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. NoroVirus
- 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. 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. 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. 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. How do I know if I have it? Nausea Aching Limbs Stomach Cramps Symptoms Headaches Diarrhoea Raised Temperature Vomiting / Projectile Vomiting
- 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. 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. 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. Thank you • We hoped you found this free presentation helpful. Info@cateringtrainingconsultancy.com www.cateringtrainingconsultancy.com