CLEANING AND SANITIZING........ KEEP ON TRACK Good sanitary practices can prevent serious outbreaks of illness. Having a cleaning schedule for your centre is the first step to ensure that cleaning is done regularly and properly. LEGISLATION Health Protection and Promotion Act Food Premises Regulation Day Nurseries Act Occupational Health and Safety Act July 2004 Created by Region of Peel Public Health 4-1
CLEANING AND SANITIZING Peel Public Health s Public Health Inspectors will:......... KEEP ON TRACK Approve construction plans for the food premises area of new and renovating centres Do an inspection that focuses on the general sanitation of your centre Respond to concerns about the general sanitation of your centre Inspect your centre s food preparation and storage areas The Operator will: Maintain the centre such that it is clean, sanitary and in good repair It is suggested that you develop and follow a cleaning schedule similar to the one in the cleaning and sanitizing section of Well Beings: A Guide to Promote the Physical Health.. Use cleaners and sanitizers that are appropriate for the job Make sure staff know how to use the cleaners and sanitizers used by your centre Store cleaners and sanitizers safely How to Clean and Sanitize Surfaces: 1. Clean all articles first with soap and water. 2. Rinse with clean, clear water. 3. Apply a sanitizer. Follow the manufacturer s recommendations for use. 4. Bleach is an effective, economical sanitizer. 5. A sanitizer is more effective when applied to a clean surface and allowed to be in contact with the surface for at least 60 seconds. 6. Allow to air dry. How to prepare a sanitizing solution using bleach: Add 63 ml (1/4 cup) of bleach to 4.5 L (1 gallon) of water or Add 5 ml (1 tsp.) bleach to 750 ml (3 cups) of water Make fresh bleach solution each day For convenience, store the prepared solution in a labelled spray bottle Keep out of the reach of children Store all sanitizers and other chemicals in a locked cupboard, out of the reach of children and away from food 4-2 Created by Region of Peel Public Health July 2004
SANITIZERS........ KEEP ON TRACK Sanitizers reduce the number of germs on a surface or object. There are many sanitizing products on the market. How do you decide which one to use? Hints When Purchasing a Sanitizer: Read the label for a description of the product. Ingredients to look for in a sanitizer are chlorine, quaternary ammonium or iodine. Determine what type of surfaces the product is designed to sanitize. Remember, when buying sanitizers for the kitchen, the product must be safe for use on food contact surfaces (a sanitizer designed for bathroom surface disinfection may not be suitable for sanitizing your cutting board). Determine how to use the product; does it need pre-mixing or is it used straight from the container? Look for cautionary statements and warnings on the label. Be sure to have a locked cabinet, away from food, to store cleaning products. July 2004 Created by Region of Peel Public Health 4-3
DISHWASHING......... KEEP ON TRACK Under the Food Premises Regulation, day nurseries must have the following equipment to clean and sanitize utensils/equipment: 1. A commercial mechanical dishwasher that meets the requirements of the Food Premises Regulation, or 2. A three-compartment sink of such length, width and depth to allow complete immersion of the utensils and equipment. For more information about dishwashing, refer to the Food and Drinking Water Safety section of this manual. Note: Well Beings refers to the use of a domestic dishwasher. Peel Public Health Public Health Inspectors enforce the requirements of the Food Premises Regulation in your centre. Therefore, a domestic dishwasher for regular household use is not acceptable for the cleaning and sanitizing of multi-service utensils and equipment in your centre. 4-4 Created by Region of Peel Public Health July 2004
