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?

1. What is the H1N1 flu/swine flu?

Swine influenza (swine flu) is a respiratory disease of pigs caused by type A influenza viruses that cause regular outbreaks in pigs. The most common cause of influenza in humans is a subtype of the influenza A virus known as H1N1. Recent international flu outbreaks in Mexico and elsewhere have been linked to a new strain of H1N1. The Centers for Disease Control and Prevention is tracking human cases of the H1N1 virus in the United States.

2. What are the signs and symptoms of H1N1/swine flu in people?

According to the CDC, the symptoms of the H1N1/swine flu in people are similar to the symptoms of regular human flu and include fever, cough, sore throat, body aches, headache, chills and fatigue. Some people have reported diarrhea and vomiting associated with swine flu. In the past, severe illness (pneumonia and respiratory failure) and deaths have been reported with swine flu infection in people. Like seasonal flu, swine flu may cause a worsening of underlying chronic medical conditions. The CDC offers a YouTube video outlining the symptoms.

3. What information can I give my employees about the H1N1/swine flu?

Based on CDC recommendations, the National Restaurant Association has compiled this guidance for communicating with your employees about the H1N1/swine flu. We will keep this guidance updated as more information becomes available.

4. Can you catch H1N1/swine flu from eating pork?

You cannot catch swine flu from eating pork or pork products, according to the U.S. Department of Agriculture and the CDC. Swine flu viruses are not spread by food. Eating properly handled and cooked pork products is safe. Cooking pork to an internal temperature of 160°F kills all viruses, the USDA notes.

5. How is the H1N1/swine flu spread?

The spread of this swine influenza A (H1N1) virus is thought to be happening in the same way that seasonal flu spreads. Flu viruses are spread mainly from person to person through coughing or sneezing of people with influenza. Sometimes people may become infected by touching something with flu viruses on it and then touching their mouth or nose.

The CDC has determined that the currently identified H1N1/swine influenza A virus is contagious and is spreading from human to human. it is not known at this time, however, how easily the virus spreads between people.

6. What precautions can I take as a restaurant operator?

1. Maintain a healthy work environment. Ensure adequate air circulation, and post tips on how to stop the spread of germs. The CDC's Web site offers basic facts on the H1N1/swine flu and general tips on avoiding the flu. Promote hand and respiratory hygiene for your employees, and ensure easy availability of alcohol-based hand sanitizers.


2. Communicate openly and proactively with your employees. Remind employees that following good hygiene and sanitation practices in the restaurant and staying home when they are ill can help prevent transmission of many illnesses, not just influenza. The National Restaurant Association offers guidance on communicating with your employees.


3. Be informed about government and industry pandemic preparedness activities and plans. Preparation is key to protecting customers, staff and your business. In the case that an outbreak would ever become a pandemic situation, use information provided to you by the National Restaurant Association and other industry resources, be familiar with your state and local pandemic plans and maintain contact with the appropriate officials. Monitor news and developments coming from the federal government on pandemic preparedness such as PandemicFlu.gov and the CDC's swine flu resource. PandemicFlu.gov has a section to help businesses prepare for a pandemic.

7. What is the best technique for handwashing to avoid getting the H1N1/swine flu (or any other flu)?

Washing your hands often will help protect you from germs. Wash with soap and water or clean with alcohol-based hand cleaner. The Food and Drug Administration recommends that when you wash your hands -- with soap and warm water -- that you wash for up to 20 seconds. When soap and water are not available, alcohol-based disposable hand wipes or gel sanitizers may be used. You can find them in most supermarkets and drugstores. If using gel, rub your hands until the gel is dry. The gel doesn't need water to work; the alcohol in it kills the germs on your hands.

Get handwashing posters and activities from the National Restaurant Association.

8. Where can I get the latest information regarding the H1N1/swine flu?

The CDC and Department of Health and Human Services have the latest information regarding the H1N1/swine flu. You can sign up for mobile alerts from the CDC to get new information as it's released. The National Restaurant Association will keep this site updated too.