Canadian Centre for Occupational Health and Safety
Symbol of the Government of Canada

Institutional links

Follow CCOHS on:
Facebook  Twitter  PinInterest LinkedIn
Youtube  Google Plus  RSS


What can I do to reduce the spread of "germs"?

The most important way to reduce the spread of infections is hand washing - always wash regularly with soap and warm water. Also important is to get a vaccine for those infections and viruses that have one, when available.

See the OSH Answers Hand Washing - Reducing the Risk of Common Infections for more details.

This OSH Answers document will discuss other methods that can also help to slow or stop the spread of infections.


What are good practices to slow the spread of infections?

Ways you can reduce or slow the spread of infections include

  • Get the appropriate vaccine.
  • Wash your hands frequently.
  • Stay home if you are sick (so you do not spread it to other people).
  • Cover your nose and mouth when sneezing and coughing (or cough into your elbow).
  • Use single-use tissues for wiping your nose.
  • Wash your hands after coughing, sneezing or using tissues.
  • If working with children, have them play with hard surface toys that can be easily cleaned.
  • Do not touch your eyes, nose or mouth (viruses can transfer from your hands and into the body).
  • Do not share cups, glasses, dishes or cutlery.

What can a workplace do?

Workplaces can help by:

  • having an infection control plan
  • providing clean hand washing facilities
  • offering waterless alcohol-based hand sanitizers when regular facilities are not available (or to people on the road)
  • providing boxes of tissues and encourage their use
  • reminding staff to not share cups, glasses, dishes and cutlery. Be sure dishes are washed in soap and water after use.
  • removing magazines and papers from waiting areas or common rooms (such as tea rooms and kitchens)
  • considering cleaning a person's workstation or other areas where they have been if a person has suspected or identified influenza
  • making sure ventilation systems are working properly.

In the event of a pandemic flu, the Public Health Agency of Canada states that wearing masks when face-to-face with coughing individuals will not be practical or helpful if the infection or virus has entered the community. Special handling of linen or waste contaminated with secretions from persons thought to be or who are sick is not required.


If cleaning is necessary, how should it be done?

Additional measures may be required during a pandemic to minimize the virus from transmitting by hard surfaces (sinks, door and cupboard handles, railings, objects, counters, etc). While a minor "mode of transmission" (way of spreading), influenza viruses can live on hard surfaces for up to 2 days.

In most workplaces and homes, cleaning floors, walls, doorknobs, etc with soap and water is very adequate. In some workplaces, such as a hospital or health care facility, further cleaning can be done with the following:

  • Bleach solution of 1 to 100 (1 part bleach in 99 parts tap water). This solution is effective for material contaminated with blood and body fluids. It should be used in well ventilated areas, and wear gloves and goggles especially when pouring or where there is a risk of splashing. Do not mix with ammonia or soaps containing ammonia (will react and form chlorine gas). Bleach is corrosive to metals.
  • Alcohol (70% ethanol) can be used on smooth metal surfaces, tabletops, etc where bleach cannot be used. Use with care as it is flammable and toxic. Follow safe procedures as listed on the MSDS or the manufacturers instructions. Keep away from heat sources, electrical equipment, flames and hot surfaces. Allow to completely dry.

What is meant by social distancing?

Social distancing is a strategy where you try to avoid crowded places, large gatherings of people or close contact with a group of people. In these situations, viruses can easily spread from person to person. In general, a distance of one metre (3 feet) will slow the spread of a disease, but more distance is more effective.

Should social distancing be recommended, steps to follow include:

  • Use telephone, video conferencing, or the internet to conduct as much business as possible (including within the same building).
  • Allow employees to work from home, or to work flexible hours to avoid crowding the workplace.
  • Cancel or postpone any travel, meetings, workshops, etc. that are not absolutely necessary.
  • Drive, walk or cycle to work, but try to avoid public transit. Alternatively, allow staff to arrive early/late so they can use public transit when it is less crowded.
  • Allow staff to eat at their desks or have staggered lunch hours to avoid crowded lunch rooms.
  • Spend as little time as possible in tearooms or photocopy centres.
  • When meetings are necessary, have the meeting in a larger room were people can sit with more space between them (at least about one metre apart). Avoid shaking hands or hugging.
  • Encourage staff to avoid social gatherings outside of work where they might come into contact with infectious people.

What should a workplace do if an employee becomes ill at work?

Reasons to determine "fitness to work" may depend on a number of issues such as size or type of organization, job responsibilities of employees, ease of working from home (via internet connections, etc).

Generally, employees should be allowed and encouraged to stay at home if they are not feeling well. However, in the event of a pandemic, use screening tools or a list of symptoms as a checklist. If employees are showing any signs, allow them to go or remain at home. I f there is doubt if a person is sick, they should stay home for about 3 days. If symptom free after 3 days, they can resume normal activities. If they are ill, they should stay home until all symptoms are gone.

NOTE: During a pandemic, information is likely to change rapidly. Please see the last question in the OSH Answers Pandemic Influenza for a list of agencies that can help.

Back To Top

Document last updated on April 6, 2006

Copyright ©1997-2014 Canadian Centre for Occupational Health & Safety