Many people associate norovirus with cruise ships. However, people can and do become sick with norovirus on land as well. Locations where it tends to spread quickly and dangerously are in schools, day care centers, retirement communities and nursing homes, as well as military installations.

In the United States, norovirus is the leading cause of disease outbreaks from contaminated food according to the U.S. Centers for Disease Control and Prevention (CDC). While many of these outbreaks begin in the processing and preparing of food, they can also occur when food is marketed, for instance, at grab-and-go food kiosks, restaurants, hotels, school cafeterias, and other commercial settings. Very often, the source of these outbreaks is the actual workers handling the food. The CDC estimates that as much as 54 percent of food contaminated with norovirus involved food service workers touching ready-to-eat foods. ¹

By touching grab-and-go food items, certain types of fish and seafood such as oysters, raw fruits and vegetables, and even cooked foods with their bare hands before serving, norovirus-infected workers can pass on the bug to others.

While norovirus can be deadly, the first symptoms of norovirus usually are diarrhea, nausea, stomach and intestinal pain, and vomiting, all of which continue for about two to three days. In fact, norovirus has often been referred to as the “vomiting disease.”

One good thing about this disease, if we can say something good about any disease, is the norovirus incubation period. It usually only takes about 12 hours after exposure for symptoms to begin. With this short window, public health officials are often able to quickly track down the source–a restaurant or fast food outlet, for instance–and stop their operations in order to halt the spread of infection.

Ways We Can Prevent Norovirus Outbreaks

When it comes to preventing norovirus outbreaks, educating workers is likely the most important action food service professionals can take. To keep the public safe, workers need to know what the disease is, how it is spread, and what they can do to stop it. For instance, when sick…stay home.

According to some studies, as many as one in five food service workers have reported working while sick, often with vomiting and diarrhea. When a food service worker is sick with these symptoms, it must be assumed they have norovirus and should not be at work handling food.

Other steps to take include the following:

• Food service workers should avoid touching food without wearing disposable gloves ; clear vinyl gloves work well in kitchen applications in which manual dexterity and flexibility are necessary. Select gloves from a manufacturer that offers clear vinyl gloves in sizes ranging from small to extra-large, as size is important. The glove should also be 5ML in thickness to enhance durability.

• Along with wearing gloves, workers should also change gloves frequently. Someone with norovirus or another infection may wipe their brow and then continue touching food.

• Make sure workers are well versed on food safety practices. For instance, eliminating cross-contamination is critical. Workers should keep raw meat, poultry, fish, and their juices away from other foods such as fruits and vegetables; after cutting raw meats, the cutting board should be properly cleaned along with the utensils used and the countertops on which the work was performed.

• Workers should be aware of some of the “logistics” involving norovirus. For instance, norovirus germs can remain on foods even at freezing temperatures and at heat above 140 degrees Fahrenheit; it can linger on countertops and utensils for up to two weeks if not washed properly. Also, when it comes to cleaning these surfaces, some disinfectants will prove ineffective.

• Effective food labeling systems are crucial when it comes to reducing norovirus outbreaks. Some labels are made to dissolve within 60 seconds under water, leaving no residue (so as not to harbor dangerous bacteria), while others are resistant, with strong adhesives that stick to a variety of surfaces. Select which type of adhesive works best in each situation. Day-of-the-week labels are also very effective in safeguarding food in a food service facility. They simplify food and product rotation and assist in compliance with HACCP (Hazard Analysis and Critical Control Points) protocol.

The U.S., and many other countries provide educational services to help prevent the spread of harmful food- and airborne diseases. Employers and food service administrators should be familiar with these programs and take advantage of them. While we may not be able to eliminate norovirus, we certainly can take actions to help reduce the number of outbreaks and the number of people affected by this disease.

For more information on ways to prevent norovirus and keep food safe and healthy, contact a DayMark Safety Systems representative.

¹Source: https://www.cdc.gov/media/releases/2014/p0603-nor...