Health topics

Occupational Health Statement regarding Alcohol or Substance Use

Alcohol Health Messaging from Public Health Ontario (PDF)

Burden of Alcohol in Ontario

Whereas

• For many Ontarians, alcohol is consumed at levels above Canada's Low-Risk Alcohol Drinking Guidelines (LRADGs), contributing significant harms to individuals and society.

Although alcohol is a legal substance that is both socially popular and culturally significant, the harmful use of alcohol is considered a serious public health issue in Ontario. Alcohol consumption is highly prevalent, daily consumption is increasing, and a sizeable proportion of the population is engaged in harmful alcohol use.

Whereas

• Alcohol-related harms include both chronic conditions, such as cirrhosis of the liver, type II diabetes, and numerous cancers, and acute events, such as road crashes, injury, and violence.

Numerous negative acute events are also associated with alcohol use such as crime, family abuse, motor vehicle crashes, and non-intentional and intentional injuries.

Occupational Health understands that alcohol use is prevalent at levels causing health problems for many people and alcoholism itself is a disease.

Therefore:

It is important to address the behavioural issues in the workplace that are a consequence of alcohol use. However it is equally important to support the efforts of employees to abstain or to follow the Low-Risk Alcohol Drinking Guidelines (LRADGs) for alcohol through therapeutic interventions and community support groups. Recognizing that the overuse of alcohol and alcoholism is a disease process, helps to understand that episodes of recurrence are possible/even likely and the need for recommitment to treatment and behavioural contracts is often necessary. Managers must provide clear expectations to address behavioural issues in the workplace together with appropriate support and the empathy regarding the disease in order to know when accommodations for disability are indicated as an encouragement toward recovery.

If you suffer from a diagnosed environmental allergy/sensitivity requiring special consideration, the following actions are recommended:

• Avoid exposure when possible. University of Waterloo can cannotrantee an allergy/sensitivity free environment, we will endeavour to work with our students, staff, and faculty to provide a healthy environment.

• Advise the supervisor of your department (staff and faculty) to achieve assistance in identifying and modifying your risk of exposure.

• Contact Occupational Health. You may be asked to provide medical documentation with a diagnosis indicating your allergy/sensitivity. This medical information will be required to support any accommodations.

• Consider informing those close to you in class or the workplace about your allergy/sensitivity. While your exact medical diagnosis is your private information, informing others (i.e. co workers in your immediate area) allows for appropriate, prompt action if you should develop problems. This is particularly important if you suffer from anaphylaxis. Sharing this information could make a critical difference in your outcome.

• Wear a Medic-Alert bracelet that identifies your allergy/sensitivity. Discuss with your doctor the need to carry an allergy kit (Epi Pen).

If you have a diagnosed allergy/sensitivity that requires special consideration, please contact: Your department supervisor and Occupational Health at Ext. 40538 or 40551

Bats and Rabies

Bats can get rabies. If a bat is unable to fly or is found in the daylight or in an unusual place (in a room of your home or on your lawn), the bat may be rabid. Despite the fact that bats are often easy to approach, you should never handle a bat.

What to do if in contact with a bat

If a bat bites you, or if an infectious material such as saliva from a bat gets into your eyes, nose, mouth or a wound:

• Immediately wash the affected area thoroughly with soap and water

• Seek medical advice immediately (your doctor/nearest emergency department)

• Notify your local Health Department

Bats have small teeth and may leave marks that are not easily visible, also you may not feel the bite. If you awaken and find a bat in your room:

• Seek medical advice

• Call your local health department

It is generally recommended that you receive the rabies vaccine if it is suspected that you have been in contact with a rabid bat. The usual treatment is five (5) needles over a one-month period. The rabies vaccine will protect you only if you receive all five (5) of the needles.

How to prevent bat rabies

• Never handle bats.

• Keep your pet current with required vaccinations.

• Wash any part of your body that comes in contact with a bat. Use soap and water and seek medical advice immediately.

• Have all dead, sick or easily captured bats tested for rabies if there is exposure to people or pets by contacting your local animal control agency.

REMEMBER: If you ever wake up and find a bat (dead or alive) in the room with you, contact the closest health unit. Bats have very small bites that can go undetected.

Mice and rats

Mice and rats can be found in any type of building. They are dangerous because they eat and contaminate all types of food (fresh or spoiled) as well as damage and destroy property. They live in garbage, rubbish, lumber, garages, and refuse containers. They also carry diseases that are health hazards to both humans and animals: typhus fever, Trichinosis, plague, infectious Jaundice, Salmonella food infections, rat mite dermatitis and the Hantavirus.

If you suspect a mouse in your house or work environment, what can you do?

Clean up

• Do not leave food out.
• Store dry foods (cereals, crackers etc) in sealed containers.
• Garbage should be kept in an animal proof container with a tight fitting lid.
• Store pet and bird food in enclosed containers.

Mouse proof your environment

• Mice need only 1 centimetre (1/4") to enter so plug all holes, gaps and be sure the doors, windows and make sure plumbing pipes are tight fitting.
• Stop any leaks as mice too need a water source.

Monitor and look for

• Mouse droppings
• Damage to food or packaging
• Nests: mice rarely travel more than 9 meters (30 feet) from their nest.

Control

• If you see a mouse or suspect mice are around, notify the appropriate person: landlords, department heads etc.
• "Snap traps" can be used in likely spots: under sinks, behind refrigerators and stoves and other appliances, at point of entry, basement areas, attics, false ceilings, and fireplaces.
• Mice usually stay close to the walls so place traps about 2-3 centimetres (1") from baseboards.
• Bait traps with peanut butter, raisins, chocolate or bacon.
• Check traps daily.

More control

• If the traps are not working, "bait stations" may be needed.
• Talk to your local Health Unit for more information.

Clean up guidelines

Remember that all mice can carry disease. A Country Mouse can become a City Mouse. This increases concern for the Hantavirus. When cleaning up mouse droppings, use care and follow the guidelines:

• Wear rubber gloves.
• Disinfect and clean up rodent nests and droppings (Disinfectant: 1:100-1:10 dilution of household bleach in water).
• Put waste materials in 2 trash bags.
• Seal and put trash in garbage container for disposal.

Squirrels

Squirrels present a nuisance problem more than anything else. They can be very destructive.

Squirrels do not carry the Rabies virus, but they can bite. As with any animal bite, up to date immunization for Tetanus and Diphtheria (Td) is important. This immunization when given is valid for 10 years from date of injection.

Good hand washing technique is necessary if in contact with a squirrel. They are known to carry fleas.

Take frequent breaks. It is recommended to take short stretch breaks at least once per hour. Taking frequent, shorter breaks where you can regularly relax and stretch your muscles is preferable to taking longer, fewer breaks. If your job is data entry, you should take a 5-minute exercise break for every 30 continuous data entry minutes spent on the computer. Spontaneously stretching any area of the body that feels tense will also help reduce pain and stress on your muscles.

Event food vendor application

To apply to be a food vendor on campus, apply through the Event food vendor application. 

