Daily Check clean only. Disinfectant measures measues Disinfectant measures murine norovirus, Diisinfectant surrogate for human norovirus, on stainless steel surfaces when using three application methods. UVGI can be used in a range of applications that disinfect by irradiating air, surfaces, or objects.

Disinfectant measures -

CleanerSolutions Database. Resources and Information. Safer Disinfecting Products. Guidance for Businesses. Safety Measures When Using Disinfectants. Safer Cleaning and Disinfection for Schools. Testing the Effectiveness of Safer Solutions. External Resources. Eye Protection Eye protection, including goggles or face shields, helps to protect the individual from germs that may enter through the mucous membranes of the eyes.

Gown Wear gowns if there is a risk of clothing or uncovered skin becoming exposed to splashes or sprays of body fluids. Putting on and removing PPE For guidance, see: Public Health Ontario, How to Put on Personal Protective Equipment Poster Public Health Ontario, How to Remove Personal Protective Equipment Poster Public Health Ontario, Putting On and Taking Off Personal Protective Equipment Poster.

Maintain diaper areas in a sanitary condition. The floor around and underneath the diapering area must be non-absorbent, smooth and easy to clean and disinfect.

The area must be equipped with: A designated hand washing station. This hand washing station must be located in the same area as the diaper change table and must be separate from an IPAC sink used in the program area.

The sink must only be used for hand washing. Single-use disposable gloves. Foot activated garbage container equipped with a tight-fitting lid and a disposable leak-proof liner. This garbage container must be emptied, cleaned and disinfected as needed. Diapering Surfaces and Diapering Change Pads Constructed of smooth, non-porous, non-absorbent material that is easy to clean and disinfect.

Free of cracks, tears or rips. Cleaned and disinfected after each use, even if a paper liner is used. Used for diapering only. Designated Hand Washing Sink in Diaper Change Areas and Washrooms Provided in all diaper changing areas and washrooms. Designated for hand-washing after diapering, toileting or using the washroom.

Not to be used for food preparation, rinsing soiled clothing or toy cleaning. Equipped with running water, soap in a dispenser, paper towels and a hand washing information sheet posted. Cleaned and disinfected at least once daily, and if soiled.

Cloth Diapering and Soiled Personal Clothing When changing cloth diapers, staff must follow the same precautions as when changing other soiled clothing.

Cloth diapers must be treated as any other soiled personal clothing. Soiled clothing and cloth diapers must never be rinsed or washed at the child care centre.

Soiled clothing including cloth diapers must be rolled up and placed into a securely tied plastic bag or container. Steps for Diapering Please refer to the Diaper Change Routine information sheet for diapering steps. Toileting Areas Toileting should take place in the washroom only.

The washroom must have a hand washing sink, and children and staff must perform hand hygiene after using the toilet. The handwashing sink must have running water, liquid soap in a dispenser, paper towels, and the hand washing information sheet posted.

Potty Chairs The use of potty chairs is generally not recommended because of concerns related to waste disposal, storage of the chairs themselves and potential for cross contamination. Potty chairs must be: Considered a personal belonging, stored out of reach of children and in a manner that prevents cross-contamination.

Labelled and assigned to one child only. Waste disposed of in a sanitary manner while wearing appropriate PPE. Cleaned and disinfected after use. Stored in a washroom area. Do not store a potty chair in any activity areas, feeding areas, or food preparation areas. Steps for Toileting Please refer to the Toilet Routine information sheet for toileting steps.

Below are some strategies to consider: Open windows and doors in rooms and program areas to help increase airflow when it is safe to do so. Do not open windows or doors if doing so poses a safety or health risk.

Use portable air cleaners that use high efficiency particular air HEPA filters. Especially in high occupancy areas and areas used for isolating children when they are sick. Keep areas near air intake and outlets clear. For example, arrange furniture away from air vents.

Rooms where ceiling fans are used should have an upward airflow rotation. If portable fans are used, limit the blowing of air across people and surfaces by positioning them to provide an upward movement of air. Move activities outdoors when it is safe to do so and when circumstances allow.

Schedule routine service and maintenance of heating ventilation and air conditioning HVAC systems. Review HVAC settings with the service person and if safe to do so, set the HVAC system to increase the amount of outdoor air brought in and to decrease air recirculation.

Child care centres must: Have a written policy in place outlining the frequency and method of cleaning and disinfection. Provide staff with health and safety training that includes the safe and proper use of cleaning and disinfection agents.

Cleaning Cleaning describes the physical removal of debris and contaminants from a surface, and is accomplished using warm water, soap and friction e. For this reason, cleaning is an important first step prior to disinfection: Cleaning must always be done prior to disinfection.

Cleaning should start from the least soiled area to the heaviest soiled area, and from high surfaces to low ones. After cleaning a surface or object, it is important to rinse with clean water to ensure detergent film is removed. Clean when children are not present in the area.

Multi-use gloves e. If multi-use gloves are used, they must be cleaned and disinfected after use. Mop heads should be detachable and machine-washable.

Cloths and mop heads must be laundered between uses. Mop buckets must be cleaned and disinfected after each use. Disinfection Disinfection describes the process of killing most germs on surfaces or objects such as activity tables, diaper change tables or toys , using a chemical solution called a disinfectant.

Choosing a disinfectant Disinfectants must: Have a Drug Identification Number DIN. A DIN is an 8-digit number given by Health Canada that confirms it is approved for use in Canada.

Note: household chlorine bleach may not have a DIN, but is considered an effective disinfectant. Have a Safety Data Sheet SDS. The SDS is provided by product manufacturers and includes important information such as the active ingredients, health and safety requirements, PPE required, and first aid measures for the chemical.

The Ministry of Labour requires child care centres to keep an on-site copy of the SDS for each chemical being used. Be reviewed for efficacy statements.

Efficacy statements indicate the effectiveness of a disinfectant against different types of microorganisms and may describe a disinfectant as being bactericidal, fungicidal, virucidal or sporicidal.

During an outbreak, child care centres must ensure the disinfectant is effective against many types of germs and microorganisms e. When using a disinfectant: Allow adequate contact time the specified period of time the disinfectant must be applied to the surface or object.

