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To prevent customer illness from Shigella spp., it is vital to control flies inside and outside the foodservice operation. Shigella is primarily transmitted through contaminated food or water, but flies can act as a vector by landing on unsanitary surfaces and then transferring harmful bacteria to food items. By minimizing the presence of flies and ensuring proper sanitation practices, foodservice operators can significantly reduce the risk of Shigella transmission, thereby protecting customers from potential illness.

The other choices, while important for food safety in general, address different types of foodborne pathogens or are less directly related. Proper cooking temperatures and using pasteurized dairy products are crucial for preventing illness from various pathogens, but they do not specifically target the prevention of Shigella. Serving food before it spoils is also important for overall food quality but does not directly prevent the transmission of Shigella, which is more concerned with hygiene than spoilage.