Name of Co-op
Emergency
Preparedness
Guide
Media Relations Contact: - _______________________
Approved by the Board
________________________
1
Emergency Preparedness Plan
Table of Contents
Escape/Evacuation Plan
Page 3
Communications Plan
Page 3
Safety Resources
Page 4
Tornadoes
Page 5
Power Outages
Page 6
Earthquakes
Page 8
Flood
Page 12
Chemical Releases
Page 16
Staph/Bacteria Infection
Page 17
Hand Foot and Mouth Disease
Page 19
Food borne Illness (ecoli)
Page 21
Hepatitis
Page 24
HIV/AIDS
Page 26
H1N1 Flu Virus
Page 29
Pertussis (Whooping Cough)
Page 31
Rabies
Page 33
Salmonella
Page 34
Critical Business Functions in case of catastrophic events
Page 36
2
Escape/Evacuation Plan
Emergency Exits from Home: In the event of an emergency, each 2, 3 and 4 bedroom unit is
equipped with 2 (two) points of entry or exit. There is an outside door on the front of the unit, as well
as at the back.
Escape Route from Name of Co-op: The parking lot exits__________________. To exit the
property, use the parking lot and retreat onto __________
_______________.
Meeting Place Near Name of Co-op: In case of an emergency, the meeting place for members
or tenants of Name of Co-op are to meet ____ _______
____________.
Meeting Place outside the Immediate Neighborhood: If a greater distance from Name of
Co-opis necessary, meet _________________________
_______________________.
Communications Plan
MUNICIPAL EMERGENCY
The Mayor or Acting Mayor for the City of _______
_______, as Head of the Council, is
responsible for declaring that a municipal emergency exists within the boundaries of the Municipality.
This decision is made in consultation with other members of the Emergency Control Group.
Upon such declaration, the Mayor notifies:
1.The County Warden;
2.The Solicitor General of Ontario through Emergency Measures Ontario;
3.The Council of the Municipality; and
4.The public, the media, and neighboring municipal officials.
TERMINATION OF EMERGENCY
A Municipal Emergency may be declared terminated at any time by:
1.The Mayor or Acting Mayor; or
2.The Municipal Council; or
3.The Premier of Ontario.
Upon termination of a Municipal Emergency the Mayor or Acting Mayor notifies:
1.The County Warden; and
2.The Municipal Council; and
3.The Solicitor General of Ontario through Emergency Measures Ontario; and
4.The public, media, and neighboring municipal officials.
CO-OP TO MEMBER/TENANT COMMUNICATION
Upon receiving notice of a municipalemergency, co-op management will leave a message on the office
phone declaring what the emergency is and the evacuation procedure recommended so that anyone
calling in will be able to get the information. In extreme emergencies, management will attempt to
contact directors to assist them withdoor-to-doornotification of the membership.Co-op members are
expected to join in and assist in order to evacuate the entire property with minimal effort.
3
Safety Resources
Police Department
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Dial 9-1-1 in an emergency, for non-emergency, dial the Police - 519-661-5670
Ontario Provincial Police: 1-800-310-1122
OPP Hearing Impaired Service: 1-800-310-1133
Fire Department
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Dial 9-1-1 in an emergency
Ambulance Service
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Dial 9-1-1 in an emergency
St Joseph’s Health Care
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519-646-6000
Poison Control Hotline
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1-800-268-9017
Abused Women's Helpline
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1-800-265-4305
Kids Help Phone
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1-800-668-6868 (Distress Centre)
4
Tornadoes
Tornadoes are relatively common in Canada, but only in specific regions: southern Alberta, Manitoba
and Saskatchewan, southern Ontario, southern Quebec, the interior of British Columbia, and western
New Brunswick. Tornado season extends from April to September with peak months in June and July,
but they can occur at any time of year.
Tornado facts
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Canada gets more tornadoes than any other country with the exception of the United States.
Tornadoes are rotating columns of high winds.
Sometimes they move quickly (up to 70 km/hour) and leave a long, wide path of destruction. At
other times the tornado is small, touching down here and there.
Large or small, they can uproot trees, flip cars and demolish houses.
Tornadoes usually hit in the afternoon and early evening, but they have been known to strike at
night too.
Warning signs of a potential tornado
Warning signs include:
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Severe thunderstorms, with frequent thunder and lightning
An extremely dark sky, sometimes highlighted by green or yellow clouds
A rumbling sound or a whistling sound.
A funnel cloud at the rear base of a thundercloud, often behind a curtain of heavy rain or hail.
Canada's tornado warning system
Environment Canada is responsible for warning the public when conditions exist that may produce
tornadoes. It does this through radio, television, newspapers, its internet site, as well as through its
weather phone lines.
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If you live in one of Canada's high-risk areas, you should listen to your radio during severe
thunderstorms.
If you hear that a tornado warning has been issued for your area, find shelter and follow the
instructions below.
What to do during a tornado
If you are in a house
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Go to the basement or take shelter in a small interior ground floor room such as the bathroom,
closet or hallway.
If you have no basement, protect yourself by taking shelter under a heavy table or desk.
In all cases, stay away from windows, outside walls and doors.
5
Avoid cars and mobile homes
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More than half of all deaths from tornadoes happen in mobile homes.
Find shelter elsewhere, preferably in a building with a strong foundation.
If no shelter is available, lie down in a ditch away from the car or mobile home. Beware of
flooding from downpours and be prepared to move.
If you are driving
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If you spot a tornado in the distance go to the nearest solid shelter.
If the tornado is close, get out of your car and take cover in a low-lying area, such as a ditch.
In all cases
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Get as close to the ground as possible, protect your head and watch for flying debris.
Do not chase tornadoes – they are unpredictable and can change course abruptly.
A tornado is deceptive. It may appear to be standing still but is, in fact, moving toward you.
Power Outages
Most power outages will be over almost as soon as they begin, but some can last much longer – up to
days or even weeks. Power outages are often caused by freezing rain, sleet storms and/or high winds
which damage power lines and equipment. Cold snaps or heat waves can also overload the electric
power system.
During a power outage, you may be left without heating/air conditioning, lighting, hot water, or even
running water. If you only have a cordless phone, you will also be left without phone service. If you do
not have a battery-powered or crank radio, you may have no way of monitoring news broadcasts. In
other words, you could be facing major challenges.
You can greatly lessen the impact of a power outage by taking the time to prepare in advance. You and
your family should be prepared to cope on your own during a power outage for at least 72 hours.
People with Different Abilities or Others Requiring Assistance
Consider how you may be affected in a power outage, including:
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Your evacuation route – without elevator service (if applicable).
Planning for a backup power supply for essential medical equipment.
Keeping a flashlight and a cell phone handy to signal for help.
Establishing a self-help network to assist and check on you during an emergency.
Enrolling in a medical alert program that will signal for help if you are immobilized.
Keeping a list of facilities that provide life-sustaining equipment or treatment.
Keeping a list of medical conditions and treatment.
If you live in an apartment, advise the property management that you may need assistance
staying in your apartment or that you must be evacuated if there is a power outage. This will
allow the property manager to plan and make the necessary arrangements on your behalf.
6
During a power outage
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First, check whether the power outage is limited to your home. If your neighbors’ power is still
on, check your own circuit breaker panel or fuse box. If the problem is not a breaker or a fuse,
check the service wires leading to the house. If they are obviously damaged or on the ground,
stay at least 10 meters back and notify your electric supply authority. Keep the number along
with other emergency numbers near your telephone.
If your neighbors’ power is also out, notify your electric supply authority.
Turn off all tools, appliances and electronic equipment, and turn the thermostat(s) for the home
heating system down to minimum to prevent damage from a power surge when power is
restored. Also, power can be restored more easily when there is not a heavy load on the
electrical system.
Turn off all lights, except one inside and one outside, so that both you and hydro crews outside
know that power has been restored.
Don't open your freezer or fridge unless it is absolutely necessary. A full freezer will keep food
frozen for 24 to 36 hours if the door remains closed.
Never use charcoal or gas barbecues, camping heating equipment, or home generators indoors.
They give off carbon monoxide. Because you can't smell or see it, carbon monoxide can cause
health problems and is life-threatening.
Use proper candle holders. Never leave lit candles unattended and keep out of reach of children.
Always extinguish candles before going to bed.
Listen to your battery-powered or wind-up radio for information on the outage and advice from
authorities.
If you have to evacuate
Evacuation is more likely during winter months, when plummeting temperatures can make a house
inhabitable. Although a house can be damaged by low temperatures, the major threat is to the plumbing
system. If a standby heating system is used, check to see that no part of the plumbing system can
freeze.
If the house must be evacuated, protect it by taking the following precautions:
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Turn off the main breaker or switch of the circuit-breaker panel or power-supply box.
Turn off the water main where it enters the house. Protect the valve, inlet pipe, and meter or
pump with blankets or insulation material.
Drain the water from your plumbing system. Starting at the top of the house, open all taps, and
flush toilets several times. Go to the basement and open the drain valve. Drain your hot water
tank by attaching a hose to the tank drain valve and running it to the basement floor drain.