You do not need to submit a special event form if you are:

1. Selling or distributing non-perishable food or prepackaged items only (cookies, cake, muffins, Krispy Kreme donuts, coffee, tea, popcorn
2. A club meeting where there is food served
3. A departmental or club member only pot luck
4. A catered event or meeting with food intended for immediate consumption (ie. Food Services or an inspected facility)
5. A charity food sale with food purchased from inspected facility (eg. Pizza sale with pizza supplied from Campus Pizza, Krispy Kreme donut sale)

Where forms are submitted under the above circumstances, ROWPH will not reply regarding any approvals. 

Please submit a special event form if the event is open to the general public:

1. Food preparation is occurring on site of event or at the Feds Prep Kitchen for the event (ie. Night Market)
2. Hot or cold holding AND service of hazardous foods for more than 2 hours
3. BBQ’s on campus where there are only precooked burgers and/or precooked hot dogs served

Guidelines for Preparation of Non-Hazardous Baked Goods

These guidelines from the Region of Waterloo Public Health apply to the home preparation of Non-Hazardous baked goods (fruit pies, dumplings, cookies etc.) for sale at UW events.

Non-Hazardous food - that is not able to support the growth of potentially harmful organisms.

Hazardous food - such as cream-filled pies, custard-type pies, egg and salad dishes, and meat dishes should not be offered through this type of sale because they can support the growth of harmful microorganisms that could cause food-borne illness. These types of food are to be prepared only in approved kitchens.

General guidelines

Region of Waterloo Public Health recommends the use of approved (regularly inspected) or organization kitchens whenever possible. Contact Public Health to confirm approval or arrange to have a kitchen inspected. Residential kitchens will not be subject to inspection.

The organizer should contact Region of Waterloo Public Health, with the date and location of the event and types of food to be sold. (Complete a Public Health/UW Special Event Food Application)

The organizer should retain a list of who donated what food items in case of any necessary follow-up.

Good food handling practices include: Frequent hand washing, washing-rinsing and sanitizing of all equipment before use, government approved ingredients, water sampling for private wells, and protection of food from contamination.

WARNING: Never offer for sale home-canned/bottled foods. Eating improperly canned vegetables, fruits, meats, fish or poultry may cause botulism, a highly fatal poisoning.

Food preparation guidelines

Food handler

• Wash hands thoroughly with soap and water:
  • Before starting to handle food, after using the toilet, and between handling raw and ready to eat foods.
• Use clean utensils to handle food.
• Avoid handling food with bare hands.
• Do not use tobacco or eat while preparing food.
• Be clean, wear clean clothing.
• Ensure that the hair is restrained.
• Do not wear jewellery while preparing food.
• Do not prepare food if you are ill (diarrhea, cold, flu, etc.) or suffering from any other infections such as skin rashes on hands or arms, infected cuts, burns, boils, etc. Your illness can easily be spread through food to other people.

Sanitation

• During preparation the kitchen is to be used solely for the purpose of preparing food for the event; no other food is to be prepared during this time.
• Kitchen is to be kept free of pets, garbage, personal dishes and any individuals not involved in food preparation.
• Prior to commencing preparation, all food contact surfaces (cutting boards, counter tops, bowls, utensils etc.,) are to be properly washed-rinsed-sanitized.
• In order to sanitize, prepare a solution of bleach and water (1 teaspoon (5ml) or household strength chlorine bleach to 1 litre of water) either in a clean container or spray bottle.
• After surface has been washed and rinsed immerse in sanitizing solution or spray, allow surface to air dry for a minimum of ten minutes, as chlorine in the bleach requires this time to kill any microbes that may be present on surfaces.
• Remove all poisonous items such as insecticides, detergents, cleaners, polishes, etc. from preparation area to prevent accidental contamination.

Quality of ingredients

• Ensure all ingredients are in good condition and are from an approved commercial source. Use pasteurized dairy products and Grade 'A' eggs.
• For individuals on private wells, it is strongly recommended that you have a history of satisfactory well results.
• Contact Region of Waterloo Public Health about water quality and free water samples.

Service and sale of food

• All foods shall be protected from contamination.
  • Wrap all items completely in clear plastic, plastic wrap, aluminum foil or other clean, single-service covering as soon as possible after preparation to reduce the risk of contamination.
  • Unpackaged pies or pies with damaged packages should not be accepted.
• Labels indicating the following are recommended: Type of dessert, list of ingredients, Warning: "This product may contain nuts or traces of nuts" if there is any possibility that the product may have come in contact with nuts or nut products.
• Try to prepare food items as close to sale time as possible. Ideally all food should be prepared no more than 24 hours in advance for sale.

Remember: People trust you to protect them. You are responsible for producing a safe food product.

Event food safety

Intent

To outline requirements for events with food outside of usual UW food areas within the Region of Waterloo. For other locations contact the local Public Health Authority.

Exemption

Residence or dwelling units.

Contacts

Public Health Food Safety Program 519-883-2008

UW Occupational Health Nurse ext. 40538 or 40551

Requirements

Events with food must comply with following the requirements of the Region of Waterloo Public Health.

1. Fill out a Public Health/UW Special Event Food Application and submit it at least 30 days before the event to the address on the form.
   • Certain exemptions may apply. For more information and guidance, please call ext. 40538 or 40551.
2. All food preparation must be done in a Public Health approved facility.
   • Barbecues and Outside Cooking Equipment must comply with UW Standard.
   • Home preparation of foods is not allowed except for some baked goods. Refer to Guidelines for Preparation of Non Hazardous Baked Goods.
   • Only food from government approved sources is allowed
3. Event site
   • Countertops must be covered with a washable non-absorbent material.
   • Cutting boards must be hardwood or polyethylene plastic and in good condition.
   • Hand sinks must be located in a convenient location to food preparation area.
   • Store foods and storage containers at least 15 cm above the floor or ground
4. Handwashing facilities
   • This facility should include warm running water liquid soap and individual paper towels in proper dispensers.
   • Serviced Site: A separate hand sink with hot and cold water is required.
   • Unserviced Site: An air pump thermos or jug of warm water with a push button or turn spout (and a bucket to collect the dirty water) is an acceptable method.
5. Food service to patrons must be via single-service articles.
6. Dishwashing service
   • Serviced Site: Equipment and utensils must be washed in a two compartment sink.
   • Wash in hot soapy water.
   • Rinse under hot running water
   • Sanitize by immersion in an acceptable sanitizing solution (One teaspoon (5ml) of household strength chlorine bleach to one litre of water or QUAT solution at 200ppm).
   • Unserviced Site: Provide an extra set of clean utensils. Store in a clean, washable container.
   • Sanitizing Solution for use:
   • For 100 ppm solutions use 1 tsp of bleach in 1 litre of water DO NOT USE SCENTED BLEACH
7. Food protection
   • Food preparation and cooking areas must be separated from the serving area.
   • Protect food on display from contamination with the use of sneeze guards, pre-packaging etc.
   • Condiment containers must be pump type, squeeze containers, or have self closing covers or lids. Single service packets are recommended.
   • Food must be handled with tongs, spoons etc. and not with bare hands.
   • Ensure all food contact surfaces are cleaned and sanitized.
8. Temperature control
   • To reduce the potential of foodborne illness:
   • Hot Holding: Maintain food at a minimum internal temperature of 60°C (140°F) after cooking or reheating.
   • Cold Holding: Store foods at a temperature of 4°C (39°F) or lower. Hazardous foods are milk or milk products, eggs, meat, poultry, fish, shellfish, or other products that can support the growth of disease-causing micro-organisms. Examples are hamburgers, shish kabobs, hot dogs, gyros, pogos, chicken, potatoes, cooked rice, ice cream. Hazardous foods shall not be held at room temperature.
   • Hazardous foods shall not be held at room temperature.
   • Serviced Site: All hazardous food must be kept mechanically refrigerated at 4°C (39°F) or lower.
   • Unserviced Site: Store the minimum amount of food at the booth in a cooler (use sealed ice packs and place on top of food). The food temperature must be 4°C (39°F) or lower. Most food must be stored in a mechanically refrigerated unit off-site or in a refrigerated truck.
   • Accurate thermometers must be provided in all cooling units to monitor temperatures.
   • Reheating:  Foods must be quickly reheated to the original cooking temperature (or 74°F).
   • Cooking/Heating: Cooking hazardous food to the following minimum internal temperatures.
   1. Whole Poultry...................................................82°C/180°F
   2. Poultry/ground poultry.......................................74°C/165°F
   3. Pork/pork products............................................71°C/160°F
   4. Ground meat (not poultry)..................................71°C/160°F
   5. Fish.................................................................70°C/158°F
   6. Eggs................................................................63°C/145°F
   7. Food mixtures...................................................74°C/165°F
   8. Other hazardous foods.......................................70°C/158°F
   • Note: Use a sanitized metal stem probe thermometer to check internal temperatures of food.
   • Leftovers: Hot held foods which have not been used by the end of the day must be discarded.
   • Transporting: Use properly insulated containers to transport foods and maintain food temperature cold (max 4°C) or hot (min. 60°C).
9. A probe thermometer must be provided to check internal temperatures. It must be able to measure from -18°C (O°F) to 105°C (220°F).
10. Food handling tips
    • Food Service personnel must,
      • not use tobacco in the booth
      • be clean, wear clean outer garments
      • wear headgear that confines the hair
      • be free from illness, i.e. diarrhea, cold, flu
    •  wash hands thoroughly with soap and water
      • before starting to handle food
      • after using the toilet
      • after sneezing, coughing
      • between handling raw and ready to eat foods
      • anytime that hands become soiled
11. An appropriately sized garbage container must be provided. Keep it clean and empty it frequently.

