Norovirus and Its Effects on Your

BusinessPresented by

June 1, 2017

Image: phil.cdc

WHAT YOU’LL SEE TODAY

INTRODUCTION TO NOROVIRUS

NOROVIRUS IN FOOD SERVICE

NOROVIRUS IN HOSPITALITY

NOROVIRUS IN HEALTHCARE

HOW TO BE PREPARED

PRODUCTS OVERVIEW

Q&A

Collaboration in Action

Clemson University and Procter & Gamble

OUR EXPERTS

Dr. Charles Pettigrew, PhD, is a Principal Scientist at P&G, where he provides technical leadership in the Global Microbiology Organization and Systems Biology Programs. In this role he has focused his research on preservation innovation and optimization of product formulations across multiple consumer product categories.

Dr. Angela Fraser, PhD, is an Associate Professor at Clemson University in the Department of Food, Nutrition and Packaging Sciences. Her primary research and scholarly activities focus on the development and evaluation of disease prevention interventions that center around food safety and nutrition.

Ola Idzikowska, is a Senior Category Account Executive for the Market Strategy and Planning Organization within P&G Professional. Her primary responsibilities include managing P&G Professional’s Total Foodservice Solutions Strategy and Go To Market plans.

Introduction to Norovirus

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Nausea

Stomach Cramps

Diarrhea

VomitingRaised Temperature

Headaches

Aching Limbs

NOROVIRUS 101

Commonly called the stomach flu, symptoms can last 12-72 hours.

More severe illness and even death is possible in elderly and those with other illnesses.

And 30% of infections are asymptomatic.

NOROVIRUS 101

Hall 2012 CID Lopman 2011 CID Gatanaduy 2013 JID Scallan 2010 EID

#1 cause of acute gastroenteritis in the U.S.

WHY IS IT SO CONTAGIOUS?

P&G Professional Rules!

It’s easily transmitted, hard to kill and can:

• Remain infectious on foods even at freezing temperatures and until heated above 140°F

• Resist many common disinfectants and sanitizers

• Survive on surfaces for two weeks or longer

• Be transmitted from person to person, aerosolized vomit/diarrhea, through contact with contaminated surfaces, food and water

NOROVIRUS TRANSMISSION

Hall 2012 OutbreakNet

PREPARATION IS KEY

Most businesses aren’t prepared for a norovirus outbreak and don’t have

emergency plans in place.

Norovirus in Food Service

EFFECTS ON FOOD SERVICE

Norovirus continues to be the biggest threat to the food service industry.

According to the CDC, it is responsible for making between 19-21 million people sick in the US every year.

It’s the leading cause of food-borne illness, and thus, one of the largest threats to establishments from both a financial and reputation standpoint.

62% of food service managers say food sanitation/food poisoning is their top concern when it comes to cleaning and disinfection.

NOROVIRUS RESEACH COLLABORATION

ROLE OF FOOD HANDLERS

Infected food workers cause

~70% of reported norovirus

outbreaks from contaminated

food! (CDC Vital Signs)

MAIN CAUSES FOR FOOD SERVICE OUTBREAKS

• Food service staff report to work when they are ill

• Poor hand hygiene compliance amongst food service staff

• Not requiring trained management on staff during all hours

• Employees not trained properly about vomit and diarrhea clean-up procedures

• A clean-up kit or necessary supplies are oftentimes not available to staff

CDC

Norovirus in Hospitality

EFFECTS ON HOSPITALITY

With large public areas, guest rooms, restaurant/food service and laundry facilities all under one roof, hoteliers have to be hypervigilant about the various points of entry for norovirus.

Hotels attract high concentrations of people who have come in contact with germs from other highly concentrated areas such as airports, casinos and convention centers.

WHY SO COMPLICATED?

Soft surfaces can be difficult to disinfect.

• Carpets: Have been shown to be effective carriers in norovirus transmission

• Laundry: Clothing or linens that may be contaminated with the virus after an episode of illness occurs must be immediately removed and washed

CARPETED AREAS & SOFT SURFACES

These areas are more difficult to clean. Keep the following in mind with soft surfaces:

• Refrain from vacuuming a contaminated area prior to disinfecting as it can spread the contamination

• Chlorine bleach may not be the best disinfectant as it may damage the material, instead:

• Steam clean the area at 158°F for at least 5 minutes, or at 212°F for one minute

HARD SURFACE CLEANING

Cleaning and disinfecting hard surfaces is a complex problem that is getting greater attention.

