Norovirus season: a hidden threat to food safety in food businesses

Every year, as temperatures dip and people spend more time indoors, norovirus season returns - sometimes called the “winter vomiting bug.” 

This virus is infamous for its ability to spread rapidly through food service settings, and for food businesses, the stakes are high. Maintaining rigorous hygiene is the front-line defence.

Why food businesses are especially at risk

• Highly contagious with a low infectious dose. Norovirus spreads easily via microscopic viral particles - in fact, it only takes a few particles to infect someone.

• Multiple transmission routes. Apart from direct contact with a sick person, transmission can occur through contaminated food, surfaces, utensils, or even aerosolised particles from vomiting events (droplets landing on surfaces or food).

• Persistence on surfaces and in the environment. Norovirus can survive for days or even weeks on hard surfaces like countertops, door handles, and equipment.

• Asymptomatic or post-symptom shedding. Some people may spread the virus before symptoms appear, or continue shedding viral particles in stool for days or weeks after they feel better.

• Food handling is a critical linkage. Around half of foodborne illness outbreaks linked to norovirus are traced back to food operations, especially when infected food workers touch food or use contaminated utensils or surfaces.

  
  

Because of these factors, a single lapse in hygiene can precipitate a full-blown outbreak, damage reputation, lead to regulatory enforcement, or even closure.

Hygiene is your strongest defence against Norovirus

Below are the hygiene pillars food businesses must reinforce, especially during norovirus season.

1. Hand hygiene—absolute non-negotiable

Washing hands thoroughly with soap and warm water is the gold standard. Alcohol-based hand sanitisers do not reliably kill norovirus, so they must not replace handwashing.

Handwashing is vital:

• Before handling or preparing food.

• After using the toilet.

• After cleaning or handling soiled items.

• After cleaning vomit or diarrhoea incidents.

  
  

2. Staff exclusion and fitness to work

Staff who experience vomiting or diarrhoea must be excluded from food handling until at least 48 hours after symptoms cease.

In practice, many guidelines recommend a longer exclusion, especially given ongoing viral shedding.

Employers should have clear policies that encourage honest reporting of symptoms, without punitive consequences, so workers do not feel pressured to work while unwell.

3. Cleaning and disinfection of surfaces and equipment

Regular cleaning is not enough. For norovirus, sanitising with a chlorine-based disinfectant (e.g. bleach solutions) or other virucidal agents effective against non-enveloped viruses is essential.

High-touch surfaces (door handles, taps, switches, fridges, sinks, counters) require frequent disinfection.

In the event of a vomiting or diarrhoea incident, use recommended protocols including:

• Containment (e.g. isolate the contaminated area).

• Use of disposable materials (absorbents, paper towels).

• Appropriate disinfectant contact times and dilution.

• Safe waste disposal.

• Clear communication and training to staff about these procedures.

  
  

4. Equipment hygiene and utensil control

Utensils, cutting boards, food containers, dishware, and kitchen tools must be cleaned and sanitised thoroughly. Avoid cross-contamination by using colour-coded equipment, separate zones, or double wash/sanitise cycles.

5. Environmental and infrastructural measures

• Use smooth, non-porous, easily cleanable surfaces.

• Minimise soft furnishings or items that are difficult to disinfect.

• Ensure good ventilation.

• Provide adequate handwashing stations and signage.

• Maintain adequate supplies: soap, paper towels, gloves, approved disinfectants.

  
  

6. Training, monitoring, and verification

Regular staff training on norovirus risks, symptom recognition, hygiene protocols, cleaning procedures and what to do in incidents is vital.

Routine audits, cleaning logs, and spot checks help ensure compliance. Documentation also helps in regulatory inspections.

During norovirus season, food businesses must double down on hygiene vigilance. With the virus’s low infectious dose, persistence in the environment, and ability to spread before symptoms appear, any weak point in hygiene practices can be disastrous. 

But by enforcing strong hand hygiene, excluding ill staff, applying rigorous disinfection protocols, controlling cross-contamination, and maintaining staff awareness, food operators can significantly reduce the risk.