What This presentation covers
• What is NoroVirus
• How is it transmitted?
• How do I prevent catching Norovirus?
• Symptoms of the virus?
• Preventing Norovirus
• What to do if there is an outbreak.
What is NoroVirus
• Noroviruses are a group of viruses that are the
most common cause of gastroenteritis
(stomach bugs) in England and Wales.
• Also known as ‘winter vomiting disease’ or
• It is HIGHLY contagious
• It affects up to 1 million people every
year in the UK
How is it transmitted?
• The virus is easily transmitted for example
touching an infected person, touching an
infected surface such as a door handle or
eating contaminated foods.
• The infectious dose is very low, swallowing as
few as 10 - 100 virus particles may be enough
to cause illness.
• The incubation period is 24-72 hours
How do I prevent catching NoroVirus?
•Good basic hygiene
•Wash hands, wash hands, wash handsfrequently with soap and hot water
•Reduce hand to face contact
•When sneezing or blowing your nose use a
tissue and dispose immediately
•Wash your hands after sneezing or blowing
•Wash you hands after using the toilet
•Wash hands before eating
•Use a hand sanitizer (check it prevents
How do I know if I have it?
• If you think you may have NoroVirus contact
your manager immediately
• Symptoms usually last 24-48 hours but you
will remain highly contagious for a further 48
• You may still excrete virus up to 2 weeks after
infection so follow good hygiene practices
• You can be infected more than once
Prepare in advance
Outbreaks can be difficult to control because norovirus
is easily transmitted.
The virus can survive in the environment for long
• Prepare in advance before you have a chance of
• check you have the right cleaning materials, and
body fluid kits, talk to your chemical providers.
• Ensure your hand sanitisers also kill viruses and
not just bacteria.
• Train your team to look out for and report any
• Promote hand washing
What to do if their is an outbreak
• The most effective way to respond to an
outbreak is to ensure good hygiene measures
amongst you team such as hand-washing
especially when handling food, after contact
with infected people, and after using the
• Disinfecting contaminated areas promptly
using a chemical that will kill the virus.
• Not allowing infected people to prepare food
until 48 hours after symptoms have elapsed.
• Isolating ill people for up to 48 hours after
their symptoms have ceased.
• Record any incidents.
• We hoped you found this free presentation