TWO-COMPARTMENT SINK DISHWASHING METHOD........ KEEP ON TRACK A Two-Compartment Sink Can Only be Used for the Cleaning and Sanitizing of Pots, Pans and Cooking/ Preparation Utensils. Steps in the two-compartment sink method: 1. Pre-scrape and pre-rinse. 2. Wash and Rinse. Use the first sink to both wash and rinse. Wash using warm water and a clean detergent solution. If the suds are gone or the water is dirty, change it! Rinse under the tap allowing the rinse water to run into the wash water sink. If the detergent is not rinsed off, the sanitizer will not work properly. 3. Sanitize. Use the second sink to sanitize. Use clean hot water at a minimum of 77 C (171 F) for 45 seconds or 100 ppm chlorine at a minimum temperature of 24 C (75 F) for 45 seconds or 200 ppm quaternary ammonium at a minimum of 24 C (75 F) for 45 seconds or 25 ppm iodine at a minimum of 24 C (75 F) for 45 seconds. Test strips are available for checking the concentration of chemical sanitizers. 4. Air dry. July 2004 Created by Region of Peel Public Health 4-5
DIAPERING......... KEEP ON TRACK Soiled clothing or cloth diapers containing stool should not be washed at your centre. Empty the solid waste into the toilet, then place soiled items into a plastic bag and return to the parent. The diaper changing surface must be both safe and sanitary for the child. Constant supervision while the child is on the diaper changing table is essential. The changing surface must be such that it can be thoroughly cleaned and sanitized after each child. Further, the changing surface should be located directly adjacent to a sink. The caregiver should wash their own hands, and the child s hands, after the diaper has been changed. A moist disposable towel or single-use wash cloth may be used for cleaning the child s hands. LEGISLATION Day Nurseries Act Health Protection and Promotion Act Building Code Act (number of toilets and sinks) 4-6 Created by Region of Peel Public Health July 2004
DIAPERING Peel Public Health s Public Health Inspectors will:........ KEEP ON TRACK Inspect the diaper change area during their general sanitation inspections Public Health Inspectors will Check for: A diaper change surface that is easily cleaned, sanitized and in good repair. An appropriate sanitizing solution that is used on the change surface. Proper collection/disposal of used diapers and wiping materials. Handwashing facilities that are easily accessible to the diaper changing area. Handwashing facilities that are equipped with hot and cold running water, liquid soap in a dispenser, a sanitary method for drying hands and a waste container. The Operator will: Establish a procedure for proper diaper changing that includes handwashing, sanitizing the diaper changing surface and proper disposal of the used diaper and wiping material. Make sure the handwashing facilities are properly equipped at all times. Make sure child care centre staff follow proper diaper changing procedures. July 2004 Created by Region of Peel Public Health 4-7
HANDWASHING......... KEEP ON TRACK Frequent, good handwashing must be practised by both staff and children to help prevent the spread of infections. Liquid hand sanitizers that are alcohol-based may be used by staff when soap and water are not readily available, such as, while on playground duty. Be advised that these hand sanitizers contain up to 70 per cent alcohol and therefore, must be kept out of the reach of children. Handwashing with soap and water is still the best method for routine handwashing. LEGISLATION Day Nurseries Act Health Protection and Promotion Act 4-8 Created by Region of Peel Public Health July 2004
HANDWASHING Peel Public Health s Public Health Inspectors will:........ KEEP ON TRACK Check that proper handwashing facilities are available and properly equipped in food preparation areas and diapering areas Check that handwashing basins are used only for the purpose of handwashing Check that handwashing basins are equipped with a supply of potable hot and cold running water, soap in a dispenser, a sanitary method for drying hands and a waste container for used paper towels In Addition: Handwashing presentations for staff and for children can be arranged through your Public Health Inspector Signs promoting handwashing are available through your Public Health Inspector The Operator will: Make sure that separate handwashing basins are provided in food preparation areas and diaper changing areas Make sure handwashing basins are properly equipped at all times during operation. This includes: Potable hot and cold running water Soap in a dispenser A sanitary method of drying hands A waste container for used paper towels Make sure the hot water temperature does not exceed 43 C (110 F) to prevent scalding Make sure staff wash their hands properly and at appropriate times Encourage care givers to teach children how to wash their hands Make sure children wash their hands properly and at appropriate times July 2004 Created by Region of Peel Public Health 4-9
