Norovirus Prevention Guide for Nashville Food Service

Employee Health Screening & Exclusion Protocols

The Metro Public Health Department of Nashville requires food handlers showing symptoms of norovirus—vomiting, diarrhea, or stomach cramps—to be immediately excluded from food preparation areas. Implement daily health check-ins before shifts, documenting employee wellness status. Staff must remain excluded for at least 48 hours after symptoms resolve, per Tennessee Department of Health guidelines. Train all employees on proper symptom reporting and create a non-punitive sick-leave policy that encourages disclosure rather than working through illness.

Sanitation & Surface Contamination Control

Norovirus survives on surfaces for hours and requires specific sanitization methods. Use EPA-approved disinfectants effective against norovirus—typically bleach solutions (1,000–5,000 ppm depending on surface type) or quaternary ammonium compounds tested against norovirus strains. Clean and sanitize all high-touch surfaces, food prep areas, and restrooms every 2 hours during peak service. Pay special attention to door handles, payment terminals, and ice machines. Nashville health inspectors verify sanitation logs during routine inspections, so document all cleaning with timestamps and staff initials.

Temperature Control & Food Handling Best Practices

While norovirus primarily spreads through person-to-person contact and contaminated surfaces, proper temperature control prevents cross-contamination in food storage. Maintain cold-holding temperatures at 41°F or below and hot-holding at 135°F or above, monitored with calibrated thermometers checked daily. Implement a raw-to-ready workflow that separates raw and ready-to-eat foods. Train staff on handwashing protocols—15-second minimum with soap and warm water—especially after restroom use. The Metro Health Department recommends hourly handwashing reminders during high-risk periods and glove changes between tasks to prevent fecal-oral transmission routes.

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