Foodborne pathogens such as human norovirus often garner the most attention when talking about retail foodservice operations and keeping customers safe. However, as we continue to move through the COVID-19 pandemic, there is a need for validated recommendations and best practices for how to get the foodservice industry back up and running while also protecting the public, industry employees, and regulators against COVID-19. This webinar will look at best practices for our favorite foodborne virus (aka, norovirus) and discuss how these may be applicable for control of SARS-CoV-2—the causative agent of COVID-19—as well as additional control measures that may also be needed.
Presenter
- Kristen E. Gibson, Ph.D., Associate Professor, Molecular Food Safety and Microbiology , University of Arkansas System Division of Agriculture
