What should foodservice operators do to prevent customer illness from Shigella?

Foodservice operators should control flies inside and outside the operation to prevent customer illness from Shigella. Flies can be carriers of Shigella and other pathogens, spreading contamination by landing on food, surfaces, or utensils. Effective fly control measures reduce the risk of these pests coming into contact with food and spreading illness to customers.

Maintaining cleanliness, using screens on windows and doors, keeping garbage bins closed, and using insect traps are all strategies that can help minimize fly presence. Addressing this hazard is crucial because Shigella typically spreads through contaminated food or water, often as a result of poor hygiene practices by food handlers, which flies can amplify by transmitting the bacteria.

The other options do not directly address the mode of transmission associated with Shigella. While pasteurized eggs are important for preventing illnesses related to Salmonella, they do not specifically mitigate the risks presented by Shigella. Serving food immediately after preparation can enhance quality but does not prevent transmission from overlooked contamination. Vaccinating staff might protect against other illnesses but does not apply to preventing Shigella infections, which are primarily managed through effective sanitation practices.