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 pre-schools to maintain good cleanliness and hygiene in pre-schools that is essential for good public health. In this respect, NEA would like to encourage pre-school managers/operators to participate in the 'Singapore's OK' campaign and display the 'Singapore's OK' label for pre-schools. This will show the commitment of the pre-schools in maintaining the hygiene and sanitation standards and will boost parents' confidence in sending their children to the centres. Details would be available at www.nea.gov.sg.
3. The NEA advises the following good practices be implemented immediately:
a) Personal Hygiene
· Inform children to immediately report to their teachers if they feel unwell.
· Teach children good personal hygiene practices and toilet habits.
· Remind children not to share:
- food and drinks
- eating and drinking utensils and cutlery
- personal toiletries e.g. toothbrush, toothpaste, etc
· Wash hands with soap and water frequently especially:
- before eating
- before preparing food
- after visiting the toilet
- after handling rubbish
· Work up a good lather. Cover the areas between fingers, under the nails and the back of the hand up to the wrists. Dry hands with a clean disposable towel or with the hand dryer.
· Cough, sneeze, or blow their nosse into a tissue. Dispose of used tissue in a litters bin or flush it down the toilet bowl. Wash hands immediately after.
· Spit into a tissue or napkin and dispose of it in a litterbin.
b) Cleaning and Maintenance of Premises and Facilities
Clean and disinfect the following twice a day and allow to air dry:
· Surfaces which encounter more human contact such as door knobs/handles, staircase railings, lift buttons, counters and tabletops.
· Common areas/rooms used frequently by pupils such as playrooms and music rooms.
· Clean and disinfect communal toys and mattresses daily.
· Keep all rooms well ventilated. Open windows to allow plenty of fresh air into the indoor environment, whenever possible. Use fans if necessary.
Cleaners
· Wear hand gloves, face masks and rubber boots when carrying out cleansing works involving the use of high pressure water jet cleaners and when handling waste.
· Wash and disinfect cleansing equipment thoroughly immediately after use.
· Wash hands with soap and water:
- after cleaning toilets
- after removing gloves and facemask.
· Put all used gloves and face masks into a plastic bag before disposal into a litterbin.
· Always change into non-working clothes and shoes before returning home. Wherever possible, take a shower.
c) Pest Control
· Check and clean perimeter drains daily to prevent chokage and siltation.
· Keep premises free of food scraps. Check areas where there is food or rubbish for evidence of pest infestation such as rodent droppings, cockroaches and stagnant water.
· Have an effective programme for pest control checks.
d) Food Hygiene
· Ensure all food is obtained from licensed sources.
· Cover food properly to prevent contamination.
· Do not keep personal belongings in food preparation areas. A separate locker area should be provided for storage of personal belongings.
· Do not use cracked or chipped crockery as germs can harbour in the cracks.
· Use separate chopping boards, knives and other instruments for raw and cooked foods to prevent cross contamination.
· Not to handle food with bare hands, use gloves or utensils.
· Food storage in rodent/pest proof cabinet.
· Stored cooked/ready-to-eat food above raw food in the refrigerator.
Food handlers
· Wear clean work clothes, uniforms and aprons at all times. Do not wear aprons when visiting the toilet.
· Wash hands before handling food, after visiting the toilet or after coughing or sneezing.
· Avoid touching the nose, mouth, hair or eyes when handling food.
· Avoid coughing or sneezing near food.
· Do not work when feeling unwell. Seek medical attention immediately.
e) Refuse Management
· Dispose of all food waste and other refuse in covered bins lined with plastic bag. Clean up any refuse spillage immediately.
· Clear and clean/disinfect all litter bins within the premises/compound daily.
· Keep all refuse bins covered when not in use.
f) Toilets
· 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.
· Provide adequate supply of toilet paper, paper towels (if provided) or hand dryers and liquid soap at all times.
· Ensure toilet-flushing apparatus is functioning at all times.
· Check sanitary pipes, especially at the joints for any leaks and defects. Call a plumber to fix any leaks or defects, and clear any chokage.
4. Section 60 of the Environmental Public Health Act requires the owner, occupier or lessee of any building to which public has access, to regularly clean, keep clean and keep the building free of such conditions as may endanger the lives or health of his employees, members of public and other users. The Director-General of Public Health will require the owner, occupier or lessee to carry out these measures if they fail to do so by way of Notice under section 60(2) of the Act. Failing to comply with the Notice shall be liable on conviction to a fine not exceeding $5,000 under section 85(1) of the Act.