......... KEEP ON TRACK SECTION: KEEPING YOUR FACILITY CLEAN Staff Handwashing Checklist When to Wash: After arriving for work After changing a diaper Before and after preparing food Before eating food Before feeding an infant or child Before and after giving medication or applying an ointment or cream, including sunscreen After caring for an ill child Before and after applying a bandage or performing other first aid After going to the bathroom After helping a child go to the bathroom After sneezing or coughing After cleaning up any body fluid (blood, mucus, vomit) After cleaning and sanitizing practices After removing disposable (e.g. latex, plastic, vinyl) or rubber gloves After handling or caring for pets Whenever hands are visibly dirty Handwashing for Children Checklist When to Wash: When they arrive After using the toilet or potty After diaper changes; try using a clean damp disposable towel for washing the hands of infants Before eating or drinking Before and after water play After handling pets or other animals After playing After sneezing, coughing or wiping nose with the hand Whenever hands are visibly dirty 4-10 Created by Region of Peel Public Health July 2004
PEST CONTROL........ KEEP ON TRACK Pests such as cockroaches, flies, mice and rats can carry harmful micro-organisms that can contaminate food. Pests can damage food, supplies and facilities. Pests can also spread diseases, including foodborne illness. LEGISLATION Food Premises Regulation Day Nurseries Act Pest Control Products Act Health Protection and Promotion Act July 2004 Created by Region of Peel Public Health 4-11
PEST CONTROL Peel Public Health s Public Health Inspectors will:......... KEEP ON TRACK Check your centre s food preparation and storage areas for the presence of insects and rodents during regular inspections Provide information about pest control The Operator will: Take precautions to prevent insects and rodents from entering the centre Call a licensed pest control operator to solve pest problems Pest Control Checklist Be on the look out for pests. Good building maintenance, sanitation and housekeeping helps keep pests out of your centre. Check all supplies before they enter your building; pests can enter this way. Use tightly sealed and labelled food-safe containers to store food in dry storage. Use the first in first out (FIFO) rule for food storage. Clean food and drink spills promptly. Clean grease accumulations, even under equipment. Remove garbage quickly and keep it tightly covered. Store garbage away from your building in leak-proof, waterproof, rodent-proof containers. Make sure all drains have a cover. Make sure the bottom of all doors close tightly. Repair broken screens and windows. Repair holes in walls and ceilings. Repair leaky water pipes and faucets; water attracts pests. Reduce clutter around the centre. Note: Pest problems are best dealt with by a professionally licensed pest control operator. When choosing a pest control company, make sure the person doing the work is licensed under the Pest Control Products Act. Only licensed applicators have the training to determine and apply the most appropriate pesticide for the job in a safe manner. 4-12 Created by Region of Peel Public Health July 2004
PETS AND WILD ANIMALS........ KEEP ON TRACK The main concerns with animals in a child care centre are the risks of disease transmission, injury and allergic reactions. Teach children the safe way to respond to an animal whether it be wild or a domestic pet. LEGISLATION Health Protection and Promotion Act Communicable Disease Regulation Rabies Immunization Regulation Day Nurseries Act July 2004 Created by Region of Peel Public Health 4-13
