State health officials are urging North Carolinians who employ caterers for their holiday parties - either in the personal or business environment - to make sure the caterers are properly permitted or licensed.

This recommendation was prompted by a multi-county norovirus outbreak that caused illness in at least 43 individuals. The outbreak has been linked to a caterer operating illegally from her home in the western piedmont region of North Carolina.

"Food-borne illnesses account for more than 300,000 hospitalizations and 5,000 deaths each year in the United States," said Larry Michael, head of the Food Protection Branch in the state Division of Environmental Health. "You cannot see or taste viruses, like norovirus, and bacteria, like salmonella and E. coli. Food-borne illnesses are not limited to one season of the year. That's why it is important to know where your food comes from and how it is prepared."

Michael added that asking the right questions can prevent contracting a food-borne illness this holiday season. He said that holiday planners need to ask potential caterers if they are permitted and inspected by the local health department. Other questions to ask include how food temperatures are maintained during transportation and where the food was prepared.

Most caterers are required to be licensed or permitted by a regulatory agency, typically by the health department. Caterers permitted by the health department are inspected up to four times a year, based on the risk potential for food-borne illnesses.

Health departments maintain inspection reports, violation notices and sanitation scores for each catering facility in which they inspect. A list of permitted caterers within the county's jurisdiction may be obtained from the local health department.

If you have questions as to whether a caterer is permitted in your area, please contact your local health department. A list of local environmental health staff can be found on the division's Web site at:
www.deh.enr.state.nc.us/ehs/images/ehsdir2000.PDF.