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Course

Preventing Norovirus in Food Facilities

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.

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**Short Alt Text:** A food processing worker wearing a blue apron, protective hairnet, face mask, and gloves inspects packaged items on a conveyer belt in a clean industrial facility. **Detailed Alt Text:** A side view of a food production worker standing at a processing line in a clean, brightly lit facility. The worker is wearing a white lab coat, a bright blue waterproof apron, blue gloves, a hairnet, protective eyewear, and a surgical face mask. She is carefully handling small, clear plastic containers filled with food as they move along a conveyor belt system equipped with a digital scale.

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

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Course Pricing

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