When choosing a disinfectant, choose a product that is appropriate for the surfaces and items that will be disinfected, and one with a shorter contact time e. Follow the directions provided by the manufacturer.

Chemical products must never be mixed together. Use a proper measuring tool to measure the product consistently. Wear gloves and any additional PPE recommended by the manufacturer.

Ensure the disinfectant is appropriate for use on specific surfaces. Label and store disinfectants in a safe, secure location that is inaccessible to children, and away from heat and light.

All chemicals in child care centres must be stored in a locked cupboard or in a location that ensures children cannot access them. All chemicals must also be stored away from food preparation and food storage areas.

Always check the expiry date. If the product is expired, do not use. Use disinfectants when children are not present in the area. Using Chlorine Bleach as a Disinfectant Most household chlorine bleach comes as 5. Chlorine bleach is not a cleaning agent, and surfaces must first be cleaned in order for bleach to be an effective disinfectant.

Chlorine bleach must be diluted using water only. Never mix chlorine with any other chemicals or cleaning products.

Chlorine bleach solution must be prepared daily, as it loses efficacy within 24 hours. As with all chemicals, chlorine bleach must be labelled and must be stored in a safe, secure location that is inaccessible to children, and away from heat and light.

Safety Considerations When using cleaning and disinfection products, there are several important safety considerations, including: Provide staff with health and safety training on the use of cleaning and disinfection agents.

Provide a Safety Data Sheet SDS. The SDS includes important information, such as the active ingredients, health and safety requirements, PPE required, and first aid measures for the chemical. If diluting is indicated for use, use water at room temperature unless otherwise stated.

Never mix chemical products. Wear the appropriate PPE as recommended by the manufacturer. PPE, such as gloves, gowns, eye protection and masks should be provided and used for cleaning and disinfection. Staff must perform hand hygiene after cleaning, immediately after removing gloves.

Disinfectants must not contain phenols, as phenols may cause hyperbilirubinemia jaundice in infants and young children PIDAC, Cleaning and disinfecting products must be labelled and must be stored in a safe, secure location that is inaccessible to children, and away from heat and light. Chemicals must also be stored away from food preparation and food storage areas.

Toys that are likely to be mouthed, pacifiers and teething rings must be rinsed thoroughly with clean water after disinfection. Try to avoid cleaning activities that generate dust during hours of operation or when an area is occupied e. To minimize eye and respiratory irritation, minimize mist and optimize ventilation e.

Clean and disinfect when children are not present in the area. Special considerations should be considered for individuals with asthma, as some cleaning and disinfection products may trigger asthma attacks. Individuals should speak with their health care provider to learn more about reducing the risk of an asthma attack while disinfecting.

Steps for Environmental Cleaning and Disinfection Gather equipment, perform hand hygiene and don appropriate PPE. Clean the surface or object, using warm water, soap, and friction. Clean in a progression from infrequently touched to frequently touched surfaces and from top to bottom.

Cleaning removes dirt and debris. Rinse the surface or object, using clean, warm water. Rinsing removes soap residue. Disinfect the surface or object. Allow to dry. Remove PPE and perform hand hygiene. Store newly cleaned and disinfected items in a manner that prevents contamination.

Carpets and Floor Mats Carpets and floor mats can be more heavily contaminated for prolonged periods than non-carpeted floors and can be a potential source of microorganisms during outbreaks.

Child care centres that use carpets and floor mats must ensure that: Floors should be vacuumed or wet-mopped daily. If carpets do not appear to be adequately cleaned, re-cleaning is necessary or replacement must be considered. Floor mats that cannot be adequately cleaned and disinfected should be promptly removed and replaced.

Create a cleaning and disinfection schedule for every classroom: Identify areas that are to be cleaned and the frequency of cleaning. Split the schedule to into four areas: after every use, daily, weekly and monthly. Identify frequently touched surfaces. Frequently-touched surfaces must be cleaned and disinfected daily and as necessary e.

Identify surfaces that are not touched frequently e. These must be cleaned and disinfected on a regular basis, and as needed, and maintained in a clean and sanitary manner.

Floors, walls, and ceilings should be kept clean and in good repair. Floors and walls should be made of a material that is smooth, non-porous and easily cleanable. Surfaces should be cleaned and disinfected more frequently during outbreaks to decrease the spread of infections.

Child care centres must: Have a written policy and procedure in place that clearly identifies the frequency and method for toy cleaning and disinfection, as well as the proper storage of toys when not in use.

Help children practice hand hygiene before and after playing with toys. Provide children with toys that are age-appropriate and safe for use. Toys must be made out of material that can be cleaned and disinfected or laundered, and should be able to withstand frequent cleaning and disinfection.

Keep toys in good repair and inspect them for damage. Toys that are damaged, broken or have missing parts must be discarded, as this will compromise the effectiveness of proper cleaning and disinfection.

The frequency of cleaning and disinfection varies depending on the age group and the amount of handling: Toys in infant rooms must be cleaned and disinfected daily, at a minimum, as they are frequently mouthed and therefore more likely to be contaminated.

Toys in toddler and pre-school rooms must be cleaned and disinfected, at a minimum, on a weekly basis. Toys in kindergarten and school-age rooms must be cleaned and disinfected, at a minimum, on a monthly basis.

During an outbreak, all toys must be cleaned and disinfected daily or more frequently when visibly soiled. The two-compartment sink method is also acceptable. If using a two-compartment sink method, washing and rinsing must be done in the 1 st sink.

Disinfection must be done in the 2 nd sink. If no sinks are available, then the three-bin method is acceptable. Hard plastic toys may be cleaned and disinfected using a mechanical dishwasher, provided that it is in compliance with Ontario Food Premises Regulation O.

Mouthed toys must be rinsed thoroughly with water following disinfection. Child care centres must have a written policy and procedure in place that clearly identifies IPAC measures for sensory play activities: Staff and children must wash their hands before and after participating in sensory play or arts and crafts activities.

