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This webinar talks about what norovirus is, why it is a problem for schools, how people become ill and how the illness moves around the kitchen setting. It also provides information on how to prevent and manage norovirus outbreaks. Case studies on actual outbreaks and a review of School HACCP documents and standard operating procedures will be used to discuss the virus.

It provides 1 hour of continuing education credit for school nutrition employees in North Carolina.

Presentation slides


Written By

Photo of Katrina LevineKatrina LevineExtension Associate (919) 515-1788 katrina_levine@ncsu.eduAgricultural and Human Sciences - NC State University
Page Last Updated: 3 years ago
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