Note: If you drain a gas-fired water tank, the pilot light should be turned out – call the local gas
supplier to re-light it.
Unhook washing machine hoses and drain.
Do not worry about small amounts of water trapped in horizontal pipes. Add a small amount of
glycol or antifreeze to water left in the toilet bowl, and the sink and bathtub traps.
If your house is protected from groundwater by a sump pump, clear valuables from the
basement floor in case of flooding.
7
After the power returns
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Do not enter a flooded basement unless you are sure the power is disconnected.
Do not use flooded appliances, electrical outlets, switch boxes or fuse-breaker panels until they
have been checked and cleaned by a qualified electrician.
Replace the furnace flue (if removed) and turn off the fuel to the standby heating unit.
Switch on the main electric switch (before, check to ensure appliances, electric heaters, TVs,
microwaves computers, etc. were unplugged to prevent damage from a power surge).
Give the electrical system a chance to stabilize before reconnecting tools and appliances. Turn
the heating-system thermostats up first, followed in a couple of minutes by reconnection of the
fridge and freezer. Wait 10 to 15 minutes before reconnecting all other tools and appliances.
Close the drain valve in the basement.
Turn on the water supply. Close lowest valves/taps first and allow air to escape from upper taps.
Make sure that the hot water heater is filled before turning on the power to it.
Check food supplies in refrigerators, freezers and cupboards for signs of spoilage. If a freezer
door has been kept closed, food should stay frozen 24 to 36 hours, depending on the
temperature. When food begins to defrost (usually after two days), it should be cooked;
otherwise it should be thrown out.
As a general precaution, keep a bag of ice cubes in the freezer. If you return home after a period
of absence and the ice has melted and refrozen, there is a good chance that the food is spoiled.
When in doubt, throw it out!
Reset your clocks, automatic timers, and alarms.
Restock your emergency kit so the supplies will be there when needed again.
Earthquakes
In Canada, the coast of British Columbia is the region most at risk from a major earthquake.
Approximately 5,000 mostly small earthquakes are recorded in Canada each year. In the past 100 years,
at least nine earthquakes in or near Canada have registered a magnitude greater than 7. A few have
caused extensive damage. Even a magnitude 6 earthquake could do extensive damage in a built-up
area. In fact, a strong quake near one of Canada's major urban areas would likely be the most
destructive natural disaster this country could experience.
Earthquake Facts
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The earth's crust is composed of many large and small segments called tectonic plates. These
plates are in constant slow movement. With these movements come small tremors and
earthquakes.
Shallow crevasses can form during earthquakes due to landslides or other types of ground
failures.
Buildings do not automatically collapse in earthquakes.
Earthquakes cannot be predicted.
8
What to expect during an earthquake
Small or moderate earthquakes
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These can last only a few seconds and represent no emergency risk.
Ceiling lights may move and some minor rattling of objects may occur in your home.
You may feel a slight quiver under your feet if you are outside.
If you are close to its source, you may hear a loud bang followed by shaking.
Large earthquakes
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These can last up to several minutes and constitute a natural disaster if its epicenter is near a
densely populated area, or its magnitude sufficiently large for the region.
The ground or floor will move, perhaps violently.
Whether far away or close to the source, you will probably feel shaking followed by a rolling
motion, much like being at sea.
If you are far away from the source, you might see swaying buildings or hear a roaring sound.
You may feel dizzy and be unable to walk during the earthquake.
If you live in a high rise or a multi-storey building, you may experience more sway and less
shaking than in a smaller, single-storey building. Lower floors will shake rapidly, much like
residential homes. On upper floors, movement will be slower but the building will move farther
from side to side.
Furnishings and unsecured objects could fall over or slide across the floor.
Unsecured light fixtures and ceiling panels may fall.
Windows may break.
Fire alarms and sprinkler systems may be activated.
Lights and power may go off.
Know what to do before, during, and after an earthquake
Before an earthquake: Home preparedness checklist
Go through your home, imagining what could happen to each part of it, if shaken by a violent
earthquake. Check off the items that you have completed in this list.
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Teach everybody in the family (if they are old enough) how to turn off the water and electricity.
Clearly label the on-off positions for the water, electricity and gas. If your home is equipped
with natural gas: tie or tape the appropriate wrench on or near the pipe, to turn off the gas, if
necessary.
Repair loose roof shingles.
Tie the water heater to studs along with other heavy appliances (stove, washer, dryer),
especially those that could break gas or water lines if they shift or topple.
Secure top-heavy furniture and shelving units to prevent tipping. Keep heavy items on lower
shelves.
Affix mirrors, paintings and other hanging objects securely, so they won't fall off hooks.
Locate beds and chairs away from chimneys and windows. Don't hang heavy pictures and other
items over beds. Closed curtains and blinds will help stop broken window glass from falling on
beds.
9
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Put anti-skid pads under TVs, computers and other small appliances, or secure them with
Velcro or other such product.
Use child-proof or safety latches on cupboards to stop contents from spilling out.
Keep flammable items and household chemicals away from heat and where they are less likely
to spill.
Consult a professional to find out additional ways you can protect your home, such as bolting
the house to its foundation and other structural mitigation techniques.
If you live in an apartment block or a multi-storey building, work with your building manager
or condominium board to decide how best to "quake-safe" your unit. Seek advice from
professionals (building engineers, emergency preparedness authorities) if you are unsure about
what to do.
Safety Tips
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Don't shut off the gas unless there is a leak or a fire. If the gas is turned off, it must be turned on
again by a qualified tradesperson.
Discuss earthquake insurance with your insurance broker. Check your coverage – it could affect
your financial ability to recover losses after an earthquake.
During an earthquake
Wherever you are when an earthquake starts, take cover immediately. Move a few steps to a
nearby safe place if need be. Stay there until the shaking stops.
If you are indoors: "DROP, COVER, HOLD"
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Stay inside.
Drop under heavy furniture such as a table, desk, bed or any solid furniture.
Cover your head and torso to prevent being hit by falling objects.
Hold onto the object that you are under so that you remain covered.
If you can't get under something strong, or if you are in a hallway, flatten yourself or crouch
against an interior wall.
If you are in a shopping mall, go into the nearest store.
Stay away from windows, and shelves with heavy objects.
If you are at school, get under a desk or table and hold on. Face away from windows.
If you are in a wheelchair, lock the wheels and protect the back of your head and neck.
If you are outdoors
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Stay outside.
Go to an open area away from buildings.
If you are in a crowded public place, take cover where you won't be trampled.
If you are in a vehicle
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Pull over to a safe place where you are not blocking the road. Keep roads clear for rescue and
emergency vehicles.
10
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Avoid bridges, overpasses, underpasses, buildings or anything that could collapse.
Stop the car and stay inside.
Listen to your car radio for instructions from emergency officials.
Do not attempt to get out of your car if downed power lines are across it. Wait to be rescued.
Place a HELP sign in your window if you need assistance.
If you are on a bus, stay in your seat until the bus stops. Take cover in a protected place. If you
can't take cover, sit in a crouched position and protect your head from falling debris.
AVOID the following in an earthquake
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Doorways. Doors may slam shut and cause injuries.
Windows, bookcases, tall furniture and light fixtures. You could be hurt by shattered glass or
heavy objects.
Elevators. If you are in an elevator during an earthquake, hit the button for every floor and get
out as soon as you can.
Downed power lines – stay at least 10 meters away to avoid injury.
After an earthquake
Stay calm. Help others if you are able.
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Be prepared for aftershocks.
Listen to the radio or television for information from authorities. Follow their instructions.
Place telephone receivers back in their cradles; only make calls if requiring emergency services.
Put on sturdy shoes and protective clothing to help prevent injury from debris, especially
broken glass.
Check your home for structural damage and other hazards. If you suspect your home is unsafe,
do not re-enter.
If you have to leave your home, take your emergency kit and other essential items with you.
Post a message in clear view, indicating where you can be found. Do not waste food or water as
supplies may be interrupted.
Do not light matches or turn on light switches until you are sure there are no gas leaks or
flammable liquids spilled. Use a flashlight to check utilities and do not shut them off unless
damaged. Leaking gas will smell.
If tap water is still available immediately after the earthquake, fill a bathtub and other containers
in case the supply gets cut off. If there is no running water, remember that you may have water
available in a hot water tank (make sure water is not hot before touching it) and toilet reservoir
(not the bowl).
Do not flush toilets if you suspect sewer lines are broken.
Carefully clean up any spilled hazardous materials. Wear proper hand and eye protection.
Check on your neighbors after looking after members of your own household. Organize rescue
measures if people are trapped or call for emergency assistance if you cannot safely help them.
If you have pets, try to find and comfort them. If you have to evacuate, take them to a preidentified pet-friendly shelter.
Place a HELP sign in your window if you need assistance.
11
Flood
Floods are the most frequent natural hazard in Canada. They can occur at any time of the year and are
most often caused by heavy rainfall, rapid melting of a thick snow pack, ice jams, or more rarely, the
failure of a natural or man-made dam.