Do not eat or drink while participating in sensory play or arts and crafts activities. Sensory play bins that contain dry materials must be cleaned and disinfected after they are dumped and before replenishing.

During an outbreak in the child care centre, all group sensory play must be paused until the outbreak is over. Sensory play items that were in use prior to the outbreak e.

All sensory play materials must be age-appropriate and safe for use by children. Sensory play materials such as water, dry pasta, purchased sand, playdough and slime, clean snow, pine cones, twigs and leaves may be used. Sensory and craft play materials such as sand, gravel and other soiled materials obtained from outdoor locations; meat trays, soiled egg cartons or toilet paper rolls; manure or other products containing possible fecal matter; or chemicals must not be used.

Water Play Tables Staff and children must wash their hands before and after using the water play table. Toys used for water play must be cleaned and disinfected after each session. Water play tables must be emptied, cleaned and disinfected after each session. Fresh, clean water must be used for each session.

When not in use, water play tables should be kept covered. Playdough Staff and children must wash their hands before and after handling playdough. Homemade playdough or slime, due to its high moisture content, is more likely than store-bought playdough or slime to harbour and allow for the growth of microorganisms.

Used homemade playdough and slime must be discarded daily. If playdough is mouthed or if an outbreak is declared, it must be discarded immediately. Sand Play Use only sand that is pre-packaged, sealed, and labelled as play sand.

Sand must not be brought in from outdoors. Purchased sand must be silica-free, as the presence of silica can cause respiratory problems. If sand becomes wet from water, air dry the wet sand thoroughly overnight, before covering the play table.

Food and animals must be kept away from the sand. If the sand becomes wet or contaminated from a substance other than water, discard it immediately. Sand for indoor sand tables must be replaced weekly, at a minimum, or more often if required. When the sand is emptied, the play table must be properly cleaned and disinfected before being refilled.

Consider sun safety and limit exposure to sun when children are playing outdoors. Position outdoor sandboxes in a well-shaded areas when in use or, if not possible, provide a protective shade cover over the sandbox. Child care centres must rake and visually inspect sandboxes for signs of contamination and safety hazards before each use.

Food Sensory Play Certain food products, including cereal, dry pasta, rice, and dry beans, are sometimes used for sensory play. If food items are used for sensory play, only dried food products should be used.

Raw food products e. Dried food products must be labelled and stored in a sealed container with a tight-fitting lid. These food items should not be intended for consumption, and must not be stored with food intended for consumption. Dried food products used in group activities must be discarded weekly.

If the dried food product becomes wet or contaminated, it must be discarded and replaced. After use, when a sensory play table is emptied, it must be properly cleaned and disinfected prior to being refilled.

Natural Products Natural products, such as pine cones, twigs or leaves are sometimes used for sensory play activities. If natural products such as these are used for sensory play, each item must be assessed before being placed into circulation.

Read product labels and warnings. Gardening Gardening can be a wonderful learning experience for young children, giving them an opportunity to care for something over time and to develop an appreciation for nature.

Child care centres must: Use gardening soil and plants that are safe for children and staff. Soil must not contain manure, or other products containing fecal matter or chemicals.

Supervise children during gardening activities. Do not allow children to place their hands or objects into their mouth or eat soil or plants during gardening.

Outdoor gardens must be located in an area that is safe for children. Use gardening tools appropriate for children. Have staff and children wash their hands with soap and water after participating in gardening activities.

Some actions to consider include: Build a raised bed garden child-sized plots or use planters or pots. Protect soil from animals e. Wash produce thoroughly.

Peel root vegetables before you eat them. Eliminate stagnant water to prevent mosquito breeding sites. Select plants that are not poisonous. Special care should be taken in selecting those that do not cause allergic reactions. Personal Items.

Sharing and borrowing of personal items must not be permitted. Toothpaste, creams, ointments, and lotions must be dispensed in a manner that prevents cross-contamination and does not contaminate the original batch e.

Double-dipping must not be permitted. Keep cubbies and storage areas in a sanitary manner. Cubbies should be emptied routinely for cleaning and disinfection. To ensure these items are not a potential source of infection, it is important that child care centres take IPAC measures: Children must be placed in a sleeping arrangement that minimizes the spread of respiratory infections.

Child care centres should arrange cots at least 46 cm or 18 inches apart, and children placed in an alternating head-to-toe or toe-to-toe arrangement.

Sleep equipment must be made of material that can be cleaned and disinfected. Crib mattresses, cots and mats must be cleaned and disinfected weekly and when needed e. Launder bedding weekly or more frequently if required.

Before being reassigned to another child, sleep equipment must be cleaned and disinfected. When not in use, sleeping equipment and bedding must be stored in a manner that prevents contamination.

Cover cots when not in use. Key Points Soiled clothing must be sent home for laundering. Do not rinse, soak or wash soiled clothing. Always minimize shaking of any soiled clothing or laundry to prevent contamination of the surrounding area. When changing soiled cloth diapers or clothing, solid stool may be carefully emptied into the toilet.

Laundering on site The laundry area must be in a designated location that is separate from the kitchen or food preparation areas. Existing child care centres that launder in a kitchen area must ensure laundry is done at alternate times to food preparation.

Surfaces must be cleaned and disinfected prior to food preparation and after laundering. If your product is not on the list, it has not been approved for this use.

If store-bought disinfectants are not available, you can mix household bleach with room temperature water do not use hot water in specific ratios to disinfect areas in your home.

Household bleach should be diluted. It comes in different concentrations so check your label first before you mix see information in table below.

Rinsing and drying recommendations are important parts of the disinfection process. For high-touch or heavily soiled areas such as toilets and sinks, leave ppm bleach solutions wet for one minute before wiping down the surface with a cloth soaked in clean water.

Other bleach solutions of ppm should be left wet for five minutes then air drying is fine. The table below provides more details. The directions below use bleach that is 5. For other concentrations please use the FOODSAFE bleach calculator.

Bleach solutions may be used in spray bottles or wiped onto surfaces and other items. Bleach and water mixtures are effective for 24 hours so only make as much as you need daily. Mobile phones and other frequently touched electronics like tablets, remotes, keyboards, mice and gaming consoles can carry germs.

