---
title: How to Protect Your Workplace from a Norovirus Outbreak
description: Discover how to prevent Norovirus outbreaks by understanding symptoms, transmission routes, and best practices for workplace hygiene and food safety.
image: https://blog.foodsafety.ca/hubfs/Adobe%20Express%20-%20file%20(16).jpg
---

# Preventing Norovirus Outbreaks in Canada: What Should You Know?

Protect your customers and coworkers from Norovirus. Learn symptoms, spread, and hygiene protocols for food safety compliance.

![Preventing Norovirus outbreaks](https://blog.foodsafety.ca/hs-fs/hubfs/Adobe%20Express%20-%20file%20(16).jpg?width=820&height=462&name=Adobe%20Express%20-%20file%20(16).jpg)

 Published May 26, 2025

**Norovirus is one of the leading causes of gastroenteritis in Canada**, responsible for countless illness outbreaks each year. Its **contagiousness **and **resilience **make it a major concern in both food service and communal settings.

## What makes Norovirus so contagious?

Norovirus is a **viral infection** that inflames the stomach and intestines, resulting in symptoms like **vomiting and diarrhea**. 

Key facts about Norovirus:

- Spreads rapidly in shared spaces like aged care homes, schools and restaurants.
- Survives on surfaces for days, even in extreme temperatures.
- Can be present in foods not usually associated with high moisture, including baked snacks and confections.
- It only takes a small number of viral particles to cause infection.

## How do you know if it's Norovirus?

Symptoms usually appear **12-48 hours** after exposure and can be especially severe in vulnerable groups.

**Watch for these signs:**

- Sudden, severe vomiting or diarrhea.
- Nausea and stomach cramps.
- Muscle aches and a low-grade fever.
- Headaches, fatigue and dehydration.

It is worth noting that some infected individuals may not show symptoms but can still spread the virus, making early detection and prevention measures crucial.

## Where is Norovirus most likely to spread?

Some environments are especially vulnerable due to a higher level of human interaction or sensitive populations:

- Childcare and aged care facilities.
- Community kitchens and cafeterias.
- Cruise ships, hospitals and correctional centres.
- Restaurants, catering services and mobile food operations.

**Infants**, **seniors**,** immunocompromised individuals** and **pregnant women** face a higher risk of complications from Norovirus.

## How does Norovirus spread in food businesses?

Understanding the key transmission routes is essential for preventing outbreaks and protecting public health. **Common ways Norovirus can spread in food businesses include:**

- Food or water is contaminated during preparation.
- Infected individuals touch surfaces or food without proper hand hygiene.
- Raw or undercooked shellfish, especially from contaminated waters, are consumed.
- Close contact occurs in high-density settings.

In foodservice, employees who work while sick or don’t wash their hands correctly often become the catalyst for widespread outbreaks.

## What Norovirus prevention measures should food businesses take?

Prevention starts with awareness and strong hygiene protocols. **The Canadian Institute of Food Safety (CIFS) recommends the following measures:**

- **Effective hand washing:** Use soap and water (alcohol-based sanitizers are less effective against Norovirus).
- **Sickness policies:** Keep ill staff away from food handling areas and activities for at least 48 hours after symptoms stop.
- **Cleaning and sanitizing:** Ensure high-touch surfaces are cleaned and sanitized using the appropriate materials.
- **Cross-contamination control:** Separate raw and ready-to-eat foods.
- **Fresh produce handling: **Wash fruits and vegetables thoroughly before use.

## Can Food Handler training reduce the risk of Norovirus?

Yes, the [**CIFS Food Handler Certification Course**](https://www.foodsafety.ca/courses/food-handler-certification-course#intro) covers several topics designed to help you reduce the risk of **food-borne illnesses** such as Norovirus. **These topics include: **

- [Cleaning and sanitizing.](https://blog.foodsafety.ca/3-commercial-kitchen-cleaning-methods-and-when-use-them)
- [Food contamination.](https://blog.foodsafety.ca/food-safety-and-types-food-contamination)
- [Legal requirements](https://www.foodsafety.ca/laws-requirements) and [Food Safety Plans.](https://www.foodsafety.ca/haccp-food-safety-plan-kit)
- Personal hygiene and [hand washing.](https://resources.foodsafety.ca/posters/correct-hand-washing-method)
- Safe food [storage](https://blog.foodsafety.ca/preventing-food-contamination-fridge), cooking and serving.

**Enroll in the **[**CIFS Food Handler Certification Course**](https://www.foodsafety.ca/courses/food-handler-certification-course#intro)** today to equip yourself with the knowledge and skills needed to prevent Norovirus outbreaks in your workplace. **

****

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