Assessment A - Preventing the spread of infectious diseases
Your Assignment Type: Standard Question
Currently Working in Childcare? No
Your knowledge: Professional
Your Question?
1. 6 cleaning tasks needed to be completed in a children's service on an ongoing basis. Describe....
a) What equipment and cleaning agents you will use to clean the area
b) The procedure you will follow to clean the area
c) When not in use, how do you store cleaning materials and other dangerous products safely?
2. Describe 6 strategies you can use to prevent the spread of infectious diseases in your services (include at least one strategy for managing waste in a sustainable way in your answer)
3. Access a copy of the food and safety policy for the service you are completing your practical tasks in.
a) Describe your key responsibilities in relation to food safety
b) How does your service ensure children receive adequate food and drinks? How is this monitored?
c) How are children supervised during meal time?
What is your answer so far or What have you done so far as an attempt to solve this question?
1.1 cleaning of kitchen surfaces
a) - specific coloured sponge for the kitchen
-warm water and detergent
b) - put on gloves
- use warm water and detergent
- Designated kitchen "yellow sponge"
- wipe the area
- rinsing off the sponge frequently.
- replace sponge into proper basket to eliminate cross-contamination
- dispose of gloves in bin
- wash hands with warm water and soap
c) - replace sponge into proper basket to eliminate
- Place detergent in a locked and labelled cupboard
1.2 cleaning of nappy change area after each change
a) The equipment for cleaning the nappy change area require gloves, disposable towel,
approved disinfected, and plastic bag.
Any cleaners used will be posted on the wall with its name and purpose
b) After each change:
- dispose of paper towel between child and mat with soiled nappy in plastic bag
- Place into a hands free bin out of children's reach
- spray mat down with approved disinfectant
- wait appropriate time
- wipe down with paper towel
- dispose of paper towel and gloves in the soiled nappy bin
- place new clean paper towel down on mat
After lunch/ while children napping
- using gloves spray down all surfaces, potty’s and toilets and let stand
- remove chemicals and let sun dry during naptime
End of day:
- using gloves spray down all surfaces, potty’s and toilets and let stand
- remove chemicals and let dry overnight
c) - always place disinfection spray bottle up high out of reach of the children
- keep concentrated chemicals in locked cupboard
- Plastic bags stored in a basket, tied in centre and out of reach with children.
1.3 cleaning of cots/mats
a) The equipment used for cleaning cots and mats
-washable clothes (one time use only before put in the laundry)
b) -put on gloves
-wash down each mat/cot and let air/sun dry
-ensure all parts are washed down
c) -place washable clothes in the laundry bin
-storage detergent away in the locked cupboard
1.4 cleaning of toys
a) The equipment used for cleaning toys
- Bucket specifically for mouthed toys throughout the day
- Warm water
- Detergent
b) Throughout the day:
- Any toys mouthed (usually in infant/toddler programs)
- place them in a bucket
- Either during naptime or end of day fills with warm water and detergent and soak
- Air/sun dry during nap or overnight on a clean surface and towel
End of day:
- put on gloves
- wipe down larger toys with warm water and detergent
- soak smaller toys in warm water and detergent and dry overnight on a clean surface and towel
c) - put on gloves
- Rinse out bucket and place in storage area
- Place towel in laundry
- Detergent in locked cupboard
- Only replace toys on the shelf when toys are dried
1.5 cleaning of surfaces such as door knobs, door jams, low shelves
a) Equipment used to wash items like door knobs, door jams, low shelves act.
- Bucket
- Warm water and detergent
- use appropriate coloured sponge for tables, chairs, ex.
b) - fill the designated bucket with warm water and detergent
- put on gloves
- Wash down door knobs, door jams, low shelves, tables, chairs etc...
