Hepatitis A is the only foodborne illness that can be prevented with a vaccine – yet it has led to 39,000 cases, 24,000 hospitalizations and 374 deaths since 2016, according to the CDC. The disease, which can cause serious liver infections, spreads through fecal-oral contact, whether from person to person or via contaminated food or water, which makes restaurant industry practices critical to controlling its spread. (An outbreak linked to a Virginia restaurant has recently doubled in size.) A report from Food Safety Magazine urges restaurant operators to consider offering employees a vaccine for Hepatitis A, combined with enforcing an effective handwashing policy, as a result. If a sizeable portion of your restaurant’s patrons are the young or the elderly, this could be especially important. Absent a vaccine, what safety measures might your restaurant improve to better protect itself against a potential Hepatitis outbreak?