What is an important control measure to limit foodborne illness outbreaks?

Regular employee health checks and training is a crucial control measure to limit foodborne illness outbreaks. The health and hygiene of food handlers play a significant role in food safety. By conducting health checks, managers can identify employees who may be ill and ensure they do not handle food while sick, thereby reducing the risk of contamination. Moreover, providing training ensures that all staff understand proper food handling practices, personal hygiene standards, and how to recognize and report symptoms of illness. This proactive approach empowers employees to maintain a safe environment in which the risk of foodborne illness is minimized.

In contrast, focusing on quick service times does not inherently address food safety and may lead to rushed processes that overlook critical hygiene practices. Offering fewer menu items can streamline operations but does not directly correlate with reducing the likelihood of foodborne disease, as proper handling procedures remain essential regardless of menu size. Similarly, reducing staff in the kitchen may lead to inefficiencies and increased workload for remaining employees, which could compromise food safety standards rather than enhance them.