Idaho Norovirus Facts & Prevention Sheet Poster

NOROVIRUS:  FACTS AND PREVENTION
Food can become contaminated with 
norovirus when: 
• There is bare hand contact with ready-to-eat food
•  Working when ill — with symptoms of diarrhea, vomiting,  
 fever
•  Food is contaminated where it grows or is harvested
Food handlers with norovirus illness can 
spread the virus to others. Spreading occurs 
when:
• Infected people have stool or vomit on their hands and  
  then touch the food with bare hands. (The virus can also  
  spread by people who do not appear ill)
•  Hands are not washed thoroughly and other surfaces are  
  touched i.e. menus, tabletops, cutting boards, utensils  
  and door handles
•  Food is contaminated at their source, i.e. oysters    
  harvested from contaminated water OR vegetables &  
  fruits become contaminated in the field
•  Tiny drops of vomit from an infected person sprays   
  through the air and drops on the food
•  Food is shared with co-workers (drinking soda from the  
  same cup or sharing a utensil)
Norovirus is the leading cause of foodborne illness from contaminated 
hands and food. 	
5 tips to prevent norovirus   
from spreading:
1.  Practice proper hand hygiene —   
  Wash carefully a minimum of 15–20  seconds  
  (you must wash hands after using   
  the restroom, in between glove changes,   
  after leaving and returning to your work   
  station and any other time as applicable).
2.  Wash fruits and vegetables and cook seafood  
 thoroughly. 
3.  When you are sick, do not prepare food for   
 others.
4.  Clean and disinfect contaminated surfaces   
  with an approved sanitizer.
5.  Wash laundry thoroughly that may be    
  contaminated with vomit or feces. 	
1/2014