2. LOCATION
Can be carried by humans and
animals.
Viruses reqire living hosts to grow
so therefore they cannot grow in
food but can travel through food.
Even without a living host a virus
can still be infectious.
3. SOURCES
Can be acquired through food,
water, and any contaminated
surface.
Usually transmitted through fecal
and/or oral passage ways.
Most common way of transmittal
are through vomit particles.
Leading cause of foodborne
illnesses.
4. TRANSFER
Transfed from person-person,
person-food, person-contact
surface.
Most commonly transferred by
people from not washing their
hands especially after using the
restroom.
Food contamination can happen
anytime from the manufacturer all
the way up until the time it has
been consumed.
5. PREVENTION MEASURES
Wear gloves/hairnet when
prepping food.
Wash your hands and change
gloves regularly.
Do not handle food if you are sick
or infectious.
6. NOROVIRUS TRAITS
Symptoms… C o m m o n l y L i n ke d W i t h …
Vomiting Ready-To-Eat foods such as raw
fruits and vegtables.
Diarrhea Contaminated Water
Nausea
Transferred through food handlers to
food and equipment from fingers with
Abdominal Cramps
feces. Contagious within a few hours
after eating contaminated food.
