NOTE: Please discuss the cleaning and sanitizing of food preparation/handling areas with an Environmental Health Public Health Inspector. The recommendations below do not apply to food handling/preparation areas.
A contaminated environment can play a role in transmission of infection during outbreaks. There is an increased potential for environmental contamination during an outbreak. Emphasize these practices:
- Increase routine cleaning and disinfection of common touch items such as door handles, railings, light switches, toilets, sinks and handles
- Increase the cleaning and disinfection of all surfaces in the symptomatic campers/staff immediate environment
- If possible, dedicate specific equipment to each symptomatic camper/staff. Alternatively, properly clean and disinfect equipment shared between persons.
- Remove exposed food, such as fruit and cookies, from common areas, including staff lounges and activity lounges
- Promptly clean and disinfect surfaces contaminated by stool and vomit. Immediately cover spillage with dry disposable paper towels. (*See below for further information)
- Clean soiled carpets and soft furnishings with hot water and detergent, or steam clean - vacuum cleaning is not recommended
- Contaminated clothing, bedding, plush toys and non-disposable mop heads should be laundered on hot cycle with detergent and hot air dried.
- Toys and sports/activity equipment in an outbreak affected area should be cleaned and disinfected at least daily. Remove from use where possible.
- Toys and sports/activity equipment handled by a camper who becomes ill should be removed from use until they have been cleaned and disinfected.
*Ensure surfaces contaminated by feces or vomit are immediately cleaned with soap and water to remove organic material and then disinfected with a suitable disinfectant (e.g. Accelerated hydrogen peroxide - follow manufacturer's guidelines for contact times; sodium hypochlorite solution (1 part bleach to 9 parts water)- allow 10 minutes contact time followed by a rinse of the area/object). Mix fresh bleach solutions daily and verify concentration with appropriate testing agents (i.e. test strips).