What's new on this page: OH&S is no longer tracking flu-related absences, though staff and students should still report absences to their supervisors and programs, respectively.
1. What is the H1N1 influenza pandemic?
2. What is the best way to prevent the spread of influenza?
3. What is the proper way to wash your hands?
4. What should you do if you think you have symptoms of H1N1 influenza virus?
5. Should staff and students who have been exposed to someone with the H1N1 virus, but who are not sick come to work/school?
6. How often are classrooms, washrooms and other public areas being cleaned?
7. What is Food Services doing to prevent the spread of infection in the service areas around campus?
8. What can customers of Food Services do to reduce the spread of infection?
For answers to frequently asked questions about the virus, prevention, the vaccine and how to care for yourself and others, please refer to Pandemic H1N1 Influenza Virus – Common Questions, published by Alberta Health and Wellness, and Pandemic (H1N1) 2009 Information for the General Public, published by Alberta Health Services.
Wash your hands frequently using soap and water, especially after coughing, sneezing or blowing your nose. When soap and water are not available, hand sanitizers are an excellent choice to use if hands are not visibly dirty. Use of hand sanitizers should not replace proper handwashing.
Cough or sneeze into your sleeve rather than your hand. » Watch the video, Why Don't we do it in our Sleeves?
Do not touch your eyes, nose or mouth after shaking hands or touching hard surfaces like counters and door handles or other surfaces that may harbour influenza and other viruses.
Get immunized. Alberta Health Services recommends all Albertans six months of age or older get the H1N1 immunization, which is now being offered at clinics across the province. As well, Alberta Health Services is offering the seasonal influenza vaccine at the immunization clinics. Alberta Health Services advises that the seasonal flu shot will be most beneficial to those at increased risk of complications due to seasonal influenza. Visit Alberta Health Services to learn more about the H1N1 and seasonal immunization programs, and to search for immunization clinic locations and dates.
Evidence shows that wearing masks is not effective in preventing the spread of influenza in the general public.
Supervisors and instructors are asked to make infection control supplies available for their employees and students. Hand sanitizer, disinfecting wipes and tissues can be ordered through Central Stores. » Information for staff on ordering supplies
Stay home if you have flu-like illness for seven days after your symptoms begin or until you are feeling well enough to resume normal activities, whichever is shorter.
Proper handwashing is the most effective way to reduce the spread of infections. It will readily inactivate the virus on the hands.
Influenza viruses expelled in respiratory droplets can settle on objects in the immediate environment and have been shown to survive on hard, non-porous surfaces for 24 to 48 hours, and on cloth, paper and tissue for eight to 12 hours, and on hands for five minutes.
Wash your hands after
Wash your hands before
Refer to Alberta Health and Wellness for information on influenza self-care.
If you have the flu or flu-like illness, stay home from work or school for seven days after your symptoms begin or until you are feeling well enough to resume normal activities, whichever is shorter.
Symptoms such as a cough may continue longer than seven days, if you are otherwise healthy, you are unlikely to be infectious, and it is appropriate for you to return to work or school.
People who receive antiviral treatment may be infectious for a shorter time. They may return to work or school when they are symptom free, and after they have received three full days of the antiviral medication.
Staff should report absences to their supervisor and students should report absences to their program.
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NAIT’s janitors provide a high standard of cleaning on a daily basis. Janitors strive to wipe down high-touch surfaces in public areas, including door knobs, panic bars, light switches, taps and ledges throughout the institute daily.
Washrooms are thoroughly cleaned once a day, with a spot clean once a day to wipe down high-touch surfaces, including taps, levers on dispensers and flush mechanisms.
Office entrances, reception areas and lunch rooms are cleaned daily.
Classroom desks are cleaned once a week, with occasional spot cleanings throughout the week (to wipe up coffee spills, for example). Within staff offices, telephones and desks that are uncluttered are sanitized once a week.
Computer keyboards, vending machines and ATM machines are not cleaned.
We are asking students and employees to do their part to keep surfaces clean. Supervisors and instructors are asked to make infection control supplies available for their employees and students. Hand sanitizer, disinfecting wipes and tissues can be ordered through Central Stores. » Information for staff on ordering supplies
Consider using disinfecting wipes to clean shared desks, meeting room tables and computer keyboards and mice before use. Disinfecting wipes are being made available in the Computer Commons, computer labs in the Project Factory and computers in the Library.
Please follow manufacturers' directions for use on all infection control supplies.
Influenza viruses expelled in respiratory droplets can settle on objects in the immediate environment and have been shown to survive on hard, non-porous surfaces for 24 to 48 hours, and on cloth, paper and tissue for eight to 12 hours, and on hands for five minutes.
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Food Services staff maintain strict safe food handling practices as directed by Alberta’s provincial standards. These include strict handwashing procedures, good personal health and hygiene practices, such as having employees stay home when sick, and food safety practices, such as temperature control and monitoring.
The use of Quat sanitizing solutions for regular cleaning is a consistent practice in all Food Services areas.
Access and handling of cutlery is limited by having staff serve and stock cutlery with handles up for easy and safe access.
Food Services has hand sanitizing stations for our staff to use in addition to handwashing. There are also hand sanitizing stations for customers to use before entering cafeterias.
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Customers are encouraged to assist in reducing the spread of germs through the following practices:
That practising other good health habits keeps your body strong so it can fight infection. Eat a well balanced diet, exercise regularly, manage your stress and get plenty of rest.
Source: NAIT Pandemic Plan (pdf)
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