Food Safety Tips for Food Workers
Any food worker at any establishment (school, prison, restaurant, cruise ship, etc.) ought to be trained when it comes to food safety. Oftentimes what occurs is new employees are given a handout with food safety tips or maybe they have to watch a video; either way, sometimes employees aren’t really paying attention when it comes to foodborne illnesses and food safety.
If you’re a Food Service Manager or Person in Charge, be sure that your employees know the facts when it comes to food safety. Doing so can prevent illness and outbreaks.
The following are the top food safety tips for food workers: 
- Employees wash hands after using the restroom, before touching any food, eating, and regularly during their shift. Wash vigorously in soapy hot water for at least 30 seconds and dry using an air dryer or disposable cloth.
- Food workers should stay home from work while they have symptoms of norovirus, as well as two to three days afterwards since the virus can still be contagious even after symptoms have subsided.
- Food workers are to wash fruits and vegetables thoroughly before preparing or serving. This includes lemons that are used for lemon water.
- Oysters and shellfish are to be cooked thoroughly before serving, as norovirus can live in heat up to 150 degrees. Use an internal thermometer to be sure the food is completely cooked.
- Food service workers ought to report any symptoms of norovirus (vomiting and/or diarrhea) to the Person in Charge at the time.
- Food surfaces are to be cleaned and disinfected with an EPA approved disinfectant that is known for killing norovirus. A bleach/water solution may be used as well, using 5 to 25 tablespoons per 1 gallon of water.
- Wear disposable gloves as you can when handling food.
- Put a sign up in the restroom and kitchen reminding employees to wash their hands after using the bathroom and before preparing food.
Following these food safety tips will help prevent norovirus from infecting individuals and/or prevent it from spreading.