National Food Safety Month (NFSM) has occurred every September since 1994. This September, in its 22nd year, the theme for the month is “Notorious Virus”.

This explores how to protect guests, customers, employees and visitors against some of the leading causes of foodborne illnesses – Norovirus and Hepatitis A.

Food safety standards, and NFSM in general is applicable to more than just restaurants. Good food hygiene is vital in any business that caters for, or offers facilities for, staff, employees, visitors, customers & more.

Restaurants, nursing homes, offices, nurseries, catering trucks, events management & a whole host of other sectors should all be clued up on food safety standards, and NFSM is the cause that tries to promote that.

 

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Understanding Viruses

 

Viruses are carried by humans and animals

The only pre-requisite for a virus to grow is a living host – they do not grow in food, but can easily be transferred through food and remain infectious.

 

Viruses are not alive

Viruses are inanimate organic matter – they do not possess a form of energy or metabolism and cannot replicate or evolve. The way they reproduce is to evolve only within cells.

 

People can easily pick up viruses

From food, water or any contaminated surfaces. Most viruses are transferred through fecal-oral routes – the norovirus for example is usually transmitted through airborne vomit particles.

 

Viruses are not destroyed through cooking

Unlike many germs, viruses are not destroyed by the cooking or heating of food, emphasising the importance of good personal hygiene, and general cleanliness of a kitchen or catering facility.

 

Promoting Proper Hygiene Standards

 

Clean, clean and more cleaning

Cleaning your kitchen or catering station thoroughly should be a first port of call for stemming the spread of a virus. The cleaning shouldn’t stop here, however. Whilst lingering virus matter in your kitchen could be deadly, it’s equally important to keep the common source of viruses clean – your toilets and restroom facilities.

 

Send ill staff home

Whilst your business may take a hit from losing a member of staff for a day, allowing people to come to work who feel sick, or may be vomiting, is a terrible idea, that’s asking for trouble.

 

Enforce strict hand washing policies

Put up signs on proper hand hygiene, educate employees on the importance of hand hygiene in the restroom, as well as enforcing strict hand washing policies around all food preparation areas. Since viruses are carried through humans, thoroughly washing hands

 

Spread The Word, not Germs

One of the best ways of highlighting awareness of food safety standards and best practises is to spread the word about NFSM and further promote best practices on your premises.

 

Educate your staff

On Food safety standards, best practices, and the prevention of the spread of germs and viruses. Make an extra push to make food safety a topic of conversation in your place of work.

 

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