The Impact of Compliance with FDA Food Code Control Measures in Preventing Foodborne Norovirus Illness from Retail Food Establishments

Norovirus is the leading cause of foodborne illnesses globally and also within the United States. Most of Norovirus illnesses from retail (restaurant) food establishments can be traced to contamination from infected food employees.

A quantitative risk assessment developed previously to evaluate the risk of norovirus foodborne illness from infected food employees during food preparation, and the efficacy of control measures based on the degree of food employee compliance with these control measures supported interventions currently recommended by the FDA Food Code. A follow-up study involving new scenarios was conducted using the same quantitative risk assessment model to further evaluate and compare the impact of compliance and proper implementation of these various interventions, including exclusion of ill food employees from the food establishment, handwashing and gloving practices, and facility sanitation.