Vomit is a major source of contamination during outbreaks. In fact, one vomiting incident can spread 300,000 viral particles up to 25 feet, while as few as 10-18 viral particles can cause illness in some cases (FDA 2017 Food Code, pg 400). A thorough cleaning and disinfection at a facility would be needed any time an employee or customer vomits or has a diarrheal incident in a food establishment, especially in food preparation or dining areas. This is also essential after a confirmed foodborne illness outbreak, following a widespread recall of contaminated products, or if a facility fails a health inspection due to poor sanitation. Refer to the resources on this page for guidance on how to clean up vomit and other biohazard events properly and safely. This is a crucial step to controlling outbreaks and preventing further disease transmission. Use the linked handouts on this page to help guide you in adequate and thorough disinfection in your facility.

SNHD_EHoutbreaksupport@snhd.org
(702) 759-1504

Nevada Relay “Dial 711” (TTY)
After Hours & Public Health Emergencies
(702) 759-1000