Risk behaviours and practices of food handlers in norovirus transmission

摘要: Purpose Food handlers are often a major source of norovirus transmission in the UK. Considering key behaviours food that lead to would help prevent spread. The purpose this paper is examine risk transmission, and recognise important prevention strategies. Design/methodology/approach A narrative review literature summarising main transmission. Findings Suboptimal personal hygiene such as poor hand washing compliance, working while ill or returning work too early not adhering cleaning disinfecting protocols were identified. To within UK establishments, environmental barriers limited access products facilities, workload pay concerns should be resolved, theory-based approach used when developing training programmes improve handlers’ knowledge behaviour. Systematic monitoring adhered ensure safety regularly carried out. Research limitations/implications A number qualitative studies assessing attitudes beliefs concerning available. Gaining more detailed in-depth information on what perceive it comes guidelines, aid development effective mitigation strategies. Originality/value This discusses associated with transmission. It highlights need for research exploring regard