Which of the following should be considered to prevent the transmission of a foodborne illness? not concerned with cross contamination. limiting bare hand contact with ready-to-eat foods. placing ill employees on the work schedule. storing time/temperature control for safety foods at room temperature.

17. susie jones is in the office today to see her regular physician for her 5 year well child check. she is getting ready to start school in a month and needs to have her immunizations updated. what modifier will be used with the preventative service code? explain why the modifier is required for reimbursed of both the well child check and the immunizations