Foodborne viruses are known to be a significant microbiological hazard in various food supply chains. There have been many reported outbreaks related to foods that have been contaminated by Norovirus and Hepatitis A Virus. Hepatitis E Virus is an emerging risk in the pork supply chain and is a major concern to the pork industry.

Who should attend? Technical managers; inspectors or other relevant authorities (e.g. BRC auditors and environmental health officers) who inspect fields, food processing plants, and eating facilities. Information can be disseminated to food handlers.