Sharing the recipe for a Norovirus-free winter

NOROVIRUS, ONE of the most common causes of foodborne illness in the UK, is often known as ‘the winter-vomiting bug’. During the winters of 2020 and 2021, however, the recorded illness rates were notably lower than in previous years.

Investigations have shown that it is likely pandemic-related control measures, including enhanced hygiene practices such as a focus on disinfection of high-touch surfaces associated with the spread of norovirus, assisted in controlling norovirus outbreaks.

So what has the Covid pandemic taught us about controlling Norovirus?

At first glance: not a lot. This year, Norovirus cases are on the up again, returning to pre-pandemic levels. This has coincided with a noticeable drop in enhanced hygiene practices, as many establishments abandon disinfection of high-touch surfaces. 

While maintaining elevated levels of sanitation practices can be challenging due to labour and budget squeezes, it is important to remember just how critical these practices are to help control foodborne illnesses. Establishments should consider keeping and/or implementing many of these sanitation processes as long-term best practices to enhance their overall food safety plan.

Key lessons to put into place

There are several key sanitation and hygiene enhancements that an establishment can adopt to reduce the risk of a foodborne illness outbreak:

Keeping sick individuals out – Adopting enhanced sick leave policies and employee wellness screens to ensure employees are not reporting to work while sick with foodborne illness (such as norovirus) will reduce the risk of a facility causing a foodborne illness outbreak. 

Emphasise frequent and proper hand hygiene – Encouraging high levels of handwashing, along with the provision of soaps, skin conditioners and hand sanitisers that protect employees skin are all examples of best practices related to hand hygiene. 

Elevate sanitation practices, including high-touch surface disinfection –Frequent disinfection (every two to four hours) of restroom door handles, handwash sink faucet handles etc helps reduce transmission within a facility. Product choice also matters – when possible, choose products with short contact times. This increases the likelihood the product will be used correctly, reducing the risk of an outbreak.

For more information on sanitation best practices and market-leading products, please call +44 (0)1908 588444, email CustomerExperienceUK@GOJO.com or visit www.gojo.com