Page 16 - Comprehensive Food Safety

31.03.2020

VIRUSES
Viruses are protein wrapped genetic material, the smallest and simplest lifeform known, they
are not complete cells and do not reproduce in food, but some viruses can survive cooking and

freezing, and they can be transmitted to a human host by food or food contact surfaces.
Humans are the most common source of virus and impeccable personal hygiene and safe food
handling practices are required to minimise the risk of spreading a virus.

The table below gives you examples of the common viruses that could cause food-borne illness,
possible symptoms you might see, what kind of food is likely to be contaminated, and how to
prevent contamination.

Possible Symptoms of someone It is most commonly Methods to stop this causing food-borne
becoming ill from this are: found in foods such illness:
as:
Hepatitis A (virus)

• Have sickness policy in place
Fever, malaise, nausea, vomiting, Any food handled by a
• Maintain good personal hygiene of all
loss of appetite, abdominal pain, person with Hepatitis
workers
jaundice A.
• Keep hands clean
Time to strike: 10 - 50 days

Norovirus (virus)
Nausea, vomiting, diarrhoea, Any food that will be • Hand washing,
• Keep kitchen and equipment clean and
abdominal pain, headache, low- handled a lot during
sanitized.
grade fever preparation.
• Use service equipment rather than
Time to strike: 24 hrs but can range hands when handling food
from 10 - 50 hrs

Cold/Flu (virus)
• Sick people should stay away from work
Nausea, vomiting, diarrhoea, Any food handled by
• Blow nose with paper tissues, dispose
abdominal pain, headache, low- the sick person
of in bin and wash hands immediately.
grade fever, runny nose, cough,
• Hand washing
sneezing

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