'Use gloves' presentation slideshows

Chapter 5 Part I: Purchasing a nd Receiving

Chapter 5 Part I: Purchasing a nd Receiving. 5-2. Purchasing. Purchase food from approved, reputable suppliers Approved suppliers: Have been __________________ Meet all applicable local, state, and federal laws Arrange it so deliveries arrive: ________________ at a time

778 views • 55 slides

Bloodborne Pathogens - General

Bloodborne Pathogens - General . Epidemiology & symptoms of bloodborne diseases. Bloodborne pathogens Microorganisms present in human blood that cause disease Hepatitis B virus (HBV) Human immunodeficiency virus (HIV). 1a. Epidemiology & symptoms of bloodborne diseases.

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Bloodborne Pathogens

Bloodborne Pathogens. General. Session Objectives. You will be able to: Identify bloodborne pathogens (BBPs) Understand how diseases are transmitted Determine your risk of exposure Protect yourself from exposure through prevention Respond appropriately if exposed

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Microbiology

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Pesticide Exposure and Personal Protective Equipment Gloves University of Minnesota Extension (Adapted from Penn State

Pesticide Exposure and Personal Protective Equipment Gloves University of Minnesota Extension (Adapted from Penn State Pesticide Education Program). 0 of 180. What is the most common route of exposure for pesticide applicators?. Lungs Mouth Eyes Skin. 0 of 180.

315 views • 30 slides

National Electric Code (NEC ) requires voltage drop to be no more than 3% of source voltage.

National Electric Code (NEC ) requires voltage drop to be no more than 3% of source voltage. Wire Gauge. WIRE. Hazard - Inadequate Wiring. Hazard - wire too small for the current Example - portable tool with an extension cord that has a wire too small for the tool

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FIRST AID-

447 views • 30 slides

DVD

486 views • 25 slides

Case study

Case study. Atopic eczema. James is 18m old. He has an itchy rash on his flexural creases of his elbows, knees and wrists His skin is generally dry with red patches and itchiness on cheeks and neck

738 views • 24 slides

BUILDING TRADE SAFETY

BUILDING TRADE SAFETY. POWER & HAND TOOL SAFETY. BUILDING TRADE SAFETY. HAZARDS Workers using hand and power tools may be exposed to these hazards: Objects that fall, fly, are abrasive, or splash Harmful dusts, fumes, mists, vapors , and gases

407 views • 23 slides

BARUCH COLLEGE The City University of New York EMERGENCY HANDBOOK

BARUCH COLLEGE The City University of New York EMERGENCY HANDBOOK. IMMINENT CRIMES. HOSTAGE SITUATION If you see a situation, move people away from the area of concern. Call Public Safety on a campus phone at 3333 or 911 on a cell phone or land line.

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Food Handling Guide for Pamlico County Schools

Food Handling Guide for Pamlico County Schools. Staff and Contamination. Bacteria, viruses, and parasites can unknowingly be introduced into food and beverages. Staff contaminate food by: Working while sick (coughing, sneezing, have a fever) Touching pimples or sores Touching hair

245 views • 17 slides

The University of New Mexico & The Office of Animal Care and Compliance

The University of New Mexico & The Office of Animal Care and Compliance. present Hantavirus Risk Reduction Based on the CDC Video Series A learning module developed by OACC. Introduction.

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Clinical

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How Food Handlers Can Contaminate Food

How Food Handlers Can Contaminate Food. Food handlers can contaminate food when they: Have a foodborne illness Have wounds that contain a pathogen Sneeze or cough Have contact with a person who is sick Touch anything that may contaminate their hands and do not wash them

279 views • 11 slides

Deadly Bloodborne Diseases

Deadly Bloodborne Diseases. Hepatitis B (HBV) Hepatitis C (HCV) Human Immunodeficiency Virus (HIV). HBV. Half of those infected have no symptoms Most recover completely 10% become chronically infected Easily transmitted disease No cure, prevented with a vaccine. HCV.

203 views • 11 slides

Proper Handling of Food and Equipment

Proper Handling of Food and Equipment. Avoid bare-hand contact with food. Use gloves, deli sheets or tongs. Clean and sanitize utensils. Hold dishes by bottom or edge. Hold flatware by the handle. Do not stack glasses when carrying them.

455 views • 8 slides

Alkalinity Test

Alkalinity Test.

278 views • 6 slides