Three Primary Steps to Prevent Norovirus

In March, Patrick Guzzle, Vice President of Food Science with the National Restaurant Association, met with representatives from the CDC, FDA, and others to discuss Norovirus incidents that were attributed to restaurants. The primary goal of the meeting was to try and identify measurable goals for Norovirus reduction as part of CDC’s Healthy People 2030 publication.

The March meeting identified that establishing specific goals for Norovirus reduction was difficult for many reasons, including:

1. Norovirus is not reportable in all 50 States.

2. Most people that experience Norovirus do not report it to a local health department.

3. Most people that experience Norovirus do not actually get a confirmed diagnosis.

Because of these hurdles, the group considered ways to encourage food establishment operators and employees to increase their efforts to prevent and reduce Norovirus from happening in a food establishment. Prevention of Norovirus really comes down to having a strong food safety culture. Without that culture in place, all the prevention steps we try to implement will, at some time, probably fail.

Norovirus is a highly contagious organism that causes nausea, vomiting, and diarrhea.

There are 3 primary things to do to prevent Norovirus from happening:

1. Do not work around food if you have had any Norovirus symptoms within the past 48 hours.

2. Practice thorough handwashing at all appropriate times.

3. Do not use your bare hands in contact with ready-to-eat foods – use disposable gloves, or dedicated equipment.

How can you help with this effort? As a ServSafe Instructor, remind your students of the 3 primary action steps to prevent norovirus and why they are important. Help your students establish these prevention steps as part of their own food safety culture.