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| (1) | Every home which is in a building of 3 storeys or more shall be sufficiently served by lifts with safety control devices. |
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| (2) | No swing door shall be installed in any home. |
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| (3) | The floors in the home shall not be of bare concrete. |
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| (4) | The floors in the home shall be clean, safe, level, washable and of non-slip material. |
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| (5) | Every home shall have designated space for toilet facilities, washing, eating, resting, preparation of food (if meals are prepared on the premises), an office, staff rest area, isolation, storage of food, beds, materials and equipment and medical supplies. |
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| (6) | Ramps shall be provided in the home to facilitate the movement of wheelchairs. |
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| (7) | Handrails shall be securely mounted on both sides of the ramp and staircases in the home to facilitate the movement of residents. |
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| (8) | Grab bars shall be provided in hallways and corridors in the home. |
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| (9) | Every part of the home shall be maintained at all times in a clean and sanitary condition and in a good state of repair. |
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| (1) | Bathrooms, wash areas and toilets shall be tiled with non-slip tiles. |
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| (2) | Handbars and grab bars shall be provided in the bathrooms and toilets. |
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| (3) | Toilets shall be maintained in a clean and sanitary condition and kept in a good state of repair at all times. |
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| (4) | Walls of toilets shall be lined with glazed tiles to a height of at least 2.2 metres. |
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| (5) | The walls behind and above all wash-basins, except those basins located in toilets, shall be tiled with glazed tiles to a height of not less than 0.45 metres. |
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| (6) | Soap holders or dispensers shall be provided for all wash-basins. |
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| (7) | Prompt action shall be taken to rectify any defective fittings or choked water-closets. |
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| (8) | The sanitary facilities for residents shall be in the ratios set out below: |
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| (1) | The kitchen, if provided, shall be kept clean at all times. |
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| (2) | Surfaces which come in contact with food shall be constructed of non-corrosive and impervious material. |
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| (3) | Dishes shall be washed in sinks with draining boards connected to the sewers and not on the floor. |
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| (4) | Appropriate dish draining facilities shall be above floor level. |
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| (1) | Dormitory floors shall be washed and cleaned with disinfectant daily. |
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| (2) | All containers/bed pans used for defecating by residents shall contain a disinfectant solution. |
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| (3) | All areas within the dormitory that are dirtied shall be cleaned immediately with disinfectant. |
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| (4) | All bed pans shall be cleared and disinfected after use. |
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| (5) | Bedsheets shall be changed at least once every week and whenever they are wet. |
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| (1) | The dining hall shall be mopped daily with disinfectant. |
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| (2) | Disposed food shall be properly wrapped and preferably disposed of in plastic bags. |
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| F: | Environment of the home |
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| (1) | Checks shall be carried out to ensure that there is no indiscriminate disposal of organic/food waste within the home or home’s compound. |
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| (2) | All waste must be collected in plastic bags prior to placing them in bulk bins. |
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| (3) | There shall be no receptacles containing stagnant water to prevent the breeding of mosquitoes. |
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| (4) | There shall be proper drainage of water and water pollution control. |
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| (5) | All water-closets, urinals, bathrooms and drains shall be kept clean at all times. |
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| | Seperate storage areas shall be provided for soiled and clean linens. |
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| H: | Preventing food from being contaminated |
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| (1) | Any food handler who is sick or who suffers from influenza, skin infection or diarrhoea shall not be allowed to prepare food. |
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| (2) | All food handlers shall wash their hands with soap and water before preparing food, especially after visiting the toilet or urinal and shall also wear clean clothes while preparing food. |
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| (3) | Cooks shall be required to maintain a high standard of personal and food hygiene. |
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| (4) | Care shall be taken to keep raw food seperate from cooked food. |
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| (5) | Food samples shall be made available for bacteriological analysis whenever required. |
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| (6) | There shall be regular inspections of the kitchen to ensure that there are no lapses in the standard of personal and food hygiene. |
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| (7) | Any leftover food shall be discarded. |
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| I: | Maintenance of cooking utensils and equipment |
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| | All utensils and equipment shall be cleaned, dried and property stored, if not in use. |
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| | A bin centre shall be constructed to facilitate the collection of rubbish, where applicable. |
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