Prevention and Control
of Communicable Diseases in
Kindergartens / Child Care Centres / Schools
Infection Control Branch
Sep 2017
Contents
• Introduction
• Infection control in schools / centres
• A brief introduction on the “Guidelines on Prevention of Communicable Diseases in Schools / KG /
KG-Cum-CCC / CCC”
• Sentinel surveillance
• Leaflets and posters
• Videos
• Health advices
• Letter to schools/ kindergartens
Introduction
• Communicable diseases can easily spread
through close person-to person contact in children
• Prevention, early detection and management
Prevent the spread of communicable diseases
• Roles of school / centre staff are important
• Designated staff should coordinate and monitor the implementation of preventive and control
measures for communicable diseases
Infection Control in Schools/ Centres
1. Guideline
2. Sentinel surveillance 3. Leaflets and posters 4. Videos
5. Health talks
6. Letter to schools/ kindergartens
Guidelines on
Prevention of Communicable Diseases in
Schools / KG / KG-Cum-CCC / CCC
Guidelines on Prevention of
Communicable Diseases in Schools/
KG/ KG-Cum-CCC / CCC
http://www.chp.gov.hk/files/pdf/guidelines_on_prevention_of_communicable_diseases_in_schools_kindergartens_kindergartens_cum_child_care- centres_child_are_centres_chi.pdf
Contents in Guideline
7 major sections
1. Concepts of communicable diseases
2. Communicable diseases in schools/ centres 3. General guidelines on prevention of
communicable diseases
4. Preventive measures to be adopted by schools/
centres against communicable diseases 5. Outbreak of communicable diseases
6. Roles of school/ centre staff and related support
7. Appendix (15 attachments)
What are Communicable Diseases?
• Infective agents (pathogens)
• Transmission
Invade the body or release toxins
Damage normal body cells and their functions
In severe cases, they may lead to death
Bacteria Viruses Fungi Parasite
Transmission of
Communicable Diseases
Infective agents
Mode of
transmission
Host
(susceptible population)
Crucial factors for the spread of communicable diseases
Infection cannot occur if any factor is missing
General Guidelines on
Prevention of Communicable Diseases
Controlling crucial factors →Break the chain of infection
→Control the spread of communicable diseases
Preventive measures
Disinfection to kill the
infective agents
Early detection, isolation and treatment
Removal of breeding sites
Maintenance of good environmental, personal and food hygiene
Adoption of infection control measures appropriate to the different modes of transmission
Building up personal immunity by immunisation and healthy lifestyles
Mode of transmission
1.2.3 mode of transmission
Contents in Guideline
7 major sections
1. Concepts of communicable diseases
2. Communicable diseases in schools/ centres 3. General guidelines on prevention of
communicable diseases
4. Preventive measures to be adopted by schools/
centres against communicable diseases 5. Outbreak of communicable diseases
6. Roles of school/ centre staff and related support
7. Appendix (15 attachments)
Examples of Communicable Diseases in Schools/ Centres
• Typical signs and symptoms
Fever
Vesicles HFM
• Subtle signs and symptoms
Crying and nagging for no reason, restlessness
Loss of appetite
Lack of energy
Shortness of breath
Frequent eye rubbing
Frequent scratching
Measuring Body Temperature
Importance:
Body temperature varies with age, time of day and level of physical activity. For screening purpose, temperature above the reference range will be considered as significant and one should consult a doctor for suspected fever.
