The document outlines best practices for infection control in the restaurant and food service industry, emphasizing the importance of training and vaccination for employees expected to handle blood and bodily fluids. It also addresses the risks associated with norovirus and other infectious diseases, along with the necessity of having clean-up kits and established procedures. The document includes a list of top infectious threats and encourages proactive measures to ensure cleanliness and safety in food service environments.

1. INFECTION CONTROL:
BEST PRACTICES FOR
RESTAURANTS & THE FOOD
SERVICE INDUSTRY
Roslyn Stone, MPH
October 2, 2014

2. ROSLYN STONE,
MPH
www.CorporateWellness.com
rstone@corporatewellness.com -- 1-800-433-
9594

3. WHAT WE’RE GOING TO COVER TODAY
Blood
• OSHA
Bloodborne
Pathogen
Standard
• Bloody and
Body Fluid
Clean Up
• Exposures
Vomit
• Is it Noro
• Employee,
guest and
community
illness
CWI’s Top Ten
List
• 2013 Top Ten
• 2014
Overview

4. BLOOD & BODY
FLUIDS

5. BLOOD & BODY FLUIDS
Key points from OSHA Bloodborne Pathogen Standard:
• Only those expected to come into contact with blood or
bodily fluids must be offered training and vaccine.
• Exposure follow up is critical.
Exposure is not defined as touching blood or body fluid – it is a
puncture wound (needle stick), touching blood or fluid with an
open wound or some similar more significant contact.

6. BLOOD & BODY FLUIDS
• What is a body fluid?
• What kind of clean up kits are
available?
• Do you know when and how they are
used and restocked?

7. HOW OFTEN DOES SOMEONE GET SICK?
REGURGITATE
BARF
THROW UP
VOMITUS
SPEW
BLOW CHUNKS
RETCH
UPCHUCK
RALPH

8. HOW LIKELY ARE YOU TO GET SICK?
56% @ 2 METERS50% @ 4 METERS40% @ 6 METERS25% @
92% CHANCE
NEXT TO
SPLAT
8 METERS

9. NORO VIRUS
• What is it? How infectious is it?
• How do you know you’ve got it in a
restaurant or facility?
• How can we stop it?

10. CORPORATE WELLNESS TOP TEN LIST
• Noro Virus
• Tuberculosis (TB)
• MRSA
• Hepatitis A (and B, C, & HIV)
• Childhood Diseases
• Meningitis (Viral & Bacteria)
• Flu
• Salmonella or Shigella
• Bed Bugs
• E. coli

11. BEST PRACTICES: BLOOD & BODY FLUIDS
• Make sure every restaurant has
clean up kits and knows how/when
to use them
• Practice clean-up before an injury
• Gloves are all around us – use them!

12. BEST PRACTICES: VOMIT
• Have policies and procedures in
place re: regular clean up
• Prepare a Noro sanitizing punch-list
• Assume it’s noro…

13. For additional information or a list of
vendors and resources, email
Rstone@CorporateWellness.com

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