- let air/sun dry
- dispose of gloves in soiled nappy hands free bin in change area
c) - rinse out bucket and place in storage area
- Rinse out sponge and place in proper collared basket
- Place detergent in locked cupboard
1.6 cleaning of soiled clothes and/or linens
a) Equipment used to collect and clean soiled clothes and/or linens
- Laundry basket
- Laundry detergent
- Hot water
- Glove
b) - put on two layers of gloves
- fill soiled clothes/linen into the laundry basket
- place into empty wash machine and run a load with detergent and hot water on its own. Run again with any other laundry
- remove first layer of gloves and dispose into the hands free nappy bin
- Using remaining gloves, wash out laundry basket and wipe down nobs of machine to ensure no contaminates
c) - store all cleaning supplies in locked cupboard
2. Describe 6 strategies you can use to prevent the spread of infectious diseases in your services (include at least one strategy for managing waste in a sustainable way in your answer)
2.1 Teach children hand washing techniques and how to cough or sneeze into their sleeve:
- Role model proper hand washing
- Role model proper ways to cough or sneeze into a sleeve
- Show step by step pictures of hand washing and display it by the sinks
- Bring in picture books relating to healthy bodies and share at circle time
2.2 Ensure families are clear on policies relating to “un-well children” and when they should be kept at home:
- Include the health policy in your parent handbook
- Ensure it states on keeping your child home if unable to keep up with the program
- Create a working relationship with parents for the health and well-being of ALL the
children and staff in the program.
2.3 Ensure gloves are used with toileting, with any bodily fluid, cleaning and preparing food:
- Post in appropriate areas proper hand washing techniques
- That all staff and adults are aware of the hand washing policies
- Ensure the staff are aware and consistent at removing gloves properly and disposing them in the proper hands free bin.
2.4 Ensuring the centre are cleaned regularly with proper materials:
- Post a cleaning schedule
- Ensure the baskets with the cleaning supplies are well labelled and it is clear what each sponge should clean
- Ensure gloves are used to stop the spread of infection diseases
- Ensure gloves are disposed of in the proper hands free bin.
2.5 When a child is in the program and develops symptoms of an infectious disease
- Have a space created that the child can rest in while waiting for pickup
- Ensure they are well supervised and their personal needs are met
- That they are comfortable and reassure them someone is on the way soon
- One person will start the clean-up of any soiled clothing, furniture etc.
- They will ensure the use of double gloves
- Proper cleaning is used ex. Sponge and cleaning agent
- The disposal of items in a plastic bag, tied off and into the hands free bin
- Use a laundry basket to move any washable items to the wash machine
- Place items in the wash machine with detergent and hot water
- Ensure the area is well cleaned and cleaning supplies are returned to proper
storage to avoid cross contamination or injury.
2.6 Having a place where a write up on infectious diseases are available for staff and parents
- Have a print up or the availability to print off write-ups of infectious diseases
- If an infectious disease was exposed in the centre, post the write up on the parent board.
-Ensure anyone who was exposed has been informed
-Ensure all the proper authorises are aware on any reportable infectious diseases.
3. Access a copy of the food and safety policy for the service you are completing your practical tasks in.
a) Describe your key responsibilities in relation to food safety
b) How does your service ensure children receive adequate food and drinks? How is this monitored?
c) How are children supervised during meal time?
3. a) Key responsibilities in relation to food safety
- Clear understanding of National quality framework in food safety
- Clear understanding of Staying Healthy in Child Care
- Not handling food when sick
- Proper hand washing for all adults and children
- Use of gloves when handling food, dishes, utensils and cups
- Ensuring fridge is kept at the proper tempter
- Ensuring that any cooked food was done at the right tempter
- There is a form on the fridge to check off that the tempter was checked each day by a staff member and signed
- That what is served is age appropriate. Ex small pieces for younger children
- That any allergen foods are not serviced or brought into the centre. Ex. With some allergies I may need to read labels or even call manufactures.
- Ensure parents, visitors and staff are aware of foods excluded from the centre
- That the area where I am going to prep food is cleaned with proper materials and detergent
- That any sharp objects like knives are washed, dried and placed out of reach right after use.
- That the area is cleaned properly afterwards, floors swept and mopped when needed.
- Relevant information on Food Safety, Storage and Handling Practices are provided to staff and families throughout the year by the parent board, newsletters and staff meetings.
b) The service ensures children receive adequate food and drinks by:
-That the food served is a balanced snack or meal. Eg. Trying for 2-3 food groups
- Ensure that children are encouraged to eat some of what is served and not go hungry.
- That water is served at snacks and available throughout the day. That milk is served during lunch.
- Menus of the snacks are meals are posted on the wall for families
c) Children are supervised during meal times by ensuring staff sit with the children.
-If there are different tables, then a staff member will sit at each table
-A tray is brought to the area with the meal, dishes, cups and drink to ensure staff can remain in the area.
Description and Message:
I am just wanting to make sure I am on the right path with my studies...
Any suggestions would be awesome
Janine
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