Answer :
Final answer:
Food-service operators should take specific actions to prevent customer illness from salmonella by following key guidelines.
Explanation:
To prevent customer illness from salmonella, food-service operators should:
- Exclude food handlers diagnosed with jaundice
- Purchase shellfish from approved suppliers
- Fully cook eggs, poultry, and meat
Additionally, thoroughly rinsing fruits and vegetables before eating, keeping cooked and ready-to-eat food separate from raw meat, poultry, and seafood, and storing food at appropriate temperatures are crucial preventive measures.
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