Which practice is vital in preventing food contamination by Norovirus?

Preventing food contamination by Norovirus is crucial since this virus is highly contagious and can easily spread through direct contact with infected individuals or surfaces contaminated by the virus. One of the key practices in minimizing the risk of Norovirus transmission is avoiding contact with sick individuals. By steering clear of those who display symptoms of Norovirus—such as vomiting and diarrhea—food handlers can greatly reduce the chance of introducing the virus into food preparation areas or contaminating food supplies.

Other practices, like proper food storage temperatures and washing vegetables, are important for food safety, but they do not specifically address the transmission of Norovirus. Freezing food before cooking can impact the quality of food but does not effectively eliminate the risk of Norovirus, which can survive freezing conditions. Therefore, focusing on minimizing direct contact with sick individuals is a critical preventive measure against outbreaks of Norovirus in food-serving environments.