How can food handlers inadvertently spread viruses like Norovirus and hepatitis A?

Food handlers can inadvertently spread viruses like Norovirus and hepatitis A primarily by failing to wash their hands. Proper handwashing is essential in preventing the transfer of pathogens from one surface to another, particularly after using the restroom, handling raw food, or touching potentially contaminated surfaces. When food handlers touch food with unwashed hands, they can transfer viruses directly to the food, which can then be consumed by customers, leading to outbreaks of these illnesses.

While other options deal with contamination risks, they do not highlight the critical role of hand hygiene. Using contaminated utensils may introduce pathogens to food, but if hands are washed before touching those utensils, the risk reduces. Cooking food at low temperatures can be a risk factor for undercooked food pathogens but does not directly relate to the transmission method of viruses. Touching food with dirty gloves poses a risk as well, but if hands are washed before putting on gloves and if gloves are changed regularly, the risk of spreading viruses can be minimized. Thus, proper hand hygiene stands out as the most effective measure to control the spread of viruses in food handling practices.