Health in the Workplace
I meant to post this one a few days ago... NOROVIRUS. Need I say more? We had a Blimpie here in the NW side of town that made a hundred or so customers sick. They went thru extensive sanitation, but due to the publicity, had to finally close. Last week, it was found that in Lansing, late in January alot of customers at Carrabas became sick from the same virus. Late last week I heard of something similar in Chicago. Seems all where blamed on a single employee being sick.
Now from what I gather on the norovirus infection is that you become violently ill for 24 hours, the flu symptoms in the worse way. If it's a 24 hour bug, does this mean the employee is comming to work sicker then a dead dog, or does this virus linger after the effects? How would an employer know this? (Other then after the fact he lost his business).. I understand santiation to the max helps, but does it prevent this? To me it scares me that either an employee, or customer at a buffet or salad bar could wreak such serious havoc.