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Sanitation Tips

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					                                 Sanitation Tips

Classrooms- “Primary Space” & Hazardous materials-“Keep out of reach of children”
   Prior to students entering the classroom, staff should enter and conduct a visual
       sweep to identify and secure under lock and key any hazardous materials
     Approved classrooms will be inspected for hazardous materials as well as the
       water temperature (between 80 – 110 degrees). If the classroom is not
       occupied then the classroom should be locked.
     The health inspector will open desk drawers and classroom cabinets looking for
       hazardous materials. If the inspector finds licensed rooms to be locked or to
       be occupied and currently under use by regular school activities (non-ASEP),
       improper hazardous material storage will not be demerited, but if the
       classroom is unlocked and unoccupied and hazardous materials are not
       properly stored, then violations will be cited and demerited.

Special Area Classroom- Computer Lab, Multipurpose Room. Media Center/Media
Center Work room (rooms used by ASEP on occasion)
            Hazardous materials-“Keep out of reach of children” still applies
   Prior to students entering the classroom, staff should enter and conduct a visual
        sweep to identify and secure under lock and key any hazardous materials
                              Above classroom criteria apply

 White Out Dry Erase Board Cleaner        Hand Gel Sanitizer Cleaning Products
409, Fantastic, Clorox/Comet etc.) Hand Lotion Medication Air Freshener
                                 Pocket Books/Book Bags




Cafeteria
 Snack- staff(s) are to wash hands prior to serving/handling food that is not pre-
   packaged. Gloves are to be worn by staff while serving/handling food
 Student lunches are to be labeled with the child’s name, date and must be kept
   under refrigeration of 45 degrees or less – this is an issue on teacher workdays
   and/or during Winter and Spring Break when ASEP is in session all day
 Hand washing-students are to wash hands before and after eating snack. If a
   student touches his face, shoe etc. s/he will need to re-wash their hands. Students
   should also wash hands before and after sand & water play, wiping their nose etc.




Santips2/3/06
 Hand gel sanitizer can now be used when on a field trip outdoors where students
  have touched animals and soap and water are not available.


       Cleaning and Sanitizing: What’s the difference and how are they done?
 Cleaning and sanitizing cannot be done at the same time. Best practice
  recommends leaving the disinfecting solution on the surface for a minimum of 2
  minutes or left to air dry. This practice is used for body fluid spills to eliminate the
  spread of blood borne illnesses such as Hepatitis B and HIV.
                                 Soapy Water Solution
 Cleaning involves scrubbing, washing and rinsing to remove visible soil and debris.
  The cleaning solution used is made up of detergent and water.
                               Chlorine “Bleach” Solution
 Sanitizing is covering the cleaned area with a sanitizing solution such as bleach and
  water. The best practice recommendation is to leave the sanitizing solution on the
  surface for a minimum of 2 minutes before wiping it dry. It can also be left to air
  dry. This will kill and clean away enough germs so that it would be unlikely that
  someone could become ill from contacting that surface.

 Tables- are to be cleaned using soapy water (spray, wait, and wipe down tables)
  followed by the chlorine solution (spray, wait, and wipe down tables) prior to
  snack being served. After snack, tables are sanitized using the chlorine solution.
  Each table should be cleaned and sanitized using a fresh paper towel.

                              Bleach Solutions Tips
               Assign responsibility for mixing a bleach solution.
            Set up a specific location for mixing the bleach solution.
               Keep the bleach solution out of reach of children.
                        Label the solution “non-toxic”
 Keep the bleach out of direct sunlight to preserve the effectiveness of the chlorine.
                       Mix a fresh bleach solution daily.
                 Test strips are to be used to check the solution.

Snack
 Napkins/Straws- two napkins per student are required: One for a placemat to be
   used as a barrier between the table and food. The second napkin is for wiping their
   hands and face. Straws are to be used so that a student’s mouth does not have
   direct contact with the carton




Santips2/3/06
 The temperature on the milk box will no longer be accepted as the actual overall
  temperature for milk and juice. Inspectors will check the actual temperature of a
  drink carton using a stem thermometer.

 Kitchen- students are not allowed access to the kitchen area. The doors leading to
  the kitchen are to remain securely closed during program time.
 Child Nutrition requires that kitchen doors are to remain locked. SC’s are to have
  access to the kitchen either by key or someone to unlock the kitchen.
 Dumpster- the lid to the dumpster is to remain closed after using- at all times. The
  proper drainage plug is to be installed

Food Storage
    Food storage for ASEP cooking cabinets or in classrooms is limited to foods
      that are individually packaged
    We will no longer be able to store bulk items for cooking activities- bags of
         flour or sugar stored in Tupperware containers until the next cooking project.
         Food will need to be purchased the day of the activity. Items not used will
         need to be disposed after the activity.

    Careful planning of ingredients is needed. When possible, site coordinators should
    purchase the smallest package or individual packets of certain products. Items need
    to be purchased the day of the activity.
         Individually wrapped non-perishable items can be kept for future
           use/activities.

Restrooms
    Hand washing- signs needs to be posted over each sink in both the boys and
       girls restrooms (extra laminated signs should be on hand for quick
       replacement).
    Prior to school dismissal and the start of ASEP the custodian should “freshen
       up”, clean, and ensure that tissue, towels and soap are adequate for the full
       program day. SC should also check the restrooms for cleanliness as well as hand
       washing signs posted prior to the start of ASEP

     Hot Water Temperature- sites that have hot water must check the water
      temperature regularly to monitor the temperature. The temperature must be
      between 80 – 110 degrees. Fluctuations in temperature (too hot or too cold)
      can result in demerits / provisional status that impact your sanitation
      score/compliance history/ license.




Santips2/3/06
Custodians & Cleaning Products
Custodial Closets and Carts also contain hazardous materials, so closets must be
locked at all times and carts must be kept within reach (in the room being cleaned) of
the working custodian, not left in a hallway.

      Keep the custodian closet locked during ASEP hours.
      Custodians are to use disinfectants that are 500 ppm – 800 ppm
Custodians will need to notify SC’s any time the usual brand is not used due to
finding a comparable product at a better price. A MSDS sheet will need to be in our
file for new products

MSDS Sheets
   Material Safety Data Sheet (MSDS) provides critical information regarding the
      manufacturer, product identification, information on ingredients, possible
      hazards, first aid measures, precautions for safe handling and use etc.
   Each school keeps a red MSDS notebook centrally located for school personnel.
   Now ASEP will need to keep MSDS sheets in a file alerting sanitation as to the
      products used by custodians.
   MSDS sheets are available through the ASEP central office.

Wall to Wall Carpet
   Carpet is to be vacuumed daily including area rugs
   Wall to wall carpet is to be cleaned using an extraction method at least once
       every six months
   SC’s are to provide documentation of carpets being cleaned either by a dated
       invoice/receipt or a written memo from the school/maintenance. Enforced
       beginning July 1, 2006
   Carpet cleaning using the extraction method is for wall to wall carpet only and
       does not apply to the area rugs that provide a soft plush area for students in
       ASEP.




Santips2/3/06

				
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