What action should foodservice operators take to prevent customer illness from Shigella spp.?

To effectively prevent customer illness from Shigella spp., foodservice operators should implement measures that directly address the transmission of this bacterium. Shigella is primarily spread through contaminated food and water, and it can also be transmitted through person-to-person contact, especially when proper hygiene practices are not followed.

Providing hand washing stations is crucial as it encourages regular hand washing among food handlers before food preparation, after using the restroom, and after handling raw foods. This practice significantly reduces the risk of transmission since effective hand hygiene can eliminate pathogens that may be present on hand surfaces.

While controlling flies and monitoring food handlers for symptoms are important aspects of overall food safety, they do not directly address the key preventative measure of maintaining good personal hygiene that is crucial in combating the spread of Shigella. Proper cooking of meats is also essential for preventing foodborne illness, but it is not specifically targeted at preventing Shigella infection, which is more related to personal hygiene and handling practices than food temperature alone. Thus, establishing proper hand washing stations is a foundational practice to ensure the health and safety of customers against Shigella spp.