How to Prevent Norovirus in Your Facility

Norovirus is one of the leading causes of foodborne illness outbreaks in the foodservice industry. Preventing Norovirus in your establishment is crucial to protecting your customers' health and maintaining your reputation. Let’s talk about the best ways to prevent the spread of the disease in your facility. First and foremost, hand hygiene is your best defense. Employees should wash their hands thoroughly with soap and water for at least 20 seconds, especially after using the restroom, before eating, and after handling any potentially contaminated items. Regular and thorough cleaning is essential. Surfaces that are frequently touched, such as door handles, tables, and countertops, should be cleaned and sanitized regularly. Use disinfectants that are effective against Norovirus, such as bleach-based cleaners. Proper food handling and storage play a significant role in preventing Norovirus. Ensure that all food is stored at the correct temperatures and that raw and ready-to-eat foods are kept separate to prevent cross-contamination. Employee health policies are critical. Employees who are experiencing symptoms of Norovirus, such as vomiting, diarrhea, or stomach pain, should not come to work. Implement a policy that requires sick employees to stay home and not return until at least 48 hours after symptoms have ceased. Use of personal protective equipment, like gloves, can help minimize the risk of contamination. Ensure that employees change gloves frequently and always wash hands before putting on new gloves. Ensure that all dishware and utensils are washed and sanitized properly. Use a high-temperature dishwasher or a three-compartment sink method, making sure to sanitize thoroughly. Regular training and education are key. Educate your staff about the risks of Norovirus, how it spreads, and the importance of following hygiene and safety protocols. Regular refresher courses can help keep these practices top of mind. Have a proper cleanup protocol in place for handling vomit and diarrhea. These incidents should be cleaned up immediately and correctly using appropriate protective gear and disinfectants that are effective against Norovirus. By following these preventive measures, you can significantly reduce the risk of Norovirus outbreaks in your establishment. Keeping your environment clean, educating your staff, and enforcing strict health policies are the keys to safeguarding your business and your customers. Thank you for watching. For more information and tips on food safety, visit our website. Don't forget to like and subscribe to our channel.

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