Norovirus is the most common cause of infectious gastrointestinal disease. A culture of safe behavior is critical to reduce its spread.
5 Top Tips for kitchen staff to control & reduce spread of norovirus
- Wash hands on entering kitchen (every time). Wash hands after every change in task or activity with antibacterial hand soap.
- Wash hands before gloving
- Change gloves as often as you would wash hands
- Surface cleaning – clean as you go on work surfaces and handles.
- Fitness to work – staff who have been unwell must not attend work until they have been clear from vomiting or diarrhoea for 48 hours
Alert – Ensure your kitchen sanitiser confirms to BS EN 1276 ideally with a contact time of 30 sec to 1 min
Food Fact – Did you know an average ear of corn has an even number of rows, usually 16.