How to Clean Up Vomit in a Restaurant

How do you clean up vomit in a restaurant?

Stop food service nearby and throw out open food within about 25 feet. Put on gloves, a mask and an apron. Absorb it, scoop it into a bag, and clean with detergent. Then disinfect with an EPA-registered norovirus product, or bleach at 1,000–5,000 ppm, for the label's contact time (FDA Food Code 2-501.11).

Vomit can spread norovirus across a whole room, so it gets a strong bleach cleanup, not a regular wipe.

What are the steps, in order?

Stop food service nearby. Cover and throw out any open food within about 25 feet.
Keep people away. Put on disposable gloves, a mask and an apron.
Cover the mess with paper towels or absorbent powder. Scoop it into a plastic bag.
Clean the area with detergent and water.
Disinfect with an EPA-registered norovirus product, or bleach at 1,000–5,000 ppm, for the label's contact time (usually 5 minutes).
A counter, prep table or anything else food touches: rinse it with clean drinking water, then sanitize it before use.
Bag everything, including gloves and apron. Tie and throw away.
Wash your hands well. Wash any cloth items in hot water.
Log it: time, place, and what was thrown out.

Sources: Food Code 2-501.11 · Source protocols: vomit or diarrhea cleanup · EPA label 56392-7 (Clorox Healthcare Bleach): "A potable water rinse is required for food contact surfaces." · Food Code 4-702.11

How much bleach per gallon?

1,000–5,000 ppm is about ⅓ cup to 1⅓ cups of plain 6% bleach per gallon of water.
Quat-only products that aren't labeled for norovirus won't do the job.
Never mix bleach with ammonia or acid cleaners. It makes toxic gas.
Keep the area well ventilated.

Sources: Source protocols: vomit or diarrhea cleanup (bleach at 1,000–5,000 ppm) · Source protocols: shopping list (quat-only products not labeled for norovirus); safe chemical use; legal criteria for sanitizers (ventilate)

Does the worker who got sick go home?

A worker who vomited or had diarrhea is excluded until 24 hours after symptoms end.
Hand sanitizer works poorly against norovirus. Wash with soap and water.
Every food business needs this procedure in writing. Food trucks too.

Sources: Food Code 2-201.12 · Food Code 2-201.13 · Food Code 2-501.11 · R392-102-15(5)

The rules behind it

Employee health: report, exclude, restrict. Food workers report vomiting, diarrhea, jaundice, sore throat with fever, pus-filled sores, Big 6 diagnoses and exposures; the person in charge excludes or restricts. Food Code 2-201.11, 2-201.12, 2-201.13; R392-102-15(4)
Vomit and diarrhea cleanup procedure. Written procedure: stop service nearby, protective gear, absorb, clean, disinfect 1,000–5,000 ppm bleach or norovirus product, discard, log. Food Code 2-501.11; R392-102-15(5)