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National Center for Environmental Health
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What does research tell us about norovirus prevention? Laura G. - - PowerPoint PPT Presentation
What does research tell us about norovirus prevention? Laura G. - - PowerPoint PPT Presentation
What does research tell us about norovirus prevention? Laura G. Brown, Ph.D. Food, Water, and Environmental Health Services Branch Division of Environmental Health Science and Practice AFDO Webinar November 8, 2019 National Center for
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Key to norovirus prevention: keep ill workers from working
1 in 5 food workers say they have worked with vomiting or diarrhea
Food workers should stay home from work when sick with vomiting
- r diarrhea
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Key to norovirus prevention: good hand hygiene
Food workers should wash their hands properly
Food workers practice proper handwashing 1 in 4 times that they should
Food workers should avoid touching ready-to-eat foods with their bare hands
Workers had bare hand contact with ready-to-eat food in 1 in 3 restaurants
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Key to norovirus prevention: cleaning and sanitizing
Food contact surfaces should be properly cleaned and sanitized
Contaminated equipment was
- bserved in 2 out of 3 restaurants
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How to improve practices related to norovirus prevention?
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FOOD SAFETY MANAGEMENT SYSTEMS
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Food safety management system (FSMS)
Procedures A set of actions adopted by management minimizes food safety risks Training Teaching employees food safety procedures Monitoring Routine measurements to determine if food safety procedures are being followed
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5.8 2.1
No FSMS Strong FSMS
Fast food restaurants Full service restaurants
4.5 1.7
No FSMS Strong FSMS
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Food safety management system ratings and out-
- f-compliance food safety practices
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Links between procedures and food safety
Written slicer cleaning policy → Slicers cleaned more frequently Staffing plans for absent workers Policy requiring workers to tell managers when they are ill → Workers less likely to work while ill Policy or schedule for cleaning → Smaller outbreaks
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15.2 13.0 10.1 Restaurant has no cleaning policy Restaurant has verbal cleaning policy Restaurant has written cleaning policy
Links between procedures and average norovirus
- utbreak size
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Links between training and certification and food safety
Certified kitchen manager → Fewer critical violations on inspections Food worker food safety training → More likely to have correct sanitizer solution concentration Food worker food safety training → Workers more likely to wash hands when needed Food worker food safety training → Smaller outbreaks
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15.2 13.0 11.2 9.6 Restaurant does not provide training Restaurant provides
- n-the-job training
Restaurant provides classroom training Restaurant provides
- n-the-job and
classroom training
Links between training and average norovirus
- utbreak size
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Links between monitoring and food safety
Food workers actively monitor cooling food temperatures → Foods more likely to cool within recommended timeframe Workers record food temperature temperatures → Lower odds of an outbreak
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REGULATIONS
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Regulations and food safety
▪ Prohibiting bare-hand contact ▪ Requiring a certified kitchen
manager Fewer norovirus
- utbreaks
→
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What can food officials do?
▪ Focus prevention efforts on
- Preventing ill workers
- Good hand hygiene
- Cleaning and sanitizing
▪ Support strong food safety management systems in
restaurants
- Procedures
- Training and certification
- Monitoring
▪ Adopt and enforce food safety regulations
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For more information, contact NCEH 1-800-CDC-INFO (232-4636) TTY: 1-888-232-6348 www.cdc.gov Follow us on Twitter @CDCEnvironment The findings and conclusions in this report are those of the authors and do not necessarily represent the
- fficial position of the Centers for Disease Control and Prevention.