PETS AND WILD ANIMALS Peel Public Health s Public Health Inspectors will:......... KEEP ON TRACK During inspections, check that no birds or animals other than a guide dog, are present in any food preparation or food storage area in the centre. Investigate animal bite exposures where a risk of human exposure to rabies is possible. This includes bites to a human from a dog, cat, raccoon, fox, skunk, bat or other warm-blooded animal. Quarantine dogs and cats for a period of 10 days from the date of the incident. If the animal does not show signs of rabies in this 10-day period then rabies could not have been transmitted to the victim. Make sure dogs and cats are immunized against rabies. Release vaccine for the treatment of the victim when medically indicated. Make arrangements to test the animal for rabies when indicated. The Operator will: Make sure no birds or animals other than a guide dog, are present in any food preparation or food storage area in the centre Make sure anyone bitten or injured by a warm-blooded animal seeks medical treatment. If possible, determine the name, address and telephone number of the owner of the animal as well as the victim. If a stray or wild animal is involved, efforts can be made to capture the animal. Contact the Animal Control Department in your municipality for assistance. Call Peel Public Health s Environmental Health Division and report the incident. In cases of severe injury or threat to safety, Peel Regional Police may be called. Keep a copy of up-to-date rabies vaccinations on the premises for inspection. ANIMAL CAGES Animal cages require regular cleaning and sanitizing. When cleaning, treat droppings and secretions as possible sources of illness. For example, the Toxocara organism is usually passed in the stools of young dogs and cats. The organism that causes Parrot Fever may be found in stools and secretions of pigeons, ducks and other birds. The Salmonella organism is common in turtles, birds and hedgehogs. 4-14 Created by Region of Peel Public Health July 2004
Cleaning Procedure: Wear household rubber gloves Remove loose dirt Scrub surfaces with soap and a detergent solution Rinse with water and let dry........ KEEP ON TRACK Apply sanitizer. A freshly made mild bleach solution may be used. Mix 63 ml (1/4 cup) of bleach in 4.5 L (1 gallon) of water. For a smaller quantity, mix 5 ml (1 tsp.) of bleach in 750 ml (3 cups) of water. This is is an effective and economical way to sanitize a surface. When finished, wash your hands even if gloves have been worn Other Recommendations: Encourage children to wash their hands after handling animals Do not allow animals in food preparation, service or storage areas Vaccinate dogs and cats against rabies Discourage children from playing with stray and wild animals July 2004 Created by Region of Peel Public Health 4-15
......... KEEP ON TRACK TOYS, WATER PLAY TABLES AND PERSONAL ITEMS Children may benefit in many ways from play activities. However, toys and water play tables easily become contaminated with germs and can spread infection from one child to another. This section outlines some minimum guidelines to help ensure play environments are healthier for the children in your centre. LEGISLATION Health Protection and Promotion Act Day Nurseries Act 4-16 Created by Region of Peel Public Health July 2004
TOYS, WATER PLAY TABLES AND PERSONAL ITEMS Peel Public Health s Public Health Inspectors will: Inspect your centre for general sanitation standards Check what sanitizers your centre uses and how they are stored........ KEEP ON TRACK Check the general appearance of the toys and other play environments Check the procedures used for cleaning and sanitizing toys and other play environments The Operator will: Make sure a regular cleaning and sanitizing schedule for toys and other play environments is in place and followed Use cleaners and sanitizers that are appropriate for the job Make sure staff know how to use the cleaners and sanitizers used by your centre Store cleaners and sanitizers safely Make sure personal items are stored separately for each child TOYS Toys can spread infection from one child to another Toys Should be: Easily cleaned and sanitized Washable Made of non-toxic materials Have smooth edges and no parts that can break off easily Cleaning Procedure: Use a soap or detergent solution to clean toys Rinse item with clean, clear water Apply sanitizer and allow to air dry Wash your hands, even if gloves have been worn July 2004 Created by Region of Peel Public Health 4-17
