Infection Control Policy

Staff involvement
This policy was drawn up in consultation with the Head Teacher of Taynuilt Primary School and staff members of Taynuilt Pre 5 Unit.

Rationale
At this establishment, we have a duty to protect the health, safety and welfare of all users and employees as well as a duty of care. In addition to this the prevention and control of infection is essential in helping to establish a safe and secure environment in which children can learn and develop through play.

Aims

To minimise the sources of contamination.
To control and minimise the spread of infection.
To raise awareness of hygiene procedures.
To prevent cross-contamination.
To prevent the persistence and further spread of infection.

Procedures
As staff we will:

Follow the up –to-date Infection Control Guidelines and Procedures (We have a separate Infection Control Folder).
Follow snack preparation procedures displayed on the wall.
Food stored in the fridge must be covered and within date. The fridge temperature should be at an appropriate temperature. (between 0-5 degrees centigrade).
Clean the fridge on a weekly basis.
Wash food before preparing it.
Ensure that dedicated sinks and other areas are clearly marked.
Wash hands before handling food.
Maintain and promote written procedures for hand washing.
Encourage children to use soap and wash their hands as a matter of routine after using the toilet, before eating snack and after sneezing or coughing.
Clean and disinfect designated food storage, preparation areas and tables.
Cover all cuts and open sores.
Use appropriate chopping boards when preparing food and always wear an apron.
Provide colour-coded mops and buckets in different areas e.g main room, toilets.
Wear protective clothing when dealing with accidents or any bodily fluids. e.g Aprons, gloves
Ensure a protocol is in place and followed regarding contact with blood and bodily fluids and the safe disposal of waste material.
Check that equipment is clean, particularly where the children may have put it in their mouths.
Clean equipment and resources on a weekly basis and record it in the appropriate document.
Inform all attending adults of the existing policy and procedures.
Ensure that student induction includes this information.
Provide visual instructions where possible for ease of understanding.
Access training in food handling and hygiene.
Display Health and Hygiene posters.
Be vigilant as to signs of infection persisting or recurring.
Remind parents/carers of exclusion periods if a sick child is brought to the centre.
Update information as received from local and national sources.

Monitoring and Review
It is the responsibility of the Head Teacher along with the Pre 5 staff to monitor, evaluate and review the above arrangements and effectiveness of this policy and adjust them according to need.