What practice helps prevent the spread of norovirus in food service?

Proper hand hygiene and cleaning surfaces regularly are crucial practices for preventing the spread of norovirus in food service. Norovirus is highly contagious and can be transmitted through contaminated food, surfaces, and direct contact with an infected person. By maintaining strict hand hygiene—washing hands thoroughly with soap and water, especially after using the restroom, handling raw food, or engaging with customers—food handlers can significantly reduce the risk of transmitting the virus.

Regularly cleaning and sanitizing surfaces helps eliminate any viral particles that may have been deposited on those surfaces, ensuring that any potential contamination is addressed before food, equipment, or staff come into contact with those areas. Especially in environments like restaurants or food service settings, where high volumes of food are prepared and served, these practices serve as effective barriers to the virus's transmission.

While using disposable gloves and cooking at high temperatures can play a role in food safety, they do not specifically target the prevention of norovirus transmission as effectively as proper hand hygiene and regular surface cleaning. Similarly, isolating food products may not directly prevent the spread of the virus from person to person and is more oriented toward contamination control rather than pathogen transmission prevention. Therefore, prioritizing hand hygiene and surface cleaning is key to mitigating the risk associated with norovirus outbreaks