Cleaning up Vomit and Feces

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CLEANING UP VOMIT AND FECES General Principals • Gently cover area with towels to minimize risk of further aerosol formation • Wear disposable gloves, mask, and gown • Clean soiled areas with detergent and hot water • Always clean with paper towels or disposable cloths and dispose in infectious waste bags • Disinfect soiled areas with freshly-made 1000 ppm (0.1%) hypochlorite (bleach) solution — 2 parts 5.25% bleach to 100 parts water (1/3 cup bleach/1 gallon water, freshly made within 24 hrs). Bleach solution should be left in place for 10 minutes to ensure adequate disinfection • In areas that are confined or slightly confined, ensure adequate ventilation to reduce exposure to hypochlorite fumes. • Dispose of gloves, mask and cloths in infectious waste bags • Wash hands thoroughly using soap and water and dry them just as thoroughly Cleaning of specific items Bed linens, bed curtains, & pillows: • launder in soluble alginate laundry bags • use 0.1% hypochlorite solution to disinfect pillows with impermeable covers Carpets: • steam clean (ideally) or clean with detergent and hot water • disinfect with 0.1% hypochlorite • it is likely that standard vacuum cleaning is unhelpful and may cause greater distribution of contaminated dust particles Hard surfaces: • clean with detergent and hot water • disinfect with 0.1% hypochlorite • launder non-disposable mop heads in a hot wash Horizontal surfaces, furniture and soft furnishings (in the vicinity of the soiled area): • clean with detergent and hot water • disinfect with 0.1% hypochlorite Fixtures and fittings in toilet areas: • clean with detergent and hot water • disinfect with 0.1% hypochlorite Food preparation area (including vertical surfaces): • disinfect with 0.1% hypochlorite • destroy any exposed food, food that may have been contaminated and food that was handled by an infected person Work restrictions • Any food handlers or patient caregivers with vomiting or diarrhea should be restricted from these duties until symptoms have stopped. • An employee illness log should be kept. These guidelines were adapted from Oregon State Public Health, Office of Disease Prevention & Epidemiology and Chadwick PR, Beards G, Brown D, et al. Management of hospital outbreaks of gastroenteritis due to small round structured viruses. J Hosp Infect 2000;45:1-10. .

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