Coming Clean About Norovirus: How to Dodge the Spread!
October 18, 2018
Norovirus is the leading cause of outbreaks from contaminated food in the United States. Approximately half of all food-related illnesses and outbreaks are caused by norovirus. Most of these outbreaks occur in food service settings, such as restaurants.
The Business and Industry Affiliate (BIA) of NEHA presented a panel of experts from Academia, Regulatory, and the Food Service Industry to review the threat of Norovirus in the restaurant and how critical it is to quickly and effectively respond to an emetic event, including clean up and disinfection.
- Academia: Norovirus expert, Dr. Lee-Ann Jaykus, provided a science-based overview of the virus, including its threats and most effective ways to mitigate.
- Regulatory: Food safety and environmental health expert, Sandra Long, reviewed the importance of educating industry, how and when investigations for employee illness and/or foodborne illness outbreaks are conducted, and what is required when cleaning up an event.
- Foodservice Industry: Food safety expert from the retail food industry, Traci Slowinski, reviewed the systems in place needed to react to events, educate employees, and partner with health authorities.
* This webinar is pre-approved for one hour of NEHA continuing education
About the Presenters:
Lee-Ann Jaykus, Ph.D.
Dr. Lee-Ann Jaykus is a William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing, and Nutrition Sciences at North Carolina State University. Her research efforts include, food virology; development of molecular methods for foodborne pathogen detection; application of quantitative risk assessment in food safety; and understanding the ecology of pathogens in foods. She currently serves as the scientific director of the USDA-NIFA Food Virology Collaborative. She has served on the National Advisory Committee on Microbiological Criteria for Foods; participates in several National Academies consensus studies, is a member of the Food and Nutrition Board and the Food Forum; and on the executive board of the International Association for Food Protection (IAFP) and was president in 2010-2011. She’s taught food microbiology/safety, has mentored over 40 graduate students and 15 post-doctoral research associates, and authored or co-authored over 170 publications
Sandra M. Long, REHS
Sandra, REHS, CPFS is the Environmental Health Manager for the Town of Addison, TX. Previously, she was the EH Supervisor for the City of Plano’s EH and Sustainability Department and Director of EH for the City of The Colony. She is a Certified Foodservice Manager Instructor & Proctor for Prometric and a Food Code Standardization Trainer through the TX Dept. of State Health Services. In addition to over 30 years of experience in food safety and inspections, other experience includes water and wastewater monitoring and testing, epidemiology, emergency preparedness, plan review, building inspections, code enforcement and animal services. Sandra has been an active member of the Texas EH Association, served on the state governing council and is a past president. She is an active member of NEHA since 1994 and is currently serving as NEHA’s First Vice-President.
Traci Slowinski, REHS
Traci is a Food Safety & Quality Assurance professional with over 20 years of experience in the food industry. She gained her breadth of skills and knowledge while working in food manufacturing, food service, and regulatory positions. She currently works for Brinker International as their Sr. QA & Food Safety Manager where she ensures that guests of Chili’s Grill & Bar and Maggiano’s Little Italy have safe, delicious, enjoyable visits. She is also the current President of the NEHA Business & Industry Affiliate. As an REHS, she is working to promote collaboration and an industry voice within the environmental health arena.