Protect Your Customers and Your Restaurant - Norovirus 101

There has been major publicity in recent years of the surge in cases of the norovirus. Although these reports have been shown in the media as being a concern for hospitals in particular, this virus should also be a very real concern in the catering and public food service sector. The symptoms of the norovirus can have devastating effects especially in those that have existing medical conditions or the older generations. This virus is very easily spread from unhygienic employees and straight to the customers. Understanding the norovirus and learning the specific techniques to prevent any outbreaks and combat any cases that may occur is vital to keep not only your customers safe but also your business.

What is the norovirus?

The norovirus is sometimes also referred to as the winter vomiting bug as it is during the colder months when people tend to be more susceptible. It is the most common stomach bug in the UK and is also one of the easiest to spread. The symptoms can range from mild to severe and can have devastating effects on the health of certain groups of people.

What symptoms are to be expected?

The first signs of norovirus are typically suddenly feeling sick followed closely by watery diarrhoea and forceful vomiting. These are the standard effects however some people may also experience stomach cramps, aching limbs, headaches and a raised temperature usually 38˚ or over. These symptoms do not usually appear until one to two days after becoming infected however they may begin earlier in more intensified cases. The vomiting and diarrhoea will normally subside after a couple of days.

Is the norovirus dangerous?

The norovirus itself is not considered to be dangerous however the repercussions that can occur as a result of the symptoms are where the danger lies. Dehydration is a major concern and can set in quickly as the body loses water and salts through vomiting and diarrhoea. The severity of the dehydration experienced will dictate the extent to which the person infected suffers. Mild dehydration is easily dealt with by ensuring that you drink as much fluid as possible. Although thirst is the first sign of dehydration if the fluid loss is not replaced the patient may experience dizziness and headaches, tiredness, dark and overly concentrated urine only being passed three to four times a day and a dry mouth, eyes and lips. Dehydration can have problematic results especially for those who are already suffering from a medical condition, the very young and the elderly. It is these reasons why hospitals seem to be hit the hardest and therefore feature the most in the headlines. Severe dehydration occurs when the body cannot keep hold of and retain the fluids which you are putting in. Complications due to severe dehydration can include low blood pressure and even kidney failure. The patient, if left untreated, may experience sunken eyes, inability to pass urine, dry and wrinkled skin, poor circulation resulting in cold extremities and irritability as well as the more serious symptoms of a weak pulse rate, a rapid heartbeat and the possibility of seizures. If the patient experiences any of these symptoms it is vital that they receive medical treatment immediately; ignoring these signs could prove fatal.

How is the norovirus treated?

There is no specific treatment for the norovirus and the only suitable course of action is to drink plenty of fluids and try to remain as hydrated as possible. Over the counter medicines which contain electrolytes and sugars should be encouraged to replace any lost fluids. In the cases when severe dehydration occurs, hospital intervention is essential.

Can you catch the norovirus again once you have already had it?

Yes. There are many strains of the norovirus which are constantly evolving meaning that the body cannot build up a resistance to it.

How is the norovirus transmitted?

Poor hygiene is the main cause for the spread of the norovirus. Food handlers who do not wash their hands properly can touch several surfaces and leave a trace of the virus. Each subsequent surface will feature less and less cells whereas the first few will have the highest concentration. Food is then placed on these surfaces and then consumed transferring the virus to others. Also, if anyone touches the surface that has been contaminated the norovirus will pass to their hands and then onto further surfaces that they touch or into their bodies when they touch their mouths or eat food with their hands. The first few concentrated surfaces will hold enough bacteria to contaminate approximately 14 people; each of these people capable of passing it on to a further number of people. As this sickness is viral, meaning that it is neither living nor dead, the norovirus is capable of remaining active on doorknobs or surfaces etc. for a substantial amount of time. Once the norovirus is ingested it will invade the healthy cells in the body and begin to cause damage and very unpleasant symptoms. Unfortunately, standard disinfectants do not have any effect on ridding surfaces of the norovirus. It will remain there until it is either completely removed by the amount of people it has infected or by being treated with super strength disinfectant. The ferocity of this virus means that it can spread quickly and soon become a major problem. The norovirus is not only transmitted by contaminated surfaces but the main symptoms of vomiting and diarrhoea can also be caught through airborne bacteria.

What can a restaurant do to prevent customers being infected by the norovirus?

The norovirus symptoms can easily be mistaken by some people as a severe case of food poisoning and your restaurant may bear the brunt of the anger. Even when the sufferer realises that it is the norovirus your restaurant should still take precautions to make sure that the illness has not been caught from anywhere on their premises. Any bad press which involves food poisoning or the norovirus can send out devastating reports about the hygiene of your restaurant and will often have a negative impact on the number of guests you see walking through your doors. To prevent any outbreaks you must implement a strict food safety regime into all areas of your restaurant, both in the kitchen and stores and also in the dining area. Personal hygiene and regular and effective hand washing techniques must be emphasised as an essential practise in the work environment. The next step is to upgrade your cleaning practises and make sure that each employee is doing a thorough job and disinfecting each nook and cranny around the premises. For recommendations on appropriate cleaners, disinfectants and sanitisers you can contact your local authority who will be happy to point you in the right direction. Although standard cleaners may not have an impact on the norovirus it has been proven that rigorous scrubbing with the use of the right products can dramatically reduce the possibility of the norovirus ever becoming an issue. This may mean an extra dose of elbow grease is required but the benefit is immeasurable.

The threat that the norovirus can pose is a very real one. As it is constantly evolving and adapting, the human body cannot build up a resistance to the infection and as the symptoms can be gruelling and in some cases fatal, this seemingly simple tummy bug can have devastating effects. The norovirus is so easy to pass on but at the same time incredibly difficult to get rid of due to its viral nature. It is crucially important to protect not only your customers but also your restaurant and staff. If customers succumb to the norovirus and contract it from your restaurant it is not only unpleasant for them but can also have a major negative impact on the word of mouth marketing that every restaurant relies on to some degree. By introducing and enforcing thorough cleaning procedures, good food safety practices and emphasising the importance of effective personal hygiene and sanitising routines you should be able to go some way to avoiding the dreaded norovirus from affecting your staff, your guests and your business.