Table 1.
Characteristics of LTC settings and implementation (n, % yes) of preventive measures of COVID-19 epidemic in the LTC settings with or without case of COVID infection (n=124)
| LTC settings without COVID case (n= 94) | LTC settings with at least one COVID case (n=30) | p | |
|---|---|---|---|
| Administrative status | |||
| - Private for profit | 34 (36.2%) | 20 (66.7%) | |
| - Private non for-profit | 28 (29.9%) | 7 (23.3%) | 0.04 |
| - Public | 32 (33.9%) | 3 (10.0%) | |
| Coordinating doctor | 86 (91.5%) | 28 (93.3%) | 0.55 |
| Staff compartmentalization within zones | 65 (69.2%) | 9 (30.0%) | <0.01 |
| Resident compartmentalization within zones | 17 (18.1%) | 4 (13.3%) | 0.55 |
| Use of professional interim | 44 (46.8%) | 21 (70.0%) | 0.03 |
| Specific dressing procedure at the entrance | 14 (14.9%) | 2 (6.7%) | 0.35 |
| Wearing a mask | 75 (79.8%) | 24 (80.0%) | 0.98 |
| Satisfactory supply of masks of masks | 42 (44.7%) | 17 (56.7%) | 0.51 |
| Access to effective masks (surgical and/or FFP2) | 79 (84.0%) | 22 (73.3%) | 0.19 |
| Satisfactory supply of hydro-alcoholic solute | 75 (79.8%) | 26 (86.7%) | 0.77 |
| Access to specific training on hygiene measures | |||
| - internal training | 52 (55.3%) | 12 (40.0%) | 0.28 |
| - external training | 37 (39.4%) | 15 (50.0%) | |
| Containment in residents’ rooms | 69 (74.2%) | 23 (76.7%) | 0.79 |
| Organization of the meals | |||
| - no specific organization | 14 (14.9%) | 4 (13.3%) | |
| - in the dining room with distance | 38 (40.4%) | 21 (70.0%) | 0.02 |
| - in small groups | 1 (1.1%) | 0 (0.0%) | |
| - in bedroom | 41 (43.6%) | 5 (16.67%) | |
| Group activities | |||
| - stopped | 55 (58.5%) | 20 (66.7%) | |
| - with distancing, | 9 (9.6%) | 4 (13.3%) | 0.45 |
| - in small groups | 30 (31.9%) | 6 (20.0%) | |
| Self-assessment scale of the quality of the «barrier» measures (0, not at all to 10, perfectly); mean (standard deviation) | 8.0 (1.2) | 7.5 (1.4) | 0.10 |