Norovirus - Safety and Prevention for Food Handlers (COMING SOON!)

eLearning Course: Norovirus Control for Food Handlers 

Course Goal:

To equip food handlers with the knowledge and skills necessary to fully understand Norovirus, prevent its spread in a food service setting, and respond appropriately to potential contamination events, ensuring food safety and public health.

Target Audience:

All food service employees, including cooks, servers, bussers, dishwashers, hosts, managers, and anyone involved in food preparation, service, or facility cleaning.

Estimated Duration: 60-90 minutes (depending on learner pace and interactivity)

Learning Format: Self-paced eLearning module with text, narration, images, short videos, interactive quizzes, scenarios, and a final assessment.

Key Learning Objectives: Upon completion of this course, participants will be able to:

1. Define Norovirus and explain its characteristics (highly contagious, persistent).
2. Identify the primary symptoms of Norovirus infection.
3. Describe the common modes of Norovirus transmission in a food service environment.
4. Explain why Norovirus is a significant risk in food handling.
5. Demonstrate proper handwashing technique effective against Norovirus.
6. Identify critical times for handwashing in a food service setting.
7. Understand the limitations of hand sanitizers against Norovirus.
8. Explain the importance of correct glove use and avoiding bare-hand contact with Ready-to-Eat (RTE) foods.
9. Describe effective cleaning and disinfection procedures for surfaces, focusing on Norovirus inactivation.
10. Outline the steps for safely cleaning up vomit or fecal accidents.
11. Understand employee health policies regarding Norovirus symptoms (reporting illness, exclusion, return-to-work criteria).
12. Recognize their crucial role and responsibility in preventing Norovirus outbreaks.