Preventing Norovirus in your Foodservice Operation
Norovirus is one of the leading causes of vomiting and diarrhea in the United States, causing between 19 and 21 million illnesses each year. These illnesses result in over 100,000 hospitalizations.
Our foodservice colleagues in certain facets of the industry, such as schools, daycares, healthcare, and cruise ships are particularly susceptible to having to deal with norovirus outbreaks. But norovirus could impact all of us, regardless of how many people we serve or how big our teams are. The good news is that norovirus is highly preventable with proper food safety practices.
First, a bit of background on norovirus and why it is so contagious. As you likely guessed, norovirus is a virus that causes gastrointestinal illness, including vomiting, diarrhea, nausea, and stomach pain. It spreads easily through contaminated food, water, surfaces, and even person-to-person contact. Most cases of norovirus are transmitted through the fecal-oral route. Unlike some bacteria, norovirus can survive on surfaces for days and is resistant to many common disinfectants. Norovirus also spreads easily, with some research noting that from the point of impact of a vomit incident, the virus can spread 25 feet beyond that area. These factors make prevention of norovirus extremely difficult, and thus strict hygiene measures must be implemented to control the spread of the virus.
Handwashing is the single most effective way to prevent norovirus. Remember the basics of proper hand hygiene. Wash hands thoroughly with soap and warm water for at least 20 seconds before preparing or serving food, after using the restroom, and after any activity that could contaminate hands. While alcohol-based sanitizers may be helpful to prevent some viruses, they are ineffective for norovirus.
If you’ve been on a cruise ship recently, you may have noticed all the signs leading to the cafeteria that ask you to wash or sanitize your hands before proceeding through the buffet. Practicing good hand hygiene is one of the best things you can do to keep yourself healthy. If you are in a school, enlist the assistance of teachers and other staff in the front of the cafeteria to encourage students to wash their hands before going through the lunch line.
……[norovirus] spreads easily through contaminated food, water, surfaces, and even person-to-person contact, mostly through the fecal-oral route……
Norovirus spreads rapidly through infected individuals. Any staff showing symptoms of vomiting or diarrhea must stay home for at least 48 hours after symptoms resolve. Schools should also have policies to prevent ill students from handling food or sharing utensils, as even a single infected person can trigger an outbreak.
As previously noted, norovirus can survive on surfaces for days, so regular cleaning and sanitizing are essential. Use approved disinfectants effective against norovirus on food contact surfaces, counters, tables, and cafeteria trays. Clean spills of vomit or diarrhea immediately using gloves, disposable towels, and proper disinfectants. Wash and sanitize dishes, utensils, and cookware thoroughly, preferably in a dishwasher that meets proper temperature requirements.
Since norovirus can be transmitted via contaminated food, strict food handling practices are crucial. Avoid bare-hand contact with ready-to-eat foods; use gloves, utensils, or deli tissue.
Preventing norovirus is only possible if staff understand the risks and protocols. Training should cover proper handwashing and glove use, procedures for cleaning and sanitizing surfaces, policies for reporting illness, and the basics of safe food handling, storage, and preparation practices.
Even with the best prevention measures, outbreaks can still occur. Have a clear response plan if a vomiting or exposed diarrhea incident does occur. This should include isolating the contaminated area and ensuring thorough cleaning and sanitizing before resuming operations.
Norovirus outbreaks can have serious consequences, from widespread illness to disruptions in operations. However, with strict hand hygiene, exclusion policies for sick staff, proper cleaning and sanitizing, safe food handling, and staff training, the risk can be drastically reduced. Risk Nothing.
READ MORE POSTS
Food Gloves & Latex Allergy Education
Politicians joke about the endless stretch of rubber chicken dinners they may consume in an election year. For people with a latex allergy, such a prospect may be no laughing matter. While latex serves as an effective barrier glove material and has the best fit because of its elasticity, the risks associated should not be ignored. The solution is not simple and many options are available for operators today. It should always be mentioned that handwashing (before putting on gloves) is always the primary barrier to contamination and gloves are considered a good secondary barrier.
Foodborne Illness Myths & Facts
“It must have been something I ate.” That’s the typical statement when a person develops some relatively minor symptoms from food. Maybe not severe enough to go to the doctor so you choose to tough it out without medical care. Sudden onset of flu-like symptoms such as onset of stomach cramps, diarrhea, vomiting and fever could possibly mean you are the victim of a foodborne illness. The illness is sometimes referred to as “food poisoning”, but it’s often misdiagnosed.
Don’t Compromise: Clean and Sanitize
The subject is cleaning and sanitizing. Chefs, food service directors, managers and staff try to practice safe food-handling at every turn in the kitchen. Don’t let that effort go down the drain by slacking off on the many aspects of sanitation. That includes dish and ware-washing techniques (pots, pans, equipment), and cleaning all the areas that give us that “neat as a pin” appearance in your customers eyes. Customers seldom fail to bring that soiled silverware or glass with lipstick on it to the attention of the manager or wait staff. Improperly cleaning and sanitizing of food contact equipment does allow transmission of pathogenic microorganisms to food and ultimately our customer.
The Route to Safer Fresh Fruits and Vegetables
Although fruits and vegetables are one of the healthiest foods sources in our diet, we continue to have foodborne disease outbreaks of significance from produce, sometimes affecting large groups of people in multiple states because of their wide distribution. The CDC estimates that fresh produce now causes a huge number of foodborne illness outbreaks in the United States. Produce needs our continued food safety efforts at the restaurant level as well as at the stages in agricultural production. Occasionally, fresh fruits and vegetables can become contaminated with harmful bacteria or viruses, such as Salmonella, E. coli 0157:H7, Norovirus, and Hepatitis A. This contamination can occur at any point from the field to our table. If eaten, contaminated fruits and vegetables can cause foodborne illness.
