For New Jersey office and facility managers
Bleach-based cleaner for norovirus: what to mix and how long to leave it.
CDC says to disinfect with a chlorine bleach solution of 1,000 to 5,000 ppm. It gives that as 5 to 25 tablespoons of household bleach (5% to 8%) per gallon of water, left on the area for at least 5 minutes. The only other option CDC names is an EPA-registered disinfecting product against norovirus.
Before you mix anything: never combine bleach with another cleaner or disinfectant, open windows and doors, and wear gloves. Read the label on your own bottle first, because its directions come before any ratio on this page. CDC, bleach safety
The short answer
Two things kill norovirus on a surface.
A chlorine bleach solution at 1,000 to 5,000 ppm
CDC gives that as 5 to 25 tablespoons of household bleach (5% to 8%) per gallon of water, left on the affected area for at least 5 minutes.
CDC, How to Prevent NorovirusA product on EPA's List G, used as its label says
CDC's other option is an EPA-registered disinfecting product against norovirus. EPA keeps those on List G and says it has reviewed laboratory testing data demonstrating that the products kill norovirus.
CDCEPA List G
Three things that are not enough
Hand sanitizer
CDC: hand sanitizer does not work well against norovirus and is not a substitute for handwashing. New Jersey's health department says the same about alcohol-based sanitizers.
CDCNJDOH brochureA disinfectant with no norovirus directions on its label
EPA says to find the EPA registration number on the label, search it on List G, then check that the label includes directions for use against norovirus. CDC notes that norovirus is resistant to many common disinfectants.
EPA List GCDC, Norovirus OutbreaksWiping it up and stopping there
CDC's steps run in order: wipe up, disinfect, wait at least 5 minutes, then clean the entire area again with soap and hot water. OSHA's fact sheet adds that disinfectants should be used on surfaces that are not visibly soiled.
CDCOSHA fact sheet
Mixing ratios
How much bleach per gallon, and for which surface.
CDC gives a range. The New Jersey Department of Health and OSHA’s fact sheet print the same three mixes, each in one gallon of water. New Jersey’s table is written for household bleach of 5.25% to 6.15% sodium hypochlorite. CDC’s range is written for 5% to 8%. OSHA’s sheet does not name a strength.
NJDOH, Nov. 2024OSHA fact sheetCDC| Bleach in 1 gallon of water | Printed ratio | New Jersey lists it for | How it compares with CDC |
|---|---|---|---|
| 1 tablespoon of bleach in 1 gallon of water | Printed ratio: 1:250 | New Jersey lists it for: Stainless steel, food and mouth contact items, toys | Compared with CDC: One-fifth of the bleach in CDC's lowest norovirus mix. Neither New Jersey nor OSHA lists it for a vomit accident. |
| 1/3 cup of bleach in 1 gallon of water | Printed ratio: 1:50 | New Jersey lists it for: Non-porous surfaces, tile floors, countertops, sinks, toilets | Compared with CDC: The same measure as CDC's 5 tablespoons, which CDC pairs with 1,000 ppm. |
| 1 and 2/3 cup of bleach in 1 gallon of water | Printed ratio: 1:10 | New Jersey lists it for: Fecal or vomit accidents. Also porous surfaces and wooden floors | Compared with CDC: Five times the 1/3 cup, so the same measure as CDC's 25 tablespoons, which CDC pairs with 5,000 ppm. |
The arithmetic, using only the sources’ numbers
- CDC’s bleach page prints 5 tablespoons as 1/3 cup. So CDC’s low end, 5 tablespoons per gallon, is the 1/3 cup row.
- CDC pairs 5 tablespoons with 1,000 ppm and 25 tablespoons with 5,000 ppm.
- 25 tablespoons is 5 times 5 tablespoons, and 5,000 ppm is 5 times 1,000 ppm.
- 5 times 1/3 cup is 1 and 2/3 cup. So CDC’s high end is the 1 and 2/3 cup row, which New Jersey lists for vomit accidents.
- For a smaller batch of the low-end mix, CDC prints 4 teaspoons of bleach per quart of room temperature water.
A third printed mix sits between the two. The Clean-up and Disinfection for Norovirus poster, which says CDC scientific experts helped develop it, shows 3/4 cup of concentrated bleach per gallon at about 3,500 ppm for hard surfaces. It says to raise that to 1 cup for regular strength bleach (5.25%) and to leave the surface wet for at least 5 minutes. The copy we read carries the Somerset County, New Jersey health department’s web address in its footer.