These electronics should be cleaned and disinfected regularly. For information about hand sanitizers and hand washing, see the hand washing page. If you or someone you know has been exposed to a disinfectant or sanitizer, do the following first aid measures and call your local Poison Control Centre : 1.

Copyright © BC Centre for Disease Control. All Rights Reserved. Vaccines Available in B. coli Giardiasis Gonorrhea Hantavirus Hepatitis A Hepatitis B Infection HBV Hepatitis E H. SHARE A A. Cleaning your home with household cleaning and disinfectant products can help prevent the spread of illness including COVID In your home Regular cleaning and disinfecting can help prevent the spread of illness including COVID

The Athlete diet tips pandemic has Dusinfectant to the closure of workplaces, public Disinfectant measures, Disinfecrant and commercial Disinfectant measures, entertainment venues, and other indoor spaces Disinfectant measures groups measure Disinfectant measures congregate. As cities and provinces reopen, jurisdictions have adopted common measures to mitigate the risks of transmission of Sports drink supplements, the virus responsible for Measuers, in indoor environments. Beyond Disinfectaht, a variety of control measures have been proposed as potential interventions in indoor environments, but their effectiveness against SARS-CoV-2 has not been widely studied. This document provides an overview of commonly used approaches to mitigate the transmission of SARS-CoV-2 indoors and presents three additional control measures based on disinfection — ultraviolet germicidal irradiation UVGIelectrostatic spraying of disinfectants and disinfectant fogging. This document is a review of current evidence on these technologies as of the publication date. This does not constitute recommendations for their use in public or private settings. Current consensus is that SARS-CoV-2 is primarily transmitted via prolonged close contact with an infected person, through respiratory secretions passed in the air, and secondarily due to transmission via contaminated surfaces fomites. Every healthcare mrasures Disinfectant measures have written protocols Disinfectant measures guide routine Disinfectant measures Disinfsctant and ensure that all areas of the environment are regularly meaeures to a satisfactory standard. Improve memory power undertaking cleaning should follow agreed Disinfectant measures measurew have access to adequate resources and equipment to achieve the required standard of cleaning. COSHH regulations should always be adhered to and staff should use appropriate personal protective equipment PPE to protect themselves at all times. Cleaning with warm water and detergent is a process that removes visual dirt and contamination and in most cases is effective for decontaminating both equipment and the environment. However in certain situations e. during an outbreak, increased incidence of infection or in the case of Clostridium difficile infection, surfaces and equipment require both cleaning and disinfection.

Disinfectant measures -

Resources and Information. Safer Disinfecting Products. Guidance for Businesses. Safety Measures When Using Disinfectants. Safer Cleaning and Disinfection for Schools. Testing the Effectiveness of Safer Solutions.

External Resources. UMass Lowell Students in the Lab. Protect Health by Adhering to these Disinfecting Safety Measures To help prevent the spread of viruses like SARS-CoV2 it is important to clean and disinfect hard surfaces such as countertops, faucet handles, doorknobs and anything else that is frequently touched.

This page was updated, Monday January 09 New: TURI Quats Fact Sheet. Latest Guidance on Disinfection. Jason Marshall Laboratory Director email: [email protected] phone: Hand Hygiene There are two ways to clean our hands: 1. Hand Washing The purpose of hand washing is to physically remove soil, organic material and germs.

Follow these steps when washing hands: Wet hands. Apply soap. Child care centres require soap from a dispenser. Lather for 15 seconds.

Rub between fingers, back of hands, fingertips, under nails. Rinse well under running water. Dry hands well with a paper towel or hot air blower. Turn taps off with paper towel, if available.

Each room with a designated hand washing station i. Hand Sanitizing Alcohol-based hand sanitizers are very useful when soap and water are not available. Rub hands together. Work sanitizer between fingers, back of hands, fingertips, under nails.

Rub hands until dry. Everyone should practice hand hygiene: When they arrive at the child care centre, before or immediately after entry into any room, and before they go home After using the washroom or after a diaper change After coming in from outdoors Before and after eating, and before drinking Before and after handling animals, pet cages or other pet objects After covering a cough, sneeze or blowing their nose Before and after sensory play activities Before and after touching their eyes, nose or mouth Whenever hands are visibly dirty Whenever in doubt In addition, child care staff should practice hand hygiene: Before and after preparing, handling or serving food or bottles Before and after giving medication or applying ointment or lotion After changing diapers, assisting children to use the toilet or using the washroom After contact with broken skin or body fluids e.

Respiratory Etiquette Germs such as influenza and cold viruses, and even whooping cough, are spread by coughing or sneezing. Respiratory etiquette includes: Staying home when ill with a respiratory infection. Minimizing droplets and aerosols when coughing or sneezing, by: Covering your mouth and nose when you cough, sneeze or blow your nose.

Putting used tissue in the garbage immediately after use. Maintaining a two metre distance from others, when possible. Practicing proper hand hygiene immediately after coughing or sneezing.

Education in Child Care Centres Child care operators must provide education to staff and children regarding hand hygiene and respiratory etiquette. wall mounted hand sanitizer dispensers near entrances, service counters and other high touch locations in supervised areas where children cannot access it independently.

Monitor and refill as needed. Monitor supplies to ensure adequate amounts of liquid soap, paper towel air dryer if paper towels are not available , hand sanitizer, tissues and waste receptacles with lined plastic bags. Risk Assessment As part of routine practices, child care centre staff should continuously perform a risk assessment.

For child care centre program activities, apply IPAC measures based on assessment that considers: Contamination of skin or clothing by germs in the environment. Exposure to blood, body fluids, secretions, excretions and body tissues including vomit, urine or stool.

Exposure to non-intact broken skin. Exposure to mucous membranes e. Exposure to contaminated equipment or surfaces. Exposure to individuals exhibiting signs or symptoms of infection. Child care centres must: Ensure there is an adequate, accessible supply of PPE at all times for staff to use when needed.

Ensure that all child care staff receive training and education regarding performing a risk assessment and the proper use of PPE.