Measuring method Celsius scale (℃) Fahrenheit scale (℉)
Ear 38.5 ℃ 100.4 ℉
Rectal 38.5 ℃ 100.4 ℉
Oral 37.5 ℃ 99.5 ℉
Armpit 37.3 ℃ 99.1 ℉
Child Health Records
• Maintain proper personal health records for each child
• Check and record children temperatures regularly
• Most children develop fever / Some children have fluctuating temperature when infected
Vigilant to identify children with fever
Influenza season
Outbreak of communicable diseases
• Pay more attention to young children who have special health conditions since they are more vulnerable to
infection
• Personal hygiene
• Food hygiene
• Environmental hygiene
• Vaccination
General guidelines on
prevention of communicable diseases
Personal Hygiene
Researches show
Performing Hand Hygiene properly is the most effective way to prevent the spread of
communicable diseases
Hand Hygiene
Student A
Hand Hygiene
• Supervise children to develop good hand hygiene habits
• Indicate the moments for hand hygiene
→
Hand Hygiene
• Either hand washing or proper use of alcohol-based handrub can achieve hand hygiene
• Provide adequate hand hygiene facilities in the schools / centres
• Liquid soap, paper towel or hand dryer
• Proper means for hand drying: disposable paper towel or hand dryer
• Put up hand hygiene posters to remind others the importance of hand hygiene
Hand Hygiene
Wash hand with soap and water when hands are visibly soiled or likely contaminated with body fluid, e.g. after using the toilet, after coughing or sneezing
Handwashing with soap and water
Hand Hygiene
When hand are not visibly soiled, 70-80%
alcohol-based handrub is effective for
disinfection
Use of alcohol-based handrubRespiratory hygiene
Instruct the children to maintain respiratory hygiene practices
Visual alert
☺ Post up posters
• Cover both the nose and mouth with a handkerchief or tissue paper when coughing or sneezing
• Wrap up sputum with tissue paper and discard it into garbage bins with lids
• Wash hands immediately after contacting respiratory secretions or touching objects contaminated with respiratory secretions
• Put on a surgical mask for those with respiratory infection symptoms
Points to note about wearing a surgical mask
• Choose the appropriate mask size. Child size is available for children
• Perform hand hygiene before putting on a mask
• The coloured side of the mask faces outwards, with the metallic strip uppermost
• For those masks without a coloured side, the side with folds facing downwards on the outside
• The metallic strip moulds to the bridge of the nose and the mask should fit snugly over the face
• Extend the mask to fully cover mouth, nose and chin
• Try not to touch the mask once it is secured on the face. If you must do so, wash hands before and after touching the mask
• After taking off the mask, put it into a rubbish bin with a lid and perform hand hygiene immediately
Food Hygiene
• Choice of food
Buy fresh meat and vegetables
Do not patronise illegal food hawkers
Do not buy packaged food without proper labelling, beyond its expiry date or with damaged packages
• Preparation of food
Wash hands properly before preparing food
Wash food thoroughly, and scrub with a brush when appropriate
Handle and store raw food and cooked food
separately. Use separate knives and chopping boards for each to avoid cross-contamination
Cook food thoroughly before consumption
Food Hygiene
• Storage of food
Store food in well-covered containers
Never leave perishable food in room temperature
Keep the refrigerator clean and function properly, and clean it at regular intervals. Keep the temperature
inside the refrigerator at or below 4℃ and the freezer at or below -18℃
Temperature of each refrigerator should be recorded regularly in a temperature log book
Cold foods should be kept at 4℃ or below
Store perishable food in the refrigerator immediately after purchase
Environmental Hygiene
Environmental Hygiene
Maintain good indoor ventilation to remove or dilute the infective agents in the air
Open windows wide
Turn on fans or exhaust fans
Clean air-filters regularly
Environmental Hygiene
Since infective agents can survive in the
environment for a period of time, it is essential to observe proper environmental hygiene
Choice of disinfectants
Different types of disinfectants can be used to clean the environment
Household bleach, which normally contains 5.25% hypochlorite solution, is the most
convenient and effective disinfectant
General cleaning:
1 in 99 diluted household bleach (5.25%)
Places contaminated with respiratory secretions, vomitus or excreta:
1 in 49 diluted household bleach
Use 70% alcohol for disinfection of metal surfaces
Clean and disinfect the area of schools / centres daily
including classrooms, playrooms, kitchens, canteens, toilets, bathrooms
Environmental Hygiene
• Toys and equipment should be cleaned thoroughly
Increase the cleansing frequency of frequently touched surfaces such as computer keyboards, handrails
Reminder:
To prevent items from contamination
• Clean and disinfect school buses daily
Environmental Hygiene
Vaccination
Remind parents to vaccinate their children according to the childhood immunisation programme
recommended by CHP
Childhood immunisation programe
Childhood influenza vaccination
subsidy scheme
Infection Control in Schools/ Centres
1. Guideline
2. Sentinel surveillance 3. Leaflets and posters 4. Videos
5. Health talks
6. Letter to schools/ kindergartens
Sentinel Surveillance
Leaflets and Posters
Videos
http://www.chp.gov.hk/files/pdf/video_for_prevention_of_communicable_diseases_ccc.pdf
Health Talk
• Hand, foot and mouth disease
• Influenza
• Outbreak of communicable diseases
Letter to schools/ kindergartens
Letter to schools/ kindergartens
Prevent influenza and respiratory tract infection
• If students/ children develop fever and symptoms of respiratory tract infection, advise them to stay at home for rest until fever has subsided for at least 2 days
• Staff with respiratory illnesses who are suspected to be epidemiologically linked to an outbreak should refrain from work
Report promptly to CHP if notice an increase in cases of respiratory illnesses or absenteeism
(Tel: 2477 2772, Fax: 2477 2770)