1. Recognize and manage the signs/symptoms, and potential source.
   • Identify employees who are ill, have policies to incentivize and require staying home.
   • If a guest/visitor becomes ill, respond quickly to contain and disinfect any bodily fluid spills and surrounding areas and exclude other people from the area.
   • Pay attention to disease tracking metrics – to be aware of illness risks in the local area that could spread within the facility.
   • Be aware of what RTE foods could be contaminated – e.g.,raw shellfish.

2. Implement valid preventive strategies.
• Illness policies
• Personal hygiene practices
• Proper cooking of foods
• Ensure that the primary source of RTE foods is not an endemic area or contaminated.

3. Verify that practices are in place and being followed consistently.
• Have training protocols with periodic knowledge checks.
• Review records of relevant practices – routine sanitation, restroom cleanliness and availability of hand hygiene products, adherence to employee illness protocols.
• Have sanitation chemicals (e.g., disinfectants) with claims against norovirus are readily available and unexpired.
• Have internal and 3rd party audits performed.