Flood facts
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A heavy rainfall can result in flooding, particularly when the ground is still frozen or already
saturated from previous storms.
Flash flooding – in which warning time is extremely limited – can be caused by hurricanes,
violent storms or dams breaking.
All Canadian rivers experience flooding at one time or another. The potential for flood damage
is high where there is development on low-lying, flood-prone lands.
Preparing for a flood
To reduce the likelihood of flood damage
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Put weather protection sealant around basement windows and the base of ground-level doors.
Install the drainage for downspouts a sufficient distance from your residence to ensure that
water moves away from the building.
Consider installing a sump pump and zero reverse flow valves in basement floor drains.
Do not store your important documents in the basement. Keep them at a higher level, protected
from flood damage.
If a flood is forecast
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Turn off basement furnaces and the outside gas valve.
Take special precautions to safeguard electrical, natural gas or propane heating equipment.
If there is enough time, consult your electricity or fuel supplier for instructions on how to
proceed.
In floods, in a rural farm setting, sheltering livestock may be the wrong thing to do. Leaving
animals unsheltered is preferable because flood waters that inundate a barn could trap animals
inside, causing them to drown.
If flooding is imminent
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Move furniture, electrical appliances and other belongings to floors above ground level.
Remove toxic substances such as pesticides and insecticides from the flood area to prevent
pollution.
Remove toilet bowls and plug basement sewer drains and toilet connections with a wooden
stopper.
Do NOT attempt to shut off electricity if any water is present. Water and live electrical wires
can be lethal. Leave your home immediately and do not return until authorities indicate it is safe
to do so.
12
During a flood
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Keep your radio on to find out what areas are affected, what roads are safe, where to go and
what to do if the local emergency team asks you to leave your home.
Keep your emergency kit close at hand, in a portable container such as a duffel bag, back pack,
or suitcase with wheels.
If you need to evacuate
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Vacate your home when you are advised to do so by local emergency authorities. Ignoring such
a warning could jeopardize the safety of your family or those who might eventually have to
come to your rescue.
Take your emergency kit with you.
Follow the routes specified by officials. Don't take shortcuts. They could lead you to a blocked
or dangerous area.
Make arrangements for pets.
Time permitting, leave a note informing others when you left and where you went.
Never cross a flooded area
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If you are on foot, fast water could sweep you away.
If you are in a car, do not drive through flood waters or underpasses. The water may be deeper
than it looks and your car could get stuck or swept away by fast water.
Avoid crossing bridges if the water is high and flowing quickly.
If you are caught in fast-rising waters and your car stalls, leave it and save yourself and your
passengers
Re-entering your home
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Do not return home until authorities have advised that it is safe to do so.
If the main power switch was not turned off prior to flooding, do not re-enter your home until a
qualified electrician has determined it is safe to do so.
Use extreme caution when returning to your home after a flood.
Appliances that may have been flooded pose a risk of shock or fire when turned on. Do not use
any appliances, heating, pressure, or sewage system until electrical components have been
thoroughly cleaned, dried, and inspected by a qualified electrician.
The main electrical panel must be cleaned, dried, and tested by a qualified electrician to ensure
that it is safe.
Ensure building safety
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Make sure the building is structurally safe.
Look for buckled walls or floors.
Watch for holes in the floor, broken glass and other potentially dangerous debris.
Water
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Flood water can be heavily contaminated with sewage and other pollutants. It can cause
sickness and infections.
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If through colour, odour or taste you suspect that your drinking water has been contaminated,
don't drink it.
Household items that have been flood-damaged will have to be discarded according to local
regulations.
Documentation
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Store all valuable papers that have been damaged in a freezer until they are needed (After your
cleanup, consult your lawyer to determine whether flood-damaged documents, or just the
information in them, must be retained).
Record details of flood damage by photograph or video, if possible.
Register the amount of damage to your home with both your insurance agent and local
municipality immediately.
Cleanup
Maintain good hygiene during flood cleanup. Minimize contact with floodwater or anything that may
have been in contact with it. Keep children away from contaminated areas during cleanup operations.
Recommended flood cleanup equipment
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Gloves
Masks and other protective gear
Pails, mops and squeegees
Plastic garbage bags
Unscented detergent
Large containers for soaking bedding, clothing and linens, and clotheslines to hang them.
Water
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Remove water from your flooded home slowly. Drain it in stages – about one third of the
volume daily – because if the ground is still saturated and water is removed too quickly, the
walls or the floor could buckle.
Use pumps or pails to remove standing water, then a wet/dry shop vacuum to mop up the rest.
For instructions on how to disinfect and restore wells and cisterns, contact your local or
provincial health authorities or emergency management organization.
Heating and appliances
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Do not heat your home to more than 4°C (about 40°F) until all of the water is removed.
Do not use flooded appliances, electrical outlets, switch boxes or fuse-breaker panels until they
have been checked by your local utility.
Whether you use a wood, gas or electrical heating system, have it thoroughly inspected by a
qualified technician before using it again. Replace the furnace blower motor, switches and
controls if they have been soaked.
Flooded forced-air heating ducts and return-duct pans should be either cleaned or replaced.
Replace filters and insulation inside furnaces, water heaters, refrigerators and freezers if they
have been wet.
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Dirt and debris
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Remove all soaked and dirty materials as well as debris.
Break out walls and remove drywall, wood panelling and insulation at least 50 centimetres
(20 inches) above the high-water line.
Hose down any dirt sticking to walls and solid-wood furniture then rinse several times.
Wash and wipe down all surfaces and structures with unscented detergent and water. Rinse.
Floor drains
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Flush and disinfect floor drains and sump pumps with detergent and water. Scrub them to
remove greasy dirt and grime.
Clean or replace footing drains outside the foundation when they are clogged. Consult a
professional for advice or service.
Structures
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Ventilate or dehumidify the unit until it is completely dry.
Rinse and then clean all floors as quickly as possible.
Replace flooring that has been deeply penetrated by flood water or sewage.
Clean all interior wall and floor cavities with a solution of water and unscented detergent.
Carpets and furniture
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Carpets must be dried within the first two days. For large areas, hire a qualified professional to
do the job. Carpets soaked with sewage must be discarded immediately.
Remove residual mud and soil from furniture, appliances, etc.
If items are just damp, let the mud dry and then brush it off.
To test if material is dry, tape clear food wrap to the surface of the item. If the covered section
turns darker than the surrounding material, it is still damp. Dry until this no longer occurs.
For upholstered furniture you should consult a professional to see what can be salvaged. In the
meantime, remove cushions and dry separately. Do not remove upholstery. Raise furniture on
blocks and place fans underneath.
Wooden furniture: Remove drawers and open doors. Do not dry quickly or splitting may occur.
Mould







Mould can lead to serious health problems.
You may need to have your home professionally cleaned for it to be covered by insurance.
Check with your insurance company.
If you are cleaning up in a room where mould is present, wear a face mask and disposable
gloves.
To minimize mould growth, move items to a cool, dry area within 48 hours and set up fans.
Alternatively, textiles, furs, paper and books can be frozen until they are treated.
Wet mould will smear if wiped. Let it dry and then brush it off outdoors.
You can also kill mould spores by lightly misting the item with isopropanol (rubbing alcohol).
15
Food and medicine



All undamaged canned goods must be thoroughly washed and disinfected.
Dispose of all medicines, cosmetics and other toiletries that have been exposed to flood water.
Dispose of any of the following food items if they have been exposed to flood water:
o Contents of freezer or refrigerator, including all meats and all fresh fruit and vegetables
o All boxed foods
o All bottled drinks and products in jars, including home preserves (since the area under
the seal of jars and bottles cannot be properly disinfected)
o Cans with large dents or that reveal seepage
What to discard
All insulation materials, particleboard furniture, mattresses, box springs, stuffed toys, pillows, padding,
cushions and furniture coverings that have been exposed to flood water.
Before moving back in
Once the flood waters have receded, you must not live in your house until:




The regular water supply has been inspected and officially declared safe for use
Every flood-contaminated room has been thoroughly cleaned, disinfected and surface-dried
All contaminated dishes and utensils have been thoroughly washed and disinfected – either by
using boiling water or by using a sterilizing solution of one part chlorine bleach to four parts
water. Rinse dishes and utensils thoroughly
Adequate toilet facilities are available
Chemical Releases
Hazardous chemicals are sometimes accidentally released during manufacturing, storage or
transportation, such as during a train derailment. Here are some things to consider when there is a
chemical release.
Listen for official advice
Emergency responders are trained to identify hazards and provide appropriate guidance to the public.
In some situations, you should seal yourself inside the building you are in. Other times, you may be
instructed to go to higher elevations or evacuate the area. You'll want to have your emergency kit close
at hand, in a portable container such as a duffel bag or suitcase with wheels.
In enclosed areas
If you suspect that a chemical substance has been released in a closed area such as a subway or
building, try to avoid breathing any of the fumes and evacuate as quickly as possible. Immediately
contact the closest police, fire and ambulance services. Decontamination might be required before you
can receive medical attention. Heed advice from local officials.
