Restaurant Policies and Practices Related to Norovirus Outbreaks

On Demand Until February 24, 2022 

Duration:60 minutes

Human norovirus is the leading cause of foodborne disease. The retail food sector, including restaurants and catering establishments, is a common venue for these outbreaks. In this session, speakers will provide up-to-date information on norovirus outbreaks in restaurant settings and characteristics, policies, and practices that may increase or decrease the likelihood of an outbreak. Based on a recent study published by the U.S. Centers for Disease Control and Prevention, a brief scientific overview of these characteristics, policies, and practices will be provided. A regulatory representative will then discuss codified policies and procedures to control norovirus in restaurants, and an industry leader will describe how those are implemented in real life. There will be ample time for audience interaction with speakers, focusing on professional experiences with norovirus outbreaks and successes, failures, barriers, and considerations for future policies and practices that are grounded in science and achievable by the industry.   

This webinar is being sponsored by GOJO Industries, Inc., the makers of PURELL® surface sanitizing and disinfecting products. The speakers’ presentations are their individual thoughts, opinions, and findings and not those of GOJO. The speakers are not being compensated by GOJO for their appearances today.

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Lee-Ann Jaykus, Ph.D.

William Neal Reynolds Distinguished Professor & NoroCORE Scientific Director

North Carolina State University

Dr. Lee-Ann Jaykus is a William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing, and Nutrition Sciences at North Carolina State University. Her research has focused on food virology and development of quantitative risk assessment models in food safety. She has also taught food microbiology/safety on the undergraduate and graduate levels for many years. Dr. Jaykus is currently serving as the scientific director of the USDA-NIFA Food Virology Collaborative (NoroCORE), a 5 year, $25 million project aimed at understanding and controlling foodborne viruses. Her professional activities have included membership on NACMCF, on several Institute of Medicine (IOM)-National Research Council (NRC) food safety committees, and as president of IAFP from 2010-2011. She has mentored over 20 graduate students and 10 post-doctoral research associates and/or visiting scientists, and authored or co-authored over 150 publications.

Anita Kambhampati, M.P.H.


Centers for Disease Control and Prevention

Anita Kambhampati is an epidemiologist with the Viral Gastroenteritis Epidemiology Team, within the Center for Disease Control and Prevention’s National Center for Immunization and Respiratory Diseases. Her work focuses on the epidemiology, surveillance, and prevention of norovirus. She holds a Master of Public Health degree from the Rollins School of Public Health at Emory University.

Hal King, Ph.D.

CEO/Managing Partner

Active Food Safety

Dr. Hal King is Managing Partner at Active Food Safety, a Advisory Services and Digital Products company, and Founder/CEO of Public Health Innovations, a public health strategy and design company. Dr. King is also an Associate Professor of Public Health at the University of Georgia College of Public Health. Dr. King is a public health professional who has worked in the investigation of respiratory and foodborne and other disease outbreaks (at the Centers for Disease Control and Prevention, U. S. Public Health Service), performed federally funded research on the causation and prevention of infectious diseases (at Emory University School of Medicine, Division of Infectious Diseases), and worked in the prevention of intentional adulteration of foods and food defense in the United States and for Army force health (with the U.S. Army Reserves Consequence Management Unit, 20th CBRNE Command). Dr. King is formally the Director of Food and Product Safety at Chick-fil-A Inc. (a national restaurant chain with then over 2,000 restaurants and $10 billion in annual sales) where he designed and led Chick-fil-A’s Food Safety Management Program for 11 years; the topic of his first book, Food Safety Management: Implementing a Food Safety Program in a Food Retail Business (Springer). Dr. King’s second book, co-authored with Dr. Wendy Bedale, Hazard Analysis and Risk-Based Preventive Controls (Academic Press) shows how the foodservice industry can leverage the FDA requirements of human food manufacturers to ensure safe source of foods in their supply chain. Dr. King’s latest book, Food Safety Management Systems, was published in 2020 as part of the IAFP Food Microbiology Series by Springer; this book shows the foodservice industry how they can implement Process HACCP-based management systems in their foodservice locations to prevent foodborne disease illnesses and outbreaks. Dr. King is also the co-author and author of several articles and book chapters on public health interventions, holds several U.S. Patents and Patent Pending technologies, Copyrights and Trademarks, and has helped the food industry via development of new products and services. Dr. King is the recipient of the 2018 NSF International Food Safety Leadership and Innovation Award.

Glenda Lewis

Director, Retail Food Protection Staff


Glenda R. Lewis is currently the Director of the Retail Food Protection Staff in FDA’s Center for Food Safety and Applied Nutrition (CFSAN), Office of Food Safety, and has been at FDA since 1996. She served as a Team member and then, prior to her current role, served for 14 years as Team Leader of CFSAN’s Retail Food Policy Team with responsibility for leading the team in developing, revising, and interpreting regulations, model codes (such as the FDA Food Code) and Federal guidelines that pertain to retail-level food operations (e.g., restaurants, retail food stores, food vending, institutional food service (health care facilities, schools, child and adult day care; penal institutions, and contract feeding operations). Prior to FDA, Ms. Lewis served for 8 years with the Volusia County Health Department in Florida as an Environmental Health Specialist. Ms. Lewis has a Bachelor of Science in Biology from Spelman College, Atlanta, GA and a Master of Science in Public Health from the University of North Carolina at Chapel Hill.

(Moderator) Barbara VanRenterghem, Ph.D.

Editorial Director

Food Safety Magazine

Barbara VanRenterghem, Ph.D., is the editorial director of Food Safety Magazine, a position she has held since 2008. From 2005–2008, she was the chief editor of Controlled Environments Magazine and the science editor of Animal Lab News and Lab Manager Magazine at Vicon Publishing. At Eaton Publishing (1999–2005), she rose from the positions of assistant scientific editor for BioTechniques and acquisitions editor for BioTechniques Press to the editor of content development and acquisitions and director of commercial product development. While at Eaton (then acquired by Informa), she served as the chief editor of Preclinica. She received a B.Sc. in biology in 1989 from Bowling Green State University and a Ph.D. in Pharmacology in 1994 from the University of Colorado Health Sciences Center.


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