Hello Food Service Operators of Snohomish County,

Our office wanted to take this opportunity to alert you of an increase of suspected foodborne illness cases that we’re seeing involving Norovirus in our county. Norovirus is one of the leading causes of foodborne illness and contributes to multiple foodborne illness outbreaks each year in Snohomish County. It is a highly contagious virus that can be spread through the vomit or diarrhea of an infected person. It can also be caused by raw or undercooked shellfish. Norovirus spreads rapidly in a small environment, such as within a home or a foodservice establishment. Symptoms of Norovirus include diarrhea, projectile vomiting and stomach pain usually lasting for 1-2 days. Someone who has Norovirus can be contagious for up to 2 weeks after they have recovered from symptoms. Additional information can also be found on CDC Norovirus Facts for Food workers.

As an operator of a retail food service establishment there are many things that can be done to help prevent a Norovirus outbreak within your establishment:

• Excluding ill workers – Someone with symptoms of norovirus must not work in a food establishment while they have symptoms and up to 3 days after recovery. Removing or excluding workers when they are ill helps to keep the germs out of the establishment. Make sure that employees understand when and why they should stay home. The Snohomish County Health Department has created Restriction and Notification of Ill Food Workers posters and employee signature handouts to help train employees. They are all located on our Educational Resources webpage.

If you suspect that you have or had an infected foodservice worker or customer in your facility, please contact our office as soon as possible so that we can better assist you in assessing the risk and helping you develop a treatment plan at 425.339.8680 or SHD-FoodIllnessComplaints@snoco.org.

• Proper handwashing – Norovirus can easily be spread by infected individuals touching objects or surfaces. Washing hands, the right way, for the right amount of time, will remove the germs that can be harmful. Make sure that every employee is using soap and warm water and scrubbing their hands for 20 seconds each time they wash. Employees must wash their hands twice after using the restroom. Once in the restroom and then again at the handwashing station in the kitchen. 
• No bare hand contact – Avoiding bare hand contact with ready to eat foods will prevent the spread of germs from a food worker’s hands to the food they are preparing. Make sure that every employee is using some type of barrier, such as gloves, utensils, or deli tissue, when working with ready to eat foods.
• Clean and disinfect contaminated surfaces – Norovirus can also be spread through airborne vomit particles. Many outbreaks have occurred in Washington State from incorrect cleaning and disinfection of infected areas.  As a result, foodservice establishments are now required to have a Vomit and Diarrhea Clean-up plan on-site. The Washington State department of health has created a template for cleaning up if a vomit or diarrhea accident occurs: Washington State Department of Health Vomit & Diarrhea Cleanup Plan template

We hope that the information detailed above has provided you some resources to better protect your foodservice establishment, your staff, and your customers. Please do not hesitate to contact the Food Safety Program if additional information or clarification is needed. We look forward to working with you and can also be contacted through our Food Safety voicemail line at 425.339.8730 or at Food.Safety@snoco.org.

Sincerely,

The Food Safety Program, Snohomish County Health Department