Norovirus on the Loose: What Every Food Operator Needs to Know

Norovirus on the Loose: What Every Food Operator Needs to Know

Norovirus isn’t something you want spreading through your kitchen—or your customers. As one of the most contagious foodborne viruses, it can sweep through restaurants, catering operations, and homes quickly if proper safety practices aren’t in place. Here’s what you need to know to keep your team and guests protected.

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What Is Norovirus?

Norovirus is a highly contagious virus transmitted through ingestion of contaminated food or water. Even a tiny amount of the virus can make someone sick.

Common Sources of Contamination

Norovirus often spreads through:

    •    Contaminated fruits and vegetables

    •    Shellfish harvested from polluted waters

    •    Food handled by an infected person

    •    Contaminated surfaces in kitchens and restrooms

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Symptoms to Watch For

Symptoms typically appear 12–48 hours after exposure and can include:

    •    Vomiting

    •    Diarrhea

    •    Stomach cramps or pain

    •    Headaches

    •    Body aches or mild fever

Food workers experiencing ANY of these symptoms should not be allowed to work. They remain contagious even after symptoms subside—often 2–3 days afterward—and can easily spread the virus to food and food-contact surfaces.

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How Norovirus Spreads in Food Service

A single sick employee can contaminate:

    •    Ready-to-eat foods

    •    Cutting boards

    •    Prep tables

    •    Utensils

    •    Refrigerator handles, faucet knobs, and other high-touch surfaces

This can quickly trigger an outbreak affecting both staff and customers.

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Prevention: Your Best Defense

Protect your establishment by implementing these critical practices:

Practice Frequent and Proper Handwashing

Use warm water, soap, and scrub for at least 20 seconds—especially after using the restroom.

Cook Shellfish Thoroughly

Follow required minimum cooking temperatures to inactivate the virus.

Wash All Produce

Rinse fruits and vegetables under running water before prepping or serving.

Exclude Sick Food Workers

Anyone with vomiting, diarrhea, or other norovirus symptoms must stay home until fully recovered and beyond their contagious period.

Disinfect Surfaces Properly

Clean and sanitize both food-contact surfaces (cutting boards, prep tables, utensils)

and non–food-contact surfaces (refrigerator handles, faucets, equipment).

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Final Thought

Norovirus spreads fast—but with consistent hygiene, proper exclusion policies, and thorough cleaning practices, you can keep it far from your kitchen and your customers.