Disinfecting toys, furniture and equipment Georgia CTAE Resource Network Instructional Resources Office July 2009.

Slides:

Advertisements

Similar presentations

The cleaning procedures for Operating Suites are broken into 2 groups.

Advertisements

Oral Health in Early Education and Care

By the end of this lesson you will learn… The importance of keeping your restaurant clean Cleaning procedures and types of products for cleaning; 1.Cutlery,

environmental biosafety in hospitals principles and Practice

DIAPERING STEPS TO REDUCE THE SPREAD OF DISEASE REBECCA WEBB, RN CHILD CARE HEALTH CONSULTANT LINCOLN TRAIL DISTRICT HEALTH DEPARTMENT.

Applied Health Services

1 F OOD S AFETY ON THE G O 2012 E DITION. Module 5: Drivers (staff and volunteers) 2.

Applied Health Services

 Risks of working in a dialysis clinic  Needle sticks  Blood splash or exposure  Blood spills  Needle dislodging  Chemical splash or exposure 

INFECTION CONTROL MEASURES Personal protection Treat any body fluid as though it is infectious Hand hygiene is the single most important infection control.

How are germs spread Germs are everywhere Germs spread by touching They spread from person to person They spread by contact with contaminated objects Many.

01/09/2009.  At the end of this session, the participants will be able to: ◦ Verbalize definitions related to infection control ◦ List modes of transmission.

Laundry Training.

Infection Control. 1. Explain how infectious diseases are spread, and list common preventive measures. 2. Identify and describe common bloodborne diseases.

Facilities, materials, and equipment Sanitation Policy Partners Meeting March 24,2010 Region 17 Education Service Center.

Sanitation Procedures Entry-Level Training Module I Lesson One.

Preventing the spread of germs, colds and flu around the workplace.

HAND WASHING & HYGIENE Prepared By Jihad K.Khair

INFECTION CONTROL Chapter 3. Spreading Disease Young children are very vulnerable to the spread of diseases because they haven’t built up immunities The.

Basic cleaning procedures

Infection Prevention and Control

UNIVERSAL PRECAUTIONS IN THE SCHOOL SETTING

Lesson 1Visual Aid Maintaining Confidentiality of Health Records Parents should be allowed access to their child’s health records. Health records should.

8.02 Aseptic Techniques Implement aseptic technique to maintain equipment Images courtesy of google images.

©2009 Cengage Learning. All Rights Reserved.. ©2010 Cengage Learning. All Rights Reserved. Health Policies for Infection Control Prevention Protection.

ESRD Network 6 5 Diamond Patient Safety Program Hand Hygiene Basics (Infection Control) 2008.

Tacoma-Pierce County Department of Health MRSA Toolkit for School Custodians School Custodians Clean For Health

Infection Control.

Kitchen Sanitation.

Child Care/Preschool Food Handler’s Program Food Handler’s Safety Program.

SANITATION AND STERILIZATION Written by Dallas Duncan HS_CSII_

1.01 T Food Sanitation. 2 Hand Sanitation 1. Wet hands with WARM water. 2. Soap and scrub for seconds. 3. Rinse under clean, running water. 4. Dry.

OCCUPATIONAL EXPOSURE TO BLOODBORNE PATHOGENS ANNUAL REFRESHER EMPLOYEE TRAINING North Seattle Community College.

Sanitary Method of Hand washing Use water as warm as the hands can comfortably stand. Moisten hands and apply a disinfectant soap. Lather well beyond the.

Mrs. Mauvette Waite September At the end of the 1 hour session students will:  Define terms related to Hand washing  Explain the purpose and importance.

Food Safety Health, Safety and Nutrition Early Childhood Education Miss Ford Georgia CTAE Resource Network Instructional Resources Office Written By: Megan.

1.01 T Food Sanitation. Kitchen Equipment 21.01TFood Sanitation Kitchen equipment should be: Clean Properly working.

1.01 T Food Sanitation – How to sanitize for Food Safety

Foods & Nutrition Sanitation & Clean Up Procedures AKA = Dishwashing 101.

