National Food Service Management Institute The University of Mississippi

Norovirus Control Everyone Plays a P.A.R.T. in National Food Service Management Institute The University of Mississippi

 Describe why norovirus is a concern in Child Nutrition settings ◦ What are the symptoms? ◦ How is it transmitted?  Describe norovirus control ◦ Prevention ◦ Assemble a Body Fluid Cleanup Kit ◦ Respond to an incident ◦ Total cleanup  Describe why norovirus is a concern in Child Nutrition settings ◦ What are the symptoms? ◦ How is it transmitted?  Describe norovirus control ◦ Prevention ◦ Assemble a Body Fluid Cleanup Kit ◦ Respond to an incident ◦ Total cleanup Goals for Today

 What mistakes were made?  Video viewing guide—Everyone Plays a P.A.R.T. in Norovirus Control A Case of Norovirus - Video

 Leading cause of foodborne illnesses  More than 50% of all food-related outbreaks  Survives at least a week on surfaces  Very resistant to routine cleaning and sanitizers Why is Norovirus a Concern?

 Nausea  Vomiting  Diarrhea  Abdominal cramps  Onset – 1 to 2 days after exposure  Duration - 1 to 3 days Norovirus Symptoms

About 1 Trillion viral particles per gram of feces About 300,000 virus particles in one projectile vomiting incident About 18 viral particles to make you sick 2011 Supplement to the 2009 FDA Food Code Highly Contagious

Norovirus Transmission In stool or vomit of infected people Transmission through – Person to person – Food – Water – Environmental surfaces – Air Hall 2012 Preliminary CDC Data

Transmission by Air: 25 feet

 Prevent through good personal hygiene  Assemble a Body-Fluid Cleanup Kit  Respond correctly to a vomiting incident  Total cleanup after an incident Everyone Plays a P.A.R.T.

Use frequent, appropriate handwashing. Prevent

 Video viewing guide Handwashing

Do not use bare hand contact with ready-to-eat foods Prevent

 Vomiting  Diarrhea  Jaundice (yellowing)  Sore throat with fever Prevent  Cuts & infected wounds on the hands, wrists, or exposed portions of the arms  A current or recent exposure to a foodborne illness Report symptoms:

 Exclude: to prevent a person from working as a foodservice employee in the foodservice operation or entering the foodservice operation as an employee.  Restrict: to limit the activities of a foodservice employee so that the foodservice employee does not work with exposed food, clean equipment, utensils, linens, or single-service or single-use articles. Prevent

 Identify the components of a Body Fluid Cleanup Kit  Which components are for Personal Protection Equipment (PPE)?  Which components are for cleaning? A Challenge….

ItemsPPECleaning Bucket and/or spray bottle Disposable gown Effective disinfectant Facemask with face/eye shield Gloves Paper towels Plastic garbage bag Sand, cat litter, or commercial absorbent powder Scoop, small shovel, or dustpan Shoe covers

Personal Protective Equipment  Disposable, nonabsorbent, medical grade gloves  Disposable facemask with face shield or goggles  Disposable shoe covers  Disposable gown Assemble

Cleaning Supplies  Bucket and spray bottle  Paper towels  Designated, disposable mop head  Plastic garbage bag & twist-ties  (optional) ◦ Disposable scoop, small shovel, or dustpan ◦ Sand, cat litter, or absorbent powder Assemble

Disinfectants  EPA-registered effective against norovirus   Chlorine bleach (5.25% concentration)  5,000 parts per million =  1 2 / 3 cups bleach per 1 gallon of water Assemble

 Stop all operations.  Remove individuals within 25 feet.  Require handwashing.  Dispose of exposed foods within 25 feet. Respond

Put on Personal Protective Equipment. Respond

Cover the waste. Respond

Mix, then spray fresh disinfectant to saturate the waste & adjacent 25 foot area- – Include food contact surfaces. Respond

Remove waste and clean area Respond

Re-glove. Respond

Disinfect immediate area. Respond

Disinfect cloth surfaces. Respond

Disinfect non-disposable tools. Respond

Remove Personal Protective Equipment. Respond

 Wash  Rinse  Sanitize (routine)  Air dry  Disinfect high-touch areas Total Cleanup

 Prevent through good personal hygiene  Assemble a Body-Fluid Cleanup Kit  Respond correctly to a vomiting incident  Total cleanup after an incident Everyone Plays a P.A.R.T.

 Self-check  Post-test/Quiz Knowledge Challenge

 18 –Minute Video  Online courses  Tool kit  Standard operating procedures  Fact sheets  Mini posters  Employee Health & Personal Hygiene  Resources from NFSMI

 The Stomach Bug Book  Available online at /stomach_bug_book.pdf  Hardcopies available from NEA order.html Resources

 Questions?  NFSMI Evaluation  NFSMI Roster Training Wrap-Up

National Food Service Management Institute The University of Mississippi