready-to-eat (RTE) foods, which are consumed without further cooking. Effective handwashing with soap and water removes any potential contaminants from the hands. Additionally, avoiding barehand contact with RTE foods further reduces the risk of transmission, as gloves or utensils can act as a barrier to pathogens that may be present on the skin.

While cooking food thoroughly is important for killing pathogens and proper food storage is vital for preventing the growth of bacteria, these measures are more relevant for other types of foodborne illnesses. Preservatives can extend shelf life but do not directly address the transmission routes of Norovirus. Therefore, proper hand hygiene and the avoidance of barehand contact with foods that are ready to eat are the most effective strategies for preventing an outbreak of Norovirus.