Stepping into Management Knowledge

Food Safety Training 3.26

NOROVIRUS

PURPOSE OF THE TRAINING EXERCISE: To ensure all team members are aware of the symptoms, preventative measures and their responsibilities to combat the Norovirus (Winter Vomiting Disease)

TRAINING AIDS:  Safety Policy 7.29 Norovirus  Training short 3.3 Cleaning & Sanitising Work Surfaces  Training short 3.4 Hand Washing the correct way  Company approved sanitiser

TRAINING METHOD: Conduct the training session using explanation, questioning and demonstration of the correct method of cleaning

EXPLAIN TO THE GROUP:

It is estimated that Noroviruses infect between 600,000 and one million people in the UK every year. Norovirus infections occur in people of all ages and outbreaks of the illness are common, particularly within contained environments such as hospitals, nursing homes and schools. This is because the Norovirus spreads very easily from person to person and can survive for several days in a contaminated area. Noroviruses can be spread through contact with an infected person, through contact with surfaces or objects that are contaminated with the virus, or by consuming contaminated food or water. After having a Norovirus infection it is possible to become infected again, because immunity to the virus only lasts for a short period of time.

ASK QUESTION TO GROUP: Can anyone tell me what the possible symptoms of a Norovirus infection are? CONFIRM CORRECT ANSWER:  Sudden onset of nausea

 Projectile vomiting  Watery diarrhoea

Safety Assurance March 2016 EXPLAIN: It is not always possible to avoid getting a Norovirus infection but good hygiene can help limit the spread of the infection;  Wash hands frequently & thoroughly , particularly after using the toilet and before preparing food.  Do not share towels and flannels  Disinfect any surfaces or objects that could be contaminated with the virus.  Wash any clothing or bedding that could be contaminated with the virus. Wash the items separately and on a hot wash to ensure the virus is killed.  Flush away any infected faeces or vomit in the toilet and keep the surrounding toilet area cleaned.  Avoid eating raw, unwashed produce and only eat oysters from a reliable source. Oysters have been known to carry the Norovirus.  Thoroughly clean any sickness immediately using disposable gloves, a mask and apron, discard all waste in an external waste container and sanitise any brushes or mops used for 24 hours. – Food Handlers must not clean any such situations. Some people also may have  Raised temperature  Headaches  Stomach cramps  Aching limbs Food Safety 3.26