Norovirus Prevention for Food Handlers
Many local and state health departments require that food handlers and preparers with gastroenteritis not work until 2 or 3 days after they feel better. In addition, because the virus continues to be present in the stool for as long as 2 to 3 weeks after the person feels better, strict hand washing after using the bathroom and before handling food items is important in preventing the spread of this virus. Food handlers who were recently sick can be given different duties in the restaurant so that they do not have to handle food (for example, working the cash register or hostessing).
People who are sick with norovirus illness can often vomit violently, without warning, and the vomit is infectious; therefore, any surfaces near the vomit should be promptly cleaned and disinfected with bleach solution and then rinsed. Furthermore, food items that may have become contaminated with norovirus should be thrown out. Linens (including clothes, towels, tablecloths, napkins) soiled to any extent with vomit or stool should be promptly washed at high temperature.
Oysters should be obtained from reputable sources and appropriate documentation kept. Washing raw vegetables thoroughly before eating and appropriate disposal of sewage and soiled diapers also help to reduce the spread of norovirus and prevent illness. In small home-based catering businesses or family owned or operated restaurants, sick children and infants in diapers should be excluded from food preparation areas.
Source: The above content is from the CDC-NCID norovirus fact sheet for food handlers, http://www.cdc.gov/ncidod/dvrd/revb/gastro/norovirus-foodhandlers.htm.
