Level 2 Food Safety in Catering Food Safety Hazards part 1 | Page 23

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Norovirus

Norovirus
• Originates in the gut and in sewage-contaminated water. • Causes vomiting, diarrhoea and abdominal pains, at times can include headaches (caused by dehydration) and fever 24-48 hours after ingestion. Sometimes called Norwalk-like virus or Small Round structured virus, Norovirus is one of the most common causes of infectious gastroenteritis. It is transmitted by the faecal - oral route and commonly involves foods eaten raw - such as, shellfish, vegetables, salads and fruit - or by drinking unclean water. Norovirus does not need food to survive and can be spread by aerosol and contact with infected surfaces - that is why it spreads quickly in closed environments such as hospital wards and classrooms. Controls include thorough cooking, avoiding risk of crosscontamination, maintaining high standards of personal hygiene - especially hand washing - and taking care when sourcing and preparing shellfish to be served raw.