INSTRUCTIONS, continued: Discard potentially contaminated food. Put on new disposable gloves. Consider double gloving. Dispose of exposed food and food in containers that may have been contaminated by body fluid in a garbage bag. For incidents involving vomit, discard all food within 25 feet of the spill. Food in intact, sealed containers Have a second employee, one who is not directly contacting potentially contaminated food, inventory the discarded food in a Damaged or Discarded Product Log. Remove gloves. Dispose of gloves in a plastic garbage bag. Wash hands. Dispose of PPE, and cleaning and disinfecting materials. Put on new disposable gloves. Consider double gloving. Securely tie garbage bags containing all materials disposed of in steps 4-7 of this SOP. Place garbage bags in a second garbage bag (double bag). Clean all non-disposable items (bucket, mop handle, etc.) with soap and water; then disinfect. Allow these items to air dry. Remove PPE, including disposable gloves, and place in second garbage bag. Securely tie the second garbage bag. Discard the bag(s) in the disposal area identified by school officials. Remove soiled clothes, if necessary, and place clothes in a separate garbage bag. Securely tie the garbage bag. Keep clothes in the tied garbage bag until they can be adequately laundered. Wash hands, arms and face with soap and water in a restroom sink or hand sink. Put on clean clothing, if necessary. Apply ethanol based hand sanitizer to hands. Wash, rinse, and sanitize potentially contaminated food contact surfaces. Include food contact surfaces that were disinfected in step 6 of this SOP, and food contact surfaces that contained food discarded in step 7 of this SOP. Refer to the Food Safety Sample SOP Cleaning and Sanitizing Food Contact Surfaces. Restock the contents of the Body Fluid Cleanup Kit. Complete an incident report. MONITORING The school nutrition manager will: Ensure that the Body Fluid Cleanup Kit is properly assembled at all times. Ensure that at least one school nutrition employee per shift is: Designated and trained to implement this SOP, and Trained in the use of the Body Cleanup Kit. Cleaning and Disinfecting Body Fluid Spills, continued (Sample SOP)
INSTRUCTIONS, continued: Discard potentially contaminated food. Put on new disposable gloves. Consider double gloving. Dispose of exposed food and food in containers that may have been contaminated by body fluid in a garbage bag. For incidents involving vomit, discard all food within 25 feet of the spill. Food in intact, sealed containers Have a second employee, one who is not directly contacting potentially contaminated food, inventory the discarded food in a Damaged or Discarded Product Log. Remove gloves. Dispose of gloves in a plastic garbage bag. Wash hands. Dispose of PPE, and cleaning and disinfecting materials. Put on new disposable gloves. Consider double gloving. Securely tie garbage bags containing all materials disposed of in steps 4-7 of this SOP. Place garbage bags in a second garbage bag (double bag). Clean all non-disposable items (bucket, mop handle, etc.) with soap and water; then disinfect. Allow these items to air dry. Remove PPE, including disposable gloves, and place in second garbage bag. Securely tie the second garbage bag. Discard the bag(s) in the disposal area identified by school officials. Remove soiled clothes, if necessary, and place clothes in a separate garbage bag. Securely tie the garbage bag. Keep clothes in the tied garbage bag until they can be adequately laundered. Wash hands, arms and face with soap and water in a restroom sink or hand sink. Put on clean clothing, if necessary. Apply ethanol based hand sanitizer to hands. Wash, rinse, and sanitize potentially contaminated food contact surfaces. Include food contact surfaces that were disinfected in step 6 of this SOP, and food contact surfaces that contained food discarded in step 7 of this SOP. Refer to the Food Safety Sample SOP Cleaning and Sanitizing Food Contact Surfaces. Restock the contents of the Body Fluid Cleanup Kit. Complete an incident report. MONITORING The school nutrition manager will: Ensure that the Body Fluid Cleanup Kit is properly assembled at all times. Ensure that at least one school nutrition employee per shift is: Designated and trained to implement this SOP, and Trained in the use of the Body Cleanup Kit. Cleaning and Disinfecting Body Fluid Spills, continued (Sample SOP)