Transcript Everyone Plays a P.A.R.T. in Norovirus Control Presentation

National Food Service
Management Institute
National Food Service Management Institute
The University of Mississippi
Everyone Plays a P.A.R.T. in
Norovirus Control
National Food Service Management Institute
The University of Mississippi
Goals for Today
 Describe why norovirus is a concern in Child
Nutrition settings
◦ What are the symptoms?
◦ How is it transmitted?
 Describe norovirus control
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Prevention
Assemble a Body Fluid Cleanup Kit
Respond to an incident
Total cleanup
A Case of Norovirus - Video
 What mistakes were made?
 Video viewing guide—Everyone Plays a P.A.R.T. in
Norovirus Control
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
Norovirus Symptoms
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Nausea
Vomiting
Diarrhea
Abdominal cramps
 Onset – 1 to 2 days after exposure
 Duration - 1 to 3 days
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
Norovirus Transmission
In stool or vomit of
infected people
Transmission through
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Person to person
Food
Water
Environmental surfaces
Air
Food
Contact
Water
Surfaces
Other
Hall 2012 Preliminary CDC Data
Transmission by Air: 25 feet
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
Prevent
Use frequent, appropriate handwashing.
Handwashing
 Video viewing guide
Prevent
Do not use bare hand contact with ready-to-eat foods
Prevent
Report symptoms:
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Vomiting
Diarrhea
Jaundice (yellowing)
Sore throat with fever
 Cuts & infected wounds on
the hands, wrists, or
exposed portions of the
arms
 A current or recent
exposure to a foodborne
illness
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.
A Challenge….
 Identify the components of a Body Fluid Cleanup Kit
 Which components are for Personal Protection
Equipment (PPE)?
 Which components are for cleaning?
Items
PPE
Bucket and/or spray bottle
Disposable gown
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Effective disinfectant
Facemask with face/eye shield
Gloves
Cleaning
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Paper towels
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Plastic garbage bag
Sand, cat litter, or commercial absorbent
powder
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Scoop, small shovel, or dustpan
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Shoe covers
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Assemble
Personal Protective Equipment
 Disposable, nonabsorbent, medical
grade gloves
 Disposable facemask with face shield or
goggles
 Disposable shoe covers
 Disposable gown
Assemble
Cleaning Supplies
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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
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 =
 1 2/3 cups bleach per 1 gallon of water
Respond
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Stop all operations.
Remove individuals within 25 feet.
Require handwashing.
Dispose of exposed foods within 25 feet.
Respond
Put on Personal Protective Equipment.
Respond
Cover the waste.
Respond
Mix, then spray fresh disinfectant to saturate the waste
& adjacent 25 foot area– Include food contact surfaces.
Respond
Remove waste and clean area
Respond
Re-glove.
Respond
Disinfect immediate area.
Respond
Disinfect cloth surfaces.
Respond
Disinfect non-disposable tools.
Respond
Remove Personal Protective Equipment.
Total Cleanup
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Wash
Rinse
Sanitize (routine)
Air dry
 Disinfect high-touch areas
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
Knowledge Challenge
 Self-check
 Post-test/Quiz
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
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
Training Wrap-Up
 Questions?
 NFSMI Evaluation
 NFSMI Roster
National Food Service
Management Institute
www.nfsmi.org
800-321-3054
[email protected]
National Food Service Management Institute
The University of Mississippi