Purpose: This study assessed the frequency of vomit and diarrhea events at foodservice and retail food establishments and determined employees’ use of recommended clean-up procedures before participating in a training intervention.
Methods: A survey of foodservice and retail food employees, who were enrolled in a food safety manager training course in summer/fall 2016 (n=679), was conducted. Respondents were from states that have adopted the 2009 or 2013 Food Code.
Results: Thirteen percent of surveyed establishments experienced a vomit event in the past three months, and six percent experienced a diarrhea event in the past three months. Approximately half of the establishments had written clean-up procedures (49%), and of those, half (52%) train their employees on the clean-up procedures. The following steps are specified in the written procedures: blocking off contaminated area (76%); covering the event with paper towels/absorbent powder (74%); washing (76%) and disinfecting (81%) contaminated surfaces; disposing of personal protective equipment (PPE) (83%); and machine washing all soiled linens, towels, and clothing (72%). Fewer establishments (36%) have a clean-up kit, although an additional 34% plan to purchase or assemble one within the next year. Establishments included the following PPE and supplies in their procedures: disinfectant (84%), paper towels (80%), disposable gloves (72%), disposable hair covers (48%), absorbent powder (36%), disposable gown with sleeves (31%), and shoe covers (25%).
Significance: Although vomit and diarrhea events are not common, only half of the establishments surveyed are prepared with written clean-up procedures, and only one-third have a designated clean-up kit. We will analyze the results of the forthcoming follow-up survey to determine the effectiveness of a new training module on vomit and diarrhea clean-up.