Norovirus Prevention Guide for San Diego Food Service

Employee Health Screening & Exclusion Policies

The San Diego County Department of Environmental Health & Quality requires food handlers with symptoms of gastroenteritis—nausea, vomiting, diarrhea, or jaundice—to be excluded from food preparation immediately. Norovirus is highly contagious and spreads rapidly through food handlers' hands and contaminated surfaces. Establish a clear sick leave policy where employees must report symptoms before their shift and are not permitted to return until 48 hours after symptoms resolve, per FDA Food Code guidance. Document all exclusions and implement mandatory training on norovirus transmission so staff understand why these rules protect everyone.

Sanitation & Environmental Controls

Norovirus survives on surfaces for hours and is resistant to standard hand sanitizers—soap and water are essential. The San Diego health department emphasizes that all food-contact surfaces, equipment handles, and bathrooms must be cleaned with hot water and detergent, followed by bleach-based sanitizers (200 ppm chlorine solution). Pay special attention to restroom facilities, door handles, and any surfaces touched by sick employees. Replace cleaning cloths frequently and use single-use paper towels for high-traffic areas. Test your sanitizer concentration daily with test strips to ensure effectiveness, and maintain cleaning logs that document times, surfaces, and staff responsible.

Temperature Control & Cross-Contamination Prevention

While norovirus is primarily transmitted through person-to-person contact and contaminated surfaces rather than heat-susceptible foods, maintaining proper cold-chain temperatures (below 41°F for refrigerated items) prevents secondary bacterial growth that complicates illness. Implement strict segregation between raw and ready-to-eat foods, designate separate cutting boards and utensils, and train staff on the order of food preparation. The San Diego County health department requires food handlers to avoid bare-hand contact with ready-to-eat foods and use single-use gloves that are changed frequently—especially after handling raw items or touching their face. Norovirus can survive refrigeration, so sanitation and hand hygiene are your primary defenses.

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