H1N1 Flu: Resources for Restaurateurs

Updated Dec. 1, 2009

What's New

• Business Response to the H1N1 Flu: Steps You Can Take (Dec. 1, 2009)
• The Elements of a Pandemic Preparedness Program (Dec. 1, 2009)
• FDA offers answers on food-handlers and H1N1 flu (Nov. 12, 2009)
• NRA Webinar Recording -- H1N1: What You Need to Know About the Influenza Pandemic (Sept. 16, 2009)
• CDC provides guidance for businesses to respond to the 2009/2010 flu season (Aug. 19, 2009)
• CDC offers "Preparing for the Flu: A Communication Toolkit for Businesses and Employers" (Aug. 19, 2009)

Online Resources

• NRA / Ecolab Toolkit on H1N1 Prevention
• Flu.gov
• Food & Drug Administration: H1N1 and food
• U.S. Department of Homeland Security
• U.S. Department of Agriculture Q&A

Frequently Asked Questions

1. What is the H1N1/swine flu?
2. What are the signs and symptoms of the H1N1/swine flu in people?
3. What information can I give my employees about the H1N1/swine flu?
4. Can you catch the H1N1/swine flu from eating pork?
5. How is the H1N1/swine flu spread?
6. What precautions should I take as a restaurant operator?
7. What is the best technique for handwashing to avoid getting the H1N1/swine flu, or any other flu?
8. Where can I get the latest information regarding the H1N1/swine flu?

Contact Information

Media inquiries: Annika Stensson, (202) 973-3677
NRA member inquiries: Dan Roehl, (202) 331-5928

Toolkit

Tools