By Gracie Dean, Kennesaw State University Intern
While they often get overlooked when people talk about foodborne illnesses, viruses are one of our biggest concerns when it comes to keeping food safe! Test your foodborne virus knowledge by tackling our Foodborne Viruses Crossword Puzzle!
A message from Karen Gulley, Food Program Manager
Covid-19 presented specific concerns to the food service industry due to the ways in which it is easily transmitted from person to person through the air and frequently touched surfaces. However, the two viruses known to easily spread through food due to a food handler’s poor personal hygienic practices are hepatitis A and norovirus. Prior to the Covid-19 pandemic, the food service industry had been notified of increased hepatitis A cases in Georgia. Virginia is now dealing with an outbreak of hepatitis A, and we are entering what is often referred to as Norovirus Season. Our greatest defense against these two viruses is effective handwashing. Please pay close attention to when and how the hands of food workers are washed, along with other personal hygienic practices and the enforcement of appropriate vomit and fecal clean-up policies and procedures to help maintain essential controls in food facilities.
To assist regulatory staff as well as food service operators, the Association for Food and Drug Officials (AFDO) has planned an informative webinar entitled Norovirus Season Is Just Around the Corner. It will be held on Monday, November 8th from 1:30-3:00 PM EST. You are encouraged to register today if you would like to attend. Feel free to share this with anyone you believe could benefit from this information.
By Eboni Waters, EHS3
We understand these times have been chaotic and difficult as we continue to work toward eliminating the spread of COVID-19. During this time, we should continue to monitor for symptoms of COVID 19 along with monitoring for symptoms of foodborne illness. Management as well as food workers should know the employee health reporting requirements.
Let’s review!
The Big Six Illnesses Reportable by the Person-in-Charge to the Health Department:
Hepatitis A
Shiga toxin-producing E. coli (STEC)
Norovirus
Shigella spp.
Salmonella Typhi
Nontyphoidal Salmonella.
Five Reportable Symptoms:
Lastly, ensure you report any employees diagnosed with one of the Big Six illnesses to your local health department.
To assist food service operators in managing an effective employee health policy, the Georgia Department of Public Health offers the following resources:
Employee Health RED Book (English)
Reminders from Karen Gulley, Food Program Manager
In food service establishments, ice may be used for such purposes as keeping food cold, making drinks cool and refreshing, and as an ingredient—among other things. Microorganisms may be found in ice, ice-storage chests, and ice-producing machines. According to the Centers for Disease Control and Prevention (CDC), these microorganisms get into the ice mainly as a result of transfer from a person’s hands or due to the potable (drinking) water source used. Examples of microorganisms that cause human infection from ice include Legionella from potable water, Norovirus and Cryptosporidium from water containing fecal contamination, and Salmonella transferred from a person’s hands.
Thus, importance should be placed on keeping ice protected from contamination in the food service establishments by ensuring good handling practices which includes effective handwashing, using and properly storing a clean, impervious scoop with a handle, and not allowing bare hand contact with ice used for consumption. Another big area of emphasis should be the cleaning and maintenance of ice machines.
During food service inspections, ice machines and ice storage units and dispensers are often marked as being out of compliance. As shown in these “before and after” pictures provided courtesy of WeCleanIce.com, the cleaning of the inside of ice machines is warranted but often overlooked when scheduling times for the thorough cleaning of equipment. Manufacturers of ice machines usually provide instructions for their cleaning, however, if instructions are not available, check out the guidance provided by the CDC on page 80 of their Guidelines for Environmental Infection Control in Health-Care Facilities. Other helpful information regarding the importance of keeping ice safe is provided in the document as well.
The spread of a infectious diseases in a care facility can have a serious impact on the health and well-being of their residents, as well as their staff. Just last year, there were two large Norovirus outbreaks in Cobb County facilities, so our Environmental Health and Epidemiology divisions have teamed up to present a Care Facility Outbreak Prevention Training on February 7th from 1:30-3:30 PM at the Cobb Chamber of Commerce. There is no charge for the training; however, registration is required. The registration form can be found at this link:
Care Facility Outbreak Prevention Training Registration Form
Nobody enjoys cleaning up after a vomit or diarrhea related accident, but if it’s not done correctly, you, your co-workers, or your customers could be exposed to norovirus. It only takes about 10 norovirus particles to produce a case of gastroenteritis, and one sin
gle vomiting incident can release 300,000 or more of these viral particles into the environment. And perhaps worst of all, not all disinfectants are effective at destroying norovirus. If surfaces that become contaminated with vomit or diarrhea are not disinfected properly, norovirus can survive for several days or even weeks!
In an effort to stop norovirus in its tracks, the State Environmental Health Office has provided several resources that can be used to help assure the effective cleanup of contaminated surfaces during these events. These resources, including a sample clean-up procedure, a corresponding color poster, and a list of EPA registered disinfectants that are effective against norovirus, can be found in the Food Service FAQs located here:
Please take some time to review your own cleanup protocol to make sure that it’s strong enough to tackle norovirus!
Cobb & Douglas Environmental Health Blog 