Health advice for civil defence centres

Infectious diseases can cause challenges in civil defence centres.

Infection control at civil defence centres

If you suspect someone has an infectious disease, put them in 
a separate room (isolate) and advise Public Health. If Public Health is not on site or it is after hours, call Public Health in your area.

Public Health contacts — Health NZ | Te Whatu Ora (external link)

Look out for people:

  • that are feverish (such as hot to the touch, cold sweats)
  • with low energy (lethargy)
  • feeling sick (nausea) or throwing up (vomiting)
  • with runny poos (diarrhoea)
  • with a rash
  • with a prolonged cough.

Infectious disease can spread quickly after an emergency, especially in crowded 
conditions. Early identification and intervention is critical to prevent outbreaks.

Prevention

Volunteers

Before accepting help from volunteers, first ask whether they have thrown up (vomited) or had runny poos (diarrhoea) in the last 48 hours. If they have, they should not work in the centre until clear of symptoms for 48 hours.

Hand washing

  • Emphasise the importance of hand washing and the use of hand sanitisers.
  • Place hand sanitisers at the entrance to the centre, in bathrooms and on entry to food areas.
  • Make sure hand drying options are available.
  • Place hand washing signs in toilets and communal areas.
  • Make sure hands are washed before food preparation, after cleaning, changing nappies, handling rubbish, handling soiled clothing or bed linen.

Food and water

  • Prepare food for immediate use and avoid leftovers.
  • Avoid cross contamination by making sure there is no contact between raw and ready-to-eat foods.
  • Make sure the water is safe to use.
  • Avoid self-service of food by centre residents unless food is pre-packaged.
  • Sanitise all food contact surfaces.

More advice on food safety is on the Ministry for Primary Industries website.

Food safety in natural disasters and emergencies — Ministry for Primary Industries (external link)

Disinfectant

Disinfectant solution should be made up in a spray bottle daily. 

Diluted disinfectant solution must be made up fresh each day, or it may not work. Check that the bleach is not past its use-by date.

Wear gloves when handling bleach, particularly undiluted bleach. Bleach may irritate the nose, lungs and skin, or damage clothing. Never mix chemicals, as toxic gases can be produced.

Label your disinfectant container with '0.5% bleach solution' and 'keep out of reach of children'. Check the label has not faded or come off, and that the container is not damaged or perished.

The following instructions are to make 400ml of disinfectant using bleach that contains 4% hypochlorite (most supermarket bleach). A table below has how to make up 0.5% bleach solution with other hypochlorite percentages.
  1. Fill the container with 50ml of bleach using a measuring cup to measure the bleach first (consider marking the container with permanent marker for next time).
  2. Add 350ml of water (measured with a measuring cup), or up to the 400ml mark if the container has one. (consider marking the container at the 400ml mark).
  3. Put the cap tightly on the container and mix gently and carefully.
  4. Throw away all remaining bleach solution at the end of the day.

Keep disinfectant and undiluted bleach out of reach of children. Store undiluted bleach in a childproof area, such as a locked cupboard, and away from light and heat which can reduce its effectiveness.

Make disinfectant with other bleach concentrations

Strength of bleach % hypochlorite g/l hypochlorite How much bleach to use How much water to use Total volume of diluted solution
0.5% 0.5g/l Use undiluted None Use undiluted
2% 2g/l 100ml 300ml 400ml
3% 3g/l 50ml 250ml 300ml
4% (the process above) 4g/l 50ml 350ml 400ml
5% 5g/l 50ml 450ml 500ml

If you are using 0.5% bleach, check for a manufacturer's assurance that the concentration will not vary significant or reduce over time to less than 0.5%.

Response

People that are throwing up or have runny poos should be isolated from other people in a separate area or location in the building. Where possible, provide a separate toilet and hand washing facilities for these people.

Regularly clean common surfaces that are likely to have hand contact, such as:

  • walls
  • door handles
  • toilets
  • sinks and taps.

Use household cleaners to remove initial contamination, followed by disinfectant. Where possible also use:

  • gloves
  • mask
  • disposable cleaning equipment.

Cleaning advice for civil defence centres

General advice

  • A high level of hygiene should be maintained throughout the centre at all times to prevent the spread of communicable diseases.
  • Make sure the centre has a good supply of cleaning equipment and products.
  • Develop a cleaning schedule and cleaning guidelines for staff and volunteers.
  • Consider the need for separate waste receptacles for different types of waste, such as: medical waste, nappies, food, and general waste.
  • Rubbish bins should be outside the buildings.

Cleaning process

Cleaning is a 2-step process and involves cleaning and then disinfecting.

Clean

Clean first. This allows disinfectants to work.

Soaps, detergents, scorers like Jif, Ajax, Spray'n'Wipe, and hot water help with cleaning, but do not disinfect. Scrubbing is also effective.

Disinfect

Household bleaches like 'Janola', 'White Magic', are sold in different strengths that are written on the label. Dilute the bleach with water to make a 0.5% hypochlorite solution.

Saturate the area to be disinfected with the hypochlorite solution.

Leave the solution on the area for as long as possible, preferably 30 minutes.

Wash off the solution thoroughly with copious amounts of water, so tamariki and staff are not exposed to residual bleach solution — use a hose if outside.

Cleaning schedule

Cleaning schedules are a means of ensuring cleaning and disinfecting is done as often as necessary. The areas that the schedules must specifically include are:

  • kitchen
  • laundry
  • nappy changing area and surface
  • toilet areas
  • toys and play equipment.

A good cleaning schedule clearly identifies:

  • a responsible person, who initials when tasks are completed
  • utensils, equipment and areas that should be cleaned
  • a method of cleaning, including cleaning and disinfecting agents
  • frequency of cleaning
  • personal safety advice around chemical use.