Outsmart the Transmission of Norovirus with a New Foodservice Tool


Duration:60 minutes

Up to 60% of all illnesses and outbreaks each year in restaurants can be traced to norovirus. Ignoring the potential for a norovirus outbreak can be costly in addition to the harm it causes customers and the residual damage to a restaurant’s reputation. Norovirus is a particularly serious threat because it’s difficult to kill, persistent- surviving on surfaces for weeks, and is highly contagious, even in very small amounts. The restaurant environment has a number of transmission points on surfaces where the virus can be found better known as “hot spots”. 

These hot spots are where employees can transmit the virus, and then to kitchen surfaces and foods simply through touch. The most common transmission points are also more likely contaminated with virus when employees work sick, customers/employees get sick in the restaurant, and when there is a community associated outbreak of norovirus. This webinar will show how to use sanitation of these hot spots to reduce the risk of norovirus transmission in a restaurant.   

Attendees will learn how to:

  1. Identify the steps to keep norovirus out of your restaurants and out of your foods
  2. Identify the norovirus hot spots in a restaurant that are most likely to be involved in the transmission of the virus and how to eliminate them
  3. Define the conditions that require the escalation of hot spot for immediate sanitation in restaurants to reduce the risk of transmission of the virus 


Hal King

CEO/Managing Partner

Active Food Safety

Public Health Innovations/Partner, Active Food Safety

Dr. Hal King is the president of Public Health Innovations, an ideation and consulting business, and partner in Active Food Safety, a digital food safety management technology company. Hal is a public health professional who has worked in the investigation of foodborne and other disease outbreaks at the U.S. Centers for Disease Control and Prevention, U. S. Public Health Service, performed funded research on causation of diseases at Emory University School of Medicine, Division of Infectious Diseases, and worked in the prevention of intentional adulteration of foods at the U.S. Army Reserves Consequence Management Unit. He is the former director of food and product safety at Chick-fil-A Inc. where he designed and led the company’s food safety management program. Dr. King is past chairman of the National Restaurant Association Quality Assurance Executive Study Group, past board member of the National Council of Chain Restaurants and the FDA and CDC Industry Partnerships, and past president of the Georgia Association for Food Protection. Hal has authored several food safety articles and book chapters, including numerous peer-reviewed research publications on the science of food safety and public health, and holds several U.S. Patents and Patent Pending technologies, Copyrights, and Trademarks. He is the recipient of the 2018 NSF International Food Safety Leadership and Innovation Award.

(Moderator) Barbara VanRenterghem, Ph.D

Editorial Director

Food Safety Magazine



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