Common use of Infectious Disease Prevention Clause in Contracts

Infectious Disease Prevention. Contractors must:  Establish infectious disease prevention policies and procedures in accordance with local health department guidelines or OSPI “Infectious Disease Control Guide for School Staff (D-3).”  Follow universal precautions for prevention of transmission of blood borne pathogens.  Ensure that staff, volunteers, and children wash their hands with soap and warm water upon arrival at the classroom, after returning from outdoor play, before eating, after using the toilet, after touching body fluids, and after touching animals.  Have sufficient, clean, child-accessible toilets and hand-washing facilities.  Report communicable diseases according to local requirements. D-14 Food Sanitation Contractors must:  Comply with WAC 246-215 and WAC 246-217 at locations where food is prepared, stored, and served. Family child care homes are exempt.  Staff each classroom with at least one person with a food worker card present at all times. This person must provide ongoing training and oversight to all staff involved in food handling, meal and snack times, and food activities. (C-21).  Ensure staff wash hands before putting on food service gloves, before food preparation, after handling raw meat, after restroom use, and after touching any unclean item.  Prepare food in an area separate from toilet and child hand-washing facilities.  Clean and sanitize surfaces used for food preparation and eating before and after each snack or meal.  Use food service gloves or utensils to avoid bare hand contact with food.  Ensure that staff who are ill do not work in or around food preparation or service areas.  Ensure that children are carefully supervised when helping with food preparation.