Be ready before starting! Have all your equipment ready i.e. refrigerators, steam tables, cold and hot running water etc. before bringing food to the booth.

Barbecues and outside cooking equipment

Intent

To outline requirements for safe use of barbecues and outside cooking equipment.

Requirements

Food safety

Follow Requirements of Region of Waterloo Public Health for events outlined in UW Standard Event Food Safety.

General precautions

1. All barbecues must only be used outdoors.
2. Do not block any exit or use on a balcony.
3. Keep barbecue away from combustible surfaces and buildings. It is dangerous to operate unit within 3 metres (10 feet) of combustible wall or window (open or closed) of a building.

Charcoal barbecues

1. Use only barbecue lighting fluid on charcoal. Read lighter instructions. Usually, coals should be soaked in fluid 5 minutes before attempting to light up.
2. Do not use kerosene, gasoline or naphtha as lighting fluid.
3. Never add more lighting fluid when the flames have started. A flame may travel up and ignite the whole can.
4. Keep a bucket of water handy.
5. Smother the smouldering coals with a lid and let sit overnight. Stir the coals before leaving them and douse with water. Do not empty coals in the garbage until next day.

Propane barbecues

1. Follow guidelines of the Technical Standards and Safety Authority (below).
2. A propane safety video available from Safety Office is recommended for the training of propane barbecue operators.
3. Before taking a barbecue indoors for storage remove the cylinder and leave it outside. It is unlawful to take a propane cylinder which contains, or has contained propane, indoors.
4. Never put a propane cylinder in a closed vehicle. When transporting it, secure the cylinder in an upright position to prevent tipping. If transporting within the passenger compartment secure cylinder and leave windows open.
5. A special plug should be threaded into the outlet of the service valve and remain in place whenever the cylinder is not in use.
6. Keep a fire extinguisher (minimum rating 5 lbs ABC) near the unit.

Understanding Propane

Is Propane Dangerous?

Used with care, propane is a safe and convenient fuel. Propane gas is neither toxic nor injurious to you, should you be exposed to it in small quantities. However, should a leak occur, the accumulation of propane gas can become dangerous.

Because propane is heavier than air, it tends to settle in the lowest available place. Very small amounts of propane are required to create a flammable mixture of gas and air. In the limited space of a recreation vehicle, for instance, very little propane is needed to create a hazardous situation.

How important is ventilation?

Propane requires a large volume of air to burn properly. In fact, 23.5 cubic feet of air is needed to burn just one cubic foot of propane. With adequate ventilation, an operating burner gives off a number of harmless products such as carbon dioxide and water vapour, however, a propane appliance starved of oxygen can quickly produce dangerous amounts of carbon monoxide.

For safety's sake, use your propane appliance only for the purpose for which it was designed. Don't, for example, use a stove as a space heater.

How can Carbon Monoxide be detected?

Carbon monoxide is both colourless and odourless. It can't be detected by sense of smell. However, the following symptoms may appear:

• headaches and tightness across the forehead and temples;
• weariness, weakness, dizziness and nausea;
• loss of muscular control;
• watering and smarting of the eyes.

If any of these symptoms should develop, get into the fresh air immediately.

How is Propane stored?

For recreational use, propane is generally sold and stored in a cylinder. Assuming it is kept in good condition, the cylinder can be refilled indefinitely. When properly filled, a cylinder has about 75 per cent of its volume occupied with liquid propane. The space above the liquid to the top of the cylinder contains propane vapour.

An over-filled cylinder is no bargain. Sufficient space must be left in the cylinder to permit expansion of the liquid propane if the cylinder is exposed to warmer temperatures. Without this space, the "relief valve" may open and discharge propane, creating a potential safety hazard. The collars of propane cylinders manufactured in Canada carry markings indicating the cylinders have been manufactured to an acceptable specification. The following information will be found:

• CTC: Canadian Transport Commission
• 4B or 4BA: Specifications of the CTC for the design of propane cylinders;
• 240: Working pressure of the cylinder in pounds per square inch (psi);
• TW: Tare weight -- Weight of the empty cylinder, with valve;
• WC: Water capacity -- The amount of water in pounds the cylinder can hold, filling is limited
• to 42 per cent of the water capacity;
• Date of manufacture, or, where applicable, re-test date;
• Manufacturer's name or symbol;
• Inspector's initials indicating the cylinder was inspected by an inspector certified by the CTC;
• Serial number

Some cylinders may also show the number of pounds of propane. (Cylinders manufactured in the United States show similar information.)

A properly filled cylinder should weigh the sum of the tare weight plus 42 per cent of the water weight (WC) capacity of the cylinder. For example, a 20 pound cylinder has a water capacity of 48 pounds. The cylinder's weight after proper filling should be the tare weight plus 42/100 x 48 pounds, or the tare weight plus 20 pounds.

The relief valve on a propane cylinder will start to discharge at approximately 375 psi (pounds per square inch) pressure.