16
Medical treatment
Exposure to a chemical substance may require quarantine and the attention of medical authorities.
Because the type of chemical may not be known right away, treatment is based on symptoms. Keep
track of things like breathing and heart rate, perspiration, dizziness, skin tone, deliriousness. Tell
medical personnel and public health agencies about these or any other symptoms.
Infectious Disease Outbreak
What is CA-MRSA?
When MRSA bacteria cause infection in people who have not been hospitalized nor had a medical
procedure within the last year, it is called CA-MRSA. These infections usually manifest as skin
infections such as pimples and boils and can occur in otherwise healthy people.
How is CA-MRSA spread?
At any given time, between 20 and 30 per cent of the general population carry Staph bacteria on their
hands or in their noses but are not ill. Some of these bacteria may be CA-MRSA, while others are not
antibiotic resistant. You can carry CA-MRSA and not be sick, however you can still spread it to others
and they can become ill.
CA-MRSA is usually spread through direct physical contact or through contact with objects
contaminated with infected bodily fluids. If you pick up the bacteria on your hands through physical
contact with an infected person or from a contaminated surface, you can spread it to others if you don’t
clean your hands properly. You can also infect yourself through an open wound on your own body.
Who gets MRSA?
MRSA infections occur most commonly among persons in hospitals and other healthcare facilities.
This has been recognized as a problem for the last 20 years. Outbreaks happen in these healthcare
settings because some patients already have a compromised immune system. However, CA-MRSA
infections are becoming more common in the community.
Who gets CA-MRSA?
Anyone can get CA-MRSA. However, recent outbreaks have been seen among athletes, prisoners, and
other groups of people who live in crowded settings and/or routinely share contaminated items. Poor
hygiene practices, such as lack of hand washing, may spread the bacteria more easily. Outbreaks have
also been seen among military recruits, daycare attendees, injection-drug users and gay men.
What does a Staph or CA-MRSA infection look like?
Staph bacteria, including CA-MRSA, can cause skin infections that may look like a pimple or boil.
They can be red, swollen, painful, or have pus or other drainage. The risk of spreading the infection to
others increases the longer effective treatment is delayed. However, if left untreated CA-MRSA
infections may develop into serious, life-threatening complications such as infection of the
bloodstream, bones and/or lungs (e.g., pneumonia).
17
How is a CA-MRSA infection diagnosed?
To diagnose a CA-MRSA infection, a sample from the infected area is taken. Once the sample has been
taken, the organism must be allowed to grow in the laboratory. The organism is then tested to
determine which antibiotics may be effective for treating the infection.
Do people die from CA-MRSA infections?
On rare occasions, a CA-MRSA infection can result in life-threatening illness or death. However, most
cases are limited to the skin and can be successfully treated.
How can I prevent CA-MRSA skin infections?
In order to prevent these infections, it is important to practise good hygiene. Keep your hands clean by
washing thoroughly with soap and water or by using an alcohol-based hand sanitizer. Make sure that
any cuts and scrapes are kept clean and covered until they have healed. It is also important to avoid
unprotected contact with other people’s wounds or bandages. Finally, do not share personal items such
as towels or razors.
Can I get a CA-MRSA infection at sporting events or at the gym?
You may be at an elevated risk of exposure to persons with CA-MRSA at sporting events or at the
gym, as these situations involve a greater likelihood of physical contact or contact with surfaces that
may be contaminated with CA-MRSA.
During sporting events, athletes are more likely to be exposed to sweat, blood and saliva, which may
carry CA-MRSA. The infection can also be picked up from shared equipment like treadmills or mats at
the gym if these items are not properly disinfected.
Therefore, it is especially important that good hygiene be practiced at sporting events and gyms. Cover
any open wounds, avoid sharing personal items, use a barrier between your skin and shared equipment,
and clean the surfaces of shared equipment before and after use.
If I have a CA-MRSA skin infection, what can I do to prevent others from getting
infected?
To prevent the spread of CA-MRSA skin infections:




Cover your wound. Any wounds that are draining or have pus must be kept covered with clean,
dry bandages. Pus or other drainage from the wound can contain CA-MRSA, so make sure that
the bandages and tape are properly discarded. If you have questions about how to properly care
for the wound, talk to your healthcare provider.
Wash your hands frequently. This is especially important after changing bandages or touching
the infected area. By washing your hands you can stop the transmission of the bacteria.
Avoid sharing personal items. Bacteria can be transferred to another person through contact
with items such as towels, razors or washcloths. Make sure any soiled clothing is washed; water
and regular laundry detergent is sufficient.
Talk to your doctor or healthcare provider. Tell them that you have, or have had a CA-MRSA
skin infection.
18
What additional measures can be taken to prevent and control CA-MRSA
infections within an athletic setting?
All athletes, whether participating in contact or non-contact sports, should follow the hygiene practices
listed below in order to prevent and control CA-MRSA:










Wash hands frequently with soap and water, especially after using any sports facilities.
Wash any cut or break in the skin with soap and water and apply clean, dry dressings on a daily
basis.
Replace bandages and dressings before and after participation in close contact sports, and after
using any sports facilities.
Avoid close-contact sports if you have an infection involving drainage (e.g. pus drainage) until
the drainage or pus clears and the infected site can be adequately covered with a bandage and
clothing.
Shower with soap immediately after each practice, game, or match, especially if you participate
in sports involving close personal contact (e.g. wrestling and football).
Avoid sharing personal items (e.g., towels, washcloths, razors, clothing, or uniforms) that may
have had contact with an infected individual or potentially infectious material.
Wipe down non-washable gear (e.g. head protectors) with alcohol after each use.
Wipe down athletic equipment (e.g. wrestling or gymnastics mats) regularly with an
antibacterial solution.
Clean surfaces (e.g., counter tops, door handles) with a standard disinfectant on a regular basis.
Tell your healthcare provider and appropriate athletic personnel if you currently have CAMRSA or if you have previously been infected with CA-MRSA.
Hand-Foot-Mouth Disease (Related to Enterovirus 71)
Hand-foot-mouth disease (HFMD) or vesicular stomatitis with exanthem is a common childhood
condition. It results from infection with non-polio enteroviruses such as coxsackie viruses A16, A4,
A5, A9, A10, B2 and B5 and enterovirus 71. Its most common causes are coxsackie virus A16 (CAV
16) and enterovirus 71 (EV 71).
Large outbreaks of HFMD related to CAV 16 and EV 71 have both been documented. Outbreaks of
HFMD due to CAV 16 have not been associated with significant complications or mortality.
Interestingly, certain outbreaks of HFMD due to EV 71 have been associated with severe neurological
complications and significant mortality while others have been associated with relatively fewer
complications and little mortality.
Hand-Foot-Mouth Disease
HFMD generally affects children aged 11 years old and younger. It characteristically presents with
fever, oral lesions and rash on the hands, feet and buttocks. The oral lesions consist of rapidlyulcerating vesicles on the buccal mucosa, tongue, palate and gums. The rash consists of
papulovesicular lesions on the palms, fingers and soles which generally persist for seven to 10 days and
maculopapular lesions on the buttocks. Malaise, sore throat, vomiting and/or diarrhea may also be
present. The disease is considered benign and self-limited but complications may arise, particularly
19
when the illness results from infection with EV 71. Complications include encephalitis, aseptic
meningitis, acute flaccid paralysis, pulmonary edema or hemorrhage and myocarditis. Most deaths in
HFMD occur as a result of pulmonary edema or hemorrhage.
Enterovirus 71
EV 71 is a non-polio enterovirus. Non-polio enteroviruses are common ribonucleic acid (RNA) viruses
that are found worldwide. Infection is usually asymptomatic or associated with a mild non-specific
illness. More severe presentations do occur, particularly in children. Presentations include exanthems
(including HFMD), herpangina, conjunctivitis, encephalitis, aseptic meningitis, acute flaccid paralysis,
acute respiratory problem and myopericarditis. It should be noted that infection with EV 71 may result
in complications without producing clinically-evident HFMD. This occurred in the context of a large
outbreak of EV 71 in Bulgaria.
EV 71 is transmitted through direct contact with discharge from the nose and throat, saliva, fluid from
blisters or the stools of an infected person. Cases are most infectious during the first week of acute
illness but may continue to shed virus in stool for weeks. The incubation period is three to five days.
The epidemiological pattern varies by geographical region and climate, but the incidence of infection is
higher in the summer and autumn months in temperate climates while remaining prevalent year-round
in tropical climates.
