Injured, or dead animals and birds may be reported to EH&S at 206.543.7209 or 206.543.7388.
To learn more about West Nile Virus, please visit our West Nile Virus Information web page.
Environmental Health & Safety and Facilities Services have partnered in carrying out the UW Domestic Water Sampling Plan to assure the drinking water quality at the University of Washington meets all state and federal standards. A detailed description of the water sampling plan can be found at:
www.washington.edu/admin/facserv/fsorgrel/uwdwsp.html
State lab results have been received on many of the water samples taken from campus buildings. Buildings were prioritized for testing based on vulnerabilities of the populations which use them. Child care centers and family housing were sampled first; general use buildings are now being sampled according to a systematic plan.
The first sampling phase has been organized to identify locations with lead content exceeding the EPA standard. The number of water samples taken in a building depends on its size. This first phase focuses on refrigerated drinking fountains because some have been discovered to be lead sources, although sinks are being tested too.
Initial samples taken were defined as "standing" samples, which means the water was allowed to stand in the pipes 6-18 hours. This standing time allows any lead present in water pipes or fixtures to appear in the lab analysis.
The first phase of this campus water survey is expected to be completed by the end of 2005, including necessary remedial action. There will be on-going water testing to monitor lead content in the drinking water at UW.
To view a table summarizing lab results that have been received, click on the pdf document Domestic Water Lab Results (pdf).
The values in this table show lead concentrations in "parts per billion" (ppb) in the first 250 ml of water taken after a 6-18 hour shutdown period. These numbers should be compared with the EPA 20 parts per billion standard; values above this indicate a need for a confirmatory re-test followed by remedial action. The only remedial action necessary so far has been the replacement of four drinking fountains in the Old Fisheries Building, and one in Eagleson Hall.
All food served to the public at the University must meet the following criteria:
- Food must be obtained from and processed at approved sources.
Restaurants and food stores qualify, but home kitchens do not.
- Food must be prepared by persons with valid health cards.
- Food must be processed, transported, stored and served protected from contamination and temperature abuse which allows microbial growth.
- Bare hands must not touch food which has been cooked or will not be cooked.
Each preparation area must provide the following:
- Hand-washing facility: encourage staff to wash hands frequently.
- Sanitizer solution for wiping cloths consisting of 1 teaspoon of bleach per gallon of cool water, or approved equivalent.
- Food thermometer. A digital thermometer or thermocouple is preferred over a dial thermometer. Monitor temperatures frequently.
- Leak-proof garbage containers.
- Restrooms for food workers. Restrooms must have hand sinks with hot and cold running water. Hepatitis A, stomach flu and other illnesses can be spread by food workers who do not wash their hands after using the toilet. Encourage staff to wash hands before returning to food processing.
- Wastewater must be disposed of into a sanitary sewer, e.g., toilet or utility sink. Disposal of wastewater into storm drains or on the ground is unacceptable.
- Food processors must wear caps or other hair restraints and use gloves or utensils to touch food.
Transporting and serving food:
- Food must be prepared in a restaurant in compliance with Public Health Seattle-King County regulations.
- Hot food must be transported and held at or above 140°F. Cold food must be held below 42°F.
- Note: If food is transported from a restaurant or commissary, hot food should be 180°F or higher and cold food should be 40°F or below before it leaves the restaurant.
- Fill the cambros with HOT water 1 hour before putting food in them.
- Note: Carriers are more effective if food is tightly packed. Loosely packed items with little volume will not stay hot.
- Note: Cambros are only useful for maintaining temperature. Do not expect them to raise food temperature if its temperature has dropped. Please make sure your food is above 140°F when it arrives.
- Electric food warmers used for serving must be turned on at least 30 minutes before use. All food warmers work best if hot water is used.
- Food must be protected from contamination during processing, transit and while on the counter for display.
If you think you may have acquired a foodborne illness from eating
food in a University food service, report it to the University Sanitarian at 206.543.7209
or Occupational Health and Safety at 206.543.7388. Because of the need for haste,
we ask you to phone; a telephone interview will be conducted to discuss the circumstances of your situation.
If you find an object or substance in your food which should not
be there, save the foreign substance and give it to the food service's
manager. Also, complete the top portion of a Foreign Object Report (pdf).
EH&S will then investigate the object or substance for identity and origin.
You may also call the University Sanitarian at 206.543.7209 or 206.543.7388 to report the problem.
If the object or substance injured you, ask the manager for an
Incident/Accident/Injury Form (pdf) as well. Send
the completed form to EH&S at
University Sanitarian, Box 354400, Seattle WA 98195-4400; or fax to University Sanitarian at
206.616.3360.
For food quality complaints, contact the food service manager
and/or complete a feedback form found in the major food services.