Norovirus clean-up poster (2015)We have not converted any of these to another bleach strength. If your bottle falls outside the strength a source names, follow the bottle’s own directions for norovirus.
Safety
Eight cautions the sources attach to bleach.
Never mix household bleach, or any disinfectant, with any other cleaner or disinfectant. CDC warns this can release vapors that may be very dangerous to breathe in.
CDC, bleach safetyNew Jersey's guidance singles out quaternary ammonium compounds: bleach must not be mixed with other chemicals, especially those, due to the hazardous gas that can form.
NJDOH, Nov. 2024Make sure you have good ventilation while using bleach products indoors, for example by opening windows and doors.
CDCWear rubber or disposable gloves. CDC also says to check the label for protective equipment such as gloves or eye protection.
CDC, norovirusCDC, bleach safetyNever use undiluted bleach.
NJDOH brochureTry to use pump or pour bottles rather than spray bottles, so the chlorine does not become aerosolized and inhaled by employees. New Jersey adds that spray bottles can stir virus particles back into the air.
NJDOH, Nov. 2024Use regular unscented household bleach. CDC says not to use a bleach product if its percentage is outside 5% to 9% or is not specified, which includes some laundry and splashless bleach.
CDCMix it fresh. An opened bottle of household bleach loses effectiveness after 30 days, and a fresh dilution should be prepared every day of use with the unused portion discarded.
OSHA fact sheetNJDOH, Nov. 2024
Contact time
The surface has to stay wet, and the sources give different times.
A wipe that dries in seconds has not met any of these. For bleach you mixed yourself, CDC’s norovirus page is the more recent federal source: it is dated January 13, 2025, and OSHA’s sheet is from 2008. For a bought product, the label’s norovirus contact time is the one that counts.
- CDC, norovirus page
- At least 5 minutesLeave bleach disinfectant on the affected area for at least 5 minutes, then clean the entire area again with soap and hot water.Source
- OSHA fact sheet (2008)
- 10 to 20 minutesLeave bleach on the surface for 10 to 20 minutes and then rinse thoroughly with clean water. The sheet says it imposes no new compliance requirements.Source
- EPA List G products
- 0.5 to 15 minutes, by productThe contact time is printed per product. Of the 392 rows on the list we saved, 165 show 10 minutes. EPA defines it as the time the surface should remain wet.Source
- CDC, general bleach page
- At least 1 minuteThis is CDC's fallback for everyday household disinfecting when a label gives no instructions. It is not the norovirus figure.Source
Wipes, sprays and sanitizer
Why the wipes in the supply closet may not count.
- The label decides, not the format. List G does include wipes, along with ready-to-use liquids and dilutable concentrates. A wipe counts when its EPA registration number is on the list and its label has norovirus directions.EPA List G
- Quats at everyday strength are doubted. Alberta Health Services writes that quaternary ammonium compounds may not be effective for complete disinfection of surfaces contaminated with norovirus at the concentrations recommended for general disinfection by the manufacturer.Alberta Health Services
- Research found the same gap. A 2022 study of four commercial surface sanitizers opens: “Commonly used surface sanitizers often lack activity against human noroviruses.”Faircloth et al., 2022
- Sanitizer is for hands, and it falls short there too. New Jersey’s 2026 flyer says hand sanitizers don’t work well against norovirus. CDC says to wash with soap and water for at least 20 seconds.NJDOH flyer, Feb. 2026CDC
- List G is almost all hard surfaces. Nearly every row on the list we saved is for hard, nonporous surfaces. The only porous use it shows is a laundry pre-soak, which is why carpet and upholstery get steam instead.EPA List G
How it gets onto surfaces in the first place
CDC says a sick person can shed billions of norovirus particles, and that it only takes a few to make other people sick. It lists four ways the virus reaches a surface:
- A person with norovirus touches surfaces with their bare hands.
- Contaminated food, water or objects are placed on surfaces.
- Tiny drops of vomit spray through the air and land on surfaces.
- Diarrhea splatters onto surfaces.
After someone vomits at work
Nine steps, in the order the guidance gives them.
Most of this comes from the New Jersey Department of Health’s November 2024 guidance. It was written for schools and childcare centers, and we did not find a separate state procedure for offices. CDC and OSHA fill in the waiting time and the return to work.
Close off the area
Cordon off a 10-foot range around the incident until it is cleaned. If it happened in a kitchen, make that 25 feet.
