Introduction to foodborne viruses

Half-day technical workshop

Alternative dates:
26 September

Overview

This half-day workshop provides a critical introduction to foodborne viruses, focusing on norovirus, hepatitis A, and hepatitis E viruses – the most significant viral threats to the food industry.

Designed specifically for Environmental Health Officers (EHOs) and professionals involved in food and environmental safety, this course will enhance your awareness and understanding of viral contamination in food supply chains. We will cover key transmission routes, detection methods, and the public health and regulatory implications of foodborne virus outbreaks.

By the end of the course, you will have a clear understanding of foodborne viral risks and the necessary steps to safeguard food safety within your role.

Key topics:

• The history and significance of foodborne viruses in the food industry.
• Real-world outbreak case studies, including the 2012 German norovirus outbreak.
• Transmission pathways in fresh produce and supply chains.
• Detection methods, including molecular techniques such as RT-PCR.
• Prevention and control measures, including hygiene practices, risk mitigation, and regulatory guidance.

Objectives:

• Increase your awareness of viruses – understand the risks associated with foodborne viruses, particularly norovirus, hepatitis A virus and hepatitis E virus.
• Transmission and detection – learn how these viruses are transmitted, detection methods used, and outbreak case studies to improve risk assessment and response.
• Promote best practices – benefit from practical guidance on effective prevention and control measures, including available guidelines and relevant regulatory compliance

Learning Outcomes:

• Evaluate the risks of foodborne viruses in your workplace – assess how norovirus and hepatitis A virus could enter your food production environment and identify potential risk points.
• Explore how foodborne viruses enter the supply chain – understand the role of contaminated water, infected food handlers, and cross-contamination in fresh produce and food service outbreaks.
• Identify effective prevention measures – outline control strategies such as proper hand hygiene, food handling protocols, and the importance of monitoring high-risk foods / areas for contamination.

Who should attend:

• Environmental Health Officers (EHOs)
• Food Safety Officers
• Public Health officers
• Local Authority Food Safety Inspectors
• Food Standards Officers
• Food Handlers
• Technical Managers

CPD: 3 hours and 30 minutes