Saying "Fat Duck was criticised for poor food hygiene practices" is a little different to saying "Several weaknesses in procedures at the restaurant may have contributed to ongoing transmission."
The report simply says that they relied too heavily on using alcohol gels which don't work so well on norovirus.
It also says that they are unsure if it was The Fat Duck's staff that continued to infect customers or if the Oysters they continued to use continued to be infected.
Yes, excellent hygiene is needed in Restaurants but excellent hygiene won't always stop a norovirus.
One thing not mentioned here (that I suspect might be a factor) is that restaurants that serve tasting menus are more at risk of causing an outbreak like this. If everyone eats a large number of identical courses each with a diverse number of ingredients the possibility of one of those ingredients infecting a large number of people is surely greatly increased.
> Restaurant's don't create viruses
They can dramatically amplify the viral / bacteria presence though. Norovirus is pretty nasty (potentially fatal). Very small amounts of norovirus will cause illness. This is why excellent hygiene is needed in restaurants.
Fat Duck was slow to respond to the incident; they had staff working who should not have been working due to sickness; they were using the wrong cleaning products.
http://www.elizabethonfood.com/files/Liesbeth%20Auerbach/fil...