Quick links:
 Hot Topic
DIARRHOEA AND VOMITING MAY SERIOUSLY AFFECT YOUR BUSINESS
A Health Protection Agency (HPA) report following an investigation into what caused people to be ill after eating at a restaurant in Berkshire earlier this year has been published on the HPA website at http://www.hpa.org.uk/web/HPAweb&HPAwebStandard/HPAweb_C/1252514872830
In summary, the report concludes:
- There was a large outbreak of food poisoning among diners with more than 500 reporting illness
- The organism responsible was Norovirus which was probably introduced via shellfish
- The outbreak continued for at least six weeks because of ongoing transmission at the restaurant - which may have occurred through continuous contamination of foods prepared in the restaurant or by person-to-person spread between staff and diners or a mixture of both
- Several weaknesses in procedures at the restaurant may have contributed to ongoing transmission including:
- delayed response to the incident;
- staff working when they should have been off sick and
- using cleaning products that were not effective at killing Norovirus.
Delays in notification of illness may have affected the investigation to identify the exact cause of the Norovirus contamination.
Outbreaks and preventative measures
Wider recommendations for food business operators and food-handlers are that Norovirus is an important cause of food poisoning and is easily spread so there needs to be strict attention to food hygiene and personal hygiene especially when handling potentially contaminated foods such as shellfish. Proper hand washing using hot running water, liquid soap and hygienic hand drying facilities is essential. Do not rely on alcohol gel hand rubs as these rubs do not clean the hands and in particular do not kill Norovirus.
Restaurants that suspect food-poisoning among staff or diners should quickly seek advice and support from their local Environmental Health Officer by telephoning 01473 825888 during office hours or 0845 601 3390 at all other times. The risk to your business is greater at this time of year. There are a number of preventive measures that you can take to reduce or even prevent the spread of infection - see below for further information on the control of infection in hospitality/leisure settings.
Further information on Norovirus
Norovirus is easily transmitted from one person to another. The symptoms will last for 12 to 60 hours and will often start with the sudden onset of nausea followed by projectile vomiting and diarrhoea. Some people may only experience abdominal pain and nausea. These symptoms are similar to bacterial food poisoning and during the early stages of an outbreak it is impossible to tell them apart. You can get further information on Norovirus by visiting the Health Protection Agency website at http://www.hpa.org.uk/infections/topics_az/norovirus/menu.htm
Control of gastro-intestinal illness in hospitality/leisure settings
You may not be able to control infection being brought into your premises but it is your responsibility to ensure that you are able to control its spread amongst your customers.
1. Proprietors of food businesses must prevent any person from working in food handling areas in any capacity if they are likely to contaminate food with harmful bacteria or viruses. This may include chefs, kitchen porters, waiting staff, cleaners etc. If these people are suspected to be carrying a disease that may be transmitted through food (e.g. diarrhoea and/or vomiting) they must be excluded from food related duties.
2. Food handlers and other staff carrying out low-risk activities e.g. bar work,
washing-up, waiting tables etc. are required by law to notify their supervisor if
they suffer certain symptoms relating to gastro-intestinal illness. This duty needs to be brought to the attention of your employees to ensure that they report any significant symptoms to you. From this information you will need to make an assessment as to whether to allow them to work at the premises within 48 hours (current guidance) of suffering such symptoms.
3. The precautions for controlling viruses are different from bacteriological food related illness i.e. viral contamination of food will not be controlled by refrigerated storage or separating raw foods from ready to eat foods.
4. Good personal hygiene will assist in preventing the spread of infection between people and reduce the likelihood of the food becoming contaminated in the event of an outbreak of gastro-intestinal illness.
5. Appropriate training, supervision and facilities which incorporate liquid soap and single use towels and even non-hand operable taps will assist people to adopt good personal hygiene standards at work.
6. To prevent any illnesses spreading, you must consider what measures should be taken when a food handler reports symptoms of gastro-intestinal illness to you.
The procedure may need to include:
- enhanced cleaning;
- cooking of food that has been handled by anyone who later has symptoms;
- reheating, until it is piping hot, food that has been handled by anyone who later has symptoms; and
- checking whether other people who have been in contact with your staff (e.g. family and friends) have had similar symptoms which might indicate an infection.
7. Enhanced cleaning should include the use of detergent and hot water followed by a 0.1% solution of a chlorine releasing agent such as Sodium Hypochlorite e.g. household bleach. Soft furnishings may be steam cleaned.
8. Any vomiting must be cleaned up promptly to reduce environmental
contamination and prevent persistent transmission of infection. Fresh vomit
should be covered with paper immediately. Whilst clearing it away staff should
wear personal protective clothing, including face protection, to limit the risk of
infection.
9. It is recommended that food handlers do not use the sanitary accommodation used by your customers as you have little control over whether the customer may be suffering from gastro-intestinal illness which might contaminate hand contactsurfaces.
|