What to do if.....
WHAT TO DO IF A MEMBER OF STAFF OR A CUSTOMER VOMITS IN THE KITCHEN OR RESTAURANT
Please note: This procedure also applies to any major spillage of blood, faeces or urine.
- Remove the ill person to a more suitable area e.g. staff facilities, customer toilets. Call a First Aider or staff member to take care of the person.
- Isolate the area immediately. If the incident occurs in the bar area or the kitchen, this may require the closure of the restaurant. Re-seat customers if necessary.
- Use non-catering personnel to clean up the spillage and remove any contaminated food and crockery. Catering staff must not clean up or touch any contaminated items. Use disposable rubber gloves and a disposable apron. Crockery must be sanitized away from the kitchen by non-catering staff and may be returned after sanitizing to be put through the dishwasher.
- Remove and discard any food that may have been contaminated.
- Keep the area out of use until it has been disinfected at least twice. Dispose of any protective clothing and cloths that have been used for wiping up: put in a bin sack and put outside. Do not put in the kitchen bin.
- Catering staff who are ill are to be sent home.
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Diarrhoea & Vomiting Kit Available NOW
Diarrhoea and vomiting (D&V) is caused by a number of different organisms, including viruses, bacteria, toxins and parasites. D&V is sometimes contracted by eating contaminated food or drinking contaminated water, but can also be passed directly from person to person. For this reason, it is a good idea to be prepared.
In the unpleasant event of someone: either customer or staff member - being unwell on your premises this handy kit contains everything you need to deal with the situation in a quick and efficient manner, including procedure notes.
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