NJDOH, Nov. 2024Put on protection first
At a minimum, the person cleaning should wear disposable single-use gloves and a mask. Disposable aprons or gowns, shoe covers and eye shields should be worn if they are available.
NJDOH, Nov. 2024Lift the mess without spreading it
Soak it up with disposable absorbent material such as paper towels, kitty litter or baking soda. Do not vacuum. Put all waste in a plastic trash bag, close it immediately and dispose of it.
NJDOH, Nov. 2024Wash the area
Use soap and water to wash and rinse the area or object, then wipe dry with paper towels and bag those too.
NJDOH, Nov. 2024Disinfect well past the visible mess
Apply a freshly prepared 10% household bleach solution, which New Jersey gives as 1 and 2/3 cup of bleach per gallon of water, or an EPA-registered product effective against norovirus used by its instructions. Cover the entire area within 10 feet, or 25 feet in a kitchen.
NJDOH, Nov. 2024Wait
Leave bleach disinfectant on the affected area for at least 5 minutes. With a List G product, use the contact time on its label.
CDCEPA List GClean again, and rinse where food goes
CDC says to clean the entire area again with soap and hot water. Food contact surfaces and dining tables near the accident should be rinsed with clean water after the bleach, and food that was in the area should be thrown away.
CDCNJDOH, Nov. 2024Deal with the supplies and yourself
Spray buckets and other supplies with the 10% bleach solution and let them air-dry. Bag the gloves, apron, mask, cloths and paper towels, put the bag in the trash, then wash your hands thoroughly.
NJDOH, Nov. 2024Send the sick person home
OSHA's fact sheet says ill employees should be sent home immediately and should not return for 48 to 72 hours after symptoms have ended. CDC says to wait at least 2 days (48 hours) after symptoms stop before preparing food or caring for others.
OSHA fact sheetCDC
Surface by surface
Bleach is not the answer for every surface.
- Hard, non-porous surfaces
- Remove the mess, clean with soap and hot water, then disinfect with the bleach solution. OSHA's examples include counters, doorknobs, elevator buttons, faucets, handrails, light switches, phones, tables, toilets and sinks.NJDOHOSHA
- Breakroom and food contact surfaces
- Disinfect with the bleach solution, then rinse thoroughly with clean water. Dishes, utensils and cups can go through a dishwasher with hot water and detergent instead.NJDOH
- Carpet and upholstered chairs
- Remove the mess, clean with soap and hot water, then steam clean at 158°F for five minutes or 212°F for one minute. Do not vacuum. OSHA warns that bleach may discolor carpet and upholstery.NJDOHOSHA
- Linens, uniforms and other cloth
- Handle as little as possible and do not shake. Wash with detergent in hot water at the maximum cycle length, then machine dry on the highest heat setting.NJDOHCDC
- Ice machines
- OSHA's fact sheet states that contaminated ice machines must be disinfected.OSHA
New Jersey
When two people are sick, call the local health department.
New Jersey and CDC define a norovirus outbreak the same way: two or more similar illnesses resulting from a common exposure that is either suspected or laboratory-confirmed to be caused by norovirus.
NJDOH, Nov. 2024CDC- Who is legally required to report. The state health department names healthcare professionals and administrators. Its list of administrators includes people with oversight over healthcare facilities, schools, childcare centers, youth camps and institutions of higher education. The state rule puts an outbreak or suspected outbreak of illness on the immediately reportable list.NJDOH, who reportsN.J.A.C. 8:57-1.5(a)
- How fast. Suspected outbreaks must be reported immediately by telephone upon suspicion, even if laboratory tests are still pending.NJDOH, who reports
- Who to call. The local health department. Every one in New Jersey must be able to receive immediately reportable conditions 24 hours a day, 7 days a week. Only if it cannot be reached does the state give its own numbers: 609-826-5964, or 609-392-2020 after hours.NJDOH, Disease Reporting
- An ordinary office. Offices are not on that administrator list. The state’s public brochure still tells everyone to report all outbreaks to the local health department, and the 2026 flyer repeats it for suspected or confirmed outbreaks.NJDOH brochureNJDOH flyer, Feb. 2026
If your business serves food
New Jersey’s retail food rule bars a person affected with nausea, vomiting or diarrhea that could cause foodborne disease from working in any area of a food establishment where they are likely to contaminate food or food contact surfaces. A manager who has reason to suspect it must advise the employee to contact a physician and relieve them of food handling duties. The rule names the symptoms, not norovirus.
