Cleaning Protocols to Prevent the Spread of Norovirus

But those in the food service industry must know these facts and most importantly, they must know what steps to take when a vomiting incident occurs, whether it happens in a restaurant, a food court, or in a commercial kitchen by a staff member.

To explain the steps, let’s say there is a vomiting incident in a restaurant kitchen. The first and most important thing kitchen managers and administrators must know is that they must always assume the cause is norovirus. Since the disease can spread so fast to so many people, there is no other choice but to make this assumption.

The second thing we must know is not to grab a mop to clean up the incident. This is often the first inclination, but mopping the floor will just spread pathogens over the floor, walls, and other surfaces, as well as release pathogens into the air, allowing it to spread to other surfaces.

Third, the most efficient way to clean up a vomit incident is to use a spill cleanup kit. The spill kit should include all of the protective gear necessary to address the situation and, very importantly, protect the health of those handling the cleanup operation.

For instance, it should include a disposable apron and gown, shoe covers, up to three pairs of vinyl gloves, a combination mask/face shield, trash bags and ties (preferably colored yellow, which indicates a warning or caution), disposable towels, and an absorbent spill pad approximately 12 inches by 12 inches.*

The Actual Cleaning Steps

Now that you know what to do, what not to do, and what you need, here are some of the critical steps in the cleanup procedure:

• Make sure everyone has left the immediate area;
• Put on the protective gear;
• Spread the absorbent pad over the spill and allow it to be absorbed into the pad;
• Scrape or scoop up any vomit not absorbed by the pad—some kits will include the necessary tools for this;
• Use disposable towels to wipe clean all surfaces and place all items and towels in one of the disposable bags as they are used;
• Clean all soiled areas using a pH-neutral cleaner; then apply a disinfectant to the same areas (this is a two-step process to ensure the disinfectant works most effectively);
• Carefully remove and dispose of all protective gear in trash liners with the gloves being the last thing placed in the bag;
• Close the bag securely with a twist tie and place in an outside dumpster; and
• Wash hands thoroughly.

While this may look like an involved process, it actually can move along very quickly and safely if those handling the cleanup procedure know what they need to do and how to do it. A quality spill cleanup kit will include cleanup instructions, but they should only be used as a reference or guide should a question come up in the cleanup process.

In a commercial kitchen, it is advised that cleaning staff has proper training on the cleanup procedures. Very often, an astute distributor can provide this training at no cost, which helps protect the health of your staff and all those served food from your kitchen.

Sharek is category manager of facility-employee safety at DayMark Safety Systems. Reach him at [email protected].

*Spill kits can vary as to what items are included. To protect health, it is best to select a kit that includes all the crucial items necessary to remove and neutralize the effects of vomit or bodily spill incident.