Norovirus outbreaks caused by dirty chefs' hands

By Nikkie Sutton

- Last updated on GMT

Food safety: inadequate hand washing is just one issue in commercial kitchens
Food safety: inadequate hand washing is just one issue in commercial kitchens

Related tags Hygiene

Poor handwashing in kitchens and overlooking other hygiene practices are contributing to the spread of dangerous foodborne bugs such as Norovirus, according to the Food Standards Agency (FSA).

The Government body published new research carried out by specialists Ipsos Mori on preventing the spread of Norovirus.

Norovirus is the most common cause of infectious gastrointestinal disease in the UK, according to the FSA and the body has made reducing the numbers of infection a key priority.

The virus – estimated to affect more than 3m Brits a year – can be transmitted by infected people through contaminated food and drink or even by touching a contaminated surface.

Winter vomiting bug

The study aimed to help prevent the ‘winter vomiting bug’ from spreading by understanding and improving food handler behaviours.

The review identified five strategies for controlling Norovirus, including personal hygiene, food handling, washing and cooking food, surface and uniform cleaning, and fitness to work.

Visits to 32 food venues involved in-depth interviews, surveys, and structured environmental and behavioural observations.

Strongest evidence

These were the most common food hygiene issues found in the research:

  • Inadequate hand washing
  • Not washing hands before gloving
  • Using bare hands when preparing food
  • Not regularly changing gloves
  • Food handlers instead of trained staff cleaning areas where people vomited
  • Not washing uniform correctly
  • Returning to work too early after being ill

Food safety experts told The Morning Advertiser ​in May last year that maintaining high standards when it comes to food safety and ensuring staff are training properly is the best way to avoid outbreaks of Norovirus​.

Acoura Consulting managing director Stuart Kelly said businesses that let food standards slip were opening themselves up to increased vulnerability.

He warned: “Even the best managed food businesses can be affected by an outbreak, which can often be caused not by the business, but by a customer being ill on the premises.”

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