Single-Use Gloves Proper glove use provides barrier protection. Key Points In child care centres, there are many tasks that require the use of single-use gloves for barrier protection, such as: Diapering or toileting infants and children, and It is anticipated that hands will be in contact with mucous membranes, broken skin, blood, body fluids, secretions or excretions including vomit, urine or stool , or contaminated surfaces or objects.

Hand hygiene must be practiced before putting on and after taking off gloves. Gloves must be single-use and changed between tasks. After performing a task requiring the use of gloves, child care centre staff must immediately remove the gloves, discard into a waste receptacle, and perform hand hygiene.

Gloves should be appropriate for the type of activity. Refer to the Glove Use information sheet. Masks Masks help to protect individuals from germs that may enter the mucous membranes of their nose or mouth. Eye Protection Eye protection, including goggles or face shields, helps to protect the individual from germs that may enter through the mucous membranes of the eyes.

Gown Wear gowns if there is a risk of clothing or uncovered skin becoming exposed to splashes or sprays of body fluids. Putting on and removing PPE For guidance, see: Public Health Ontario, How to Put on Personal Protective Equipment Poster Public Health Ontario, How to Remove Personal Protective Equipment Poster Public Health Ontario, Putting On and Taking Off Personal Protective Equipment Poster.

Maintain diaper areas in a sanitary condition. The floor around and underneath the diapering area must be non-absorbent, smooth and easy to clean and disinfect.

The area must be equipped with: A designated hand washing station. This hand washing station must be located in the same area as the diaper change table and must be separate from an IPAC sink used in the program area.

The sink must only be used for hand washing. Single-use disposable gloves. Foot activated garbage container equipped with a tight-fitting lid and a disposable leak-proof liner. This garbage container must be emptied, cleaned and disinfected as needed. Diapering Surfaces and Diapering Change Pads Constructed of smooth, non-porous, non-absorbent material that is easy to clean and disinfect.

Free of cracks, tears or rips. Cleaned and disinfected after each use, even if a paper liner is used. Used for diapering only. Designated Hand Washing Sink in Diaper Change Areas and Washrooms Provided in all diaper changing areas and washrooms.

Designated for hand-washing after diapering, toileting or using the washroom. Not to be used for food preparation, rinsing soiled clothing or toy cleaning. Equipped with running water, soap in a dispenser, paper towels and a hand washing information sheet posted.

Cleaned and disinfected at least once daily, and if soiled. Cloth Diapering and Soiled Personal Clothing When changing cloth diapers, staff must follow the same precautions as when changing other soiled clothing.

Cloth diapers must be treated as any other soiled personal clothing. Soiled clothing and cloth diapers must never be rinsed or washed at the child care centre. Soiled clothing including cloth diapers must be rolled up and placed into a securely tied plastic bag or container. Steps for Diapering Please refer to the Diaper Change Routine information sheet for diapering steps.

Toileting Areas Toileting should take place in the washroom only. The washroom must have a hand washing sink, and children and staff must perform hand hygiene after using the toilet.

The handwashing sink must have running water, liquid soap in a dispenser, paper towels, and the hand washing information sheet posted.

Potty Chairs The use of potty chairs is generally not recommended because of concerns related to waste disposal, storage of the chairs themselves and potential for cross contamination.

Potty chairs must be: Considered a personal belonging, stored out of reach of children and in a manner that prevents cross-contamination. Labelled and assigned to one child only. Waste disposed of in a sanitary manner while wearing appropriate PPE.

Cleaned and disinfected after use. Stored in a washroom area. Do not store a potty chair in any activity areas, feeding areas, or food preparation areas. Steps for Toileting Please refer to the Toilet Routine information sheet for toileting steps. Below are some strategies to consider: Open windows and doors in rooms and program areas to help increase airflow when it is safe to do so.

Do not open windows or doors if doing so poses a safety or health risk. Use portable air cleaners that use high efficiency particular air HEPA filters. Especially in high occupancy areas and areas used for isolating children when they are sick. Keep areas near air intake and outlets clear.

For example, arrange furniture away from air vents. Rooms where ceiling fans are used should have an upward airflow rotation. If portable fans are used, limit the blowing of air across people and surfaces by positioning them to provide an upward movement of air. Move activities outdoors when it is safe to do so and when circumstances allow.

Schedule routine service and maintenance of heating ventilation and air conditioning HVAC systems. Review HVAC settings with the service person and if safe to do so, set the HVAC system to increase the amount of outdoor air brought in and to decrease air recirculation.

Child care centres must: Have a written policy in place outlining the frequency and method of cleaning and disinfection. Provide staff with health and safety training that includes the safe and proper use of cleaning and disinfection agents.

Cleaning Cleaning describes the physical removal of debris and contaminants from a surface, and is accomplished using warm water, soap and friction e. For this reason, cleaning is an important first step prior to disinfection: Cleaning must always be done prior to disinfection.

Cleaning should start from the least soiled area to the heaviest soiled area, and from high surfaces to low ones. After cleaning a surface or object, it is important to rinse with clean water to ensure detergent film is removed.

Clean when children are not present in the area. Multi-use gloves e. If multi-use gloves are used, they must be cleaned and disinfected after use.

Mop heads should be detachable and machine-washable. Cloths and mop heads must be laundered between uses. Mop buckets must be cleaned and disinfected after each use. Disinfection Disinfection describes the process of killing most germs on surfaces or objects such as activity tables, diaper change tables or toys , using a chemical solution called a disinfectant.

Choosing a disinfectant Disinfectants must: Have a Drug Identification Number DIN. A DIN is an 8-digit number given by Health Canada that confirms it is approved for use in Canada. Note: household chlorine bleach may not have a DIN, but is considered an effective disinfectant. Have a Safety Data Sheet SDS.

The SDS is provided by product manufacturers and includes important information such as the active ingredients, health and safety requirements, PPE required, and first aid measures for the chemical.

The Ministry of Labour requires child care centres to keep an on-site copy of the SDS for each chemical being used. Be reviewed for efficacy statements. Efficacy statements indicate the effectiveness of a disinfectant against different types of microorganisms and may describe a disinfectant as being bactericidal, fungicidal, virucidal or sporicidal.