3 D s and some B s DNR (POLST) form D10 for hypoglycemia Dopamine documentation Be safe Be smart Be current EMS CE May, 2013 D D D B.

1 Teens Serving Foods Safely 2. 2  What are the 4 most common types of food borne illness??

How and When to Clean and Sanitize ______________________ Process of removing food and other dirt from a surface All surfaces must be cleaned and rinsed.

Kids R Kids West Cobb Orientation

Dealing with spillages safely. Body fluid spillages Body fluid spillages may pose a health risk to staff and children and, therefore, all body fluid spillages.

Beds, Cots, Mats, Diaper stations and Cribs Cleaning, Sanitizing, and Disinfecting Georgia CTAE Resource Network Instructional Resources Office July 2009.

Angela Owings, BSN, RN Child Care Health Consultant Springfield-Greene County Health Department.

MRSA (Methicillin-resistant Staphylococcus aureus ) Information and self-care.

ChildNet Module 7: Germs – Yours, Mine, and Ours

©2016 Cengage Learning. All Rights Reserved. Chapter Eleven – Prevention of Illness through Infection Control Research Findings and Need for Wellness Policies.

Keeping Food Safe to Eat Safety and Sanitation Unit.

Creating a Clean and Hygienic Foodservice Operation

1.01 T Food Sanitation. Kitchen Equipment 21.01TFood Sanitation Kitchen equipment should be: Clean Working properly Tight handles.

1 |1 | Module 7 Cleaning & Disinfection WASH FIT Module 7 Cleaning & Disinfection WASH FIT.

Cleaners Only use cleaners that are: Stable Noncorrosive Safe to use

Asepsis and Standard Precautions

Illness Prevention.

1.01 T Food Sanitation 1.01T Food Sanitation.

HEALTHY KIDS, HEALTHY CLASSROOMS

Safe Plates for Home Food Handlers Module 5: Cleaning and Sanitizing

Applied Health Services

1.01 T Food Sanitation 1.01T Food Sanitation.

1.01 T Food Sanitation 1.01T Food Sanitation.

1.01 T Food Sanitation 1.01T Food Sanitation.

Cleaning and Sanitizing LESSON 4

Prevention of Foodborne Illness

Presentation transcript:

Disinfecting toys, furniture and equipment Georgia CTAE Resource Network Instructional Resources Office July 2009

Sanitation of Toys and Furniture -To Clean is to remove visible dirt, filth or unwanted substances or impurities from a surface. -To Sanitize is to reduce the bacteria and other harmful substances on a cleaned surface to safe levels. -To Disinfect is to kill and inhibit the growth of harmful bacteria and viruses.

Proper Procedures for Cleaning and Sanitizing 1. Wash vigorously with hot, soapy water. Use a brush to get into all the cracks and crevices 2. Rinse with clean water 3. Immerse in a sanitizer solution for at least two minutes 4. Air-dry or wipe with a clean disposable towel after 2 minutes

Requirements for Childcare Settings Toys are required to be cleaned and sanitized to help reduce the spread of diseases and illnesses. -This needs to be done at least once a week. -In infant rooms and rooms where children are not potty-trained, the toys are to be cleaned and sanitized daily.

Requirements for Childcare Settings cont. -Children should be closely supervised during playtime. -Contamination of hands, toys and other objects such as tables and chairs all play a role in the spread of disease in child care centers.

The Spread of Germs -When children put toys in their mouths or touch toys, cribs and furniture and other surfaces with hands that have been in their mouths during play, these items become contaminated with their saliva.

The Spread of Germs -Child to child interactions easily spread germs if not supervised properly. -The cleaning and sanitizing of all surfaces will help reduce the spread of infection and disease among children and childcare staff.

Choosing Toys -Good rule of thumb- choose toys that can be easily cleaned and sanitized. -This would include: Plastic Legos- that can be thrown in a mesh bag and put into dishwasher.

Choosing Toys cont. -Soft, plush toys, dress-up clothes and pillows that are machine washable. - A bin labeled "soiled" or "dirty" may be used for toys that have been placed in the mouth or otherwise contaminated with bodily fluids.

Recourses