Establishments must have written procedures for employees to follow when responding to events that involve the discharge of vomit or fecal matter onto surfaces in endstream endobj 527 0 obj <>stream There are many approaches that a food establishment can take to develop and implement specific procedures, also known as prerequisite programs (PRPs), to help prevent foodborne illness. The procedures must include specific actions employees must take to clean and sanitize the area to: The Washington Department of Health has created an AMC Toolkit - Vomit and Diarrhea Clean-up Plan template as an option for establishments to use when creating their written procedures. Proper garbage disposal procedures to prevent contamination of food contact surfaces and utensils. This classification also applies if you provide these food services to patrons with any combination of other services such as carryout. hb```,\(qQ!,F Clean the area with disposable paper towels and mop head. Commercially processed: 135F within 2 hours. A complaint will generate an inspection regardless of the assigned risk category. Clean-up Procedures for Vomit & Diarrheal Accidents This material has been prepared for informational purposes only, and is not intended to provide, and should not be relied on for tax, legal, or accounting advice. The supporting information is taken directly from Title 25 DC Food and Food Operations. Standard operating procedures (SOPs) for foodservice Non-compliance: A food establishment can be closed for not addressing and correcting problems identified in a previous inspection. The premises from which youre running your restaurant is subject to various permits, both inside and out. This includes information on suppliers, ingredients, customers, and sales.2. Plumbing requirements: Backflow prevention and back siphonage issues are addressed under this violation. These records must include information on all aspects of the food business, from suppliers and ingredients to customers and sales.There are a few key things to keep in mind when keeping records for a food business:1. Once all of the potential hazards have been identified, a decision must be made as to which ones are most likely to occur and need to be controlled.