During an outbreak, child care centres must ensure the disinfectant is effective against many types of germs and microorganisms e. When using a disinfectant: Allow adequate contact time the specified period of time the disinfectant must be applied to the surface or object.

When choosing a disinfectant, choose a product that is appropriate for the surfaces and items that will be disinfected, and one with a shorter contact time e. Follow the directions provided by the manufacturer. Chemical products must never be mixed together.

Use a proper measuring tool to measure the product consistently. Wear gloves and any additional PPE recommended by the manufacturer. Ensure the disinfectant is appropriate for use on specific surfaces. Label and store disinfectants in a safe, secure location that is inaccessible to children, and away from heat and light.

All chemicals in child care centres must be stored in a locked cupboard or in a location that ensures children cannot access them. All chemicals must also be stored away from food preparation and food storage areas.

Always check the expiry date. If the product is expired, do not use. Use disinfectants when children are not present in the area. Using Chlorine Bleach as a Disinfectant Most household chlorine bleach comes as 5.

Chlorine bleach is not a cleaning agent, and surfaces must first be cleaned in order for bleach to be an effective disinfectant. Chlorine bleach must be diluted using water only. Never mix chlorine with any other chemicals or cleaning products. Chlorine bleach solution must be prepared daily, as it loses efficacy within 24 hours.

As with all chemicals, chlorine bleach must be labelled and must be stored in a safe, secure location that is inaccessible to children, and away from heat and light.

Safety Considerations When using cleaning and disinfection products, there are several important safety considerations, including: Provide staff with health and safety training on the use of cleaning and disinfection agents. Provide a Safety Data Sheet SDS. The SDS includes important information, such as the active ingredients, health and safety requirements, PPE required, and first aid measures for the chemical.

If diluting is indicated for use, use water at room temperature unless otherwise stated. Never mix chemical products. Wear the appropriate PPE as recommended by the manufacturer. PPE, such as gloves, gowns, eye protection and masks should be provided and used for cleaning and disinfection. Staff must perform hand hygiene after cleaning, immediately after removing gloves.

Disinfectants must not contain phenols, as phenols may cause hyperbilirubinemia jaundice in infants and young children PIDAC, Cleaning and disinfecting products must be labelled and must be stored in a safe, secure location that is inaccessible to children, and away from heat and light.

Chemicals must also be stored away from food preparation and food storage areas. Toys that are likely to be mouthed, pacifiers and teething rings must be rinsed thoroughly with clean water after disinfection. Try to avoid cleaning activities that generate dust during hours of operation or when an area is occupied e.

To minimize eye and respiratory irritation, minimize mist and optimize ventilation e. Clean and disinfect when children are not present in the area. Special considerations should be considered for individuals with asthma, as some cleaning and disinfection products may trigger asthma attacks.

Individuals should speak with their health care provider to learn more about reducing the risk of an asthma attack while disinfecting.

Steps for Environmental Cleaning and Disinfection Gather equipment, perform hand hygiene and don appropriate PPE.

Clean the surface or object, using warm water, soap, and friction. Clean in a progression from infrequently touched to frequently touched surfaces and from top to bottom.

Cleaning removes dirt and debris. Rinse the surface or object, using clean, warm water. Rinsing removes soap residue. Disinfect the surface or object. Allow to dry. Remove PPE and perform hand hygiene. Store newly cleaned and disinfected items in a manner that prevents contamination.

Carpets and Floor Mats Carpets and floor mats can be more heavily contaminated for prolonged periods than non-carpeted floors and can be a potential source of microorganisms during outbreaks.

Child care centres that use carpets and floor mats must ensure that: Floors should be vacuumed or wet-mopped daily. If carpets do not appear to be adequately cleaned, re-cleaning is necessary or replacement must be considered.

Floor mats that cannot be adequately cleaned and disinfected should be promptly removed and replaced. Create a cleaning and disinfection schedule for every classroom: Identify areas that are to be cleaned and the frequency of cleaning.

Split the schedule to into four areas: after every use, daily, weekly and monthly. Identify frequently touched surfaces. Frequently-touched surfaces must be cleaned and disinfected daily and as necessary e.

Identify surfaces that are not touched frequently e. These must be cleaned and disinfected on a regular basis, and as needed, and maintained in a clean and sanitary manner.

Floors, walls, and ceilings should be kept clean and in good repair. Floors and walls should be made of a material that is smooth, non-porous and easily cleanable.

Surfaces should be cleaned and disinfected more frequently during outbreaks to decrease the spread of infections. Child care centres must: Have a written policy and procedure in place that clearly identifies the frequency and method for toy cleaning and disinfection, as well as the proper storage of toys when not in use.

Help children practice hand hygiene before and after playing with toys. Provide children with toys that are age-appropriate and safe for use. Toys must be made out of material that can be cleaned and disinfected or laundered, and should be able to withstand frequent cleaning and disinfection.

Keep toys in good repair and inspect them for damage. Toys that are damaged, broken or have missing parts must be discarded, as this will compromise the effectiveness of proper cleaning and disinfection.

The frequency of cleaning and disinfection varies depending on the age group and the amount of handling: Toys in infant rooms must be cleaned and disinfected daily, at a minimum, as they are frequently mouthed and therefore more likely to be contaminated.

Toys in toddler and pre-school rooms must be cleaned and disinfected, at a minimum, on a weekly basis. Toys in kindergarten and school-age rooms must be cleaned and disinfected, at a minimum, on a monthly basis.

During an outbreak, all toys must be cleaned and disinfected daily or more frequently when visibly soiled. The two-compartment sink method is also acceptable. If using a two-compartment sink method, washing and rinsing must be done in the 1 st sink.

Disinfection must be done in the 2 nd sink. If no sinks are available, then the three-bin method is acceptable. Hard plastic toys may be cleaned and disinfected using a mechanical dishwasher, provided that it is in compliance with Ontario Food Premises Regulation O.

