ANNEXTURE A - Action Plan For Covid-19: Hostel

 

ANNEXTURE A
ACTION PLAN FOR COVID-19: HOSTEL

  • Learners will be informed about the disease (COVID-19) and potential

transmissions through posters, inside and surrounding areas of the hostels.
1. SCREENING OF LEARNERS AT THE HOSTEL

  • Screen learners for symptoms of COVID-19 at the time that they report forschool, namely: fever, cough, sore throat, redness of eyes or shortness of breath(or difficulty in breathing); body aches, loss of smell or loss of taste, nausea,vomiting, diarrhea, fatigue, weakness or tiredness.
  • If a learner has a temperature of 38ºC and above, the Matron/Boarding Mastermust inform the HOH immediately and procedure for isolation must be followed.

1.1 PROCEDURE FOR ISOLATION

  • Ensure learners with symptoms are placed in isolation and arrangements made for their safe transport for a medical examination or for self-isolation.

1.2 ROLES OF HOSTEL STAFF

  • Stay informed about COVID-19 through reputable sources such as NICD, the Department of Basic Education and the Department of Health and share information with all stakeholders;
  • Put in place an advocacy programme for learners to explain to them about COVID-19 (what it is, symptoms, how it is spread and prevented, as well as, toemphasize the importance of when, why and how to wash hands, (for example after bathroom, before meals), as frequently as possible, after touching nose, mouth, eyes, after playing, and having touched surfaces, including books and other learning resources and discourage all forms of stigma and discrimination.

1.3 LEARNER HYGIENE
Learners should be encouraged to:

  • Wash their hands frequently, always with soap and water for at least 20 seconds’;
  • Keep their nails and teeth clean;
  • Refrain from touching their eyes, mouth and face;
  • Not share cups, eating utensils, food or drinks with others;
  • Sneeze or cough into a bent elbow or tissue, discard the tissue and wash their hands;
  • Refrain from teasing anyone about being sick;
  • Share what they learn about preventing disease with their family and friends, and younger children.
  • Tell their Teacher, Matron, Boarding Master and HOH.

2. ROOM ALLOCATION

  • Learners will be allocated permanent rooms and beds. Four (4) learners per room. No learners will be allowed to visit other learners. The Boarding Master, Matron and Teachers on duty will ensure that this is adhered to at all cost.

3. SHOWER

  • Only six (6) learners will be allowed in the shower rooms at a time (three (3) on each side. The Boarding Master, Matron and Teachers on duty will ensure thatthis is adhered to at all cost.

4. MEALS AND STUDY TIMES

  • Two (2) learners will be allowed to sit at one table during both study sessions andduring meals. The Boarding Master, Matron and Teachers on duty will ensure that this is adhered to at all cost.

5. FOOD PREPARATION AND SERVING

  • Transmission of COVID-19 through food could occur if a person infected with thevirus prepares or handles food with dirty hands and contaminates it. Cooking food and observing good hygiene practices when handling and preparing food are effective at preventing contamination. Food handlers must observe the following:
  • Wash hands with soap and water before and after touching the foodduring preparation;
  • Wash hands with soap before serving learners with food;
  • Keep all appliances clean;
  • Wear clean kitchen attire at all times;
  • Wear head gear and masks to cover their mouths;
  • Wear closed shoes to protect feet;
  • Ensure the proper food storage in refrigerators and lockable cupboards;
  • Rinse food stuff before cooking and fruit before serving to the learners;
  • Cook food thoroughly;
  • Clean the counters, sinks and floors regularly; and
  • Avoid cross contamination of food.

6. SCULLERY / BATHROOMS

  • Learners are expected to wash their hands regularly.
  • Learners will be expected to go to the scullery to wash their hands when theycome from school every day. Hand wash soaps, hand sanitizer and paper towelswill be provided in the scullery and bathrooms. Paper towels must be disposed into bins after use.
  • While in the hostel, before coming for meals and study, learners will be expected to wash their hands in the bathrooms before they line up in the corridor while keeping social distance rules.

7. LAUNDRY

  • Laundry will be done twice per week (Wednesdays and Saturdays)

8. SANITIZING THE HOSTEL

  • The cleaning staff will be responsible for sanitizing the tables, shelves, gates, doors, window handles etc. in the mornings when learners are at school.
  • Learners and hostel staff will be responsible for sanitizing the hostel after supper in the evening.

9. SOCIAL DISTANCING MEASURES

  • Social distancing measures must be adhered to at the hostel at all times.
    •  When going to school and back
    •  When cleaning plates in the scullery (one (1) learner per sink)
    •  When doing laundry
    •  When they are in their respective rooms

9.2 No gathering will be entertained


9.3 In order to enforce social distancing a one (1) meter apart will be adhered to.


10. WEARING OF MASKS

  • All learners are expected to wear face masks at all times, (in and outside the hostels).
  • Parents are obliged to supply each learner with at least two (2) cloth face masks.

11. ACCESS CONTROL BY PARENTS AND OTHER THIRD PARTIES.

  • NO PARENTS WILL BE ALLOWED TO GO TO THE HOSTELS.
  • They must report to the school reception.

12. SPORTS

  • No sporting activities will be permitted at the hostels.

13. ACTION TO BE TAKEN IF SUSPECTED SYMPTOMS ARE OBSERVED

  • If a learner is suspected to be ill or display symptoms associated with COVID-19 that is high fever, respiratory distress, dry cough the learner will be isolated and relevant authorities will be informed for further assessments.