WATER PLAY TABLES Infants, Toddlers and Diapered Children:......... KEEP ON TRACK Individual water play containers are recommended. Individual containers are more easily cleaned and sanitized between uses and are less likely to contribute to the spread of infections. The containers can be grouped together on the floor or table so the children can still play together. Individual water play is also recommended for a child who is ill with a cough, cold, intestinal upset or skin infection. Preschool Children: Group water play may be used; however children and staff must wash their hands before and after water play. Choosing a Water Play Tub: Play tub design is important to make water disposal easy. Choose a tub that is small in size, light in weight and easy to handle. The type of surface is important for easy cleaning. Choose tubs with smooth, non-absorbent and noncorrosive surfaces. Rounded corners and edges are better for easy cleaning. Care of the Water Play Tub: Fill the water play tub with clean tap water just before use. Change the play tub water at least once each day or more often if necessary. If the water looks cloudy, it needs to be changed! Do not add bleach, other disinfectants or vinegar to the play water. Recommended Method for Cleaning and Sanitizing the Tub After Emptying: 1. Wash with detergent. 2. Rinse off the detergent with clean, clear water. 3. Apply sanitizer. Follow the manufacturer s directions. A freshly made mild bleach solution may be used. Mix 63 ml (1/4 cup) of bleach in 4.5 L (1 gallon) of water. For a smaller quantity, mix 5 ml (1 tsp.) of bleach in 750 ml (3 cups) of water. 4. Let the sanitizer sit in the tub for at least 10 minutes, or whatever the manufacturer recommends, before emptying. 5. Allow to air dry. 4-18 Created by Region of Peel Public Health July 2004
Water Play Toys:........ KEEP ON TRACK Clean and sanitize all toys used in water play after each session. Immediately remove from use any toys that have been in contact with a child s mouth. Clean, sanitize and allow them to air dry prior to the next use. Disease Outbreaks: Because of the increased possibility of disease transmission during outbreaks of illness, the Health Department may require that water play be discontinued until the outbreak is declared over. July 2004 Created by Region of Peel Public Health 4-19
PERSONAL ITEMS Each Child Should Have Their Own: Toothbrush and toothpaste Comb Blanket/sheet......... KEEP ON TRACK The personal items of all children should be stored apart from each other and cleaned/changed regularly. 4-20 Created by Region of Peel Public Health July 2004
RESOURCES 1. Copies of the laws described in this section may be purchased from: Publications Ontario 880 Bay St. Toronto, ON M7A 1N8 (416) 326-5300........ KEEP ON TRACK 2. Educational materials available from Peel Public Health (Environmental Health)(see plastic sleeve, Section 5: Food & Drinking Water Safety): Diapering... Keep It Clean and Safe! Correct Handwashing Procedure Did You Wash Your Hands? Do It Now!! Tips For Preventing Infections from Pets and Petting Zoos Dishwashing: 3 Compartment Sink Method Cleaning and Sanitizing: Pots, Pans and Cooking/Preparation Utensils in a Two-Compartment Sink Let s Wash Our Hands Public Health Inspectors are available to give handwashing presentations to staff and children by appointment. Please allow at least three weeks for notification. Fact sheets produced by the Ministry of the Environment are available from Peel Public Health about the following pests: Ants, bats, bedbugs, bees, wasps and hornets, booklice, carpet beetles, cockroaches, earwigs, fleas, food infesting pests, raccoons, rats, silverfish, firebrats and skunks. Insect Control in the Home Information Booklet 3. Teaching kit called William Won t You Wash Your Hands? Kit includes a storybook with a hand puppet, resource booklet with songs and suggested activities, two posters and two resource sheets. This teaching kit is available from: The Canadian Institute of Child Health 885 Meadowlands Dr. E., Suite. 512 Ottawa, On K1C 3N2 Tel (613) 224-4144 website address: www.cich.ca 4. For more information about cleaning and sanitizing call the Public Health Inspector at the Peel Public Health office serving your centre. Call Peel Public Healthat 905-799-7700 Visit Peel Public Health s website at www.peelregion.ca/health July 2004 Created by Region of Peel Public Health 4-21
......... KEEP ON TRACK 5. For inquiries about safety issues on toys and other equipment for children such as diaper change tables, contact: Health Canada Product Safety 416-973-4705 Infant & Toddler Safety Association 1-519-570-0181 Safe Kids Canada 1-888-723-3847 or 416-813-7287 4-22 Created by Region of Peel Public Health July 2004