• Currently, no standardized testing methods

• Clemson University and P&G Professional developing new methodology to help develop standardization

LEARNING FROM OTHERS

A large hotel in England experienced a prolonged

outbreak of norovirus. After environmental swabbing, results indicated that the majority came

from the carpet.

The hotel finally closed 2 months into the outbreak to conduct a deep cleaning.

However, disinfectants were not used on the carpets for fear of damaging them. Within days of

reopening the norovirus outbreak continued.

Norovirus in Healthcare

A hospital had an outbreak of norovirus after patients had vomited on the carpets. The patients were

removed and 12 days after the last case, and standard vacuuming

every day thereafter, the carpets were removed. The people who

removed the carpet became ill with norovirus-like symptoms.

LEARNING FROM OTHERS

WHY IS IT SO COMPLICATED?

Care home patients are particularly vulnerable and can have more serious side effects from norovirus.

• Workers have to manage food service facilities AND ill patients

• Hard to isolate people

• Cleaning and disinfecting standards, processes and procedures are more stringent than in other environments

JUST LIKE HOME

Even though cleaning and disinfecting standards are higher, people still want to feel at home.

• A clean and safe environment is important to resident happiness and satisfaction

• If residents are comfortable where they live, it can carry over to families and staff, which can translate to higher occupancy

Prevent the Spread of Norovirus

PREVENTING VIRUS SPREAD

HAND WASHING. HAND WASHING. HAND WASHING!!

Effective handwashing is an important method to prevent the transmission of the virus.

Wash hands with running water and plain or antiseptic soap for at least 10-15 seconds to mechanically remove loosely adherent microbes.

There is mixed evidence on the efficacy of alcohol-based and other hand sanitizers against norovirus.

Avoid bare-hand contact with food.

PREVENTING VIRUS SPREAD

Ill employees should be kept away from work during their illness and 48-72 hours following the resolution of symptoms.

Focus on likely areas of greatest environmental contamination:• Door handles• Light plates• Counter tops• Trash cans• Toilets

The more often someone touches a contaminated surface and then touches their face (eyes, nose or mouth), the greater the chance for transmission of human microbial pathogens.

Prevention is the best course of action. Not only can norovirus affect your

employees’ and customers’ health, but an occurrence of the virus can shut down your business for weeks, and potentially impact your reputation

for years.

Being prepared is crucial to your business and your total operating experience.

PROTECTING YOUR REPUTATION

CREATE A PLAN

Establish emergency plans and procedures for safe and effective bodily fluid clean up to meet FDA, EPA and OSHA standards.

• Consider airborne migration• Throw away potentially

contaminated food• Ensure personal protective

equipment is available and used• Use EPA-registered disinfectant for

efficacy against norovirus• Exclude and restrict ill workers

PREPARATION IS KEY

Build a Culture that is Always Prepared:1. Protocols2. Chemicals3. Training4. Monitoring and Feedback

Create Cleaning Protocols • Enforce cleaning and disinfecting protocols• Clearly communicate correct procedures • Ensure that all high touch areas receive

consistent and frequent attention

Simplify• Multipurpose products that include an EPA-

registered disinfectant for efficacy against norovirus – clean first, then disinfect

PREPARATION IS KEY

Training• Thoroughly train employees emphasizing

proper hand washing, cleaning and disinfection protocols Partner with your cleaning supplier for

help with training

• Ensure employees have access to tools -like vomit/diarrhea clean up kits - and personal protective equipment

Recognize Employees• Give employees a clear vision for the

business, ensure they know the role they play

• Set up recognition and reward systems to help keep employees motivated to follow cleaning procedures

Formal training should be held on a routine basis:• Documented and tracked• Shadowing/cross-training• Training resources available

Other training/tracking/validation of employee cleaning and disinfecting effectiveness include:• UV marking• ATP environmental monitoring

TRAINING

www.Handwashingforlife.com

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ABOUT P&G PROFESSIONAL

P&G Professional is the away-from-home division of Procter & Gamble, with >$1B in sales.• Leverages P&G's scale, trusted brands and strengths in

market to meet business needs with better cleaning, service & training solutions

• Support customers in key industries – Restaurants, Hospitality, Healthcare, Retail, BSCs, Government and Education

Provides comprehensive cleaning and service program to our customers:• Simple, Safe and Effective chemicals with superior product

performance• Comprehensive disinfection solutions • Innovative equipment• Superior Service – both preventative and reactive 24/7/365• Comprehensive training – procedures, wall charts, videos and

live, on-site training

For more information visit www.pgpro.comor call (800) 332-7787 or 888-4PGProline (474-4465)

QUESTIONS AND ANSWERS