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Course
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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✓ 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
60 minutes
Self-paced e-Learning
Food Safety
Section 508
Health & safety
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