Prevention and Control of Communicable Diseases - Missouri ...
Prevention and Control of Communicable Diseases - Missouri ...
Prevention and Control of Communicable Diseases - Missouri ...
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SALMONELLOSIS PROVIDER<br />
PREVENTION/CONTROL<br />
July 2011<br />
� Regular <strong>and</strong> thorough h<strong>and</strong>washing is the best way to prevent the spread<br />
<strong>of</strong> communicable diseases. Wash h<strong>and</strong>s thoroughly with soap <strong>and</strong> warm<br />
running water after using the toilet or changing diapers <strong>and</strong> before preparing or<br />
eating food. Staff should closely monitor or assist all children, as appropriate,<br />
with h<strong>and</strong>washing after children have used the bathroom or been diapered.<br />
� Animals can carry Salmonella. Chicks, ducklings, reptiles (e.g., pet turtles,<br />
iguanas, snakes), <strong>and</strong> amphibians commonly carry Salmonella <strong>and</strong> are not<br />
recommended for childcare/school settings. Wash your h<strong>and</strong>s after touching<br />
animals.<br />
� Clean <strong>and</strong> sanitize diapering area <strong>and</strong> potty chairs after each use <strong>and</strong> bathroom<br />
toilets, sinks, <strong>and</strong> toys at least daily <strong>and</strong> when soiled. (See pgs 35-41)<br />
� Clean <strong>and</strong> sanitize mouthed objects <strong>and</strong> surfaces at least daily <strong>and</strong> when soiled.<br />
(See pgs 35-41)<br />
� Food Safety<br />
- Thoroughly cook all foods that come from animals, especially poultry.<br />
- Store all uncooked meat <strong>and</strong> poultry in the refrigerator on a shelf lower than<br />
any other foods <strong>and</strong> keep separate from produce, cooked foods, <strong>and</strong><br />
ready-to-eat foods.<br />
- DO NOT serve unpasteurized milk or juices.<br />
- Use pasteurized eggs <strong>and</strong> milk in food that will not be cooked.<br />
- Wash <strong>and</strong> sanitize all cutting boards, knives, utensils, or dishes that have<br />
been used for raw meat or poultry before using with uncooked foods, such<br />
as fruits or vegetables, or cooked foods.<br />
- Use a thermometer to make sure correct temperatures are reached when<br />
cooking foods. Check with the local environmental health agency for<br />
appropriate temperatures.<br />
- Restrict students from sharing any communal food items that are brought<br />
from home. In the classroom, children should not serve themselves food<br />
items that are not individually wrapped. The teacher should h<strong>and</strong> out these<br />
items after washing his/her h<strong>and</strong>s. (This is not intended to discourage<br />
family-style serving in the absence <strong>of</strong> an outbreak.)<br />
For more information, call <strong>Missouri</strong> Department <strong>of</strong> Health <strong>and</strong> Senior Services (MDHSS) at 573-751-6113<br />
or 866-628-9891 (8-5 Monday thru Friday) or call your local health department.<br />
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