Laboratory Diagnosis
Laboratory diagnosis is generally not required for uncomplicated cases of HFMD. In complicated
cases, diagnosis can be made by isolation of virus by culture of upper respiratory tract or faecal
specimens or from specimens of cerebrospinal fluid, biopsy material or skin lesions. Viral culture
and/or molecular techniques, such as polymerase chain reaction (PCR) and sequencing can both be
used; however culture to obtain a viral isolate is preferred for accurate typing of the virus strain. The
National Microbiology Laboratory (NML) in Winnipeg performs typing for enteroviruses and asks that
provinces and territories send all isolates to NML as part of ongoing enterovirus surveillance. A fourfold rise in the level of neutralizing antibody in blood specimens collected during the acute and
convalescent phases of illness can provide evidence of recent infection. However, this is often difficult
in practice since patients may already have started to seroconvert on presentation of symptoms.
Treatment
No specific antiviral agent is available for therapy or prophylaxis of EV 71 infection. Treatment is
supportive and focuses on management of complications. Intravenous administration of immune
globulin may have a use in preventing severe disease in immunocompromised patients or those with
life-threatening disease.
Prevention
During outbreaks of HFMD related to EV 71, transmission is thought to occur predominantly via the
respiratory route. Transmission of enteroviruses may be increased by poor hygiene and overcrowded
living conditions. Improved sanitation and general hygiene are important preventive measures.
Measures that can be taken to avoid getting infected with enteroviruses include frequent handwashing,
especially after diaper changes or going to the toilet; disinfection of contaminated surfaces with bleach
(20 ml/litre of water); and washing soiled articles of clothing. The viruses are resistant to many
disinfectants so it is important to use chlorinated (bleach) or iodized disinfectants. During epidemics,
20
closure of schools or child care facilities may be considered in order to reduce transmission especially
among young children. It is not necessary to restrict travel or trade.
Foodborne Illness
Food contaminated by bacteria, viruses and parasites can make you sick. Many people have had
foodborne illness and not even known it. It's sometimes called food poisoning, and it can feel like the
flu. Symptoms may include the following:





stomach cramps
nausea
vomiting
diarrhea
fever
Symptoms can start soon after eating contaminated food, but they can hit up to a month or more later.
For some people, especially young children, the elderly, pregnant women and people with weakened
immune systems, foodborne illness can be very dangerous.
Public health experts estimate that there are as many as 13 million cases of foodborne illness in Canada
every year. Most cases of foodborne illness can be prevented by using safe food handling practices and
using a food thermometer to check that your food is cooked to a safe internal temperature!
What is E. coli O157:H7?
Escherichia coli O157:H7 (called E. coli in this pamphlet) bacteria are found naturally in the intestines
of cattle, poultry and other animals. If people become infected with these bacteria, the infection can
result in serious illness. Several other types of E. coli can also infect people and cause illness.
What are the symptoms of E. coli infection?
Symptoms can develop within hours and up to 10 days after ingesting the bacteria, characterized by
severe abdominal cramping. Some people may also have bloody diarrhea (hemorrhagic colitis). Others
infected with the bacteria may not get sick or show symptoms, but they can carry the bacteria, and
spread the infection to others.
How serious is the infection?
Most people recover within seven to 10 days, but up to 15 percent develop Hemolytic Uremic
Syndrome (HUS), an unusual type of kidney failure and blood disorder, which can be fatal.
Symptoms of HUS vary, depending on the person's health and the extent of the infection. Some people
may have seizures or strokes and some may need blood transfusions and kidney dialysis. Others may
live with side effects like permanent kidney damage. Although everyone is susceptible to E. coli
infection, pregnant women, people with compromised immune systems, young children and the elderly
are most at risk for developing serious complications.
21
How does the bacteria spread?
E. coli bacteria can sometimes contaminate the surface of meat when animals are slaughtered, despite
precautions. In highly processed or ground meat, the mechanical process can spread the bacteria
through the meat. Raw fruits and vegetables can become contaminated with pathogens while in the
field, by improperly composted manure, contaminated water, wildlife and poor hygienic practices of
the farm workers.
E. coli bacteria are most often spread from person-to-person. Both animals and people infected with the
bacteria can be carriers. Therefore, proper hygiene, safe food handling and preparation practices are
key to preventing foodborne illness. If you think you are infected with E. coli bacteria or any other
gastrointestinal illness, do not prepare food for other people. It's also a good idea to keep pets away
from food storage and preparation areas.
Foodsafe tip: Gloves can pick up bacteria too. Change gloves frequently and wash gloved hands as
often as bare hands.
Where has E. coli O157:H7 been found?
Food can become contaminated with E. coli during the slaughter and processing of an animal, when
food is handled by a person infected with E. coli or from cross-contamination because of unsanitary
food handling practices. The following listed below have been responsible for foodborne illnesses:



ground beef
untreated water
petting zoos
Will cooking destroy the bacteria?
Like many other harmful bacteria that could be in our food, E. coli O157:H7 are destroyed when food
is cooked to a safe internal temperature. Use a digital food thermometer to measure the internal
temperature of your food.
Defeating E. coli A 4-point plan
1. Get off to a CLEAN start!


Handwashing is one of the best ways to prevent the spread of foodborne illness. Do you washed
your hands for at least 20 seconds with soap and warm water before and after handling food?
Wash again when you switch from one food to another.
Are your countertops and utensils clean and sanitized? Sanitizing reduces bacteria and can
prevent foodborne illness.
BLEACH SANITIZER



Combine 5 mL (1 tsp) of bleach with 750 mL (3 cups) of water in a labelled spray bottle.
After cleaning, spray sanitizer on the surface/utensil and let stand briefly.
Rinse with lots of clean water, and air dry (or use clean towels).
22
Foodsafe tip: Because raw fruits and vegetables can be contaminated with bacteria, viruses and
parasites, wash them thoroughly with clean, safe running water before you prepare and eat them. Use a
brush to scrub produce with firm or rough surfaces, such as oranges, cantaloupes, potatoes and carrots.
2. CHILL your food and stop bacteria cold!


Bacteria can grow in the danger zone between 4°C and 60°C (40ºF to 140°F). Keep cold food
cold at or below 4°C (40°F).
Refrigeration at or below 4°C (40°F) slows down most bacterial growth. Freezing at or below 18°C (0°F) can stop it completely. (But remember: refrigeration and freezing won't kill bacteria.
Only proper cooking will do that!)
Foodsafe tip: Thaw food in the fridge just before you want to cook it. Always marinate meat, poultry
and seafood in the refrigerator!
3. SEPARATE! Don't cross-contaminate!


Bacteria can be carried in raw meat juices. Place raw meat, poultry and seafood in containers on
the bottom shelf of the refrigerator. Use containers that are large enough to prevent raw juices
from dripping onto other food or touching other food. Platters, utensils and cutting boards used
for raw meat can carry bacteria, too, so use clean ones for cooked and other ready-to-eat food!
Keep raw food away from ready-to-eat food while shopping, storing and preparing foods.
Foodsafe tip: Before marinating meat, set some marinade aside in the fridge so you can use it later to
baste meat or as a dipping sauce. Do not use leftover marinade from the raw food on the cooked food.
4. COOK safely!


Cooking meat to a safe internal temperature destroys E. coli bacteria. Use a digital food
thermometer to check the internal temperature of your food.
Bacteria can grow quickly in the danger zone between 4°C to 60°C (40°F to 140°F) so keep hot
foods at or above 60ºC (140°F).
Foodsafe tip: Did you know that hamburgers can turn brown inside before they have been safely
cooked? Remember: Your burger's done at 71°C (160°F).
Internal Cooking Temperatures
You can’t tell by looking. Use a digital food thermometer to be sure!
Food
Temperature
Beef, veal and lamb (pieces and whole cuts) - medium-rare
63°C (145°F)
Beef, veal and lamb (pieces and whole cuts) - medium
71°C (160°F)
Beef, veal and lamb (pieces and whole cuts) - well done
77°C (170°F
Pork (pieces and whole cuts)
71°C (160°F)
23
Poultry (e.g. chicken, turkey, duck) - pieces
74°C (165°F)
Poultry - whole
85°C (185°F)
Ground meat and meat mixtures (e.g. burgers, sausages, meatballs, meatloaf,
casseroles) - beef, veal, lamb and pork
71°C (160°F)
Ground meat and meat mixtures - poultry
74°C (165°F)
Egg dishes
74°C (165°F)
Others (hot dogs, stuffing and leftovers)
74°C (165°F)
Hepatitis
Hepatitis is an inflammation of the liver. Hepatitis can be caused by viruses and can lead to serious
health consequences. There are several different forms of the virus, including types A, B, C, D, E, and
G.
How do you get it?
The most common types of viral hepatitis in Canada are hepatitis A, B and C.
Hepatitis A virus (HAV) is most often spread through contact with food or water contaminated with the
virus.
Hepatitis B virus (HBV) and hepatitis C virus (HCV) are both spread through contact with
contaminated blood, and HBV is also sexually transmitted. Both HBV and HCV can lead to serious
liver damage, liver cancer and the need for liver transplantation. In Canada, about 600,000 people are
living with HBV and/or HCV.
How can I tell if I am infected?
Following infection with a hepatitis virus, some people may experience symptoms such as fatigue and
jaundice, but many people do not feel ill at all and remain unaware of their infection. If you think you
might be at risk of infection, see your healthcare provider to have a blood test done.
