What should a foodservice operator do when responding to a foodborne-illness outbreak?

When responding to a foodborne illness outbreak, the appropriate action to take is to segregate the product. This step is crucial because it helps ensure that potentially contaminated food is removed from the service area, thereby preventing further exposure to other customers and staff. Segregating the product allows the foodservice operator to identify and isolate any items that may have been related to the outbreak, facilitating an investigation into the source of the illness.

Once the product is segregated, health authorities can effectively assess the situation, which may include testing the food and tracking the source. This action can be part of the larger response, which involves cooperation with health officials and ensuring the safety of the ongoing food operation.

Returning the product to the supplier might seem like a logical response, but without first identifying the product's connection to the outbreak, it could risk spreading the problem further. Notifying the health department is typically a subsequent step after segregating potentially contaminated products. Conducting a training session for staff can be valuable in the long term, but it does not address the immediate need to contain the outbreak and protect public health.