Enteric Viruses Control Program
Management of Bathroom and Restroom Facilities
Proper management of portable toilets and grey water from handwashing
Worker Health and Hygiene and Food Safety Training
Worker health and hygiene training and food safety training is a critical component of preventing enteric virus contamination during harvesting
Monitoring Employee Health
Monitoring employee health conditions, especially prior to harvest, helps preclude sick employees from coming to work and potentially infecting other employees and contaminating food
Testing of Food Contact Surfaces
Swab food contact surfaces and test for bacterial indicators (such as E. coli, fecal coliform or total coliform) at least once a month during production. When test results indicate fecal contamination, test for Hepatitis A
Clean-up procedures related to contamination with Enteric Viruses
Develop a clean-up plan to manage release of bodily fluids resulting from vomiting or diarrhea as they are possible source of virus contamination
Testing of Workers Hands
Swab plant workers’ hands and test for bacterial indicators (such as E. coli, fecal coliform or total coliform) every 2 months without prior notice. When test results indicating fecal contamination, test for Hepatitis A virus
Use of Restroom and Bathroom Facilities
Proper use of bathrooms and restrooms
Frozen Express Daily E-News Brief
Media Inquiries
For all media inquiries, please contact:
Mary Emma Young
Vice President of Communications
meyoung@affi.com
443-904-3937