Norovirus Is a Problem for Restaurants
Norovirus can be introduced to sites by ill patrons or food handlers and can remain on surfaces for weeks. This Food Safety Infosheet provides information on 2010 and 2012 outbreaks of norovirus linked to restaurants.
- The virus can be introduced into a site by ill patrons or food handlers and can remain on surface for weeks.
- Proper handwashing, excluding ill staff (for at least two days after disappearance of symptoms), and properly cleaning and sanitizing after vomit events can reduce risk.
- Two 2010 outbreaks of norovirus were linked to an Auckland, New Zealand caterer and eventually traced to one food handler. The individual had been ill with norovirus and prepared meals soon after recovering from symptoms.
Article first appeared on foodsafetyinfosheets.org.