Campus Control Measures

• Installation of additional outdoor sinks, automatic taps and automatic soap dispensers across the campus
• Automatic hand gel sanitiser dispensers at offices and classrooms
• Hands-free door openers (foot panel plates) for all applicable pull/ push and sliding doors
• Disinfectant shoe mats at key entry points
• Thermal imaging cameras at entry points
• Additional door openers and self-closing mechanisms

• Issuing Personal Protective Equipment (PPE) to all teaching and administrative staff (face masks)
• Specialised PPE for nursing staff-face masks, face shields, gowns, face masks
• Segregation barriers to support one-way systems within buildings and walkways
• Implementation and strict adherence to social distancing at school-classrooms, offices, dining, corridors
• Reorganisation of classrooms and offices to allow for social distancing
• Adjusting seating plans on student buses
• Social distancing markings-classrooms, corridors, dining areas, lifts, floors
• Effective ventilation of classrooms and offices-opening doors and windows
• Regular breaks for students and staff
• Removal of communal seating areas- outdoor benches, tables and chairs
• Effective cleaning procedures for classrooms, offices, changing rooms, surfaces, railings, doors and windows, toys, sports equipment, dining tables
• Isolation room at Clock Tower

• Education on social distancing at School-information for parents, students and staff
• Strict control on entry to visitors
• Change in access to parents-drop off and pick up procedures
• Staggered start times for students to support social distancing
• Persons accessing campus must register with the Thai Chana app on entry and exit

The school follows strict cleaning procedures at all times.

High touch areas have been identified as:

• Door handles
• Tabletops
• Toilets
• Gates
• Railings
• Photocopier machines
• Handrails
• Lift buttons
• Light switches
• Toys
                 

There are four levels of cleaning on campus

• Level 1: Standard Sanitization Cleaning
• Level 2: Regular Disinfection
• Level 3: Deep Disinfection (Steaming and Ultraviolet type C)
• Level 4: Rapid Response Infection Control

All classrooms are cleaned once lessons have finished at the end of the day or before lessons start at the beginning of the day.  Touchpoints (such as toilets, stair handrails, photocopier machines and lift buttons) are cleaned whilst lessons are in session.

The four levels of cleaning are shown in the table below:

In order to ensure the very highest standards of health and safety on campus for students and staff, we have made several improvements to our dining arrangements:

• Supervised staggered meal times for all students to ensure minimum queuing times and that social distancing measures are strictly followed
• Prioritising students by having a separate dining area for our 420 staff
• A structured meal plan for all students from Pre-Nursery to Year 5.  This consists of four, pre-prepared nutritious meal choices per day, including fruit and salad per child.  Students can, of course, return for more of any meal of their choice! 
• All snacks are served individually to students by our trained Teacher Assistants in Lower School and by our catering staff in the Upper School
• Additional handwashing stations and sanitisers located  on entry to the dining centre
• Minimising touch points-all cutlery, meals and beverage are now pre-prepared and served by our enlarged catering team and staffed collection point for cutlery and plates.
• Socially distanced seating arrangements to adhere to government regulations
• UV sanitising equipment available for additional cleanliness of cutlery
• Frequent cleaning of seating and dining tables before, between and after service
• Highest standards of PPE and training-all catering staff wear approved gloves, masks, visors, hair nets aprons and shoes.  Retraining of all catering staff
• Maintaining the highest standards of food hygiene and safety-The School is certified by the Ministry of Public Health and is one of the few Schools in SE Asia to hold the international HACCP (Hazard Action Critical Control Point) certification for its excellence in effective control of food safety