1. BASIC HYGIENE

2. A common problem Do these scenarios seem familiar?
A child is sent home with sickness and/or diarrhoea
A member of staff doesn’t come in because they have “food poisoning”
There’s a “bug” going around

3. The causes Infections are most commonly spread by: people
domestic animals
contaminated (raw) food
water.

4. Lead by example
Practitioners should help children, parents and staff understand what good hygiene practices look like by the way you manage:
washing hands
storing and preparing food
illness
coughs, sneezes and runny noses.

5. Prevention Many hygiene problems can be avoided by:
implementing good cleaning practices
cleaning thoroughly
using the correct method and products
having a regular cleaning routine but being prepared to clean more often or more thoroughly if needed.

6. Education Be a good role model to children, parents and other staff
Show children how to wash their hands correctly with soap and water, and encourage them to teach others
Ask the children to tell you if the bathroom needs attention
Remind staff and children to use a tissue when coughing or sneezing

7. Prevent cross-infection
Ensure the exclusion period is strictly enforced – e.g. children and staff with diarrhoea and/or vomiting must be clear of symptoms for 48 hours before they can return.

8. Did you know…?
Cheap plastic gloves do not protect against infection – use unpowdered vinyl or latex gloves instead.
Egg boxes and toilet roll tubes do not need to be microwaved before use – just make sure they look clean.
Alcohol hand gels do not remove the need to wash hands regularly and properly – use only when soap and water is not available.

9. Activity
To learn how to wash your hands thoroughly in just 15 seconds, visit the website below: