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5 Norovirus prevention tips | social Insurance



According
to Center for Disease
Control (CDC)
every year, it is estimated 19-21 million cases
of norovirus disease, including 1.7-1.9 million outpatient visits, 400,000
emergency department visits, 56,000-71,000 hospital stays and 570-800
deaths, resulting in about $ 777 million in healthcare costs.

It is
important to protect your business from a food-borne disease outbreak. expenses
of food borne diseases to a company is loss of customers and sales, negative
media exposure, loss of reputation, staff missing work, staff retraining, trials
and legal fees and increased insurance premiums.

What is Norovirus infection?

Norovirus
is a highly contagious virus that can cause a person's digestive system
become inflamed. Norovirus is sometimes called "food poisoning" or
"Stomach flu." It is the leading cause of food-borne outbreaks in
United States.

Noroviruses
is present in feces or vomiting by infected people at very high levels (millions
per gram), why it is important that sick people are banned from
food management. Most foodborne outbreaks of norovirus disease are likely to be caused
by direct contamination of a ready-to-eat food by a grocery store before that
consumption. Norovirus particles can be transported with aerosols over distance
longer than three meters to land on surfaces. Others can get sick by touching
These contaminated surfaces and then touching their mouth, or directly
contact an infected person according to ServSafe.

Five Norovirus Prevention Tips for Your
Business

  1. Washing hands. Staff must wash their hands thoroughly and carefully, especially after using the toilet. Because norovirus spreads primarily through feces and vomiting, employee management is the leading way to prevent the spread of norovirus.
  2. Clean and sanitize. Regularly clean and clean kitchen utensils, kitchen surfaces and customer contact points (door handles, host stations and customer sales counter).
  3. Determine procedures. Make sure your staff understand the procedures for clearing up vomiting and diarrhea in your plant. Written guidelines help.
  4. Keep the toilet clean. Your toilets should be cleaned frequently. While bathrooms may not be near food, they are a hot spot for the spread of norovirus.
  5. Employee training. Train your employees in the right food safety. Having multiple employees ServSafe Certified is a good business policy.

National Restaurant Association and Society
Insurance has collaborated with offering policyholders in society a discount of 1

0 percent
on all ServSafe products. Learn
more
about ServSafe training program or click
here
to get started with ServSafe.

High risk areas for contracting norovirus

Outbreaks
occur in restaurants, grocery stores, hospitals, nursing homes and residential buildings,
nurseries, schools, day care centers, hotels, cruise ships and places for
employment – anywhere where large numbers of people gather.

What are the symptoms of Norovirus?

  • Diarrhea
  • Vomiting
  • Nausea
  • Stomach
    pain / cramps
  • Body
    pain
  • Fever

What should I do about an employee or a customer
Contract Norovirus?

For
Employees / Personnel:

  1. If staff experience diarrhea or vomiting, they must call their manager and not come to work. If they are already at work, they must report their manager directly and leave the food business.
  2. Notify the appropriate state, local or territorial health department when informed that the food worker has been diagnosed with an acute gastrointestinal disease or infectious agent.
  3. Announce the appropriate state, local or county health department when you become aware that two or more food workers are experiencing similar symptoms such as stomach cramps, vomiting or diarrhea at the same time.
  4. The staff must not return to work until symptoms have been absent for at least 24 hours.

For customers
– Follow these ServSafe tips:

  1. Train employees on corporate procedures for managing sick customers.
  2. Customers who become sick with vomiting or diarrhea should be immediately removed from the operations.
  3. Segregate the area where vomiting or diarrhea occurred and cleanse, cleanse and disinfect all surfaces that came into contact with vomiting or diarrhea and the environment.
  4. Wash and bleach any clothing or fabric that affected the infected area.
  5. Complete and file an event form.

Notify
your insurance company
about customers or staff seeking care.

Protect your business when it counts

Locally
Independent insurance agents are the ones you can trust to provide tailor made
coverage options and risk insight in your company. Whether it's set on you
up with the best coverage for your business or answer your political issues,
Your insurance agent is committed to getting your business what it needs. And
as local community members, they are close at hand, the minute a problem arises. Find one
local community agent near you.

For additional norovirus prevention resources,
download this white paper: "Prevent
Food Disease: Cleanliness and Temperature. "

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