PPT-G-Gloves Warms your Hands.

GGloves Warms your Hands Warms your Soul APUNEN Liisa NGOM Maty PARK Dan Bi PERSEE James RAKOTOMANIRAKA Camille GROUP 1 Section A 830 AM for November 30th 2016 by GGloves . Gloves Gloves provide a good barrier when dealing with blood and body fluids Wear gloves on both hands when 1 57347 changing nappies 1 57347 or anticipating contact with blood or body fluids And remember always clean your hands before and after glov . By JAKE BLACK. Who is Joseph Lister?. Joseph Lister studied at the University of London and he entered the Royal College of Surgeons when he was 26. Lister worked as a professor of surgery at universities in both Glasgow and Edinburgh.. Pathogens. Standard Precautions. Unit 2. Lesson 1:. Standard Precautions. Objectives:. In this lesson, you will:. Describe the purpose of standard precautions.. Identify standard precautions.. Standard Precautions. (with N95 respirator). Will need a second donned associate that is a trained observer. This associate will monitor and help by reading each step of the doffing procedure while monitoring that each step is completed accurately.. Handler. Objectives:. Avoiding personal behaviors that can contaminate food. Washing and caring for hands. Dressing for work and handling . work . clothes. Limiting where staff can eat, drink, smoke, and chew gum or tobacco. DAY 9. SAFETY QUOTE. Always keep your personal protective equipment handy. Your hands have much to say if you’re safe at work and play. . . . . the . . Bear Facts. .. .. . . Ursa. Major. (with N95 respirator). Will need a second donned associate that is a trained observer. This associate will monitor and help by reading each step of the doffing procedure while monitoring that each step is completed accurately.. Glove Comparison Chart. 2. http://www.ehs.berkeley.edu/hs/63-laboratory-safety/94-glove-selection-and-usage.html. Incidental contact. :. . little . or no direct contact with the hazardous . material.. food borne . illness. When they have wounds that contain a pathogen. When sneezing or coughing. When they have contact with a person who is ill. When they touch anything that may contaminate their hands and then they don’t wash them. Control and Prevention. What is a . Bloodborne. Pathogens? . . Pathogens include but are not limited to:. Hepatitis B. HIV – human immunodeficiency virus. Answer = microorganisms . A. Yes. B. No. . 3-5. Food handlers can contaminate food when they are coughing or sneezing; have a foodborne illness; have wounds or boils; have contact with an ill person; use the restroom without washing hands; or have diarrhea, vomiting, or jaundice.. What are Standard Precautions?. Standard Precautions apply to blood and other body fluids containing blood, semen and vaginal secretions. Standard Precautions do not apply to feces, nasal secretions, sputum, sweat, tears, urine, saliva and vomit unless these contain visible blood or are likely to contain blood.. Epidemiologist and TB Control RN. Protecting Healthcare Personnel:. Personal Protective Equipment . Discussion Points. Personal Protective Equipment. Hand Hygiene. Gloves. Standard and Extended Precautions. The hand is one of the most complex parts of your body. The movement of the tendons, bones, tissues and nerves allows you to grip and do a wide variety of complex jobs.. Without your hands it would be extremely difficult to do routine simple tasks, such as opening doors, using a fork, or tying your shoes..