Health & Safety Training Is A Priority For September Schools Re-opening

The Ontario Government has provided school boards with guidance on how to prepare plans for September re-openings. Plans must include health & safety training based on guidance from public health or public health units. Guidance includes: environmental cleaning, physical distancing, cohorting, personal protective equipment, hand hygiene, disinfectants, risk mitigation for staff and students, screening and self-assessment, management of suspected cases, testing, contact tracing, outbreaks.

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Personal Protective Equipment (PPE)

Non-medical & surgical grade masks. Goggles & face shields. Gloves for disinfecting and cleaning products. Training employees on the care, use and limitations of any PPE that they use. Teachers using masks should explain rationale to the students. Parents choosing to send cloth masks to school with their children. Supporting students with special needs. Staff and visitors may also choose to wear a mask and be responsible for safe use.

Physical Distancing

Classroom furniture. Designated routes. Different and separate entrance points for students in different grades. Visual cues/Physical guides. Tape on floors. Signs/posters. One way routes in hallways. Staggered periods of student movement. Ensure physical distancing is maintained while students are eating. Staggering pick-up and drop-off of students. Personal belongings brought to school should be stored separately in cubbies/designated areas or lockers.

Environmental Cleaning

Cleaning products. Disinfection. Drug Identification Number (DIN). Manufacturer’s instructions. Frequency and timing. Child safety. PPE for cleaning staff. Signage. Inventory. Storage. Porous or soft items such as stuffed toys, area rugs, fabric upholstered seating. High touch surfaces. Shared equipment. Auxillary spaces and common rooms. Washrooms. Toilet fixtures. Faucets, Eating areas, Tables. Sinks. Countertops. Doorknobs. Light switches. Handrails, Keyboards. Sports equipment.

Risk Mitigation for Staff

How is COVID-19 spread? What are the symptoms of COVID-19? Ontario Ministry of Health self assessment tool for COVID-19. What to do if symptoms appear? How to reduce exposure to COVID-19? Personal protective equipment. What to do if you have been in close contact with someone with COVID-19? Physical distancing. Occupational Health & Safety legislation.

Hand Hygiene - Respiratory Etiquette

Hand washing. Hand sanitizing. Respiratory etiquette. Alcohol based hand rub. Tissues. No touch lined waste baskets. Hand hygiene required for anyone entering a school and incorporated into daily student schedule at regular intervals during the day. Support or modifications allowing students with special needs to regularly perform hand hygiene as independently as possible.

Screening/Self Assessment

Strict exclusion policies for symptomatic students and staff. Parents/caregivers provided with checklist to perform daily screening on their children before arriving at school. Self-assessment tools for staff. Entrance signs. Teach students in age-appropriate and non-stigmatizing language how to identify symptoms of COVID-19 and speak to a staff member immediately if they are experiencing any symptoms. Daily record keeping of anyone entering the school setting to facilitate contact tracing, if needed.

Suspected Cases

Notifying parents/caregivers if their child begins to show symptoms of COVID-19 while at school including need for immediate pick-up and area to isolate the student until pick-up. A kit containing alcohol-based hand rub, gloves, masks, eye protection and a gown should be available in case a student, staff or visitor becomes ill while at the school for use by the ill person and the attending staff member.

Food services

No self-serve or family style meal service. Instead switch to pre-packaged meals or meals served by designated staff. Food provided by the student’s family should be stored with the student’s belongings. No common food items, e.g. salt and pepper shakers, ketchup. Students should practice physical distancing while eating. Designated staff should use utensils to serve food.


Purpose of cohorting. Teacher remaining with the class. If different teachers required, which teachers come to the classroom so students are not required to change rooms? Use of supplies and equipment per cohort group as well as disinfection between use. Posting a cleaning log to track cleaning. Plans should be made to prevent mixing of cohorts in washrooms/changerooms. Supplies and equipment limited to one cohort at a time.

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Our online training courses follow a stringent design process to ensure your employees receive the highest quality training possible. Our subject matter experts and instructional designers create each course one step at a time making sure each course meets and holds up to the highest standards. Each course is evaluated by both employees and instructors to be sure all learning outcomes have been covered and the teaching methods were effective. Feedback from each course is used to assist in the redevelopment of current courses and need for future courses.