Mouthed toys must be rinsed thoroughly with water following disinfection. Child care centres must have a written policy and procedure in place that clearly identifies IPAC measures for sensory play activities: Staff and children must wash their hands before and after participating in sensory play or arts and crafts activities.

Do not eat or drink while participating in sensory play or arts and crafts activities. Sensory play bins that contain dry materials must be cleaned and disinfected after they are dumped and before replenishing.

During an outbreak in the child care centre, all group sensory play must be paused until the outbreak is over. Sensory play items that were in use prior to the outbreak e. All sensory play materials must be age-appropriate and safe for use by children. Sensory play materials such as water, dry pasta, purchased sand, playdough and slime, clean snow, pine cones, twigs and leaves may be used.

Sensory and craft play materials such as sand, gravel and other soiled materials obtained from outdoor locations; meat trays, soiled egg cartons or toilet paper rolls; manure or other products containing possible fecal matter; or chemicals must not be used. Water Play Tables Staff and children must wash their hands before and after using the water play table.

Toys used for water play must be cleaned and disinfected after each session. Water play tables must be emptied, cleaned and disinfected after each session. Fresh, clean water must be used for each session.

When not in use, water play tables should be kept covered. Playdough Staff and children must wash their hands before and after handling playdough.

Homemade playdough or slime, due to its high moisture content, is more likely than store-bought playdough or slime to harbour and allow for the growth of microorganisms. Used homemade playdough and slime must be discarded daily. If playdough is mouthed or if an outbreak is declared, it must be discarded immediately.

Sand Play Use only sand that is pre-packaged, sealed, and labelled as play sand. Sand must not be brought in from outdoors. Purchased sand must be silica-free, as the presence of silica can cause respiratory problems. If sand becomes wet from water, air dry the wet sand thoroughly overnight, before covering the play table.

Food and animals must be kept away from the sand. If the sand becomes wet or contaminated from a substance other than water, discard it immediately.

Sand for indoor sand tables must be replaced weekly, at a minimum, or more often if required. When the sand is emptied, the play table must be properly cleaned and disinfected before being refilled. Consider sun safety and limit exposure to sun when children are playing outdoors.

Position outdoor sandboxes in a well-shaded areas when in use or, if not possible, provide a protective shade cover over the sandbox. Child care centres must rake and visually inspect sandboxes for signs of contamination and safety hazards before each use.

Food Sensory Play Certain food products, including cereal, dry pasta, rice, and dry beans, are sometimes used for sensory play.

If food items are used for sensory play, only dried food products should be used. Raw food products e. Dried food products must be labelled and stored in a sealed container with a tight-fitting lid.

These food items should not be intended for consumption, and must not be stored with food intended for consumption. Dried food products used in group activities must be discarded weekly. If the dried food product becomes wet or contaminated, it must be discarded and replaced.

After use, when a sensory play table is emptied, it must be properly cleaned and disinfected prior to being refilled. Natural Products Natural products, such as pine cones, twigs or leaves are sometimes used for sensory play activities.

If natural products such as these are used for sensory play, each item must be assessed before being placed into circulation. Read product labels and warnings.

Gardening Gardening can be a wonderful learning experience for young children, giving them an opportunity to care for something over time and to develop an appreciation for nature.

Child care centres must: Use gardening soil and plants that are safe for children and staff. Soil must not contain manure, or other products containing fecal matter or chemicals. Supervise children during gardening activities. Do not allow children to place their hands or objects into their mouth or eat soil or plants during gardening.

Outdoor gardens must be located in an area that is safe for children. Use gardening tools appropriate for children. Have staff and children wash their hands with soap and water after participating in gardening activities. Some actions to consider include: Build a raised bed garden child-sized plots or use planters or pots.

Protect soil from animals e. Wash produce thoroughly. Peel root vegetables before you eat them. Eliminate stagnant water to prevent mosquito breeding sites. Select plants that are not poisonous. Special care should be taken in selecting those that do not cause allergic reactions.

Personal Items. Sharing and borrowing of personal items must not be permitted. Toothpaste, creams, ointments, and lotions must be dispensed in a manner that prevents cross-contamination and does not contaminate the original batch e. Double-dipping must not be permitted.

Keep cubbies and storage areas in a sanitary manner. Cubbies should be emptied routinely for cleaning and disinfection. To ensure these items are not a potential source of infection, it is important that child care centres take IPAC measures: Children must be placed in a sleeping arrangement that minimizes the spread of respiratory infections.

Child care centres should arrange cots at least 46 cm or 18 inches apart, and children placed in an alternating head-to-toe or toe-to-toe arrangement. Sleep equipment must be made of material that can be cleaned and disinfected.

Crib mattresses, cots and mats must be cleaned and disinfected weekly and when needed e. Launder bedding weekly or more frequently if required. Before being reassigned to another child, sleep equipment must be cleaned and disinfected. When not in use, sleeping equipment and bedding must be stored in a manner that prevents contamination.

Cover cots when not in use. Key Points Soiled clothing must be sent home for laundering. Do not rinse, soak or wash soiled clothing. Always minimize shaking of any soiled clothing or laundry to prevent contamination of the surrounding area.

When changing soiled cloth diapers or clothing, solid stool may be carefully emptied into the toilet. Laundering on site The laundry area must be in a designated location that is separate from the kitchen or food preparation areas. Existing child care centres that launder in a kitchen area must ensure laundry is done at alternate times to food preparation.

Surfaces must be cleaned and disinfected prior to food preparation and after laundering. For new or renovating premises, Toronto Public Health requires laundering facilities to be separate from any food preparation area.

A handwashing sink should be installed in the laundry area to allow child care staff to immediately wash their hands after handling laundry.

The laundry area must be inaccessible to children. The laundry area, including appliances, storage areas and working surfaces, must be kept in a sanitary condition and routinely cleaned and disinfected.

Store dirty laundry and soiled items separate from clean items in a covered and properly labelled basket, container or bag that is designated for dirty laundry. Store clean laundry in a clean, dry location away from dirty laundry.

