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Stop Cross-Contamination Before It Starts

Foodservice operators can sign up for assessment tools that empower you and your employees to identify and address areas that could be hot spots for norovirus. The NOROVIRUS HOT SPOT™ Program identifies areas known to harbor norovirus and provides specific sanitation plans to help avoid an outbreak.

The program is based on the findings of an FDA study which traced how transmission begins in restaurant restrooms and quickly travels to other key, high-touchpoint surfaces in the kitchen and dining room.¹ Knowing how and when protocols should change with heightened risk is a key factor in prevention. Among the program’s comprehensive set of tools are a risk assessment guide, escalation protocols, and custom checklists.

*Only foodservice operators will receive full program resources.
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