Halting the spread of norovirus in food service venues
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EmailPreventing norovirus outbreaks and contamination of food is a role of food service managers.
Preventing Norovirus outbreaks and contamination of food is the role of food service managers, who then train staff to ensure that food safety practices are followed. All food venues must be aware of this risk and some to consider are restaurants, catering or banquet facilities, health care facilities, schools/daycare and residential homes.
What is norovirus? Norovirus is a contagious virus that can infect anyone. You can get it from an infected person, contaminated water or food, or by touching contaminated surfaces.
Michigan State University Extension and the Centers for Disease Controls and Prevention recommends staff working in these public venues adhere to these food safety practices to prevent norovirus:
Stay Home when sick
Food services workers that have vomiting and /or diarrhea should stay home and for at least 48 hours after symptoms stop.
Wash your hands
Using soap and warm water, wash for 20 seconds and dry with disposable paper towel or warm air dryer. Do not dry hands on clothing or apron.
Avoid bare hand contact with ready to eat food
Use single use gloves, deli sheets, tongs and utensils should be used for ready-to-eat foods. These include prepared fresh fruits and vegetables served raw, salads and salad ingredients, cold meats and sandwiches and any food that will not be thoroughly cooked or reheated after it is prepared.
Wash fruits and vegetables before preparing and eating
Wash all produce thoroughly under running water before preparing and/or eating, including produce grown at home or bought from a grocery store or farmers’ market. Washing fruits and vegetables with soap, detergent, or commercial produce wash is not recommended. Many pre-cut, bagged, or packaged produce items are pre-washed and ready-to-eat. If so, it will be stated clearly on the packaging, and you can use the produce without further washing. If you choose to wash produce marked as “pre-washed” or “ready-to-eat,” be sure that it is not exposed to unclean surfaces or utensils.
Clean and sanitize surfaces and utensils
Use approved cleaners and sanitizers on surfaces and utensils and always follow the manufacture’s recommendation. The general rule is to wash the surface with soap and warm water, rinse the surface, sanitize the surface and let the surface air dry- Sanitizers need time to work anywhere from 3-5 minutes- so don’t dry the surface, let it air dry.
Following these food safety practices will help to minimize the spread of norovirus and keep our food venues safe for all to enjoy.
