Food Handler Fitness to Work Record
Show that anyone unwell was kept away from food and only came back under your own policy. The sheet records what was reported and decided, and diagnoses nothing.
KC-21 1 page
Kitchen and catering · KC-23
Vomit and Diarrhoea Clean-Up Record
A free printable vomit and diarrhoea clean-up record: where and when, how the area was closed off and cleaned, what food was thrown away and who was told.
Download Free · no sign-up
One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Record an unpleasant incident properly while it is fresh. If questions come later, the sheet shows what was closed off, cleaned and thrown away.
Who it is for
Managers and staff in restaurants, cafes, hotels, schools, nurseries, care homes and any premises where food is prepared or served.
How to use it
- Close off the area first; fill in the sheet as soon as the clean-up is under way.
- Follow your own written procedure and the disinfectant's label, ticking each step as it is done.
- List every open food and every piece of equipment nearby, and whether it was thrown away or rewashed.
- If a member of staff was ill, send them home and update the fitness to work record.
- Keep the sheet on file with your other food safety records.
What is on the sheet
One page, top to bottom:
Printed under the title: One incident per sheet: where and when it happened, how the area was closed off and cleaned, what food and equipment was thrown away or rewashed, and who was told.
Write-on lines: Date · Time · Exact location · Who (staff, customer, other: no names) · Vomit or diarrhoea · Food, equipment or surfaces nearby · Reported to
Closing off and cleaning — follow your own written clean-up procedure
Write-on lines: Area closed off at · How (sign, cones, door) · Clean-up kit used · Cleaned by · Disinfectant (product name) · Used as its label directs · Area reopened at · Reopened by
- Everyone else kept away until the clean was finished
- Gloves, apron and other protection from the kit worn
- Spill soaked up with disposable cloths or granules
- Area cleaned, then disinfected as the label directs
- Surfaces and items nearby cleaned and disinfected
- Cloths, mop heads and waste bagged and put out
- Reusable equipment cleaned and disinfected afterwards
- Hands and forearms washed thoroughly afterwards
Food and equipment thrown away or rewashed — anything open or exposed nearby
Table, 5 rows: Item · Quantity · Where it was · Thrown away or rewashed · By
Follow-up
Write-on lines: Manager told (name, time) · Staff member sent home? · Fitness to work record updated · Health authority told, if needed · Completed by · Date
Questions
Why are no disinfectant strengths or contact times printed?
Because they are on the label of the product you use and differ from one product to the next, and not every product is made for this kind of clean-up. Use the product as its label directs, as your written procedure says, and write its name on the sheet.
Do we need the name of the person who was ill?
Not for a customer or member of the public: where it happened and when is enough. For a member of staff, their time off is recorded on the fitness to work record.
Related sheets
Spill and Clean-Up Record
Keep a written trail of spills so a recurring one is visible as a pattern rather than forgotten as a bad afternoon.
IN-10 1 page
Incident Report Form
Capture an incident properly on the day, in the affected person's own words, with the witness details and equipment notes that become impossible to gather later.
IN-03 2 pages
Kitchen Wastage Sheet
Record what gets thrown away and why, which is usually the fastest way to find where a kitchen's margin is going.
KC-05 1 page
Kitchen Cleaning Rota
Set out who cleans what and how often, with initials against each day so the rota is a record rather than an intention.
KC-04 1 page
