This section outlines measures frozen fruit processing facility should implement for controlling and managing enteric viruses and their related risks. Resources include proper clean-up and disinfecting methods, education and training materials, and a supplier verification questionnaire.
Post-harvest: Resource materials include management of personnel, proper clean-up and disinfection methods, and food handling education and training materials.
Facility/Processing Operations Recommendations
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Facility Cleaning and Disinfection Team
Facilities should coordinate and assign a team to clean and disinfect after vomiting.
Facility Documentation for Contamination
Facilities should have documented control measures for Hepatitis A and Norovirus contamination events.
Facility Illness Logging
Facilities should develop and implement an incident log to track employee illnesses associated with Hepatitis A and Norovirus.
Facility Review of Enteric Viruses Outbreak Reports
Facilities should periodically review local Hepatitis A and Norovirus outbreak reports using media sources, local news, county or local communications.
Facility Review of Imports
Facilities should review import alerts on frozen berries related to enteric viruses.
Facility should develop and display appropriate signage to reiterate personal hygiene practices
Facility should develop and display appropriate signage to help employees identify symptoms for Norovirus and Hepatitis A infections
Facility Training and Logs
Facilities should implement a periodic training regimen and keep a training log.
Facility Training Materials
Facilities should develop effective training materials for enteric virus prevention and spread among employees.
Facility Vaccine Availability
Facilities can encourage employees to be vaccinated and make available Hepatitis A vaccinations.