Are Your Employees Increasing Your Risk for Norovirus?

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Are Your Employees Increasing Your Risk for Norovirus?

It’s no secret that Norovirus is a major issue facing the foodservice industry, due to its frequency and ability to spread quickly. Food safety protocols are an invaluable tool to keep guests safe from illness, but they’re only half the picture. You may be monitoring what’s coming in the back door in the way of supplies, but do you know what’s walking in the front door with your employees?

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Where Are the Germs Hiding In Your Restaurant?

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Your commitment to cleanliness is the cornerstone of your guests’ experience. In fact, according to data from Technomics[1], a restaurant’s cleanliness is one of the top attributes your guests value and one that either keeps or deters them from dining with you again. Cleanliness is also a critical aspect of your restaurant’s food safety program. This means the overall cleanliness of your restaurant not only affects your bottom line, but your restaurant’s reputation as well.  

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September is Food Safety Month - Get the Facts

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Every year since 2009, the non-profit Partnership for Food Safety Education has addressed food safety myths that people commonly hold and share with others. Over time, more than two dozen myths have been debunked with the FACTS that consumers need to know to help reduce their risk of foodborne illness.

All foods -- regardless of the way they were produced -- need to be handled and stored properly to prevent the growth of harmful bacteria that can cause foodborne illness.

Home Food Safety Mythbusters challenges ideas consumers often have about types of food and preparing and handling food at home -- things like:

“A hamburger that is brown in the middle is safe to eat.”

“A vegetarian is not at risk for foodborne illness.”

“Microwaves kill foodborne pathogens.”

This September for National Food Safety Education Month, the Partnership is highlighting “Top Ten Home Food Safety Myths and Facts.” 

How many of these “Top 10” have you believed over the years? Do you rinse your chicken (not a safety step), but you don’t rinse your melon? The Partnership invites you to take a look at food handling habits, and see if there are any that could be improved. 

The consistent practice of four core home food safety steps -- Clean, Separate, Cook and Chill – including the practice of good hand hygiene before, during and after preparing your favorite meals, can reduce your risk of foodborne illness. And, importantly, it might help you set better and more consistent handling practices that reduce risk to other people in your household, like young children, an elderly relative or an immune-compromised family member. These people are at greater risk for getting sick – and for being hospitalized for a foodborne illness.
 
About Partnership for Food Safety Education:
The Partnership for Food Safety Education delivers trusted, science-based behavioral health messaging and a network of resources that support consumers and health educators. Get free consumer education downloads and register for events at www.fightbac.org.