Human noroviruses (HuNoV) are the leading cause of foodborne illness in the U.S. and probably in many other countries.  Virus contamination of foods frequently occurs as a consequence of poor personal hygiene practices of infected food handlers.  Epidemiological and laboratory-based evidence also confirm that HuNoV are released and aerosolized during projectile vomiting incidents, the hallmark symptom of disease.  Foods prepared and consumed away from the home (retail, grocery, and institutional settings) are at particular risk for contamination. Unfortunately, HuNoV are notoriously recalcitrant to most disinfectants and sanitizers when used at manufacturer-recommended concentrations.  This presents a quandary for the retail and institutional foods sector, specifically:  “How does one effectively control virus contamination of foods served in their establishments without unduly alarming customers and within the mandates of existing regulations.”  The purpose of this roundtable session is to have a frank discussion of this issue.  Some key points of discussion will include the following, with a specific focus on the retail and institutional sectors:  (i) examples in which HuNoV have been transmitted via contaminated foods at retail; (ii) how foods become contaminated with viruses at retail; (iii) the most likely reservoirs for virus contamination; (iv) commonly used disinfection practices; (v) how to manage on-site vomiting events; (vi) what is the role of the Food Code in addressing the HuNoV problem; and (vii) future research and practical needs to control foodborne virus contamination in association with retail and institutionally prepared foods.  Representatives from the public health, retail/institutional, and sanitizer/disinfection sectors will participate as members of the roundtable.  The participants will learn more about the problem, what is being done, and what needs to be done to practically and effectively control foodborne viruses in these key food sectors.