Vomit and Diarrhea Clean-Up Poster

10 WHEN VOMIT OR DIARRHEA CLEAN - UP IS NEEDED … Select clean - up staff The best practice is to select an employee that is not a food handler BASIC SUPPLIES PAPER TOWELS PPE SCRAPER SEALABLE BAGS MOP BUCKET DISINFECTANT Personal protective equipment or PPE gloves , disposable apron s or gown s , mask s , hair restraint s shoe covers , Disposable bags with seal or twist tie , paper towels , scoop or scraper Approved disinfectant if preparing disinfectant on - site , use 1 cup of household , unscented bleach in 1 gallon of water Dedicated mop and bucket for vomit clean - up , or disposable mop heads and bucket Segregate the area , including a 25 - 30 feet radius around incident for clean - up HARD SURFACES CARPET OR UPHOLSTERY 1 REMOVE LIQUIDCover the vomit or diarrhea with paper towels orabsorbent powder like kitty litter Carefullyremove soaked paper towels or hardened powderwith a scoop scraper and place in a sealableplastic bag DO NOT VACUUM2 WASH ALL SURFACESAll contaminated hard surfaces chairs , chairlegs , table legs , walls , shelves , etc should bewashed with soapy water , then rinsed with cleanwater 3 DISINFECTSaturate all surfaces with a disinfectant , using a mop or other cleaning equipment for large areas of cleanup 1 REMOVE LIQUIDCover the vomit or diarrhea with paper towels orabsorbent powder like cat litter Carefullyremove soaked paper towels or hardened powderwith a scoop scraper and place in a sealableplastic bag DO NOT VACUUM2 WASH ALL SURFACESAll contaminated soft surfaces should bewashed with soapy water , then rinsed with cleanwater 3 STEAM CLEAN OR DISINFECTUse a hot water extraction method for 5minutes Bleach solution can be used asdescribed in the hard surface clean - up 5 MINUTES Discard all exposed food , single - service items , condiments , etc that may have been exposed Remove all PPE and place in a sealable plastic bag Do not touch any cleaned surfaces to avoid recontamination Remove all bagged contaminated PPE , kitty litter , and paper towels from the interior of the building to a secured trash location without passing through ANY portion of the kitchen , including dry storage areas Disinfect any scoops , scrapers , mop heads , mop handles , buckets , etc used in clean - up Discard any of these items that are disposable Wash hands , arms , and exposed skin thoroughly If food employees were used for clean - up , perform double handwashing and change any exposed clothing before returning to work Monitor all clean - up employees for illness at least 48 hours , and exclude from work if symptomatic AFTER CLEAN UPPage