N.J.A.C. 8:24-2.2(a)-(b)How long people stay out
- New Jersey, in outbreaks at schools: at least 24 to 48 hours after vomiting and diarrhea have ended, and 48 to 72 hours for staff handling food.
- CDC: at least 2 days (48 hours) after symptoms stop before preparing food or caring for others.
- OSHA’s fact sheet: 48 to 72 hours after symptoms have ended.
New Jersey’s school checklist also says to clean and disinfect frequently touched surfaces and all possibly contaminated areas at least once daily during an outbreak, and at least twice a day if possible.
NJDOH, Nov. 2024Why it peaks in winter
Seven numbers behind the season.
About 2,500
reported norovirus outbreaks in the United States each year.
CDC, Facts and StatsNovember to April
is when outbreaks are most common, though they occur throughout the year.
CDC, Norovirus Outbreaks19 to 21 million
illnesses a year in the United States, on average.
CDC, Facts and Stats58%
of foodborne illnesses acquired in the United States are caused by norovirus.
CDC, Facts and StatsAbout $2 billion
is what foodborne norovirus illness costs the United States each year, mainly from lost productivity and healthcare expenses.
CDC, Facts and Stats2 weeks or more
is how long a person can still spread norovirus after feeling better.
CDC, How Norovirus SpreadsApproximately 100
norovirus outbreaks are reported to the health department in New Jersey, according to a state brochure dated February 2012.
NJDOH brochure
Bringing in a crew
When it is more than your staff should handle.
No rule sets this line, so these are our suggestions. Consider outside help when the guidance asks for more than your team can do: twice-a-day disinfection of every touched surface during an outbreak, carpet or upholstery that needs steam at a set temperature, or an incident that reached a kitchen and its 25-foot range. Whoever you call, get these answers first.
- Which disinfectant will you use, what is its EPA registration number, and is that number on List G?
- What contact time does the label give for norovirus, and how do you keep the surface wet that long?
- If you mix bleach, which ratio do you use for which surface, and when was the bottle opened?
- Who cleans up the incident itself, and who disinfects the surrounding area afterward?
- Do you keep separate buckets and supplies for these accidents, as New Jersey's guidance recommends?
- For carpet and upholstery, can your equipment hold 158°F for five minutes or 212°F for one minute?
Where Neustiq fits
We clean offices and other commercial buildings in Middlesex, Union and Somerset counties and parts of Essex County, on evening, overnight or weekend schedules. Restroom cleaning and sanitization, breakrooms and common areas are part of our recurring office plans, and deep cleaning is on our service list. Every plan starts with a free walkthrough, which is the time to put those six questions to us.
Cleaning up vomit or other body fluids is not a line on our published service list, so ask before you count on any cleaner for it, including us.
See what our office cleaning coversRunning a practice? Start with medical office cleaning and the medical office cleaning checklist. Towns we cover are on the service area page.
Free quote and walkthrough
Get a cleaning plan in place before the winter peak.
Request a free, no-obligation quote. We'll schedule a walkthrough and build a cleaning plan around your space, your schedule and your budget.
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Sources
All sources were read on November 10, 2026, and every ratio, concentration and time on this page is copied from them. This page is general information, not medical, legal or safety advice, and a product label or your local health department overrides it. The state rules were read in Cornell’s Legal Information Institute copy, which may trail the official code. The photos are stock images from Pexels and do not show our crews or a client’s building.
CDC
EPA and OSHA
New Jersey
- NJDOH, Prevention of Norovirus Outbreaks in School and Childcare Settings (November 2024)
- NJDOH norovirus brochure (February 2012)
- NJDOH norovirus flyer for childcare centers and schools (file dated 02-24-26)
- NJDOH, Disease Reporting
- NJDOH, reporting by healthcare professionals and administrators
- N.J.A.C. 8:57-1.5, reportable communicable diseases (Cornell LII copy)
- N.J.A.C. 8:24-2.2, employee health in food establishments (Cornell LII copy)
Other public health and research
- Clean-up and Disinfection for Norovirus poster, hosted by the University of Washington (updated March 2015)
- Alberta Health Services, Recommended Disinfectants for outbreaks (reviewed September 2019)
- Faircloth et al., 2022, The Efficacy of Commercial Surface Sanitizers against Norovirus on Formica Surfaces