What should a foodservice operator do when responding to a food borne illness outbreak?

When responding to a foodborne illness outbreak, segregating the product is a crucial step. This action involves isolating any suspected contaminated food items to prevent them from being served or consumed. By doing this, the foodservice operator helps to ensure that any potential sources of contamination are contained, which reduces the risk of further illness among customers and staff.

Segregating the product allows for a thorough investigation to take place, where the products can be tested and traced to identify the source of the outbreak. It's essential to act swiftly in this manner to protect public health and maintain the integrity of the food service operation.

Other measures, while important, are typically addressed after the immediate step of segregation. For instance, notifying local authorities and auditing supply chain processes are critical for appropriate response measures and future prevention, but they occur after the initial containment of the potentially harmful food items. Refusing further shipments may be a consideration but is not an immediate action necessary during the initial response phase.