Norovirus Food Safety Alert
(December, 2007)
The Minnesota Department of Health is alerting the food service industry that Minnesota is currently experiencing numerous outbreaks due to norovirus. Norovirus is by far the most common cause of foodborne disease outbreaks in Minnesota and the rest of the United States. It causes vomiting, diarrhea, and aches that can incapacitate people for up to 2 days.
Norovirus is passed in the stool and vomit of ill or recently ill individuals. If such individuals are foodworkers and do not wash their hands thoroughly, the virus stays on the hands and can be passed to large numbers of patrons through bare-hand contact with ready-to-eat foods.
Norovirus is so common that every food service establishment will almost certainly be confronted with illness in one or more employees within the next few weeks or months. If a comprehensive program to prevent transmission to patrons is not implemented, the establishment runs a risk of causing a foodborne disease outbreak at the establishment. This prevention program should focus on identifying foodworkers with vomiting and/or diarrhea and excluding them from work; frequent, thorough handwashing by all employees; and, minimizing contact with ready-to-eat foods.
Please note that what employees may call the “stomach flu”, or even the “flu”, very well may represent a norovirus infection that can be transmitted to patrons through food. Also, please note that norovirus can be passed in the stool for a number of days, even weeks, after symptoms have resolved. This is why consistent and correct handwashing, and minimizing bare-hand contact with ready-to-eat foods, are so important.
Please see the links below for more details.
- Memo: Urgent Food Safety Alert to Protect Your Business (PDF: 47KB/1 page)
Memo from MDH to Foodservice establishments; November 21, 2006.
- Norovirus Fact Sheet
MDH fact sheet that answers common questions about norovirus.
- Foodworker Illness Awareness
Workers who prepare food while experiencing diarrhea and/or vomiting are frequently linked to foodborne illness outbreaks in restaurants and other retail food outlets. As a food manager or worker you have a responsibility to protect yourself and your guests from foodborne illness.
- Restrictions on Food Workers and Child Care Attendance
Children and adults may be subject to certain restrictions from daycare/preschool or food service when they are ill with a diarrheal illness.
- Reporting Suspected Foodborne Illness
To report a suspected foodborne illness call the MDH Foodborne Illness Hotline at 1-877-FOOD-ILL (1-877-366-3455).
- Handwashing Print Materials
Signs, posters, brochures and other handwashing materials that you can print and use.
Spotlight
Keeping Food Safe During Buffets or Picnics
Buffets or picnics can be a means to transmit disease among your guests if care is not taken in how the food is handled.
Chicks and Ducklings: Salmonella
Those cute little chicks and ducklings can be a great attraction for children this time of year, but they can also be a source of illness, so it's important for those who handle them to take steps to prevent infection.
Food Safety While Boating, Camping and Hiking
General rules for outdoor food safety.
If you have questions or comments about this page, please use our Foodsafety Comment Form.