Powerpoint on Norovirus

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This is a short Health and Safety powerpoint on how to avoid the winter bug, Norovirus. Just follow these instructions and you'll be fine.

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Powerpoint on Norovirus

  1. 1. NoroVirus
  2. 2. What This presentation covers Team Training • What is NoroVirus • How is it transmitted? • How do I prevent catching Norovirus? • Symptoms of the virus? • Preventing Norovirus • Preparing. • What to do if there is an outbreak.
  3. 3. 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 ‘norwalk virus’ • It is HIGHLY contagious • It affects up to 1 million people every year in the UK
  4. 4. 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
  5. 5. 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 your nose •Wash you hands after using the toilet •Wash hands before eating •Use a hand sanitizer (check it prevents viruses)
  6. 6. How do I know if I have it? Nausea Aching Limbs Stomach Cramps Symptoms Headaches Diarrhoea Raised Temperature Vomiting / Projectile Vomiting
  7. 7. Preventing Norovirus • 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 hours. • You may still excrete virus up to 2 weeks after infection so follow good hygiene practices • You can be infected more than once
  8. 8. Prepare in advance Outbreaks can be difficult to control because norovirus is easily transmitted. The virus can survive in the environment for long periods. • Prepare in advance before you have a chance of an outbreak. • 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 signs. • Promote hand washing
  9. 9. 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 toilet. • 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.
  10. 10. Thank you • We hoped you found this free presentation helpful. Info@cateringtrainingconsultancy.com www.cateringtrainingconsultancy.com

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