Hepatitis A, B, C, D, E, G - What's the difference?
Virus
How is it spread?
What are the
symptoms?
- Jaundice
(yellowing of the
skin and eyes)
- Uneasiness
- Loss of appetite
Hepatitis A - Spread through fecal-oral route (i.e.
- Stomach pain
contaminated stool finds its way to a
- Dark urine
person's mouth when hands are not properly
- Fatigue
cleaned, or stool with hepatitis A virus
- Most people with
contaminates water that is consumed by an
hepatitis A infection
- Most often spread through contaminated
water or food prepared with contaminated
water
How can I protect myself?
-Hepatitis A vaccine
- Wash hands properly before
and after eating and preparing
food
24
individual
recover naturally
- Spread through contact with contaminated
blood and organs
- Also spread through sexual activity
- Can be passed from mother to child
Hepatitis B
- Can be passed by sharing personal items
with an infected individual (toothbrushes,
razors, nail clippers, needles, drug snorting
equipment)
- Jaundice
- Uneasiness
- Loss of appetite,
- Stomach pain
- Dark urine
- Fatigue
-May show no
symptoms (at least
30% of serious cases
show no symptoms)
- Spread through contact with contaminated
blood or blood products.
- Can be passed from mother to child
- Uncommonly spread through sexual
Hepatitis C contact
- Can be passed by sharing personal items
with an infected individual (toothbrushes,
razors, nail clippers, needles, drug snorting
equipment)
-The majority of
cases show no
symptoms
- May show jaundice
- Uneasiness
- Loss of appetite,
- Stomach pain
- Dark urine
- Fatigue
- Jaundice
- Uneasiness
- Usually only occurs in people already
- Loss of appetite,
infected with hepatitis B virus
- Pain in the stomach
Hepatitis D - Spread through contact with contaminated area
blood and rarely through sexual contact
- Dark urine
- Can be passed by sharing personal items
- Fatigue
-May show no
symptoms
- Hepatitis B vaccine
-Practise safe sex
- Avoid sharing items that
might be contaminated with
blood (toothbrushes, razors,
nail clippers, needles, drug
snorting equipment)
- Avoid sharing items that
might be contaminated with
blood (toothbrushes, razors,
nail clippers, needles, drug
snorting equipment)
- Hepatitis B vaccine
-Practise safe sex
- Avoid sharing items that
might be contaminated with
blood (toothbrushes, razors,
nail clippers, needles, drug
snorting equipment)
- Common in developing countries
- Jaundice
- Uneasiness
- Loss of appetite,
- Stomach pain
- Dark urine
- Fatigue
- 90 % of children
- Most often spread through contaminated water
infected with
or food
Hepatitis E show no
- Can be passed from mother to child, but
symptoms
hepatitis E is more commonly found in adults
- Spread through the fecal-oral route (i.e.
contaminated stool finds its way to a person's
mouth when hands are not properly cleaned, or
stool with hepatitis E virus contaminates water
Hepatitis E that is consumed by an individual )
- Often found in co-infections with other viruses,
such as hepatitis C virus, hepatitis B virus, and
Human Immunodeficiency Virus (HIV)
- Spread through contact with infected blood or
Shows no symptoms
Hepatitis G blood products
- May be spread by sharing personal items
contaminated with the virus
- May be passed from mother to child at birth
- May be spread through sexual activity
- Wash hands properly before
and after eating and preparing
food
- Be especially conscious
when travelling to developing
countries
- Hepatitis B vaccine
-Practise safe sex
- Avoid sharing items that might
be contaminated by blood
(toothbrushes, razors, nail
clippers, needles, drug snorting
equipment)
25
How can I protect myself?
Some hepatitis viruses share common risk factors with other infectious diseases, like HIV, sexuallytransmitted infections, and tuberculosis.
Depending on the type of viral hepatitis, you can reduce your risk of infection by:



Washing your hands properly before and after preparing and eating food;
Practising safe sex; and,
Not sharing personal materials that may come into contact with blood (i.e. needles, razors,
toothbrushes, nail clippers, etc.).
There are vaccines available to prevent HAV and HBV. At this time, however, there is no licensed
vaccine to protect you from HCV infection, so changing behaviours that increase risk is key to
protecting yourself from infection and to preventing the spread of infection to others.
What should I do if I think I might have been infected with a hepatitis virus?
If you have engaged in any activity that may have put you at risk of infection, whether recently or in
the past, you should see your health-care provider as soon as possible. Viral hepatitis infections can be
diagnosed through a blood test.
There are medications available to treat HBV and HCV. If you do have a hepatitis virus, your
healthcare provider can give you information on what treatment might be right for you. Treatment can
help to protect you from serious liver damage.
Early diagnosis is crucial because the sooner treatment is started, the better the chance that it may help
to clear the virus. Treatment can also help to lessen damage to the liver and can prevent you from
spreading the virus to others unknowingly. See your healthcare provider to discuss your treatment
options.
HIV/AIDS
HIV is spread by sexual contact with an infected person, by sharing needles and/or syringes (primarily
for drug injection) with someone who is infected, or, less commonly (and now very rarely in countries
where blood is screened for HIV antibodies), through transfusions of infected blood or blood clotting
factors. Babies born to HIV-infected women may become infected before or during birth or through
breastfeeding after birth.
HIV in the Environment
Scientists and medical authorities agree that HIV does not survive well in the environment, making the
possibility of environmental transmission remote. HIV is found in varying concentrations or amounts in
blood, semen, vaginal fluid, breast milk, saliva, and tears. (See page 3, Saliva, Tears, and Sweat.) To
obtain data on the survival of HIV, laboratory studies have required the use of artificially high
concentrations of laboratory-grown virus. Although these unnatural concentrations of HIV can be kept
alive for days or even weeks under precisely controlled and limited laboratory conditions, CDC studies
have shown that drying of even these high concentrations of HIV reduces the amount of infectious
virus by 90 to 99 percent within several hours. Since the HIV concentrations used in laboratory studies
are much higher than those actually found in blood or other specimens, drying of HIV-infected human
26
blood or other body fluids reduces the theoretical risk of environmental transmission to that which has
been observed—essentially zero. Incorrect interpretation of conclusions drawn from laboratory studies
has unnecessarily alarmed some people.
Results from laboratory studies should not be used to assess specific personal risk of infection because
(1) the amount of virus studied is not found in human specimens or elsewhere in nature; and (2) no one
has been identified as infected with HIV due to contact with an environmental surface. Additionally,
HIV is unable to reproduce outside its living host (unlike many bacteria or fungi, which may do so
under suitable conditions), except under laboratory conditions, therefore, it does not spread or maintain
infectiousness outside its host.
Households
Although HIV has been transmitted between family members in a household setting, this type of
transmission is very rare. These transmissions are believed to have resulted from contact between skin
or mucous membranes and infected blood. To prevent even such rare occurrences, precautions, as
described in previously published guidelines, should be taken in all settings "including the home" to
prevent exposures to the blood of persons who are HIV infected, at risk for HIV infection, or whose
infection and risk status are unknown. For example,



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Gloves should be worn during contact with blood or other body fluids that could possibly
contain visible blood, such as urine, feces, or vomit.
Cuts, sores, or breaks on both the caregiver’s and patient’s exposed skin should be covered with
bandages.
Hands and other parts of the body should be washed immediately after contact with blood or
other body fluids, and surfaces soiled with blood should be disinfected appropriately.
Practices that increase the likelihood of blood contact, such as sharing of razors and
toothbrushes, should be avoided.
Needles and other sharp instruments should be used only when medically necessary and
handled according to recommendations for health-care settings. (Do not put caps back on
needles by hand or remove needles from syringes. Dispose of needles in puncture-proof
containers out of the reach of children and visitors.)
Kissing
Casual contact through closed-mouth or "social" kissing is not a risk for transmission of HIV. Because
of the potential for contact with blood during "French" or open-mouth kissing, CDC recommends
against engaging in this activity with a person known to be infected. However, the risk of acquiring
HIV during open-mouth kissing is believed to be very low. CDC has investigated only one case of HIV
infection that may be attributed to contact with blood during open-mouth kissing.
Biting
In 1997, CDC published findings from a state health department investigation of an incident that
suggested blood-to-blood transmission of HIV by a human bite. There have been other reports in the
medical literature in which HIV appeared to have been transmitted by a bite. Severe trauma with
extensive tissue tearing and damage and presence of blood were reported in each of these instances.
Biting is not a common way of transmitting HIV. In fact, there are numerous reports of bites that did
not result in HIV infection.
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Saliva, Tears, and Sweat
HIV has been found in saliva and tears in very low quantities from some AIDS patients. It is important
to understand that finding a small amount of HIV in a body fluid does not necessarily mean that HIV
can be transmitted by that body fluid. HIV has not been recovered from the sweat of HIV-infected
persons. Contact with saliva, tears, or sweat has never been shown to result in transmission of HIV.
