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National Food Service Management Institute

National Food Service Management Institute . National Food Service Management Institute The University of Mississippi. Norovirus Control. National Food Service Management Institute The University of Mississippi. Everyone Plays a P.A.R.T. in. Goals for Today.

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National Food Service Management Institute

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  1. National Food Service Management Institute National Food Service Management Institute The University of Mississippi

  2. Norovirus Control National Food Service Management Institute The University of Mississippi Everyone Plays a P.A.R.T. in

  3. Goals for Today • Describe why norovirus is a concern in Child Nutrition settings • What are the symptoms? • How is it transmitted? • Describe norovirus control • Prevention • Assemble a Body Fluid Cleanup Kit • Respond to an incident • Total cleanup

  4. A Case of Norovirus - Video What mistakes were made? Video viewing guide—Everyone Plays a P.A.R.T. in Norovirus Control

  5. Why is Norovirus a Concern? • Leading cause of foodborne illnesses • More than 50% of all food-related outbreaks • Survives at least a week on surfaces • Very resistant to routine cleaning and sanitizers

  6. Norovirus Symptoms Nausea Vomiting Diarrhea Abdominal cramps Onset – 1 to 2 days after exposure Duration - 1 to 3 days

  7. Highly Contagious • About 1 Trillion viral particles per gram of feces • About 300,000 virus particles in one projectile vomiting incident • About 18 viral particles to make you sick 2011 Supplement to the 2009 FDA Food Code

  8. Norovirus Transmission In stool or vomit of infected people Transmission through • Person to person • Food • Water • Environmental surfaces • Air Hall 2012 Preliminary CDC Data

  9. Transmission by Air: 25 feet

  10. Everyone Plays a P.A.R.T. Prevent through good personal hygiene Assemble a Body-Fluid Cleanup Kit Respond correctly to a vomiting incident Total cleanup after an incident

  11. Prevent Use frequent, appropriate handwashing.

  12. Handwashing Video viewing guide

  13. Prevent Do not use bare hand contact with ready-to-eat foods

  14. Prevent Report symptoms: Cuts & infected wounds on the hands, wrists, or exposed portions of the arms A current or recent exposure to a foodborne illness Vomiting Diarrhea Jaundice (yellowing) Sore throat with fever

  15. Prevent Exclude: to prevent a person from working as a foodservice employee in the foodservice operation or entering the foodservice operation as an employee. Restrict: to limit the activities of a foodservice employee so that the foodservice employee does not work with exposed food, clean equipment, utensils, linens, or single-service or single-use articles.

  16. A Challenge…. • Identify the components of a Body Fluid Cleanup Kit • Which components are for Personal Protection Equipment (PPE)? • Which components are for cleaning?

  17.         

  18. Assemble Personal Protective Equipment Disposable, nonabsorbent, medical grade gloves Disposable facemask with face shield or goggles Disposable shoe covers Disposable gown

  19. Assemble Cleaning Supplies • Bucket and spray bottle • Paper towels • Designated, disposable mop head • Plastic garbage bag & twist-ties • (optional) • Disposable scoop, small shovel, or dustpan • Sand, cat litter, or absorbent powder

  20. Assemble Disinfectants • EPA-registered effective against norovirus • http://www.epa.gov/oppad001/list_g_norovirus.pdf • Chlorine bleach (5.25% concentration) • 5,000 parts per million = • 12/3 cups bleach per 1 gallon of water

  21. Respond Stop all operations. Remove individuals within 25 feet. Require handwashing. Dispose of exposed foods within 25 feet.

  22. Respond Put on Personal Protective Equipment.

  23. Respond Cover the waste.

  24. Respond Mix, then spray fresh disinfectant to saturate the waste & adjacent 25 foot area- • Include food contact surfaces.

  25. Respond Remove waste and clean area

  26. Respond Re-glove.

  27. Respond Disinfect immediate area.

  28. Respond Disinfect cloth surfaces.

  29. Respond Disinfect non-disposable tools.

  30. Respond Remove Personal Protective Equipment.

  31. Total Cleanup Wash Rinse Sanitize (routine) Air dry Disinfect high-touch areas

  32. Everyone Plays a P.A.R.T. Prevent through good personal hygiene Assemble a Body-Fluid Cleanup Kit Respond correctly to a vomiting incident Total cleanup after an incident

  33. Knowledge Challenge Self-check Post-test/Quiz

  34. Resources from NFSMI www.nfsmi.org/norovirus • 18 –Minute Video • Online courses • Tool kit • Standard operating procedures • Fact sheets • Mini posters • Employee Health & Personal Hygiene • http://www.nfsmi.org/ResourceOverview.aspx?ID=430

  35. Resources The Stomach Bug Book Available online at http://www.fns.usda.gov/fns/safety/pdf/stomach_bug_book.pdf Hardcopies available from NEA http://www.neahin.org/HINPrograms/ order.html

  36. Training Wrap-Up Questions? NFSMI Evaluation NFSMI Roster

  37. National Food Service Management Institute www.nfsmi.org 800-321-3054 nfsmi@olemiss.edu National Food Service Management Institute The University of Mississippi

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