Updated Assessment of State Food Safety Laws for Norovirus Outbreak Prevention in the United States
Foodborne norovirus outbreaks are often associated with food contamination during preparation by an ill employee. The US Food and Drug Administration’s Food Code outlines food safety provisions to prevent illness transmission in food establishments. An updated full version of the Food Code is releas...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Journal of Food Protection |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0362028X25000535 |
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| author | Anita K. Kambhampati E. Rickamer Hoover Lisa A. Landsman Beth C. Wittry Laura G. Brown Sara A. Mirza |
| author_facet | Anita K. Kambhampati E. Rickamer Hoover Lisa A. Landsman Beth C. Wittry Laura G. Brown Sara A. Mirza |
| author_sort | Anita K. Kambhampati |
| collection | DOAJ |
| description | Foodborne norovirus outbreaks are often associated with food contamination during preparation by an ill employee. The US Food and Drug Administration’s Food Code outlines food safety provisions to prevent illness transmission in food establishments. An updated full version of the Food Code is released every four years; adoption of specific provisions is at the discretion of state governments.Food safety laws of the 50 states and District of Columbia (51 jurisdictions) were assessed for adoption as of March 2020, of four norovirus-related provisions included in the 2017 Food Code: (1) prohibition of barehand contact with ready-to-eat (RTE) food, (2) exclusion of food employees with vomiting or diarrhea, (3) person in charge being a certified food protection manager (CFPM), and (4) written response plan for vomiting or diarrheal events. We compared the frequency of adoption of the 2017 Food Code provisions to a previous assessment of adoption of these provisions in the 2013 Food Code.Prohibition of barehand contact with RTE food was adopted by 45 jurisdictions (88%), an increase from 39 jurisdictions (76%) in the previous analysis. Forty jurisdictions (78%) required exclusion of food employees with vomiting or diarrhea for ≥24 h after symptom cessation, an increase from 30 jurisdictions (59%). Provisions requiring the person in charge to be a CFPM and written response plan for contamination events were new to the 2017 Food Code; 5 jurisdictions (10%) required the person in charge to be a CFPM and 9 (18%) required a written response plan.Adoption of provisions prohibiting barehand contact with RTE food and requiring exclusion of ill food employees increased. Newer provisions, requiring a person in charge to be a CFPM and a written contamination response plan, were not as widely adopted. Increased adoption of Food Code provisions and improved compliance may decrease norovirus transmission in food establishments. |
| format | Article |
| id | doaj-art-95f70ebe2d9747a59df857831f0632c7 |
| institution | OA Journals |
| issn | 0362-028X |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Food Protection |
| spelling | doaj-art-95f70ebe2d9747a59df857831f0632c72025-08-20T02:27:11ZengElsevierJournal of Food Protection0362-028X2025-04-0188510050110.1016/j.jfp.2025.100501Updated Assessment of State Food Safety Laws for Norovirus Outbreak Prevention in the United StatesAnita K. Kambhampati0E. Rickamer Hoover1Lisa A. Landsman2Beth C. Wittry3Laura G. Brown4Sara A. Mirza5National Center for Immunization and Respiratory Diseases, Centers for Disease Control and Prevention, 1600 Clifton Road, Atlanta, GA 30333, United States; Corresponding author at: National Center for Immunization and Respiratory Diseases, Centers for Disease Control and Prevention, 1600 Clifton Road, Atlanta, GA 30333, United States.National Center for Environmental Health, Centers for Disease Control and Prevention, 4770 Buford Hwy NE, Atlanta, GA 30341, United StatesOffice of Public Health Law Services, National Center for State, Tribal, Local, and Territorial Public Health Infrastructure and Workforce, Centers for Disease Control and Prevention. 4770 Buford Hwy NE, Atlanta, GA 30341, United StatesNational Center for Environmental Health, Centers for Disease Control and Prevention, 4770 Buford Hwy NE, Atlanta, GA 30341, United StatesNational Center for Environmental Health, Centers for Disease Control and Prevention, 4770 Buford Hwy NE, Atlanta, GA 30341, United StatesNational Center for Immunization and Respiratory Diseases, Centers for Disease Control and Prevention, 1600 Clifton Road, Atlanta, GA 30333, United StatesFoodborne norovirus outbreaks are often associated with food contamination during preparation by an ill employee. The US Food and Drug Administration’s Food Code outlines food safety provisions to prevent illness transmission in food establishments. An updated full version of the Food Code is released every four years; adoption of specific provisions is at the discretion of state governments.Food safety laws of the 50 states and District of Columbia (51 jurisdictions) were assessed for adoption as of March 2020, of four norovirus-related provisions included in the 2017 Food Code: (1) prohibition of barehand contact with ready-to-eat (RTE) food, (2) exclusion of food employees with vomiting or diarrhea, (3) person in charge being a certified food protection manager (CFPM), and (4) written response plan for vomiting or diarrheal events. We compared the frequency of adoption of the 2017 Food Code provisions to a previous assessment of adoption of these provisions in the 2013 Food Code.Prohibition of barehand contact with RTE food was adopted by 45 jurisdictions (88%), an increase from 39 jurisdictions (76%) in the previous analysis. Forty jurisdictions (78%) required exclusion of food employees with vomiting or diarrhea for ≥24 h after symptom cessation, an increase from 30 jurisdictions (59%). Provisions requiring the person in charge to be a CFPM and written response plan for contamination events were new to the 2017 Food Code; 5 jurisdictions (10%) required the person in charge to be a CFPM and 9 (18%) required a written response plan.Adoption of provisions prohibiting barehand contact with RTE food and requiring exclusion of ill food employees increased. Newer provisions, requiring a person in charge to be a CFPM and a written contamination response plan, were not as widely adopted. Increased adoption of Food Code provisions and improved compliance may decrease norovirus transmission in food establishments.http://www.sciencedirect.com/science/article/pii/S0362028X25000535Food CodeFood safetyFoodborneNorovirus |
| spellingShingle | Anita K. Kambhampati E. Rickamer Hoover Lisa A. Landsman Beth C. Wittry Laura G. Brown Sara A. Mirza Updated Assessment of State Food Safety Laws for Norovirus Outbreak Prevention in the United States Journal of Food Protection Food Code Food safety Foodborne Norovirus |
| title | Updated Assessment of State Food Safety Laws for Norovirus Outbreak Prevention in the United States |
| title_full | Updated Assessment of State Food Safety Laws for Norovirus Outbreak Prevention in the United States |
| title_fullStr | Updated Assessment of State Food Safety Laws for Norovirus Outbreak Prevention in the United States |
| title_full_unstemmed | Updated Assessment of State Food Safety Laws for Norovirus Outbreak Prevention in the United States |
| title_short | Updated Assessment of State Food Safety Laws for Norovirus Outbreak Prevention in the United States |
| title_sort | updated assessment of state food safety laws for norovirus outbreak prevention in the united states |
| topic | Food Code Food safety Foodborne Norovirus |
| url | http://www.sciencedirect.com/science/article/pii/S0362028X25000535 |
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