Insects
From the onset of the HIV epidemic, there has been concern about transmission of the virus by biting
and bloodsucking insects. However, studies conducted by researchers at CDC and elsewhere have
shown no evidence of HIV transmission through insects—even in areas where there are many cases of
AIDS and large populations of insects such as mosquitoes. Lack of such outbreaks, despite intense
efforts to detect them, supports the conclusion that HIV is not transmitted by insects.
The results of experiments and observations of insect biting behavior indicate that when an insect bites
a person, it does not inject its own or a previously bitten person’s or animal’s blood into the next person
bitten. Rather, it injects saliva, which acts as a lubricant or anticoagulant so the insect can feed
efficiently. Such diseases as yellow fever and malaria are transmitted through the saliva of specific
species of mosquitoes. However, HIV lives for only a short time inside an insect and, unlike organisms
that are transmitted via insect bites, HIV does not reproduce (and does not survive) in insects. Thus,
even if the virus enters a mosquito or another sucking or biting insect, the insect does not become
infected and cannot transmit HIV to the next human it feeds on or bites. HIV is not found in insect
feces.
There is also no reason to fear that a biting or bloodsucking insect, such as a mosquito, could transmit
HIV from one person to another through HIV-infected blood left on its mouth parts. Two factors serve
to explain why this is so--first, infected people do not have constant, high levels of HIV in their
bloodstreams and, second, insect mouth parts do not retain large amounts of blood on their surfaces.
Further, scientists who study insects have determined that biting insects normally do not travel from
one person to the next immediately after ingesting blood. Rather, they fly to a resting place to digest
this blood meal.
Effectiveness of Condoms
Condoms are classified as medical devices and are regulated by the Food and Drug Administration
(FDA). Condom manufacturers in the United States test each latex condom for defects, including holes,
before it is packaged. The proper and consistent use of latex or polyurethane (a type of plastic)
condoms when engaging in sexual intercourse—vaginal, anal, or oral—can greatly reduce a person’s
risk of acquiring or transmitting sexually transmitted diseases, including HIV infection.
There are many different types and brands of condoms available—however, only latex or polyurethane
condoms provide a highly effective mechanical barrier to HIV. In laboratories, viruses occasionally
have been shown to pass through natural membrane ("skin" or lambskin) condoms, which may contain
natural pores and are therefore not recommended for disease prevention (they are documented to be
effective for contraception). Women may wish to consider using the female condom when a male
condom cannot be used.
For condoms to provide maximum protection, they must be used consistently (every time) and
correctly. Several studies of correct and consistent condom use clearly show that latex condom
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breakage rates in this country are less than 2 percent. Even when condoms do break, one study showed
that more than half of such breaks occurred prior to ejaculation.
When condoms are used reliably, they have been shown to prevent pregnancy up to 98 percent of the
time among couples using them as their only method of contraception. Similarly, numerous studies
among sexually active people have demonstrated that a properly used latex condom provides a high
degree of protection against a variety of sexually transmitted diseases, including HIV infection.
H1N1 Flu Virus
The H1N1 flu virus is a new strain of pandemic influenza which is different than the seasonal flu.
People have no natural immunity to protect against this virus. The H1N1 flu virus emerged in April
2009 and surveillance of its spread shows that it is affecting more young and healthy people than the
regular seasonal flu, which normally affects seniors and young children. People with underlying
medical conditions and pregnant women may be at a greater risk.
What is it?
H1N1 Flu Virus has been reported around the world and has declared it a pandemic influenza virus.
H1N1 is a strain of the influenza virus that in the past, usually only affected pigs. In Spring 2009, it
emerged in people in North America. This is a new strain of influenza and because humans have little
to no natural immunity to this virus, it can cause serious and widespread illness.
How is it spread?
The H1N1 flu virus is contagious and is spread the same way as regular seasonal influenza. This
happens when an infected person coughs or sneezes and their germs enter the nose, eyes, or throat of
another person. The germs can also rest on hard surfaces like counters and doorknobs, and can be
picked up on hands and transmitted to the respiratory system when someone touches their mouth and/or
nose. It is not possible to catch it by eating pork or pork products or through blood transfusions.
Symptoms
Almost always:
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Cough and fever
Common:
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Fatigue
Muscle aches
Sore throat
Headache
Decreased appetite
Runny nose
Sometimes:
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Nausea
Vomiting
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Diarrhea
More investigation is needed on how long a person can be infectious (be able to spread the virus to
others), but, it is believed that this period is for one day before the onset of symptoms and continues for
approximately 7 days after symptoms have started.
Prevention
The Public Health Agency advises Canadians to:
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Wash hands often with soap and warm water for at least 20 seconds, or use hand sanitizer.
Keep your hands away from your face.
Cough and sneeze into your arm, not your hand. If you use a tissue, dispose of it as soon as
possible and wash your hands.
Get immunized.
Keep common surface areas—for example, doorknobs, light switches, telephones and
keyboards—clean and disinfected.
Eat healthy foods and stay physically active to keep your immune system strong.
Keep doing what you normally do, but if you get sick, stay home.
Be Prepared
Put together a home preparedness kit before anyone gets sick. When you are sick, you won't want to go
out and get groceries or health supplies.
Here are some examples of household items that you may want to have in your home:
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Pain and fever medication, like Tylenol or Advil, to treat fever and headaches
A thermometer
Extra supplies of any essential medication, like insulin for diabetics
Cleaning supplies, like household disinfectant,
Soap and alcohol-based hand sanitizer to keep hands clean
Non perishable food, like canned soup and fruits and vegetables and liquids, like water and
juice, in case you can’t get to the grocery store
Treatment
If you get flu-like symptoms and are otherwise healthy, you should stay home to recover. If your
symptoms worsen or you experience difficulty breathing or serious shortness of breath, it is important
to seek medical attention.
The following groups are not more likely to get the H1N1 virus. However, they are more at risk of
developing complications if they do get sick:
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Children under five years of age (especially those less than two years old)
Women who are pregnant
People with chronic conditions
If you have flu symptoms and you have one of these risk factors, contact a health care provider as soon
as possible — antiviral medications may be needed.
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Antivirals
Antivirals are prescription medications used to treat viral illnesses, including the flu. If taken shortly
after getting sick (within the first 24 to 48 hours), they can reduce flu symptoms, shorten the length of
illness and may reduce serious complications. They are available in two forms: a pill or an inhaler.
Antivirals are recommended for the treatment of moderate to severe illness, and for people at risk of
severe disease. Your doctor will decide if treatment is right for you.
Vaccination
Getting the H1N1 flu vaccine is the best way for Canadians to protect themselves and others from
getting infected.
The government has purchased 50.4 million doses of H1N1 flu vaccine on behalf of the provinces,
territories and federal populations. Most of the order is for adjuvanted vaccine; 1.8 million of the doses
are for unadjuvanted vaccine.
The order of unadjuvanted vaccine from GSK will be available by mid-November.
In order for pregnant women across the country to have access to the unadjuvanted vaccine as early as
possible, the Government of Canada has purchased 200,000 doses of unadjuvanted H1N1 vaccine,
which is now being administered across the country.
Pertussis (Whooping Cough)
Pertussis, also known as whooping cough, is a highly contagious infection of the respiratory tract
caused by a bacterium called Bordetella pertussis. Pertussis is the second most frequently reported,
vaccine-preventable disease in Canada.
During 2005 and 2006, about 2500 cases were reported annually.
The most noticeable symptom of this infection is severe spells of cough, followed by a "whoop" sound
before the next breath.
The disease can affect people of any age; however, the disease is most severe among young infants.
Infants under one year of age and pregnant women in their third trimester are most vulnerable to the
effects of pertussis.
In some cases, pertussis can cause serious complications and even death in infants.
Immunization is the best defence against pertussis. Although widespread immunization has
significantly decreased infection rates overall, cases still occur.
How is Pertussis Spread?
Pertussis is spread through droplets in the air from an infected person’s coughs or sneezes. It can also
be spread through coming in contact with discharges from an infected person’s nose or throat.
Untreated patients are the most common sources of infection of young infants living in the same
household.
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What are the symptoms of Pertussis?
Pertussis can be quite unpleasant, especially for young infants. At first, symptoms are similar to those
of the common cold. They can include a runny nose, red watery eyes, mild fever and cough. The cough
worsens until the infected individual experiences severe coughing spells. These bouts of severe
coughing can continue over a period ranging from six to 12 weeks.
Symptoms in adolescents and adults are similar, although "whooping" is less common in adolescents
and adults compared to younger children. Almost all of those infected have some type of cough. In 80
per cent of cases the cough lasts more than three weeks.
When do symptoms start?
Symptoms may appear between seven to 10 days after exposure to an infected person, but these
symptoms may be delayed for up to 20 days.
How long are people infectious?
Pertussis is most contagious during the first two weeks when symptoms resemble those of a common
cold. Contagiousness declines rapidly after that, but may last up to three weeks.
Patients are no longer infectious after five days of treatment with appropriate antibiotics.
