Wendy's Training Practice Test 2025 – The Comprehensive All-in-One Guide for Success

Preventing Norovirus from causing foodborne illness heavily relies on managing the health of food service staff. Excluding staff who exhibit symptoms of vomiting is crucial because Norovirus is highly contagious and can easily spread through food handlers who are ill. When employees who are sick are allowed to work, the risk of contaminating food and surfaces increases, which can lead to outbreaks.

While the other options have their own importance in the overall food safety protocols, they do not specifically address the immediate risk posed by affected personnel. For example, purchasing food from approved suppliers ensures quality but does not eliminate the risk of contamination from sick staff. Likewise, informing customers about food preparation is essential for transparency and safety, but it does not lower the risk of Norovirus transmission. Finally, temperature control is critical for preventing bacterial growth in food but is less directly related to virus transmission.

Thus, the most effective practice for preventing Norovirus-related foodborne illness focuses on managing the health of staff by excluding anyone who is symptomatic.