Food Safety: To Reduce norovirus Risk, Assess the “Dirty Dozen"

Food Safety: To Reduce norovirus Risk, Assess the “Dirty Dozen"

Identify areas where contamination potential is highest and establish a program to keep them sanitized.

In the September issue, FM ran a column about the challenge of managing Norovirus risk by Jim Mann, Executive Director of the Handwashing for Life Institute, The column proved especially timely: several major Norovirus outbreaks received national attention that month with several occurring in prominent onsite institutions, including a major university in the Washington, D.C. area.

As Mann said at

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