|Title||Viral contamination by food handlers and recommended procedural controls|
|Source||In: Viruses in Food and Water / Cook, Nigel, Elsevier Ltd, Academic Press - ISBN 9780857094308 - p. 217 - 236.|
|Publication type||Peer reviewed book chapter|
|Keyword(s)||Food safety - HACCP - Hepatitis A virus - Norovirus - Virus transmission|
Virus contamination as a consequence of human handling can occur at any stage of food production or processing. This chapter reviews evidence of the role of food handlers in the transmission of norovirus and hepatitis A virus, their current knowledge of and compliance with food hygiene practices. The new Codex Guidelines for the Application of the General Principles of Food Hygiene to the Control of Viruses in Food are summarized. The possible application of risk analysis of critical control points to control of viruses is discussed.