If passengers or crewmembers become seriously ill during the trip, a good practice is to report any such incident to your company staff and follow their suggestions. Try to limit the food and snacks onboard. Instead, plan appropriate stops for snacks as well as regular meals. Bringing food aboard a bus can quickly turn messy, and spoilage of food at unsafe temperatures becomes a concern. Provide a supply of hand sanitizers or sanitary towelettes for passenger use during a trip or tour. Cleaning and sanitizing Make bus cleaning, sanitizing and between trips and during trips basic to the maintenance routine. The cleaning and sanitizing process addresses all contact areas within the bus — restroom area, seating front and back, flooring, handrails and overhead compartments. Refresh upholstered contact areas with germicidal/virucidal products between tours, and when possible during trips once the passengers have deboarded. The HVAC and ventilation ducts also require routine cleaning and sanitizing regularly, especially after after transporting ill passengers. Use any EPA (and most any EPA-approved) product approved cleansers to eliminate norovirus are appropriate. If such a product is not available, a solution of 1-1/3 tablespoons of household bleach to one quart of water works well. Routine cleaning supplies include commercial cleaning products and disinfectants; paper towels and trash bags tissues, as well as a supply of latex gloves. Hazmat safety When do these chores become a job for Hazmat-trained employees? Typically, when it entails emergency measures such as sudden illnesses and accidents involving bodily fluids or other serious waste materials and contaminates.
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