FOR IMMEDIATE RELEASE
NEWS ADVISORY FOR THE PROFESSIONAL CLEANING AND HOSPITALITY INDUSTRIES
Dealing with Potential Norovirus Incidents in Restaurants
Bowling Green, OH – People getting sick in restaurants is a fact of life. Because we must assume that the ill person has norovirus, restaurant owners and cleaning professionals should take proper actions to help prevent the spread of the disease.
The CDC estimates that about 75 percent of norovirus cases are spread not through food, but because of norovirus-infected droplets becoming airborne and covering as much as 25 feet from the incident.
These droplets can land on high-touch surfaces, chairs and tables, ledges, doorknobs, walls, counters, and so on. Making matters worse, norovirus pathogens can live up to two weeks—far longer than other types of pathogens.
So, what steps should a restaurant take to help protect the health of patrons and staff?
According to DayMark Safety Systems, manufacturers of food safety, personal safety, and facility safety products, when a contamination event occurs, the most important thing is to plan for it:
- Have a written spill-control program in place and make sure all employees are trained and understand it. A spill control program should be in writing, so there is no confusion as to how to handle such situations.
- Have one person designated to oversee emergency cleanup operations.
- Have the proper spill cleanup kits in stock. In a large restaurant, have several. The kit should include such things as gowns, aprons, gloves, a mask/face shield to protect workers, towels, trash bags, and, most important, an absorbent spill pad.
- The absorbent spill pad should be approximately 21 inches by 25 inches, large enough to cover the affected area of most vomiting incidents. The absorbency of these pads can vary, with some pads designed to be as much as 8.5 times more absorbent than other brands, making product selection due diligence a must.
- Have an EPA-registered disinfectant effective against norovirus included in the cleanup supplies.
“Finally, store supplies together, so time isn’t lost searching for them,” says Edward Sharek, Category Manager of Facility-Employee Safety at DayMark Safety Systems. “There is no time to search for supplies when a vomiting incident occurs, and it will just add to the confusion.”
About DayMark® Safety Systems: A CMC Group Company Established in 1989, DayMark Safety Systems provides the food service industry with efficient, economical, and innovative labeling, as well as other food safety products and services. DayMark revolutionized labeling for federal food code compliance with the introduction of DissolveMark™ Dissolvable labels; MoveMark™ Removable labels; and ToughMark™ Repositionable labels.
In 2012, the DayMark 9700™ direct thermal labeling system was introduced to automate shelf life, food rotation and Grab & Go product labeling – bringing even greater efficiencies and savings to restaurants and commercial food service operators. For more information, contact DayMark by phone at (800) 847-0101 or visit online at www.daymarksafety.com. When you Partner with DayMark, The Difference is Night and Day™.
Company Contact Information: Leasa Lee – Director of Marketing 419-806-9648; llee@cmcgp.com
Media Contact: Robert Kravitz 312-880-8176; robert@alturasolutions.com or robert.kravitz@outlook.com
