Given the concern over the global spread of influenza A (H1N1), all stakeholders are strongly advised to take precautionary measures to maintain high standards of sanitation and food hygiene to prevent the transmission and spread of infectious diseases.
2. The National Environment Agency (NEA) strongly urges market owners, operators, managing agencies and stallholders to maintain good cleanliness and hygiene in markets that is essential for good public health and to participate in the 'Singapore's OK' (SOK) campaign. Those that have systems in place to ensure a good standard of food hygiene and sanitation can display the SOK label for their markets. Details on SOK-Market are available at http://app2.nea.gov.sg/SOK2009.aspx.
3. The NEA advises the following good practices be adopted:
a) Housekeeping
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No haphazard storage of goods along passageways and common areas. Goods must be displayed in a neat and orderly manner.
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Goods must be properly stored and stacked above floor level to facilitate the cleaning of the stalls.
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Unwanted items such as cartons and styrofoam boxes must be properly disposed of at the bin centre
b) Cleaning Programme
Operators are also encouraged to follow MOH’s Guide on Infection Control Measures for Workplaces (non-Healthcare):
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Environmental/frequently touched surfaces (e.g. chairs, door knobs, windows, sofas, etc) should be washed/wiped with 1:50 diluted (i.e. adding 1 part of bleach to 49 parts of water) household bleach (i.e. sodium hypochlorite 0.1% or 1000 parts per million).
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70% alcohol can be used to wipe down surfaces where use of bleach is not suitable e.g. metal.
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Soiled surfaces should be cleaned with water and detergent before applying alcohol and bleach.
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Clean toilets regularly, paying attention to areas with high human contact such as water taps, cistern handles, seats and cover flaps, wash basins, door knobs, buttons and switches.
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Provide adequate supply of toilet paper, paper towels (if provided) or hand dryers and liquid soap at all times.
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Ensure toilet-flushing apparatus is functioning at all times.
d) Pest Control
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Implement a monthly pest control programme.
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Keep premises free of food scraps to keep pests away.
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Check the stall area daily for signs of infestation by rodents, cockroaches and other pests.
e) Refuse Management
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Dispose of all waste and other refuse in refuse bins lined with plastic bags. Clean up any refuse spillage immediately.
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Keep all refuse bins covered with tight-fitting covers. Tie refuse contained in plastic bags properly before disposal at bin centre.
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Keep all refuse bins in the stall covered when not in use.
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Wash and disinfect all refuse bins and litter bins at the end of each business day.
f) Personal Hygiene
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All stallholders, assistants and cleaners must maintain a high standard of personal hygiene to prevent transmission of harmful germs. They should observe the following good practices at all times :
- Wash hands with soap and water frequently especially before eating and drinking, and after every visit to the toilet, Spend at least 15 - 20 second working up a good lather. Soaping and rinsing of hands should include areas between fingers, nails and the back of the hand up to the wrists. Dry hands with a clean disposable towel or with the hand dryer immediately after.
- Cough, sneeze, or blow your nose into a disposable tissue or napkin. Dispose of used tissue/napkin in a litter-bin or flush it down the toilet bowl. Wash hands immediately after. door knobs/handles, handles of trolleys and baskets.
- Do not spit indiscriminately onto the grounds/drains. Always use a tissue or napkin and dispose of it in a litter-bin.