Table Sanitation ECERS 3 Guidance Hello and welcome to a short presentation on Table Sanitation provided by the Simpson County Regional Training Center ECERS 3 Guidance

ECERS 3 Requirement ECERS 3 item #8 (Meals and Snacks) requires that all tables used for eating meals and snacks are cleaned and then sanitized (a 2-step process) Table Sanitation will be scored in the ECERS 3 on Item #8 – Meals and Snacks

Item #8 Meals and Snacks 3.3 Some attempts made to meet sanitary requirements (Ex: tables are cleaned in some way, children and adults attempt hand hygiene, foods served on plates and not on tabletop) 5.3 Proper sanitary requirements usually followed (Ex: most children and staff use hand hygiene properly, tables are usually washed and sanitized according to procedure) 7.1 Sanitary procedures are met almost all of the time with only a few minor lapses Here are the ECERS 3 Indicators in Item #8 that will be looking for table sanitation

ECERS 3 Table Washing Procedure – A 2-Step Process Step 1: To remove gross soil, spray the table with soap-water solution and wipe dry with a disposable paper towel. Let’s discuss the ECERS 3 Table Washing Procedure. This procedure is a two step process Step 1:

ECERS 3 Table Washing Procedure – A 2-Step Process To sanitize the eating surface, spray the table with bleach-water solution and wait at least 2 minutes before wiping with a disposable towel or allow to air dry, in order to allow the solution to kill germs. The surface CANNOT be sprayed and immediately wiped. Step 2: One common mistake not allowing the solution to sit for the proper amount of time before wiping dry. Please remember to follow the instructions on the product you are using to ensure the tables are properly sanitized.

What is the difference between sanitizing and disinfecting? Sometimes these terms are used as if they mean the same thing, but they are not the same. Sanitizer is a product that reduces but does not eliminate germs on inanimate surfaces to levels considered safe by public health codes or regulations. A sanitizer may be appropriate to use on food contact surfaces (dishes, utensils, cutting boards, high chair trays), toys that children may place in their mouths, and pacifiers. Disinfectant is a product that destroys or inactivates germs (but not spores) on an inanimate object. A disinfectant may be appropriate to use on hard, non-porous surfaces such as diaper change tables, counter tops, door & cabinet handles, and toilets and other bathroom surfaces.

Choosing an Appropriate Sanitizer The U.S. Environmental Protection Agency (EPA) recommends that only EPA-registered products be used. Only a sanitizer or disinfectant product with an EPA registration number on the label can make public health claims that they are effective in reducing or inactivating germs. Many bleach and hydrogen peroxide products are EPA registered and can be used to sanitize or disinfect. Always follow the manufactures’ instructions when using EPA-registered products described as sanitizers or disinfectants. This includes Pre-cleaning, how long the product needs to remain wet on the surface or item. Whether or not the product should be diluted or used as is, and if rinsing is needed. Also check to see if that product can be used on a food contact surface or is safe for use on items that may go into a child’s mouth. Here are some guidelines for choosing an appropriate sanitizer

Household Bleach and Water Many household bleach products are now EPA-registered. When purchasing EPA-registered chlorine bleach, make sure that the bleach concentration is for household use, and not for industrial applications. Household chlorine bleach is typically sold in retail stores as an 8.25% sodium hypochlorite solution. Pay particular attention to the mixing “recipe” and the required contact time (i.e., the time the solution must remain on a surface to be effective) for each use. Remember, the recipe and contact time are most likely different for sanitizing and disinfecting. If you are not using an EPA-registered product for sanitizing and disinfecting, please be sure you are following state or local recommendations and/or manufacturer’s instructions for creating safe dilutions necessary to sanitize and/or disinfect surfaces in your early care and education environment. Using too little (a weak concentration) bleach may make the mixture ineffective Using too much (a strong concentration)bleach may create a potential health hazard. Purpose Recipe Sanitizer For food contact surface sanitizing (dishes, utensils, cutting boards, high chair trays), toys that children may place in their mouths, and pacifiers. 1 tablespoon of bleach + 1 gallon of cool water Let stand for 2 minutes or air dry.

Are there alternatives to chlorine bleach? If a product that is not chlorine bleach is registered with the EPA and described as a sanitizer or as a disinfectant and is used according to the manufacturer’s instructions, it can be used in child care settings. Check the label to see how long you need to leave the sanitizer or disinfectant in contact with the surface you are treating Check whether you need to rinse it off before contact by children Check to see if there are any precautions when handling. Check to see if the product has an EPA registration number and follow the manufacturer’s instructions for use and safe handling. *Remember that EPA-registered products will also have available Material Safety Data Sheet (MSDS) that will provide instructions for the safe use of the product and guidance for first aid response to inadvertent exposure to the chemical. Bleach and Water is not the only approved sanitization product. Here are some guidelines for looking for alternative products.

How to Find EPA Registration Information Locate the EPA Registration number on the product label:

How to Find EPA Registration Information Go to http://iaspub.epa.gov/apex/pesticides/f?p=PPLS:1. Enter this number into the box titled “EPA Registration Number” and click the Search button: You should see the details about the product, and beneath that, a portable document file (PDF) bearing the date that this product was registered by the EPA (if there is a list, the PDF at the top of the list should show the most recent approval). Click on that most recently-approved PDF. The PDF should come up on your screen. Scroll down to the section that shows the directions for using the product as a sanitizer or disinfectant. Follow the directions listed for your intended use.

Additional Precautions Sponges should NOT be used for sanitizing tables because they soak bacteria away from the surface of the sponge, which then cannot be easily reached in the interior of the sponge by the sanitizing agent. If wet cloths are used a SEPARATE cloth is required for EACH table, and cloths CANNOT be returned to soak in a bleach-water solution. Now that we have discussed the proper table washing procedure and how to choose the best product for your center let’s review some additional precautions to be aware of.

Additional Precautions Food should not be put directly on the table because eating surfaces are more likely to be contaminated than disposable plates or washed and sanitized dishes. In case different children rotate through snack, each place must be cleaned and sanitized between use by different children. Sanitizing solutions SHOULD NOT be sprayed while children are sitting at the table.

Remember that any cleaning, sanitizing or disinfecting product must always be safely stored out of reach of children. Always follow the manufacturer’s instruction for safe handling to protect yourselves and those in your care. Read bullets

Resources: Video on Washing Procedures and Information http://ecers.sdcoe.net/tableWashing.html Caring For Our Children http://cfoc.nrckids.org/webfiles/appedices upload/appendixj.pdf Environment Rating Scale-3 Notes and Additional Information http://www.ersi.info/ecers3_notes.html We have attached a link for a video for your viewing pleasure. This is a short video showing the table washing procedure in action and some key reminders to be mindful of when observing this item. Also, you can always go on the ERSI website for any additional information

For Additional Information Contact your Simpson County RTC (270)586-2008 shelia.baugh@simpson.kyschools.us stacy.raymer@simpson.kyschools.us Jenny.chance@education.ky.gov www.simpson.kyschools.us/administrativeDepartment2.aspx?aid=9 Thank you for watching this short video. If you have any questions the Simpson County Regional Training Center is always here to help answer questions and help you in any way we can.