Poor hand hygiene may lead to noroviris in catering sector 

 

The failure of food handlers to wash their hands properly has been identified as one of the main causes behind incidences of Norovirus in the catering sector. 

New research published by the Food Standards Agency earlier in the year also revealed that the virus could be spread by food handlers who failed to wash their hands before putting on gloves
 
Research carried out by Ipsos MORI on behalf of the FSA involved visits to food catering establishments, in-depth interviews, surveys and behavioural observations. FSA funded the study to enhance its understanding of norovirus transmission in the catering sector. 
 
The agency was surprised to discover a general level of ignorance about the norovirus, which is the most common cause of infectious gastrointestinal disease in the UK.
 
“Knowledge about norovirus was typically very low,” according to the FSA. “There was often either a lack of knowledge or confusion about what norovirus is, how it is contracted and transmitted.”
 
The study revealed that inadequate hand washing and drying plus the practice of not washing the hands prior to putting on gloves were among the key causes for the spread of norovirus infections in catering. Other risk factors included the use bare hands when preparing food and not changing gloves sufficiently regularly.
 
Suggested ways of improving caterers’ understanding of the issue included training, e-learning, posters, stickers and campaigns in which a specific focus was placed on norovirus during certain danger periods each year.
 
If you have any questions on choosing appropriate bactericidal and virucidal cleaners, or sanitising hand gels  and wipes, please call us today for advice and offers on 01282 777999.