Final answer:
To prevent viruses from causing foodborne illness, cross-contamination must be controlled, which involves preventing the transfer of harmful microbes between different food items, typically through cleanliness and separate handling.
Step-by-step explanation:
Control Areas to Prevent Foodborne Illness
The area that must be controlled to prevent viruses from causing a foodborne illness is B) Cross-contamination. Cross-contamination involves the transfer of harmful bacteria or viruses from one food item to another, often due to the use of the same cutting boards, utensils, or surfaces without proper cleaning. Preventing cross-contamination is a critical component of food safety at home, alongside maintaining proper cooking temperatures, practicing good hand hygiene, and ensuring effective pest control. Regular handwashing before and after handling food, properly storing food at the right temperatures, and using separate utensils and cutting boards for raw and cooked foods can help reduce the risk of foodborne illnesses.
Other important food safety practices include using a cooking thermometer to ensure foods reach at least 74 degrees C (165 degrees F), which is essential for killing harmful bacteria. Additionally, rinsing fresh produce thoroughly, even if not consuming the outer layers, and rotating pantry items to use older stock first help in maintaining overall food hygiene.