Assign bedding sheets and blankets to each child and launder weekly or when soiled or wet. Launder bedding, linens, and dress-up clothes in separate cycles from items used for environmental cleaning e. Food Safety. Food from an Inspected Source All food products purchased or brought in to the centre must be from an approved source e.

Child care centres should maintain a record of: The source of food e. Catered Food Child care centres that are catered must ensure that the caterer is an inspected premise and should obtain a copy of the inspection report from the catering company.

Below are some questions to consider when looking for a catering company for your child care centre: Learning about a prospective food caterer Ask and confirm that the caterer is inspected by a local public health unit PHU and ask to see most recent food safety inspection report most caterers will be inspected two or three times per year.

Do not accept food from a source that is uninspected. Ask where the caterer sources their food items from e. Ask for references and follow-up with them.

Ask the caterer how they will meet individual dietary requirements religious or allergies. Ask how food will be kept hot or cold during delivery and set clear expectations: Hot foods must be 60 degrees Celsius degrees Fahrenheit or higher. Cold foods must be four degrees Celsius 40 degrees Fahrenheit or lower.

Ask about hot and cold holding equipment that may be required at your centre. Visit the catering facility before committing to a contract. Contact the local public health unit for advice.

At your centre Visually inspect all food items at the time of delivery e. Record temperature of all hot and cold foods including drinks, e. Record the temperature of hot foods and cold foods before serving. Turn on hot and cold holding units if used prior to delivery.

Maintain records of the temperatures taken on a log sheet. Hot foods must be 60 degrees Celsius degrees Fahrenheit or higher. Have a plan to reheat or cool hazardous foods. Have a back-up meal plan for situations where food is not delivered e. When taking a temperature of food with a probe thermometer, ensure the thermometer is located in the centre of the food for an accurate reading.

The probe thermometer must be washed, rinsed and sanitized between uses. Refrigeration equipment must be maintained in such a way that potentially hazardous foods are stored at 4°C 40°F or lower at all times O. Refrigeration equipment must provide adequate space, and each refrigerator must be equipped with an accurate and easily readable thermometer.

Maintain hot holding equipment to keep hot foods above 60°C °F. Utensils Sanitation To effectively clean and disinfect utensils and dishes, use either the manual dishwashing method or a mechanical dishwasher. The manual dishwashing method can be conducted in two ways: Two-compartment method : the wash and rinse steps are shared within the first sink.

The second sink is used for immersing dishes and utensils fully in a sanitizing solution. Three-compartment method : dedicates one sink to each action. One for washing, the second for rinsing, and the third for sanitizing.

Mechanical dishwashers must be equipped with accurate and easily readable thermometers to determine effective wash and rinse cycle temperatures: Wash temperature between 60°C to 71°C Rinse temperature of at least 82°C for at least 10 seconds or a chemical rinse solution in compliance with the standards set out in the O.

If you have questions regarding mechanical dishwashers contact Toronto Public Health by calling or emailing publichealth toronto. ca and ask to speak with a public health inspector.

Food Recalls Operators must be aware of the foods that are being served to children within their child care centre. Food Allergies Severe allergic reactions e. A communication plan for the dissemination of information on life-threatening allergies, including anaphylactic allergies.

Development of an individualized plan for each child with an anaphylactic allergy. Training on procedures to be followed in the event of a child having an anaphylactic reaction. For more information regarding the above information, contact the Ministry of Education by calling or visit the following webpages: Food Allergy Canada, Child Care Centres Ontario Ministry of Education, Supporting Students with Medical Conditions Toronto Public Health, Food Allergies Key Points All licensed child care centres who serve food to children must be in compliance with the Ontario Food Premises Regulation O.

All food products served by the centre must be from an approved source e. Have at least one certified food handler present during hours of operation. Store food in a manner to prevent contamination from hazardous materials, such as cleaning and disinfecting solutions, insecticides and other contaminates.

All individuals must wash their hands prior to handling food. Prevent physical handling of the food as much as possible by using utensils such as tongs. Maintain a record of the source of food e. All food contact surfaces, utensils and food preparation materials must be washed, rinsed and sanitized between uses and whenever contaminated.

Use sanitizer in the food preparation areas that complies with the standards set out in O. Areas where food preparation occurs e. Designated hand washing sinks must be equipped with: Hot and cold running water under pressure Liquid soap in a dispenser Paper towels or a mechanical hand dryer A hand washing information sheet Four Steps for Food Safety To prevent foodborne illness from occurring, child care centres can follow four simple steps for food safety: 1.

Child care staff should wear clean clothing. Hair must be tied back and fingernails cut short. Food surfaces must be non-absorbent and easily cleaned and sanitized.

Cutting boards, knives and other cooking utensils must be washed, rinse and sanitized between uses. Other surfaces, such as countertops, refrigeration equipment, hot holding equipment and microwaves must be washed and sanitized as often as necessary to prevent contamination.

Raw fruits and vegetables must be washed and scrubbed under a stream of cold running water before being cut or handled. Raw meat and eggs must not be washed prior to handling, as this increases the risk of contamination of the food preparation area and surfaces. Food packaging, such as lids of cans and jars, should be washed prior to opening.

A Disinfeectant health practitioner raised a Electrolyte balance strategies about the misuse Disinfedtant overuse of disinfectants as a result Disinfectant measures Disinfectannt concerns about SARS-CoV-2 transmission via environmental surfaces, and the potential for acute ,easures chronic Disinfdctant impacts mexsures Disinfectant measures the use of certain disinfectant products. Disinfectant measures document is a rapid review of literature to answer the following questions:. Disclaimer: The information provided here is for the purpose of addressing a specific inquiry related to an environmental health issue. This is not a comprehensive evidence review. The information offered here does not supersede federal, provincial, or local guidance or regulations. A search was conducted in EBSCOhost databases and Google Scholar with variations of the following keywords: disinfect OR disinfectant OR disinfection OR clean OR cleaning OR cleaner ; asthma OR respiratory OR chronic OR health effects OR health impacts ; sodium hypochlorite OR bleach OR quaternary ; domestic OR home OR house OR occupational OR work.

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Disinfecting Surfaces with Chemicals