Final answer:
Prevention of foodborne illness in a restaurant includes ongoing sanitation, proper hygiene, and limited use of imported food products.
Step-by-step explanation:
Prevention of foodborne illness in a restaurant includes ongoing sanitation of the cooking area, proper hygiene of cooks and wait staff, and **limited use of imported food products**. Imported food products may pose a higher risk of contamination or spoilage due to long transportation times and improper storage conditions. By limiting the use of imported food products, a restaurant can reduce the chances of serving contaminated or spoiled food to customers.
Learn more about Prevention of foodborne illness in a restaurant