All propane cylinders are required to be inspected every 10 years starting with the date of manufacture to determine if the cylinder can remain in service and to replace the relief valve. This is law throughout Canada. It is unlawful to fill a cylinder that is overdue for inspection.

The Regulator

Propane in a cylinder reacts to changes in temperature. When the temperature drops, the pressure in the cylinder drops. When the temperature increases, the pressure increases. The regulator is designed to reduce the variance in pressure in the cylinder and maintain a constant pressure for delivery to an appliance.

A regulator should always be installed with its vent opening pointing downwards. If this isn't possible, cover the regulator with a proper cover to prevent the entry of rain or other liquids. The cover will also prevent ice build-up over the vent opening during the winter.

A plugged vent opening can cause excessive pressure resulting in high flames when the appliance is ignited.

How should cylinders be handled?

The following safety rules apply to the handling of propane cylinders:

• Never refill a cylinder that is damaged, leaking or corroded.
• Never put a cylinder in place for use without making sure it is secure.
• Never put a propane cylinder in a closed vehicle. When transporting it, secure the cylinder in an upright position to prevent tipping. If transporting in the trunk, block the trunk lid open. If transporting within the passenger compartment, leave the windows open. In either case, a special plug should be threaded into the outlet of the service valve and remain in place whenever the cylinder is not in use.
• This plug, made of metal or plastic, is designed to prevent a leak of propane should the valve be accidentally turned on.
• Cylinders are painted in light-reflecting colours. If you must repaint them, do not use dark or flat colours which absorb heat. This could cause the propane liquid to expand and be released through the safety valve.
• Never take a propane cylinder indoors if it contains, or has contained, propane. This is dangerous and unlawful.
• When purchasing a new cylinder, be sure that it is the size that fits your appliance bracket.
• Check that all valves on appliances are closed before connecting a new cylinder

Watch those connections!

When connecting a propane cylinder, use a properly fitting wrench (not pliers) to tighten the connection between the regulator and the cylinder valve (See diagram above).

Remember, the fitting that connects to the cylinder valve has to be turned to the left (counter- clockwise) to tighten. Some connectors have a hand wheel requiring only hand tightening. With this type, ensure that the rubber "0" ring is in good condition and in place before connecting to the cylinder valve. The "0" ring is a small rubber-like washer that fits into a groove in front of the threads. Double check this connection when you are doing your "soap and water" leak test (See below). Ensure all connections are tight before operating your propane appliance.

Can leaks be detected?

Propane is both odourless and colourless when produced. However, in order for you to detect the presence of propane, an odour-producing substance is added to it by the propane producer. This odorant has a distinctive, rotten cabbage smell, which is consumed and not noticeable when a burner is operating. If you detect such an odour, don't light a match or turn an electrical switch on or off. Turn off the cylinder valve, ventilate the area and search out the source of the leak.

Your propane system should be checked periodically for leaks even if the characteristic "rotten cabbage" odour is not detected.

Check for leaks

Before using a propane appliance, particularly if you have just connected a cylinder to it, check for leaks using the following method:

1. Make up a soap and water solution.
2. Turn the cylinder valve on.
3. Spread the soap and water solution over the hose and the connections with a paint brush.
4. Any leaks will result in bubbles forming in the solution.
5. If a leak is indicated, shut off the cylinder valve.
6. Repair any leak by tightening the fitting or replacing the 0 ring.
7. Repeat (1), (2) and (3) until no leaks are indicated before operating the appliance.
8. If you cannot stop the leaks, consult a qualified service person.
9. Never go over connections looking for leaks with a match, cigarette lighter or any other flame.

Propane Barbecues

While propane barbecues are cleaner and faster than charcoal, they do present a potential hazard to the careless user. When assembling the unit, follow the manufacturer's instructions carefully. If in doubt, take it back to the dealer or call a qualified service person.

A little extra care and these simple precautions should ensure the safe and enjoyable operation of your barbecue:

• Make sure the burner ports are free of rust or dirt and that the burner orifice is clear of dust or cobwebs. (See manufacturer's instructions.)
• Check that the hose is in good condition. A damaged or cracked hose can send out a jet of propane which, if ignited, could result in a flame several feet high.
• Place your barbecue away from combustible surfaces when it is operating. It should not be close to a wooden fence or beneath a combustible roof, overhang or even a low tree.
• It is unlawful to operate a barbecue within 10 feet of a combustible wall or a window (open or closed) of a building.
• When lighting your barbecue, have the match or taper already burning and the lid open before you turn on the propane.
• Never move the barbecue while it is lit.
• Turn off both the appliance "on-off" valve and the cylinder valve at the conclusion of each use.

Check the labels before buying

When you purchase a propane barbecue, be sure it carries the symbol of one of the following organizations to ensure the product has been tested and complies with Canadian standards.

• Canadian Gas Association (CGA)
• Canadian Standards Association (CSA)
• Underwriters' Laboratories of Canada (ULC)

Use with care

A propane barbecue must only be used outdoors. If you take your barbecue indoors for storage, remove the cylinder and leave it outside. It is unlawful to take a propane cylinder which contains, or has contained, propane indoors

Nuts, insect bites, or specific drugs

The day camps will provide a separate lunch table where children who have been identified as having a nut allergy will eat their lunch.

The University of Waterloo cannot guarantee a nut free environment.

It is important that children with a risk of anaphylaxis or an anaphylactic reaction to any substance (food, insect bites or drugs) be identified.

Children at risk of an allergic reaction must carry with them at all times the appropriate Epi-Pen kit and a letter of permission or signed consent from a parent or guardian to allow for the injection to be given immediately in case of an emergency.

For more information, please contact Occupational Health.

You want to fight germs simply and effectively. Hand washing is a common sense way to remove dirt and germs from the hands. In fact, hand washing is the single most important way to prevent the spread of infection. It is also important to realize that the best cleansing agent is plain old soap.

What is hand washing?

Hand washing is a vigorous, brief rubbing together of all surfaces of lathered hands for about 10-15 seconds, followed by rinsing under a stream of water. It is a process for the removal of soil and transient microorganisms from the hands. It is important to dry hands completely, otherwise, leaving soap residue on the skin and incomplete drying can contribute to dermatitis.

Download the Region of Waterloo's How to Wash your Hands Poster.   

When to wash hands

Obviously, common sense tells us to wash our hands when they are visibly soiled, but we should also wash our hands:

• After touching bare human body parts other than clean hands and clean, exposed portions of the arms
• After using the restroom
• After caring for or handling pets especially reptiles and exotic animals
• After coughing, sneezing, or blowing your nose
• After using tobacco, eating or drinking
• After handling soiled equipment or utensils or garbage
• After handling uncooked foods, particularly raw meat, poultry or fish
• Before and after treating a cut or wound, or someone who is sick
• After engaging in any activity that contaminates the hands

The combination of high heat and high humidity can be very dangerous. Some people are more at risk than others. The following are especially at risk:

• The elderly
• People with chronic illnesses, such as heart conditions
• People who exercise vigorously or are involved in strenuous work outdoors for prolonged periods
• People taking certain medications (please consult your doctor or pharmacist)

How to avoid heat-related illness

• Drink lots of water regularly, even if you don't feel thirsty.
• Avoid alcoholic beverages, coffee and cola.
• Avoid going out in the blazing sun or heat when possible. If you must go outside, stay in the shade as much as possible.
• Take breaks in air-conditioned or cool places when possible. The number and duration of rest breaks are determined by the type of work being done. For example, persons working in a warm office would need fewer breaks than those working in a food service kitchen.
• Postpone nonessential tasks.
• Use fans and other methods of creating airflow such as exhaust ventilation or air blowers.
• Wear loose-fitting, light clothing that absorbs moisture such as cotton.
• Avoid eating heavy meals.
• Avoid intense or moderately intense physical activity where possible.
• Be aware of any medication side effects that may cause problems for you in extreme heat. Report any concerns to your manager or Occupational Health at Ext. 40538 or 40551.

