What action should foodservice operators take to prevent the spread of hepatitis A?

To prevent the spread of hepatitis A in a foodservice operation, excluding staff with jaundice from the operation is a crucial action. Hepatitis A is a highly contagious virus often transmitted through food or water contaminated by fecal matter, especially when an infected person handles food without proper hygiene. Jaundice is a visible symptom of hepatitis A, indicating that an employee may be infectious. By excluding staff exhibiting jaundice, foodservice operators can significantly reduce the risk of transmission to customers and other employees.

While vaccination and handwashing training are important measures for overall public health and hygiene, they don't address the immediate risk of an infected employee working in a food handling environment. Increasing food temperature during cooking helps in food safety but is not specifically a preventative measure against hepatitis A spread due to person-to-person transmission.