Norovirus Prevention Guide for Atlanta Food Service

Sanitation Protocols Required by Atlanta Health Department

The Atlanta-Fulton County Health Department mandates daily sanitation of high-touch surfaces, kitchen equipment, and restrooms as norovirus can survive on surfaces for hours or days. Follow FDA Food Code guidelines: use EPA-registered disinfectants effective against norovirus (chlorine-based cleaners at 1000 ppm), and establish documented cleaning schedules for door handles, POS terminals, and bathroom fixtures. Ensure all food contact surfaces are sanitized between uses, and separate raw food preparation from ready-to-eat areas. Staff should wear gloves and change them frequently, though handwashing with soap and warm water (20 seconds) remains the most effective defense against norovirus transmission.

Employee Health Screening & Return-to-Work Policies

Georgia's public health guidance requires immediate exclusion of employees showing symptoms of gastroenteritis (vomiting, diarrhea) until they are symptom-free for at least 24-48 hours. Implement mandatory daily health checks before shifts and require employees to report illness immediately. Create a written sick leave policy that allows staff to stay home without financial penalty—this is critical since norovirus spreads even during the asymptomatic period. Train managers to recognize symptoms and understand that even one infected employee can contaminate food preparation areas and trigger multi-person outbreaks. Consider requiring doctor clearance for employees returning after documented illness.

Temperature Control & Food Handling Best Practices

While norovirus is not killed by cooking (unlike bacteria such as Salmonella), proper temperature maintenance prevents cross-contamination and supports overall food safety. Maintain cold storage at 41°F or below and hot holding at 135°F or above per FDA standards. Focus prevention on preventing infected employees from handling ready-to-eat foods, especially raw shellfish, leafy greens, and sandwich ingredients that norovirus commonly contaminates. The CDC and FSIS emphasize that thorough handwashing after restroom use and before food handling is your strongest defense. Monitor restroom conditions frequently and stock supplies (soap, paper towels) to enable proper hygiene—a primary source of norovirus spread in restaurants.

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