New Certified Food Protection Manager Vomit Cleanup Regulations

Vomit and feces cleanup may not be a subject that most people want to talk about, but it’s an important topic for food safety managers to understand. The Minnesota Food Code will soon be changing, and among those changes are new procedures for cleaning up vomit and feces after an incident. We’ll explore Certified Food Protection Manager Vomit Cleanup Guidelines.

Certified Food Protection Manager Vomit Cleanup


Image credit: C Tennie via Wikimedia Commons

Certified Food Protection Manager Vomit Cleanup Guidelines

Hopefully it’s not a common occurrence, but there may be an incident that requires a food safety manager to monitor or perform the cleanup of vomit or diarrhea in their facility. The new language in the food code states that food safety managers must establish procedures for employees to follow in the event of a vomit or diarrhea incident. These procedures should be well defined and understood by all members of your staff. Your established procedures should look something like this:

  • Act fast
  • Wear gloves
  • Contain the contamination
  • Properly clean and sanitize the affected area
  • Thoroughly wash contaminated plateware and utensils
  • Properly wash your hands after cleaning up

Containing the incident right way stops the spread of particles that could end up in a guest’s food. Allowing vomit or feces to remain where it is for any length of time gives bacteria ample opportunity to multiply and spread to other sections of your facility.

Wearing rubber gloves, preferable elbow length gloves, will prevent any fecal matter or vomit from touching an employee’s skin. Wearing protective gloves, make sure every surface has been cleaned from visible matter, and then sanitize. Just because there are no visible signs of bacteria, it doesn’t mean that all traces have been removed. Liberally sanitize the areas where the incident occurred, and make sure to extend your sanitation range well beyond the location where visible contaminates are located. Invisible bacteria can be ejected quite a distance from the affected area.

Finally, dispose of any soiled items that are not salvageable and wash all linens, plates, cups and any other utensils in the affected area. Be safe and wash everything within a decent radius of the incident. The possibility remains that unseen bacteria has contaminated nearby utensils.

Do you already have a Certified Food Protection Manager Vomit Cleanup procedure posted for employees?

For over 20 years Safe Food Training has been known as the # 1 provider of food manager certification in Minnesota. We offer both instructor lead and on-line food safety certification courses. Our instructor lead courses are regularly scheduled at several central Minnesota locations. If you have special training requirements, we can even customize ServSafe training for your group. Which ever option is best for you, we would be happy to serve your needs.

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