Norovirus is the most common cause of infectious gastrointestinal disease. A culture of safe behavior is critical to reduce its spread.

5 Top Tips for kitchen staff to control & reduce spread of norovirus

  1. Wash hands on entering kitchen (every time). Wash hands after every change in task or activity with antibacterial hand soap.
  2. Wash hands before gloving
  3. Change gloves as often as you would wash hands
  4. Surface cleaning – clean as you go on work surfaces and handles.
  5. Fitness to work – staff who have been unwell must not attend work until they have been clear from vomiting or diarrhoea for 48 hours

Alert – Ensure your kitchen sanitiser confirms to BS EN 1276 ideally with a contact time of 30 sec to 1 min

Food Fact – Did you know an average ear of corn has an even number of rows, usually 16.