Commercial Kitchen, Food Safety

Procedures for Handling Vomiting or Diarrheal Events

June 18, 2024 by Dave

Apparently, there are a lot of restaurants getting written up for not having written procedures and training in place in Franklin County Florida… here, use mine.

Procedures for Handling Vomiting or Diarrheal Events

Immediate Response

  1. Ensure Safety and Sanitation
    • Clear the area immediately to prevent contamination and further exposure.
    • Place a “Caution” sign to prevent customers and staff from entering the affected area.
    • Notify a supervisor or manager immediately.
  2. Protect Yourself
    • Put on personal protective equipment (PPE), including disposable gloves, a face mask, and a disposable apron.
    • If available, wear eye protection.

Containment and Initial Cleaning

  1. Contain the Contamination
    • Cover the vomit or diarrhea with disposable absorbent material (e.g., paper towels, disposable cloths) to contain it and prevent it from spreading.
  2. Prepare Cleaning Solutions
    • Prepare a disinfectant solution with a chlorine bleach concentration of 1,000–5,000 ppm (5–25 tablespoons of household bleach [5.25%] per gallon of water) or an EPA-approved disinfectant effective against norovirus.

Cleaning and Disinfection

  1. Remove Contaminated Material
    • Use disposable paper towels or a scoop to pick up the absorbent material and any solid matter.
    • Place the contaminated material in a double-lined, sealable plastic bag.
  2. Clean the Affected Area
    • Clean the area with soap and water to remove any remaining organic material.
    • Rinse the area with clean water and dry with disposable paper towels.
  3. Disinfect the Area
    • Apply the disinfectant solution to the contaminated area and let it sit for at least 10 minutes or as directed by the disinfectant manufacturer.
    • Ensure thorough coverage of all contaminated surfaces, including floors, walls, and any nearby objects.

Disposal and Final Steps

  1. Dispose of Contaminated Materials
    • Carefully remove your gloves, apron, and other PPE, turning them inside out to avoid contact with the contaminated surfaces.
    • Place all used cleaning materials, PPE, and other contaminated items in a double-lined, sealable plastic bag.
    • Seal the bag securely and dispose of it in an outdoor dumpster or a designated biohazard waste container.
  2. Personal Hygiene
    • Wash hands thoroughly with soap and warm water for at least 20 seconds.
    • Use a hand sanitizer with at least 60% alcohol if soap and water are not immediately available.

Reporting and Documentation

  1. Report the Incident
    • Report the incident to the health department if required by local regulations.
    • Document the incident, including the date, time, location, actions taken, and the names of employees involved in the cleanup.
  2. Monitor for Symptoms
    • Monitor employees involved in the cleanup for symptoms of illness for at least 48 hours.
    • Instruct employees to report any symptoms of vomiting or diarrhea to their supervisor immediately.

Preventive Measures

  1. Employee Training
    • Ensure all employees are trained on the procedures for handling vomiting and diarrheal events.
    • Conduct regular refresher training and drills.
  2. Stock and Maintain Supplies
    • Maintain an adequate stock of PPE, cleaning, and disinfecting supplies.
    • Regularly check the expiration dates and replenish supplies as needed.

Following these procedures will help ensure that vomiting and diarrheal events are handled safely and effectively, minimizing the risk of contamination and the spread of illness in the restaurant.