In the opening season, Nuo Ru Virus campus prevention and control strategy!

Author:Zhaoqing released Time:2022.09.01

Prevention Virus

Kind tips!

Summer vacation is about to end

Classmates and teachers return to campus

Teachers and classmates must pay attention

Nuo Ru virus infection often starts to cause high incidence at the beginning of the fall (from September to March of the following year). If you don't pay attention to, you will break into the campus, and may be in the campus.

Noru virus dissemination characteristics

There are many propagation methods

# 接

Patients with virus infections directly (such as no vomiting or excrement or excrement of patients, sharing food or common tableware with patients) or indirect contact with the virus -contaminated objects or surfaces may be infected.

Edible or drinking foods or water contaminated by viruses can be infected.

# Aerosol transmission

Patient's vomit and feces contain a large number of viruses, which can form virus gas solids to others.

The crowd is generally susceptible

#感

The infectivity of Noru virus is extremely infectious. As long as a small amount of virus particles (the lowest is 18 virus particles), people can be infected. Therefore, in the densely dense places such as schools, childcare institutions, etc., once someone is infected, it is easy to pass to others!

# Do not pick people start

Nuo Ru Virus does not pick people, and the whole population is generally susceptible, but the weak immunity such as children and the elderly is more likely to "recruit", making it more likely to have an outbreak in schools, childcare institutions, elderly homes and other people.

Strong environmental resistance

#存存能力能力

Noru virus can survive within the temperature range of 0 ℃ 毒 60 ° C. It can survive the surface of the object for 2 weeks and survive in water for more than 2 months.

# 管 No matter how much it is for it

Alcohol and free -to -free handwashing have no active effect, but 10mg/L high -concentration of chloride ions (chloride ion concentration used in sewage) can be performed as virus.

Here, Zhaoqing Disease Control reminder:

In September 2022, our city entered the peak of Nuo Ru virus infection. Especially when the school started in autumn, schools and childcare institutions were key institutions for the prevention and control of outbreaks. Disposal, food and drinking water safety and hygiene.

How to prevent school/child care institutions?

Discover and manage cases in time

The school/care institution must strengthen the morning lunch inspection, register for absence of illness and the cause of the cause of illness, and timely discover the epidemic and report.

Once patients with symptoms such as vomiting, diarrhea, etc., they should seek medical treatment and isolate immediately. You can leave after the standard.

Strengthen the health management of employees

The school should strictly conduct the monitoring of the health status of employees. When the employees have symptoms such as diarrhea, vomiting, nausea, abdominal pain, fever, etc., they should immediately suspend their work and seek medical treatment in time to eliminate illness.

Nuo Ru Virus detection positive cooking and childcare institutions must be returned to the post after the stool or anal swab Nuo Ru Ruru, the virus nucleic acid testing of the feces or anal wiping.

Do a good job of cleaning and disinfection and vomiting

Daily cleaning and disinfection: do a good job of environmental sanitation (especially classrooms, functional classrooms, reading rooms, conservation rooms, dormitories, offices and other key places). Clean the ground, doors and windows and desktops at least once a week. Keep the toilet clean and hygienic, strengthen ventilation, and keep the air flow. Strengthen the cleaning and disinfection of key parts (such as door handle, stairs armrest, faucet, toilet button, elevator button, bed armrest, etc.).

Scientific treatment of vomit: If there are vomiting or diarrhea cases, vomit and stools of cases need to be treated strictly in accordance with relevant disinfection operations under the premise of doing personal protection measures. Focusing on disinfection of environmental object surfaces, daily necessities, food processing tools, and drinking water such as vomit, feces, etc.

Pay attention to food and drinking water safety and hygiene

Develop good sanitation habits: The canteen practitioners work in the kitchen to do personal protection (such as wearing masks, gloves, etc.) in accordance with relevant guidelines. Pay special attention to hand hygiene. Before eating or processing food, use soap (or hand -wash) and flowing water after the toilet. Avoid naked hands directly contact with food food.

Strengthen the control of high -risk food: Strengthen the cooking and processing control of aquatic products such as double shell shellfish, and be cooked and cooked. Primary and secondary schools and child care institutions are prohibited from processing and making high -risk foods such as salads, cold dishes, and cold processing cakes.

Pay attention to the separation of raw and cooked: The treatment of ingredients should be ensured, and the raw meat and aquatic products must have special cutting boards, kitchen knives and other kitchen utensils. After treatment, wash and wash hands.

Ensure that cooked cooking: ensure that the food is completely cooked and cooked during cooking, especially meat, eggs and aquatic products. The leftovers of the remaining meals are completely heated and eaten after being completely heated.

Ensure that drinking water safety: Schools should drink drinking water that meets national standards. The secondary water supply tank should be cleaned and disinfected regularly. Those who use barrel water to find a regular unit supply, and regularly clean and disinfect the water dispenser. The water should be drunk after boiling, and do not drink raw water.

Strengthen health mission

Maintaining good hand hygiene is the most important and effective measure to prevent infection and control the propagation of virus transmission. Health education such as hand washing should be strengthened. Education teachers and students and employees should wash their hands correctly according to 6 -step washing. Use soap and flowing water for at least 20 seconds.