Symptoms of heat illness

• Rapid breathing
• Weakness or fainting
• More tiredness than usual
• Headache
• Confusion

What to do if you have symptoms

• Move to a cooler location
• Tell someone how you are feeling
• Take sips of cool water, not ice cold water
• Remove excess clothing

If you become ill, faint, have difficulty breathing or feel confused and disorientated, call for help

In an emergency, call 911

Heatstroke

Heatstroke is a failure of the "thermostat" in the brain. The body becomes dangerously overheated due to prolonged exposure to heat. In some cases, it follows heat exhaustion when sweating ceases and the body cannot be cooled by evaporation. Heatstroke can occur suddenly, causing unconsciousness within minutes. The person feeling uneasy and sick may signal this.

How to recognize

• Headache, dizziness, and discomfort
• Restlessness and confusion
• Hot, flushed and dry skin
• A rapid deterioration in the level of response
• A full bounding pulse
• Body temperature above 40C

What to do

• Lower the body temperature as quickly as possible.
• Get the person out of the sun
• If possible, have the person take a cool bath, if unable to do this, cool wet cloths over the entire body, changing as frequently as needed will help to lower the body temperature.
• If there is not water available, fan the person constantly
• If the person's responses deteriorate, or the person becomes unconscious:

Call 911 immediately

A human bite can often be as dangerous or more dangerous than animal bites because of the types of bacteria and viruses contained in the human mouth. The most common complication of a human bite is an infection. Both medical and surgical management may be required to treat a human bite.

If the bite breaks the skin

• Wash the site thoroughly (3 to 5 minutes) with soap and water, pat dry.
• Stop the bleeding by applying pressure to the site of injury.
• Apply a clean bandage to the wound.
• Seek medical attention at Health Services or your nearest medical facility.
• Be sure that your tetanus immunization is current.
• If you haven't had the tetanus shot in the past 10 years, you will need a booster. Your health care provider may recommend a booster if it has been more than 5 years.
• Depending on the severity and the location of the bite, antibiotics may be necessary.

Signs and symptoms of infection

• Increased swelling, redness, or tenderness at the site
• Pus at the site
• Red streaks or a feeling of heat extending from the bite
• If the wound does not heal within 10 days

Any of the above signs and symptoms require medical intervention immediately.

Safe Practices for a Healthy Workplace

This is a list of the most commonly recommended immunization relevant to your workplace, however, it is not exhaustive.

Common Immunizations by Workplace

Occupation	Hepatitis A	Hepatitis B	Rabies	Polio	Chicken Pox
Plumbers	x	x
Custodians	*	x
Cafeteria	x	x
Grounds Keepers		x
House Keepers	*	x
Bar/Wait Staff	x	x
Lab Workers		x	*
Childhood Workers/Psychology	x	x		*	*
PAC Employees		x
Police	x	x
Field Workers	*	x	*	*
International Employees		x		*	*
Animal Handlers		x	*

x = Recommended

* = Recommended in some circumstances. To determine if applicable to you, please follow up with the Occupational Nurse at extension 36264.

Measles, Mumps and Rubella (MMR)

Routine immunization is recommended for adults born after 1970 without a history of the disease.

Tetanus, Diphtheria (Td)

To maintain immunity to tetanus after completion of primary immunization, booster doses administered as Td are recommended at 10-year intervals.

Chickenpox (Varicella)

In North America, more than 90% of young adults have been infected. However, if you have never had the disease or been vaccinated, or if you are working in an environment where you are constantly exposed to young people, you have an increased risk of catching the disease. Immunity to chickenpox is not widespread in developing countries; therefore all people new to North America can be at risk. See a doctor for a blood test to determine your susceptibility to Varicella and if you do not have protective antibodies, consider getting the vaccine.

Tuberculosis (TB)

This is a skin test that can easily detect your exposure to TB. A bacterial infection that is on the rise throughout the world should be tested for annually. However, if you are new to Canada or the USA, or have travelled outside these countries for 4 weeks or longer in the past 5 years, you should be re-tested. A positive result does not mean that you have an active disease, your doctor will advise you what measures should be taken.

Preparation for flu season

As our fall term commences, we are entering the usual influenza (flu) season. The seasonal influenza vaccination will be released in October and November. The Waterloo community will be advised of all Flu Clinic dates as they become available. 

What can we do to protect our personal health and the health of our families and community?

Prevent the Spread: hygiene habits to protect against viruses by the Canadian Center for Occupational Health and Safety.

• Cover up: Cover your mouth and nose with a tissue when you sneeze or cough
• Toss the Tissue: Throw away used tissues immediately
• 20-second scrub: Wash your hands, especially after using tissues
• Sneeze into your sleeve: Cough or sneeze into your elbow, not your hands
• Hands off: Don’t touch your eyes, nose or mouth. Germs on your hands can transfer into your body.
• Keep your distance: When you are ill or not feeling well, avoid close contact with others. Stay at least 1 metre away to prevent infecting people around you. 

Unwell: Is it the Flu?

The word Flu is often overused and misused. The most prominent characteristics of the flu are the sudden appearance of a fever (38°C or 100.4°F or more), a dry cough and aching in the body, especially in the head and lower back and legs. Usually, the person feels extremely weak and tired and doesn’t want to get out of bed. Other symptoms can be chills, aching behind the eyes, and loss of appetite, a sore throat and a runny, stuffy nose.

It’s the Flu! What do I do?

At the first sign of the flu, stay home or if onset of illness is while at work, go home. 

• Stay home: Avoid contact with others while you are contagious; influenza is thought to spread mainly person-to-person through coughing or sneezing, people are most infectious as their symptoms start.
• Advise your supervisor of absence
• Rest: While you have a fever, you will be very weak and tired. Staying quiet in bed allows your body to fight the influenza virus.
• Drink plenty of fluids: Your body requires extra fluids to replace those lost because of fever (sweating). Warm liquids like chicken soup help loosen mucus. Try to drink a glass of water or some other fluid every hour while awake.
• Take acetaminophen or ibuprofen as recommended on the package: This will help to bring your fever down and will ease the muscle pain – unless your doctor has advised you otherwise. If not sure what to use, speak with your pharmacist for assistance. A hot water bottle, heating pad or a warm bath with a cup of Epsom salts may be soothing for muscle aches/pains. Please note: Antibiotics are ineffective against viruses and antivirals are currently recommended for children less than 1-year-old, pregnant women and persons suffering from chronic illness which places them at high risk for influenza.  Children and young adults should NOT take Acetylsalicylic Acid (ASA) or any products containing ASA because the combination of influenza and ASA in this age group has been known to cause Reye’s Syndrome, a very serious condition affecting the nervous system and liver.
• Gargle: A glass of warm water gargled can ease a sore throat. Sucking on a sugarless candy or a throat lozenge can also provide some temporary relief.
• Cough: Your cough may produce mucus, if so, you may wish to try a cough expectorant; however, if the cough is dry and keeping you awake a cough suppressant may be more effective. Speak with your pharmacist for the best solution for your needs. 
• Do not smoke: Your airway is already irritated; smoking will only increase the irritation.
• A stuffy nose: Speak with your pharmacist for directions as to the best product recommended for you.