Insects, rodents, and other life forms constantly try to make their homes on and in University buildings.
If you have a pest concern, we suggest that you attempt to characterize it as either simple, where the pest carries
no disease and does not attack, or urgent, where a pest might carry disease, bite, or sting. An example of the former
would be silverfish in an office; the latter could include a swarm of honeybees near a sidewalk, a yellow jacket nest
in a window frame, or a rat that has been discovered running around in an office.
For service with simple pest problems, you can submit the Pest Sighting Report. Complete the form and click "Send Form."
Be sure to report as many significant details about the observation
as you can, especially the pest's exact location, activities, etc. Service will be provided the next scheduled
service day or you will be called to arrange a suitable time.
Report urgent pest problems to the University Sanitarian's office at 206.543.7209 or 206.543.7388.
Your concern will be evaluated, prioritized, and service arranged.
The UW employs a pest control contractor who serves the main campus daily. The contractor is
available occasionally at other times for emergency situations. Service will be provided the same day if possible or the following day after you advised us of your problem.
If you fail to receive service, have concerns with what was provided or need follow-up, call 206.543.7209 for assistance.
Click on Bedbugs and Their Control for information regarding this pest.
What is Norovirus?
- This is the scientific term for a family of viruses. All cause the same illness, which may be called:
- Stomach flu
- Winter vomiting syndrome
- Cruise ship syndrome
- Several other names
- Norovirus" was named after Norwalk, Ohio, the location of the first outbreak in the 1950s, where this virus was conclusively proven to be the cause.
Symptoms and duration
- The dominant symptoms are nausea and vomiting. Some people get diarrhea and, sometimes, fever.
- Symptoms develop from 24 to 48 hours after exposure.
- Stomach flu is a short illness: about 12 hours of nausea and vomiting plus another 12 hours of feeling lousy.
- Victims feel better within hours after vomiting stops.
- Some people may need up to a week to recover completely.
- Norovirus is rarely fatal but the elderly, immuno-compromised and the very young are at high risk due to dehydration.
How Norovirus is spread
- Virus particles are abundant in feces and vomit.
- It takes only a very few virus particles to cause sickness.
- Spread is mostly by food or water contaminated by soiled hands.
- The virus spreads easily on toys, other objects, doorknobs or handshakes.
- Victims are contagious for 48 hours after symptoms stop.
- The virus may be airborne in restrooms or where people are vomiting.
Outbreaks
- Approximately 70% of people are susceptible to Norovirus.
- Norovirus infection often occurs in explosive outbreaks or seasonal waves. Hence the name "winter vomiting syndrome."
- Outbreaks are often large, numbering in the hundreds.
- Outbreaks often occur in close groups of people: ships, lodges, schools, institutions, dormitories.
Prevention
- Food worker activities:
- Allow NO bare hand contact with foods! Use gloves and utensils to manipulate ready-to-eat foods.
- Exclude from food preparation people who are sick or have recently been sick until 72 hours after their symptoms have stopped.
- Rigorously enforce hand washing.
- After using the toilet or changing diapers.
- Before eating food by hand.
- Reduce exposure to vomit.
- Avoid restrooms where people have been vomiting.
- Clean up vomit very carefully and disinfect the soiled area with a 10% bleach and water solution.
- Provide the best air circulation possible to dilute airborne droplets.
Applications for Temporary Food Service Events (pdf) are required for the following:
- Group events with food provided by a non-University caterer or supplier
- Any food sold or given away to the public or general campus community (one form needed for EACH caterer / supplier)
- ASUW clubs preparing food (must be done in an approved facility by
permitted food handlers)
Submit completed application(s) to EH&S two or more weeks before an
event. They may be:
- Mailed to Box 354400, Seattle WA 98195-4400, Attn: Temp. Food Event
- Faxed to 206.616.3360
You must also submit the Additional Booth Requirements (pdf) form if the food is prepared or served in a booth.
Please read below, Food Service Criteria, and ensure you and/or your caterer adhere to the University's food service standards.
Due to fire code requirements and food safety issues, please check out Barbecue Guidelines (pdf) if you are planning a barbecue.
Call 206.543.7209 or 206.543.7388 or email: ehsdept@u.washington.edu
if you are uncertain how much information to provide or which forms to submit.
If you notice water coming out of your drinking fountain or sink
with an off-taste, unusual color, or odor, call the University Sanitarian at 206.543.7209 or
206.543.7388 for an assessment of the situation. Being able to
describe the problem well is a great help, as the more accurately a problem
can be described, the faster a solution can be achieved. Most often,
campus water "problems" are maintenance issues without health
consequences. They are generally due to rust particles or sediment from pipes produced by old
piping or heavy water use which stirs up sediment. If you can collect a sample
in a clean glass container, this will help define the problem.
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