Nope I’m not cleaning THAT up or health inspectors lie…

​Recently a very heated subject was broached on a mobile vendor forum. A member had lost points on an inspection for not having a procedure for vomit cleanup. The uninformed vendors jumped to his defense telling him the inspector was wrong, to talk to the inspector’s boss, just tell the inspector the vendors food doesn’t make people sick, they don’t have a policy, and NO ONE would tell them to clean that up. Then the discussion turned comical as people chimed in nonsense about bio-hazards and the health department COULD NOT FORCE a vendor to clean up something like that and they were opening themselves up to lawsuits. Only a couple sensible people added useful comments and links to state health department required procedures for such cleanup.

I would hope someone handling food and serving it the public would understand health codes, respect them and follow them. Sadly, the vast majority of people in mobile vending barely understand hand washing, let alone detailed health codes. It does not help when certain vendor “gurus” set up courses referring to health inspectors and city officials as stupid, lying fools out to stop you from making money. This overwhelming “us against them” mentality only serves to justify the dumb responses on forums. Bottom line - health inspectors, just like you, want to earn a living. Are some overzealous? Yes, as anyone is when they first start any new job or business. Do they mellow out over time? Again, Yes. As they learn the job, attend calibration training and mature as inspectors they become easier to deal with. Can they be wrong about a code interpretation? Yes, occasionally, as we all can be about codes, specs, regulations and laws. Are they out to get you? No, unless you have a history of poor sanitation scores and complaints, then deservedly so, YES. I would be out to get you, too. You have created more work, apparently don’t care about following codes for public safety and have caused problems by not knowing your own codes.

Who is correct in the above vomit cleanup discussion? Health Inspector, duh. In 2013 this was added to the FDA Code:
Amended Form 3-A, Food Establishment Inspection Report form, for consistency with changes made in the Supplement with the 2009 Food Code to add two new entries and renumber the subsequent items. This change added in a new item #2 Certified Food Protection Manager, renumbered existing #2-3 as new items #3-4; added in a new item #5 Procedures for responding to vomiting and diarrheal events, renumbered existing items #4-54 as new #6-56.
Also, this was added to all Food manager training beginning in 2014. Meaning every state that adopted the 2013 FDA Food Code requires a written procedure for both vomit and diarrhea. As of the end of 2016 these states use that very same code:
The 2013 Food Code is the most recent version adopted in 17 States: Alabama, Connecticut (one of two agencies), Delaware, Georgia (both agencies), Idaho, Illinois, Mississippi (both agencies), Missouri, Montana, Nevada, New Mexico, Oklahoma, Pennsylvania, South Carolina, Texas, Utah (both agencies), and Virginia (both agencies)
This represents 34% of the US population under the 2013 Code BUT 100% of all food manager training since 2014 has sections or chapters on this clean up procedure. Depending on which test is taken at least one question could cover the procedure as well. The only vendors then that are excused from not knowing this either live in the other 33 states OR took the food manager certification prior to 2014. Since the certification is required at most every 5 years there should be no one left in the dark by the conclusion of 2018.
Here is a minimal procedure from GA:

• Vomiting and diarrheal accidents should be cleaned up using the following recommended steps: Minimize the risk of disease transmission through the prompt removal of ill employees, customers and others from areas of food preparation, service, and storage.
• Exclude all employees that are experiencing symptoms of vomiting and/or diarrhea and follow the employee health policy of when to restrict/exclude an ill food employee.
• Segregate the area, and cover the vomit/fecal matter with single use disposable towels to prevent aerosolization.
• Mix a chlorine bleach solution that is stronger than the chlorine solution used for general sanitizing [the Centers for Disease Control and Prevention recommends 1000-5000 ppm or 5-25 tablespoons of regular household bleach (5.25%) per gallon of water.
• Note: some quaternary ammonia sanitizers are effective for Norovirus (see the reference section of this document for a link to find a list of EPA listed sanitizers).
• Wear disposable gloves during cleaning. To help prevent the spread of disease, it is highly recommended that a disposable mask and/or cover gown, (or apron), and shoe covers be worn when cleaning liquid matter. Ø Ensure the affected area is adequately ventilated (the chlorine bleach solution can become an irritant when inhaled for some individuals and can become an irritant on skin as well).
• Soak/wipe up the vomit and/or fecal matter with towels and dispose of them into a plastic garbage bag.
• Apply the bleach solution onto the contaminated surface area and allow it to remain wet on the affected surface area for at least 10 minutes. Allow the area to air dry. Dispose of any remaining sanitizer solution once the accident has been cleaned up.
• Discard all gloves, masks, and cover gowns (or aprons) in a plastic bag and dispose of the bag immediately.
• Take measures to dispose of and/or clean and disinfect the tools and equipment used to clean up the vomit and/or fecal matter.
• PROPERLY WASH YOUR HANDS - AND IF POSSIBLE TAKE A SHOWER AND CHANGE YOUR CLOTHES.
• Discard any food that may have been exposed in the affected area. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Note: Effective cleaning of vomitus and/or fecal matter accidents in a food service establishment should be handled differently from routine cleaning/sanitizing procedures.
• Document the information of the person(s) who was ill. Information such as: name, address, age, and travel history (itinerary of last few days), and a 3-day food consumption history should be included.
• An incident report of actions that were taken as a result of an individual being sick should be completed. Include information such as: the location of the incident, the time and date, and procedures of the cleanup process. Keep the information on file by the business for at least a year. NOTE: the information may be useful for the health department’s investigation.

​Use this as an example for your written policy, there are commercial kits available for around $12 that your may need to purchase. Check with your state for their exact requirements and above all don’t follow the advice of an anonymous “expert” from a Facebook group.  
 
 

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