Code No.: 4O3.3R5
COMMUNICABLE DISEASES GUIDELINES FOR MAINTAINING A CLEAN SCHOOL ENVIRONMENT
These guidelines and procedures should be followed regardless of the presence or absence of a student or employee known to have an infectious disease.
A. Clean the following areas and items daily:
- Classrooms, bathrooms, and kitchen
- Floors
- Sink and faucet handles
- Soap dispenser spigots and/or bar soap containers
- Walls behind sinks
- Toilets
B. Vacuum carpets daily. If a rug or carpet is soiled, it should be disinfected immediately.
C. Clean waste receptacles at least weekly.
D. If heavy nondisposable gloves are worn when a disinfectant is being used, they must be washed and air-dried after each use. They must be stored in the room reserved for soiled articles.
E. Techniques for Handling Food and Utensils.
- Maintain a clean area of the kitchen for serving food.
- Maintain a separate area of the kitchen for clean-up.
- All leftover food, dishes, and utensils should be treated as if they were contaminated.
- Scrape food from soiled dishes and/or place disposable dishes in plastic-lined, covered waste receptacle.
- Pour liquids into sink drain.
- Rinse dishes and utensils with warm water before placing them in the dishwasher.
- Clean sinks, counter tops, tables, chairs, trays, and any other areas where foods or liquids have been discarded or spilled: use approved disinfectant. (See Selecting an Appropriate Disinfectant).
- Wash hands prior to removing clean dishes from the dishwasher and storing them in a "clean" area of the kitchen.
Approved 9-13-93 Reviewed 5-15-2023 Revised 6-17-2019