How can Pertussis be prevented?
The best way to protect against infection is to ensure that both you and your child are fully immunized.
You should see your health care provider if anyone in your household has a cough that lasts longer than
a week. It is important to get an accurate diagnosis, and to make sure infected individuals get treatment
and avoid close contact with young children.
Proper hand washing may prevent the spread of pertussis, as well as other infectious diseases.
Is Pertussis dangerous?
Young infants may experience complications such as vomiting after a coughing spell, weight loss,
breathing problems, choking spells, pneumonia, convulsions, brain damage, and in rare cases, death.
In most children with pertussis, small areas of lung collapse because mucous blocks the airways. These
areas are invaded by other bacteria or viruses, causing pneumonia – an infection of the lung.
Brain damage occurs in approximately one out of every 400 infants who are hospitalized for pertussis.
About one out of every 400 hospitalized infants with pertussis dies as a result of either pneumonia or
brain damage.
In older children and adults, the disease is less serious and complications are rare. The only sign of
infection may be a persistent cough that lasts longer than a week. Older members of a household may
be infected without realizing it, and this can pose serious risks to younger children and infants in the
home who have not been vaccinated, or those who have not received all five doses of the vaccine.
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What is Rabies?
Rabies is a viral infection that is transmitted to humans through close contact with the saliva of an
infected animal, most often by a bite or scratch, or by licks on broken skin or mucous membranes, such
as the eyes, nose or mouth. Worldwide, dog bites are responsible for most human cases of rabies.
Severity
Once symptoms appear, rabies is almost always fatal.
Prevention
Take personal precautions to avoid animal bites and avoid contact with bats.
Get vaccinated.
Treatment
There is no specific treatment for rabies.
Thoroughly cleansing the wound or bite site immediately after exposure can help prevent the onset of
rabies.
Shots given after exposure to the virus (called post-exposure prophylaxis) can be effective at
preventing disease, as long as they are received promptly after exposure, and the appropriate product is
administered using the appropriate technique.
Seek medical attention as soon as possible after being bitten or scratched by an animal, or having close
contact with a bat. Post-exposure prophylaxis is available worldwide however it is often difficult to
obtain.
Symptoms
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Can take 20 to 60 days to appear, although this may vary considerably from several days to
several years.
Early symptoms are flu-like, including headache, malaise, fever, and fatigue. There may be
discomfort or pain at the exposure site (i.e. bite).
Symptoms progress quickly as the central nervous system is attacked, and the illness generally
presents in one of two ways:
o "Furious rabies" is more common, and is characterised by anxiety and psychological
disturbances (confusion, agitation, delirium, rage, hallucinations, and hydrophobia).
o "Dumb rabies" occurs in approximately 20% of patients and presents with paralysis.
In both "furious" and "dumb" rabies, death usually occurs within seven days due to breathing
failure caused by paralysis of the respiratory system.
Transmission
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Rabies is spread when virus from the saliva of an infected animal enters the nervous system of
the victim through a bite, scratch, broken skin, or the mucous membranes (eyes, nose, mouth).
Worldwide, this often occurs through a dog bite or scratch.
Virus is also present in the nervous system tissue of an infected animal, which presents a risk to
people who examine dead animals and tissues (e.g., veterinarians and laboratory workers).
Rabies can occur in any warm-blooded animal, domestic and wild.
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Dogs are the main carriers of the disease in Asia and Africa. Foxes, skunks, raccoons, bats and
livestock may be other common carries in Canada and the United States.
About 30 to 60% of the victims of dog bites are children under the age of 15.
Where is Rabies a Concern?
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Rabies occurs worldwide, although most human deaths occur in Asia and Africa.
In more recent years, bat rabies has become a public health concern in the Americas and the
Caribbean.
Salmonella
Salmonella are bacteria that cause intestinal illness (salmonellosis) in humans, usually because they
have eaten contaminated food.
Background
Salmonella are a group of bacteria that normally live in the intestinal tracts of animals and birds. The
bacteria are usually transmitted to people when they eat foods contaminated with animal feces.
Contaminated foods are often of animal origin, such as beef, poultry, milk or eggs. But all foods,
including fruits and vegetables, can become contaminated.
Approximately 6,000 to 12,000 cases of Salmonella are reported in Canada each year. Because many
milder cases are not diagnosed or reported, or are believed to be the "stomach flu," the actual number
of infections is estimated to be many times more. Young children, seniors and those with weakened
immune systems from diseases such as AIDS, or as a result of some cancer treatments, are the most
vulnerable. The disease is more common in summer than in winter.
Sources of Salmonella
Contaminated foods, such as raw meat, poultry and eggs that have not been cooked properly, are the
most common source of the disease. Not washing fresh fruits and vegetables before eating them, as
well as not thoroughly cleaning work surfaces used to prepare raw meat and other foods in the kitchen
can also expose you to Salmonella. Food can also be contaminated by food handlers who do not
thoroughly wash their hands with soap after handling raw meat or after using the bathroom.
Salmonella can be found in the feces of some pets, especially those with diarrhea. Exotic pets, such as
snakes, turtles and reptiles, may carry Salmonella even when healthy. People can become infected if
they do not wash their hands after contact.
Health Effects of Salmonella
Most people infected with Salmonella develop diarrhea, fever and abdominal cramps 12 to 72 hours
after being infected. The illness usually lasts four to seven days and most people recover without
treatment. As with any disease causing diarrhea or vomiting, those infected should drink plenty of
liquids to replace lost body fluids. This is particularly important with very young children and seniors.
In severe cases, patients may need to be given fluids intravenously, which is usually done in hospital.
In a small number of cases, Salmonella may spread from the intestines to the blood stream and other
body sites, causing severe illness and, in vulnerable people, death. In cases of severe illness, patients
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may be treated with antibiotics. However, some Salmonella bacteria have become resistant to many
commonly used antibiotics.
A small number of infected people go on to develop pains in their joints, irritation of the eyes and
painful urination, a condition called Reiter's Syndrome. It can last for months or years, sometimes
leading to chronic arthritis, which is difficult to treat.
Because many different illnesses cause the same symptoms as Salmonella, the only way to diagnose it
is through laboratory tests on the stools of infected people. Once Salmonella has been identified,
further testing can determine the type of Salmonella and the appropriate antibiotics to use in treatment.
Minimizing Your Risk
There is no vaccine to prevent salmonellosis, but you can minimize your chances of contracting it by
following these steps.
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Contaminated foods may look and smell normal. Thoroughly cook foods to destroy the bacteria.
Do not eat raw or undercooked eggs, poultry or meat. Remember raw eggs are contained in
foods such as homemade hollandaise sauce, caesar and other salad dressings, tiramisu,
homemade ice cream, homemade mayonnaise, cookie dough and frostings.
Poultry and meat, including hamburgers, should be well-cooked, not pink in the middle. If you
are served undercooked food in a restaurant, send it back.
Avoid raw or unpasteurized milk and other dairy products. Mother's milk is the safest food for
infants. Breast feeding prevents salmonellosis and many other health problems.
Thoroughly wash fruits and vegetables before eating them.
When buying and storing groceries, keep meats separate from fruits, vegetables, cooked foods
and ready-to-eat foods.
Because bacteria grow quickly at room temperature, go directly home from grocery shopping
and refrigerate or freeze food immediately.
Always defrost food in the refrigerator, in cold water or in the microwave, never at room
temperature. Set your refrigerator to 4 degrees C (40 degrees F) and your freezer to -18 degrees
C (0 F).
Wash your hands before handling any food. Be sure to wash your hands, cutting boards,
counters, knives and other utensils after preparing uncooked foods.
If you have been diagnosed with salmonellosis, do not prepare food or pour water for anyone
else until you are clear of the bacteria.
Wash your hands after contact with animal feces, for example, after changing the kitty litter or
scooping up after your dog.
Since reptiles can have Salmonella, always wash your hands after handling them. Reptiles,
including turtles, are not appropriate pets for children and should not be in the same house as an
infant.
If you are diagnosed with salmonellosis, be sure that you or your doctor informs the local
Public Health Department. If many cases occur at the same time, it may mean that a restaurant
or a particular food item has a problem that needs to be corrected.
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Business Continuity and Disaster Preparedness Plan
If this location is not accessible we will operate business from location. The office number is XXX
XXX_XXXX. The email address that will be used will be XXX. The primary contact person will be Name and
title. All computer information is backed up and kept off site.
Office Procedures in Case of Emergency
Power Outage:
In the event of a power outage, the Property Manager will assess the severity and duration of the outage
and post the results on the office door. If necessary, office business may be conducted from location.
Financial information for the property is backed up daily, with a back-up kept in the Main Office as
well as a copy sent to the bookkeeper.
Fire:
In the event of a fire which results in the loss of the office, business will continue from location. The
Property Manager will assess the situation and contact the Main Office for emergency support.
Pandemic:
In the event of a pandemic, the Property Manager will assess the personal risk involved at being present
at the property, notify the Board of the decision, and make the appropriate arrangements to conduct
business from location.
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