Food and Waterborne Disease Program

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NorovirusOctober, 2008• 13/130 food workers interviewed met casedefinition• Onsets September 26-October 11• Restaurant A-10• Banquet-3• Six of the ill food workers reported workingwhile ill or infectious42
NorovirusOctober, 2008• Duties- included cold food preparationincluding the preparation and serving of coldand hot foods in Restaurant on October 3 andOctober 4.• Food workers who worked while ill did notreport illness to supervisor thus were notexcluded per policy• Even with paid time off policy43
Page 4 and 5: Outbreak investigations are team ef
Page 6 and 7: Barriers to Surveillance for Foodbo
Page 8 and 9: Health Burden of Foodborne Diseases
Page 10: HEALTH-RELATED COSTS OFFOODBORNE IL
Page 13 and 14: Reported Food and Waterborne Diseas
Page 15 and 16: National Perspective
Page 18: Multistate foodborne disease outbre
Page 22 and 23: Where do food and waterborneillness
Page 24 and 25: What is a foodborne illnessoutbreak
Page 26 and 27: Waterborne Disease OutbreakDefiniti
Page 28 and 29: Recreational WaterborneDiseaseRecre
Page 30 and 31: Roles in Outbreak Investigations Re
Page 32 and 33: Thinking Differently -Foodborne Ill
Page 34 and 35: Dissemination of Food and Waterborn
Page 36 and 37: Outbreak Summary36
Page 38 and 39: NorovirusOctober, 2008• Questionn
Page 40 and 41: NorovirusOctober, 2008• October 3
Page 46 and 47: NorovirusOctober, 2008• Ill food
Page 49: The End49

Food and Waterborne Disease Program

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