Which control measure is used to reduce the risk of norovirus?

The control measure that significantly reduces the risk of norovirus is washing hands before preparing food. Norovirus is highly contagious and can be transmitted through contaminated food or surfaces, often as a result of improper hand hygiene. By ensuring that hands are washed before handling food, food handlers can effectively minimize the risk of contamination, thereby helping to prevent the spread of the virus.

While washing hands after preparing food is also important for overall food safety, it is the handwashing before food preparation that directly prevents the transfer of pathogens to the food being prepared. In the context of norovirus, where cross-contamination can easily occur, this proactive measure is crucial.

Cooking shellfish to minimum cooking temperatures is a vital food safety practice as well, but it primarily addresses other pathogens rather than being a direct control measure for norovirus. Similarly, holding lunch meats below required temperatures is important for preventing bacterial growth but does not specifically target norovirus transmission. Thus, the focus on handwashing before food preparation is the most effective strategy for controlling the risk associated with norovirus.