When can I return to the workplace?

• Individuals working in a non-healthcare setting should remain off work until they are afebrile (no fever) without the use of fever-reducing medication and feeling better.
• Individuals who work in a healthcare setting should remain off work until 7 days after the onset of their symptoms and 24 hours after they are afebrile (no fever) and feeling better, whichever is longer.

Health questions about Influenza

If you have questions about influenza you can contact:

• Telehealth Ontario:  1-866-797-0007
• Waterloo Region Public Health:  To be announced by the media

Please do NOT go to a medical facility without first calling, discussing your problem and receiving explicit instructions to attend.

The purpose of this program is to provide appropriate surveillance and counselling to all persons at the University of Waterloo who have had a potential exposure to blood-borne pathogens.

Blood-borne pathogens

These pathogens (Hepatitis B, Hepatitis C, and HIV) have the potential to be contained in blood serum and all fluids contaminated with blood.  Uterine/vaginal secretions or semen are unlikely to transmit Hepatitis C but are a source of Hepatitis B and HIV transmission.  Saliva through a bite or spit on a mucous membrane can only transmit Hepatitis B.

Exposed persons

An "exposed person" is anyone carrying on activities at the University of Waterloo who has had a potential exposure to blood-borne pathogens. This exposure may be through injury from a contaminated needle or another sharp object, a splash onto a mucous membrane or non-intact skin, or a human bite that breaks the skin.

Guidelines apply to everyone

This includes employees, students, medical/laboratory personnel, and police.

Factors to consider

Type of exposure

• Per-cutaneous injury - penetrating through the skin
• Mucous membrane exposure (mouth, eyes, nose)
• Non-intact skin exposure (cuts, chapped, or abraded skin)
• Human bites resulting in blood exposure to either person involved

Type and amount of fluid/tissue

• Blood, serum and all fluids contaminated with or fluids containing blood
• Potentially infectious fluid or tissue

Infectious status of source

• Presence of HBV, HCV antibody, or HIV antibody

Susceptibility of exposed person

• Hepatitis B vaccine and vaccine response status
• HBV, HCV, and HIV immune status

Required Actions Once Exposed

1. Remove contaminated clothes.
2. Allow the wound to bleed freely.
3. Wash injured area well with soap and water.
4. For exposure to nose, mouth or eyes, flush area with copious amounts of water.
5. Exposed persons are required to report immediately to Health Services.
6. If Health Services is not open, notify the exposed person's family physician or Health Services' on-call physician (888-4096) and follow directions given (which may include going to the nearest Emergency Department for assessment).
7. At the first opportunity, the exposed person must attend Health Services to file an Incident Report.

Some people have become very sensitive to certain chemicals as a result of past exposures. They can suffer a wide range of health effects such as rashes, severe headaches, nausea, dizziness and fatigue, whenever they are exposed to very low levels of chemicals in scented products.

The potential impact of chemicals in scented products on human health is magnified because people spend much of their time indoors. Most people on a daily basis use soap, shampoo, deodorant, laundry products, hair spray, lotions, cosmetics and fragrances. Many scented products are respiratory irritants. They are known triggers for asthma, allergies and migraines. Even people that do not have pre-existing health problems can have an irritation to their upper airways, eye symptoms and general malaise.

Questions and answers

What do you do when a co-worker/student is wearing a scented product that is causing you problems?(i.e. headache, trouble breathing, running eyes/nose, nausea, etc.

Approach your co-worker/student in a positive manner and share your concerns about the scented product being worn in your area. Express how their wearing scented products is affecting your health. Cooperation and understanding will be the solution and the problem will be resolved.

What if I'm approached about the scented product I'm wearing?

It is okay to feel surprised and taken aback. Listen to your co-worker/student in a non-defensive way. Listen to the problems that the fragrance is producing on their health. Discuss openly about the scented product, ask questions. Is it the amount? Is it the type? Be willing to reach a resolution in a cooperative manner.

What if approaching a co-worker/student about not wearing a scented product in the area does not work?

Talk to your supervisor about your concerns. Explain to your supervisor what you have tried to do in an attempt to resolve the issue.

What will my supervisor do when I complain about the scented product problem?

Your supervisor will ask you questions about how exactly the scented product affects you. Be as specific as you can regarding your symptoms, i.e. headache, running eyes/nose, etc. Explain what you are doing to relieve the symptoms, what works and when do the symptoms clear up.

Your supervisor will make notes about what you have said about your concerns, an Injury/Incident Report may be filed. Guidance may be obtained from Occupational Health or Joint Health and Safety Committee (JHSC) member.

Your supervisor will then discuss your concerns in a non-threatening manner with the person(s) involved, and explain the health concerns that have arisen regarding wearing the scented product in the area. Your supervisor will suggest that the scented product not be worn in the area because of the health effects.

What happens when the scented product continues to be worn, even after the supervisor has had the discussion with the person wearing the scented product?

The Department Chair or Head will respond to each situation separately based on the specific circumstances involved. The Department through the supervisor of the area will endeavour to resolve the issue in a way that is respectful of the feelings and dignity of all concerned. However, the Department's response will be guided by its responsibility to provide employees and students with a safe environment, which does not compromise their health or well being. Where necessary your supervisor may direct that a scented product not be worn in the area.

Source: Region of Waterloo: Health and Safety Fact Sheet

To make any great life change you must first go through five basic stages of change. Quitting smoking is one such life change and thus adheres to the stages of change principle.

1. Precontemplation- Not even thinking about quitting smoking
2. Contemplation- Thinking about quitting, but not quite ready to quit
3. Preparation- Getting ready to actually quit
4. Action- Quitting smoking
5. Maintenance- Remaining a non-smoker

You are currently in one of the 5 stages listed.  The following is an example of the first stage:

You do not want to quit. You hate people constantly nagging you to quit, or all the people who may not say anything but are passing judgement nonetheless. You are an adult, with the right to make your decisions and choose your own path.

Smoking or quitting is your choice to make; the only purpose of this website is to ensure that you have all the information to make the most educated choice. Our purpose is not to throw facts and figures at you, but to help you look at smoking: smoking in general, and specifically why you smoke.

Why you smoke

It is important to first know why you smoke, there are six main reasons:

• stimulation
• handling
• pleasure
• relaxation
• craving
• habit

Look at those reasons and see if you could achieve the same goal using a replacement for smoking, something that was not as harmful to yourself and those around you.

For example, if you smoke because it gives you energy, you could easily achieve the same boost by exercising or taking deep breaths.

