START DATE: ON DEMAND THROUGH MAY 21, 2021
DURATION: 60 MINUTES
Each year, restaurants are cited as the most commonly implicated location associated with foodborne disease outbreaks, according to a report published by the U.S. Centers for Disease Control and Prevention that summarizes domestic foodborne disease outbreaks based on data collected by state, local, and territorial health departments.
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:
Download this resource from Sani Professional and Active Food Safety for information on the top 5 risk factors, the viral chain of disease transmission, virus mitigation, environmental contamination controls, and more.