Preventing Norovirus Outbreaks in Canada: What Should You Know?

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 covers several topics designed to help you reduce the risk of food-borne illnesses such as Norovirus. These topics include: 

• Cleaning and sanitizing.
• Food contamination.
• Legal requirements and Food Safety Plans.
• Personal hygiene and hand washing.
• Safe food storage, cooking and serving.

Enroll in the CIFS Food Handler Certification Course today to equip yourself with the knowledge and skills needed to prevent Norovirus outbreaks in your workplace.