The alternative is much healthier and more effective. This holds true for most reasons; there is usually a healthier and superior alternative to smoking.

General facts

• Nicotine has an initial stimulatory effect, which is why it gives a boost. After this initial stimulatory phase, nicotine acts as a depressant, forcing you to get another cigarette to feel the lift.
• Nicotine does not in fact relax you but rather increases both your blood pressure and your heart rate. It only gives the illusion of relaxation because it gives you a chance to take a break and get your mind off of whatever you are doing.
• The tar in cigarettes is made up of trace amounts of hundreds of harmful chemical solids, not to mention all the toxic gases released from a cigarette.
• This tar puts you at an increased risk for cancer, asthma, bronchitis and emphysema.
• One of the gases released from smoking is carbon monoxide. This enters your lungs and begins to compete with oxygen for the hemoglobin in your red blood cells. This causes decreased amounts of oxygen to reach all parts of your body, decreasing the overall efficiency and performance of your organs, muscles and other systems.

Hopefully this page helps you think a little bit about why you smoke and gives you some facts to consider. Whether or not you decide to quit now, or ever, it is important to realize that it is your decision. However you are not alone if you decide to quit. The following is a list of resources and support groups you can contact if you need additional information or decide to contemplate quitting smoking.

Get help

Canadian Cancer Society 1-888-939-3333

Heart and Stroke Foundation 1-888-473-4636

Occupational Health University of Waterloo Campus

Lung Health Foundation 1-800-972-2636

Physicians for a Smoke-Free Canada

Smokers Helpline 1-877-513-5333

World Health Organization (WHO) Tobacco Page

• Q&A about Cannabis use on campus from the Secretariat
• University of Waterloo Policy 29 - Smoking
• Daily Bulletin Article "Clearing the Air on Cannabis Use"
• Secretariat Fit for Work Guideline

Toolkit to Address Problematic Substance Use that Impacts the Workplace

Impairment and Workplace Health and Safety

The legalization of recreational cannabis has highlighted the potential issue of workplace impairment. Since the effects of cannabis can last for 4-6 hours, and potentially up to 24 hours, all employees must ensure that they are fit for work.

Workers who are unfit or unable to carry out their work safely due to impairment introduce a hazard to the workplace, themselves, and others.  Hazards may arise from a worker’s impairment due to the use of various substances (e.g. alcohol, prescription and non-prescription medication, medical and recreational cannabis and other substances, such as fentanyl and opioids).  This is particularly important for workers performing duties where impairment can result in serious injury, for example, driving, operating heavy equipment, working with chemicals etc.

Ontario has strict rules in place to make sure workplaces are safe. With respect to the recent legalization of cannabis, Ontario has developed a balanced and responsible approach to recreational cannabis, which includes ensuring the continued protection of worker health and safety in the province’s workplaces.

Specifically, that medical cannabis will continue to be subject to different rules than recreational cannabis, AND

Consuming recreational cannabis in the workplace remains illegal after legalization on October 17, 2018.

The University's focus continues to be on the health and safety of our community. As stated in the  University of Waterloo Approach to Cannabis Legalization Q&A:
 
"Employees must be fit for work at all times, and working under the influence of cannabis or any substance will not be tolerated. An employee who appears to be under the influence will be sent home via taxi and scheduled to meet with their supervisor and Human Resources the following day." 

Under the Occupational Health and Safety Act (OHSA), we all have a role to play in protecting workplace health and safety. Workers are required to take specific steps if they encounter a hazard arising from workplace impairment due to substance use. Workers must inform their supervisor immediately if they suspect another worker is impaired and posing a risk to health and safety.

Employers

• Are required to address workplace hazards, under the Ontario Occupational Health and Safety Act (OHSA). Supervisors have a specific duty to monitor the work for which they are responsible, and address hazards that they identify or that are reported to them.

Employees

• Have a duty to perform work safely and to report any hazards to their supervisor or employer under OHSA
• Report workers who are unable or unfit to work safely and could be a hazard to themselves or to others in the workplace.

The Fit for Work Guideline sets out how the University will address workplace impairment and the procedures that supervisors and the employer will follow. To assist supervisors in identifying potential workplace impairment, this toolkit provides guidance on indicators that may be present.

Toolkit to Address Problematic Substance Use that Impacts the Workplace

Source: The Atlantic Canada Council on Addiction (ACCA)

It is important to remember the following:

• Signs and symptoms may be different from person to person
• When used alone or in combination, they do not necessarily mean that somebody has a substance use problem. However, they may be indicators that your employee is in trouble or in need of some help (regardless of whether the issue stems from problematic substance use of another cause).

The signs and symptom lists are only guidelines; there can be many reasons that explain these situations, such as:

• Another disability or temporary medical condition
• Conflict at work
• Job dissatisfaction or low morale
• The stress experienced in balancing work and caregiving obligations
• Personal problems unrelated to work

Employers should always remember that the employee might just be having a bad week or month.  However, in some cases, the observed behaviour may be related to substance use/abuse

Physical Indicators

• Deterioration in appearance and/or personal hygiene
• Unexplained bruises
• Sweating
• Complaints of headaches
• Tremors
• Diarrhea and vomiting
• Abdominal/muscle cramps
• Restlessness
• Frequent use of breath mints/gum or mouthwash
• Odour of alcohol on breath
• Slurred speech
• Unsteady gait

Psychosocial Impact Indicators

• Family disharmony  (i.e. how the colleagues speak of family members)
• Mood fluctuations (i.e. swinging from being extremely fatigued to “perkiness” in a short period of time)
• Inappropriate verbal or emotional response
• Confusing or memory lapses
• Inappropriate responses/behaviours
• Isolation from colleagues
• Lack of focus/concentration and forgetfulness
• Lying and/or providing implausible excuses for behaviour

Workplace Performance and Professional Image Indicators

• Calling in sick frequently (may work overtime)
• Moving to a position where there is less visibility or  supervision
• Arriving late for work, leaving early
• Extended breaks; sometimes without telling colleagues they are leaving
• Forgetfulness
• Errors in judgement
• Deterioration in performance
• Excessive number of incidents/mistakes
• Non-compliance with policies, guidelines, processes
• Doing enough work to just “get by”
• Sloppy, illegible or incorrect work (i.e. writing reports, etc.)
• Changes in work quality

Below is a list of what you can do to protect yourself against the sun's rays.

• Reduce sun exposure between 11am and 4 pm, when the sun's rays are the strongest.
• If you must be outside between 11am and 4 pm, try and stay in the shade. Be prepared for places without any shade by taking along an umbrella.
• Wear clothing that covers your arms and legs. This will help protect your skin from the sun. Choose clothing that is loose fitting, tightly woven and light weight.
• Wear a wide brimmed hat. Most skin cancers occur on the face and neck. Baseball caps do not cover the ears or protect the neck. A wide brimmed hat which covers the head will protect the face, ears and neck.  
• Use sunscreen with a SPF (Sun Protection Factor) of # 15 or higher.  If you work outdoors, or will be outdoors most of the day use SPF # 30. Look for "broad spectrum" on the label.  This means that the sunscreen offers protection against two types of ultra violet rays, UV-A and UV-B. Apply the sunscreen generously, 20 minutes before outdoor activities. Reapply frequently, at least every two hours, and after swimming or exercise that makes you perspire.  No sunscreen can absorb all of the sun's rays.  Use sunscreen along with shade, clothing and hats, not instead of them.  Use sunscreen as a back-up in your sun protection plan.
• Wear sunglasses. Sunglasses can help prevent damage to your eyes by blocking a large amount of ultraviolet rays.   Keep your shades on. Choose sunglasses with: even shading, medium to dark lenses (grey, brown or green tint), UV-A and UV-B protection. These qualities are available in many inexpensive glasses.
• Check your skin regularly.  Most skin cancers can be cured, if caught early enough. Get to know your skin!  Know the location and appearance of birthmarks and moles. Check your skin regularly so you can detect any changes early.

