Human norovirus is the leading cause of foodborne disease; the retail food sector is a common venue for outbreaks. In this session, speakers will provide the most up-to-date information on norovirus transmission in restaurant settings and how outbreaks can be prevented and managed when they do occur. A brief scientific overview will be provided, outlining the virus features and health/behavioral factors that promote transmission. A regulatory representative will discuss policies and procedures in place to control norovirus in restaurants, and an industry leader will describe how those procedures are implemented in real-life.
Lee-Ann Jaykus, PhD, William Neal Reynolds Distinguished Professor, North Carolina State University
Hal King, PhD, , Public Health Innovations LLC
Glenda Lewis, MSPH, Director, Retail Food Protection Staff, FDA