With reports of Heston Blumenthal’s London restaurant, Dinner having been closed following an outbreak of norovirus, what can food businesses do to limit an outbreak of norovirus?
Let’s start with firstly understanding what norovirus is and how its spread.
Noroviruses are a group of viruses that can cause gastroenteritis, which is an infection of the gut (intestines). Symptoms usually are vomiting and diarrhoea and are likely to develop 24-48 hours after first contact with norovirus. In most cases the infection clears within a few days, but can sometimes take longer. The treatment is to have plenty to drink as the main risk is dehydration.
Norovirus is easily spread from one infected person to another through close contact and this is usually because of the virus being present on the infected persons’ hands after they have been to the toilet. The virus can be transmitted if the infected person prepares food or comes into contact with surfaces or objects.
So how can food businesses limit the spread of infection to others?
If food handlers develop diarrhoea or vomiting, they must immediately leave the food-handling area. Make sure your staff inform management immediately if they are experiencing any of the norovirus symptoms.
Make sure the infected person stays away from work for at least 48 hours after their last episode of diarrhoea or vomiting.
The most effective way to prevent the spread of norovirus, whether person to person or contamination of food, is through people practicing good personal hygiene.
Hand washing is the most important thing you and your staff can do. Make sure hands are washed thoroughly using liquid soap in warm running water after going to the toilet and before preparing or touching food and drinks. If there is no liquid soap, soap is better than none. Hands should also be dried properly after washing. The simple measure of washing hands regularly and properly is known to make a big difference to the chance of developing norovirus.
Make your teams aware of the procedures you are adopting and the importance of personal hygiene, through a newsletter or toolbox talk.
The Food Standards Agency (FSA) have a wealth of information on their website including a practical guide food business operators on fitness to work. To obtain this information please click here.
Expert help from Santia
In today’s climate it’s never been more important to ensure that food hygiene and food safety responsibilities are taken seriously. It is our mission to help clients stay compliant so they can concentrate on keeping their businesses running and developing their competitive edge without having to worry about prosecution, litigation or loss of reputation.
Our food hygiene services cover hygiene and safety solutions throughout the supply chain for food handling businesses.