The new food code requires every food establishment to have a written plan on how they handle events involving vomit and diarrhea.

Your written plan should include procedures that reduce exposure to four things:


Your plan should specify which food will be discarded. The health department recommends unwrapped food within 25 feet of a vomiting incident be discarded.


  • Include the personal protective equipment employees should use like gloves and masks.
  • Specify how they should clean their garments after clean-up.
  • Establish who will be monitoring the employee to make sure they don’t get sick after cleanup.


Include your procedures for isolating or cleaning such as roping off the affected areas.


This will be specific to your business. Look at all surfaces and make sure you have the right materials to clean them. The cleaning solution you use should specify on the label that it is effective against norovirus.