Preventing Norovirus in Food Facilities

Course Norovirus is one of the leading causes of foodborne illness outbreaks and is frequently associated with ill workers and contamination events within food facilities. This course reviews how Norovirus spreads, why it presents a significant risk in food operations, and the controls commonly used to help reduce contamination and outbreak potential. Topics include employee health considerations, hygienic practices, cleaning and disinfection considerations, and FDA expectations associated with personnel requirements under 21 CFR Part 117. Download a SCORM file, ready to upload to your LMS. Click to view a five-minute preview of the course. To view the entire course and other courses in our catalog, sign up for our free trial. Buy Now Key Takeaways ✓ Introduction to Norovirus ✓ Explain how Norovirus spreads within food facilities ✓ Identify symptoms and conditions requiring employee exclusion ✓ Review cleaning and disinfection considerations following contamination events ✓ Understand the controls used to help reduce outbreak risk ✓ Recognize FDA expectations related to personnel practices and hygiene Key Chapters Introduction to Norovirus Routes of Transmission Employee Health and Hygienic Practices Cleaning and Disinfection Considerations Foods Commonly Linked to Norovirus Personnel Controls and Preventive Practices FDA Expectations and Regulatory References Who Should Take This Course? Food safety and quality professionals Sanitation personnel Plant and operations managers Production supervisors Regulatory and compliance personnel Food manufacturing and food service personnel Duration 60 minutes Style Self-paced e-Learning Category Food Safety Accessibility Standard Section 508 Skills Health & safety Course Screenshots