Environmental safety

what are the two aspects for food safety

Preparing food

Assisting patients with eating

What is a foodborne illness

a sickness that results from eating food that isn’t safe

what are foodborne illness typically caused by

Bacteria or parasites

where to microorganisms like to live

moist

Warm

Has oxygen

What kind of food is an ideal home for bacteria

food that isn’t stored or prepared properly

What are some types of viruses that can cause foodborne illnesses

Norovirus

Hepatitis A

Rotavirus

Norovirus

1-3 day incubation period

Vomiting,diarrhea, stomach pain

Similar to a stomach ache

hepatitis A

2-6 day incubation period

Caused by consuming fresh cut produce which contains fecal

rotavirus

Caused by ingestion of contaminated food and water

Contagious

Vomiting

Diarrhea

Fever

Stomach pain

Common in children and infants under 5

Parasites that can cause foodborne illnesses

Giardia

Cyptosporidium

Giardia

Transmitted by eating undercooked food, swallowing water from swimming pools

Lives in small intestines

Bloating

Gas

Weight loss

Nausea

Cyptosporidium

consuming undercooked for that may contain feces from humans or other organisms

Leading cause of waterborne illness

Fever

Diarrhea

Stomach cramps

Why is foodborne illness hard to diagnose

symptoms that resemble the flu

Symptoms typically appear 4-48hrs after ingesting it but it can take up to 2 weeks

What are some of the guidelines to handle, prepare and store foods properly

keep raw meat and ready to eat foods separate

Use different tools for raw and ready to eat food

Cook foods to proper temp(always use a thermometer to check)

Chill food promptly (do not leave perishable food out for more than 2 hours)

What are some cleaning guidelines to prevent foodborne illness

Wash hands frequently

Clean and sanitize any surface that touches food

Avoid raw unpasteurized milk

Wash raw foods and foods that can be eaten raw

how should you prepare for meal time

Clean bedpans and urinals

Get rid of odors using a deodorizer

If needed help patient use the bathroom and wash hands

If possible transfer patient from bed to a dining chair and have them sit as upright as possible 90deg

Verify food was correct

Arrange food and utensils to be in reach

Assist patients as needed

Allow patients to feed themselves if able

You can help patients if needed by guiding their hands with your own

If you need to feed themselves offer small amounts of food at 90 deg and let them know which food your giving them

Encourage patients to take a drink in between bites

If they choke call for help

Always allow them to be in control don’t rush them

Clear meal when finished

Help patients wash face and brush teeth once done

Record how much the patient ate and drank

What are some rules to prevent fires

obey no smoking signs

Check cord for damage

Don’t overload outlets

Dispose of waste in proper containers

Store flammable materials in proper containers

Clean up flammable liquid spills immediately

Keep hallways and doorways clear of clutter

What does RACE stand for

R-rescue

A- Alarm

C- Contain

E-evacuate/ extinguish

What are the most important things to remember during a fire

Stay calm

Evacuate

Don’t use elevators

Don’t open windows

Always feel door before opening them

If their is smoke on your escape route try a different route and if you have to go through smoke crouch low to the ground

If fire is blocking your exit stay in room with the door closed and flag for help

what should every health care facility have

an evacuation plan

What should evacuation plans have on them

How to report an emergency if there is(call 911 or pull alarm)

Description of actions employees should take during evacuation

Escape route diagrams that have primary and secondary exits shown

How many types of fire extinguishers are there

5

Type A fire extinguisher

made of pressurized water

Used on common combustibles

Type B fire extinguisher

made from carbon dioxide

Useful for flammable liquid fires

Type C fire extinguisher

made of potassium bicarbonate

Used to put out electrical fires

Type D fire extinguisher

used on flammable metals

There are different kinds of them for different metals

Type ABC fire extinguisher

made of a chemical compound that can work for AB and C

Most common type of fire extinguisher

What does PASS stand for

P- Pull the pin

A- Aim at the base of the fire

S- squeeze the handle

S-Sweep from side to side

What are hazard communication standard

a standard that states that employees must be made aware of all hazardous chemicals in the workplace

What are safety data sheets

a booklet that contains info about all chemicals in the facility and their proper uses

Also has a list of safety precautions related to the chemicals

What should all SDS have

product identification

Physical/chemical characteristics of the hazardous chemical

Potential physical hazards

Potential health hazards

Exposure limit

If any of the ingredients have been placed on a hazardous chemicals list

Safety precautions for handling the chemical

Emergency first aid procedures related to physical contact with the chemical

what should you do if you spill a chemical on your skin

consult the SDS before attempting to clean it up

Why should you read the SDS before attempting to clean your skin after getting a chemical on it

avoid injury to themselves and others

Learn proper precautions for handling the chemical

Prevent causing damage to the facility

What are some safety guidelines to use when working with chemical solutions

never use a product without a label

Never use an expired product

Read a label 3x before using

Do not mix solutions or chemicals

Wear proper PPE

Know the procedure for reporting a spill or accident

Use chemical only as directed