Published:
September 8, 2024
Say no to norovirus! Stop the spread of stomach bugs (Part 1)
Fall is full of fun delights, but it also brings illness. Stomach bugs are the worst -- can school nutrition staff help prevent norovirus from spreading like wildfire among students? Yes!
Stomach bugs cause stomach pain and cramping, vomiting, and/or diarrhea. It is most commonly spread through contaminated food or water, or through contact with an infected person. You can also pick it up from surfaces that are contaminated with virus particles. Although symptoms typically last 24-48 hours, it can take up to 2 weeks to recover.
In the Cafeteria
- First and foremost, frequent, proper handwashing is the most important (and easy) thing that EVERYONE can do to prevent the spread of germs. Ideally, students should wash their hands before they come into the cafeteria. Of course, that may not always happen, so make hand sanitizer available to use. However, keep in mind that hand sanitizer is not very effective at killing norovirus.
- Students should also be discouraged from sharing food. This is important to stop sharing of germs, but also prevent inadvertent exposure to allergens.
In the Kitchen
- School nutrition staff should be mindful of their own health. If you are feeling ill, contact your supervisor immediately. They may advise you to stay home or leave work if you are already on-site. If you are a supervisor, have a plan in place for when employees are sick (and for when you are sick, too!).
- Remember, frequent handwashing is essential. If you’re not sure how to properly wash your hands, watch this video from CDC to make sure you’re doing it correctly.
- Regularly clean and disinfect areas such as offices, bathrooms, common areas, and shared equipment.
- Use, remove, and replace aprons and gloves as necessary.
- Each work shift should be started with a clean apron. Aprons should be kept in a clean, non-food area when taking breaks or using the restroom. Aprons must be changed after handling foods that could cause cross-contamination, like raw meats. First remove the soiled apron, then wash hands, then get a clean apron.
- Wash your hands every time you change gloves. Gloves should be changed after handling raw food and before handling cooked food. Gloves should be used when handling ready-to-eat foods or foods that require no further preparation, such as deli meats and fresh vegetables for the salad bar. Discard gloves and get a new pair if they are damaged, soiled, or you are interrupted for a different task.