As temperatures drop, people’s chances of getting sick increase, and this season is marked by the growing threat of norovirus.
Norovirus is a highly contagious stomach virus that is spread through ingestion of contaminated food or drink, contact with contaminated surfaces, or interaction with sick people. It can survive on surfaces for days, even weeks. In addition to vomiting, stomach pain and diarrhea, symptoms include nausea, body aches, headaches and fever.
“Norovirus has been a concern for many of our customers, and with the holidays and cooler weather, COVID-19 positivity rates have increased,” said Amanada Schleede, CEO of Atten Safe. “The most concerning thing about norovirus is that it The speed of transmission. Additionally, symptoms typically appear within 12 to 48 hours of exposure, meaning the virus can take effect relatively quickly after exposure.
In addition to norovirus, the latest data from the U.S. Centers for Disease Control and Prevention also shows that the number of new coronaviruses, influenza and respiratory syncytial virus has surged across the United States, forming “four epidemics.”
It is important for planners to demonstrate a duty of care, as they have done during the pandemic. “Every event needs a norovirus and COVID-19 risk mitigation plan,” Schreeder said. “With events set to be 100% indoors in the coming months, planners should make a plan forward The incident begins, rather than trying to ‘put out the fire’ after it spreads.
Here are 8 ways to keep attendees safe this winter:
- Encourage extra caution through signs
Increase or increase signage on site to encourage hygiene practices. Most importantly, encourage hand washing: Remind people to wash their hands with soap and water for at least 20 seconds.
- Add hand sanitizer stations
Just like cruise ships have hand sanitizer at restaurant entrances, add it to conference floors, conference entrances, registration desks and food outlets.
- Provide masks
Influenza, COVID-19 and respiratory syncytial virus are spread through tiny droplets released into the air when an infected person coughs, sneezes or talks. Masks are the first line of defense.
- Talk to your conference services manager
Find out what measures your hotel or venue is taking to ensure safety. Make sure they pay more attention to high-touch areas like railings, door handles and conference room tables.
- Ask about kitchen procedures
What measures should be taken for kitchen staff who are unwell? It is recommended that people with norovirus infection wait at least two days (48 hours) after symptoms have stopped before returning to work.
Are fruits and vegetables washed thoroughly, and utensils, cutting boards and counters regularly cleaned and sanitized?
How to deal with shellfish? Improperly cooked shellfish such as clams, mussels, scallops and oysters can spread norovirus (most commonly oysters because they are eaten raw).
- Consider changing the buffet
Buffets are the most likely place for cross-contamination. Sharing meals is risky, so it may be time to return to the station with plates and individual portions.
- Communicate your plans
Add information about the precautions your organization is taking to the event website, app and printed registration materials.
- Provide attendees with a plan B
Anyone who is already there but is not feeling well is asked to stay in their room and participate via livestream.
