A viral infection is difficult to control—it comes into a restaurant via employees, is persistent (can survive on surfaces for weeks), is highly contagious to customers via cross-contamination of food, and is highly contagious to other employees, even in very small amounts. Now, restaurants must also control a different virus (pandemic coronavirus) that is not a foodborne pathogen, but is persistent on surfaces and highly contagious to employees and customers.  

The two most critical methods of prevention for viral diseases in restaurants are the same: reduce the risk of employees working when sick and ensure virus mitigation using personal hygiene and environmental contamination controls (for when employees with asymptomatic illness work).

This webinar will discuss how to reduce the risk of viral transmission in a restaurant.

Attendees will learn how to:

1. Screen employees for signs and symptoms of viral infection (via employee wellness checks), properly exclude employees and determine when employees can return to work
2. Ensure personal hygiene controls are in place as part of your virus mitigation program
3. Identify the norovirus and pandemic coronavirus high-touch points in a restaurant most likely to be involved in the transmission of these viruses 
4. Use a cleaning and sanitation/disinfection management system as part of your virus mitigation program