Once you've identified these areas, what's the next step?

Mann: “You incorporate actions to test and sanitize these areas into your everyday operating procedures. We believe that the use of ATP technology is a convenient and effective way to test for the amount of contamination that may be present. (see Mann's earlier column in the September FM or at the address below for more info on ATP technology). We like it because of its real-time feedback and for its training value.

“Getting employees to regularly test the surfaces in a science-based verification task tends to reinforce their understanding that invisible microbes pose a threat and that it is an important part of their job to manage that threat. They are thus better motivated both to clean surfaces correctly and to wash their own hands regularly. Keeping hands and surfaces cleaner keeps food safer.

Can you suggest any strategies for minimizing surface contamination in the first place?

Mann: “Again, it is helpful to look at the cruise ship industry. When you board a cruise ship today, the first thing passengers will see is a hand sanitizing station on the deck. They are given information about using it right then and there.

“Restaurants might consider something along that line in the guest reservation or waiting area. While operators are often reluctant to suggest that contamination issues might exist, a very constructive way of addressing this might be to ensure that staff and employees use it frequently in front of guests.

“Seeing a station and seeing staff using it could send a very positive message about your own operation. It suggests that what is being done in the front of the house likely to be managed in the back of the house as well. It also could serve to remind guests that they share in the responsibility for food safety, especially since many diners do not wash their hands immediately before being seated or eating.

“One last point is that such interventions can be much more effective today than they have been. New hand sanitizers have recently been introduced that are specifically formulated to kill Norovirus. Research is showing that some of these are definitely more effective than others and operators should evaluate them with this in mind. There are very significant differences in effectiveness.”

Jim Mann is the founder and Executive Director of the Handwashing For Life Institute, dedicated to helping operators set and achieve safe hand hygiene levels. Visit the website at www.handwashingforlife.com or contact Jim directly at jmann@handwashingforlife.com

You can read Jim Mann's earlier column on Norovirus at this address: http://food-management.com/business_topics/food_safety/beware_everpresent_norovirus_0908

For more information…

You can view information on Norovirus sanitation research at the following site, which also offers downloadable posters: https://www.handwashingforlife.com/new_norovirus_alcohol_hand_sanitizer

You can view information on the Center for Disease Control (CDC) vessel sanitation program at: http://www.cdc.gov/nceh/vsp/

You can obtain useful Q&A handouts on norovirus from this CDC website: http://www.cdc.gov/ncidod/dvrd/revb/gastro/norovirus-qa.htm