See your doctor right away if you find:

• A birthmark or mole changes shape, colour, size or surface
• A sore that does not heal
• New growths on your skin
• Patches of skin that bleed, ooze, swell, itch or become red or bumpy.

Have your doctor check any area you are concerned about. Only a doctor can tell you if the changes are normal or not.

What are "Universal Precautions"?

Universal precautions are infection control guidelines designed to protect people from diseases spread by blood and certain body fluids. Always assume that all "blood and body fluids" are infectious for blood-borne diseases such as HBV (Hepatitis B Virus), HCV (Hepatitis C Virus) and HIV (Human Immuno-deficiency Virus).

Should Universal Precautions apply to you?

Yes, if you are exposed to blood and other body fluids including:

• Semen
• Vaginal Secretions
• Body tissues
• Cerebrospinal Fluid
• Synovial Fluid
• Pleural Fluid
• Peritoneal Fluid
• Pericardial Fluid
• Amniotic Fluid

When should universal precautions NOT apply to me?

If you are exposed to the following, universal precautions need not apply.

• Saliva (except in dental settings, where saliva is likely to be contaminated with blood)
• Feces
• Nasal Secretions
• Sputum
• Sweat
• Tears
• Urine
• Vomitus

When it is difficult to identify the specific body fluid or when body fluids are visibly contaminated with blood, then universal precautions are ALWAYS to be applied.

How can I prevent exposure to blood and body fluids?

Barriers are used for protection against exposure to blood and certain body fluids.

• Condoms
• Gloves
• Protective eyewear when necessary

Knowledge can also provide protection.

1. Recognize the potential hazards:
   • blood and body fluids
2. Know your roles and responsibilities for personal safety:
   • Protective Barriers, i.e. gloves
   • Cleanup
   • Disposal
3. Be familiar with proper techniques
   • How to clean up blood/body fluid spills
   • How to dispose of contaminated materials
   • Proper hand washing techniques

How should I clean up blood/body fluids?

• Put on disposable gloves
• Wipe up blood or body fluids with absorbent paper towels
• Place contaminated paper towels in a new plastic garbage bag
• Clean and rinse area with usual disinfectant
• Wipe the surface with a 1:10 dilution of household bleach in water. This concentration can be achieved by mixing 1 ounce of household bleach with 9 ounces of tap water (1:10 dilution). This disinfectant will have a shelf life of one shift ONLY.
• Dispose into the same plastic garbage bag: the cloths used to wipe up and your gloves, removing gloves last.
• Secure bag with tie
• Dispose of plastic garbage bag as per your department's instructions
• Wash hands

Wash hands thoroughly with soap and water for 5 minutes. Rinse under running water. Dry hands.

If you develop signs of encephalitis, seek medical attention immediately.

Frequently Asked Questions

What is the West Nile Virus (WNV)?

Who is at risk for the WNV?

How is the WNV spread?

What are the symptoms of the WNV?

How long does it take to get sick if bitten by an infected mosquito?

What should I do if I think I have West Nile Virus?

What can I do to reduce my risk of becoming infect with WNV?

What is the West Nile Virus (WNV)?

West Nile is a mosquito-borne virus that poses a health risk.  Most infected people show only mild symptoms but for a rare few it can be a serious, possibly fatal disease.  It is not an airborne virus like the Flu or a cold.  It is transmitted through the blood.

Who is at risk for the WNV?

Everyone who is active and outside during the summer months such as gardening, golfing, walking or camping, should take precautions to avoid mosquito bites.  If you do work outside, avoid early morning and evenings when mosquitoes are most active.  Make sure you use all the protection measures to avoid contact with mosquitoes.

How is the WNV spread?

WNV is spread to humans by the bite of an infected mosquito, which became infected, by biting a bird that carries the virus. WNV is not transmitted person-to person, and is not spread by contact such as touching, kissing, or caring for someone who is infected.

What are the symptoms of the WNV?

Most people who are infected with WNV either have no symptoms or experience mild illness such as fever, headache and body aches before fully recovering. Some persons also may develop a mild rash or swollen lymph glands.     For a very rare few, the virus causes serious neurological illness such as neurological illness such as encephalitis (inflammation of the brain).  

If you have any of the following symptoms, seek medical help.   These may be early symptoms of West Nile virus illness, or of many other illnesses, so seek medical attention.

• Rapid onset of severe headache
• Muscle weakness
• High fever
• Stiff neck
• Sudden sensitivity to light.
• Confusion
• Loss of consciousness (coma)

Extreme swelling or infection at the site of the mosquito bite is another reason to seek medical attention.  This may or may not indicate West Nile virus infection.

How long does it take to get sick if bitten by an infected mosquito?

Being bitten by an infected mosquito will not necessarily make you sick. Most people who are infected with West Nile virus have no symptoms or experience only mild illness. If illness were to occur, it would occur within 3 to 15 days of being bitten by an infected mosquito.

What should I do if I think I have West Nile Virus?

If you develop signs of encephalitis, seek medical attention immediately . These signs would include fever AND fluctuating levels of consciousness +/- rash +/- muscle weakness.

What can I do to reduce my risk of becoming infect with WNV?

Mosquitoes are attracted to darker, more intense colours so make sure you wear light colours when going outside between the hours of dusk and dawn and dress appropriately.  This should include:

• Long sleeved shirts or jackets
• Long pants and
• Tuck pants into socks for extra protection
• Consider using an insect repellent containing DEET (follow the directions on the package).   Ask your pharmacist for assistance when purchasing repellent with DEET.

*Never use anything labelled "insecticide" on your body*

Important Repellent Reminders

Use insect repellent:

• Use only products that are federally-regulated such as those that contain DEET. The concentrations of DEET should be no greater than 30% for adults and no greater than 10% for children. Check the label for more detailed information or ask your pharmacist for assistance. Follow directions for use carefully.
• Apply the repellent sparingly on the exposed skin surfaces or on top of clothing.   Do not use under clothing.   The repellent does not have to be applied heavily to be effective - a light coating will do.
• Do not use repellent on open wounds, or if skin is irritated or sunburned
• Do not get in the eyes - if this happens, rinse with water right away.
• Wash skin with soap and water when you return indoors or when protection is no longer needed
• Avoid breathing mist from spray-type repellent.   Always apply in a well ventilated area: never apply spray repellent inside a tent.
• Do not use near food
• Check for sensitivity - apply repellent to a small area of skin on the arm and wait for 24 hours before use
• Do not apply repellent to children's hands or faces

For more information contact the Ontario Ministry of Health Information.