What is a critical step in preventing the spread of Norovirus in food handling?

Frequent handwashing is a critical step in preventing the spread of Norovirus in food handling because this virus is highly contagious and can easily be transmitted through contaminated hands. When food handlers wash their hands regularly and thoroughly, especially after using the restroom, handling raw foods, or performing any activities that may lead to contamination, they significantly reduce the risk of spreading the virus to food items and surfaces.

Norovirus can survive on surfaces and in food, making it essential for food handlers to maintain rigorous personal hygiene practices. Handwashing with soap and warm water for at least 20 seconds is one of the most effective ways to eliminate the virus from hands. Other measures, such as using sanitized utensils or storing food properly, are important in their own right but do not directly address the primary route through which Norovirus spreads—contaminated hands.