PPT-Sharps cause Cuts

Examples from Learning Experience Reports LER Injuries caused by sharps Two researcher recently reported being cut by sharps Cut by a pastuer pipette that broke as it was being removed from a rubber tubing . Waste Training. Biological Safety Office. Environmental Health & Safety. 352-392-1591. www.ehs.ufl.edu. bso@ehs.ufl.edu. What is biomedical waste (BMW)?. What are the regulations concerning BMW?. Simon Prince. s.prince@cs.ucl.ac.uk. Plan of Talk. Denoising. problem. Markov random fields (MRFs). Max-flow / min-cut. Binary MRFs (exact solution). Binary . Denoising. Before. After. Image represented as binary discrete variables. Some proportion of pixels randomly changed polarity.. Carcasses. Lamb carcasses are usually sent to the cooler whole as they are much smaller. Hog carcasses are split into sides by cutting down the backbone.. Beef and hog carcasses that have been skinned are covered in a heavy cloth soaked in salt water. Hazardous Waste Disposal. September . 20, . 2011. Containers should not be stacked, instead call for pick-up. Separate . halogenated . from . non-h. alogenated . liquids. Bulk Chemical Waste. Containers must be closed at all times during storage, except when waste is being added or removed. Objective 3.02: Recall retail and wholesale cuts of meat. Meat. Carcass Information. Beef, Pork,. Lamb, and goat animals that are processed before 2 years of age typically yield higher quality meat. . Learning Objectives. Identify the different types of sharps.. Identify risks posed by needles and other sharps.. Recall safe practices for needles and other sharps.. Recognize sharps that have engineered sharps injury protection.. Module 4: . Tips for Reducing . Exposure . to . Bloodborne. and. Other Infectious . Diseases. Presenter’s Name. Host Organization. Session Goals. Participants will be able to do the following: . Identify the key steps of Standard Precautions.. Needles and broken glass. Needles. Always . point sharps away from you and other people. . In . general, do not recap sharps. . If . you need to cap, . use the . one-handed scoop . method. . If your lab uses lot of sharps and must recap them, . Objective 3.02. General Meat Carcass . Information. Beef, pork, lamb and goat animals that are processed before 2 years of age typically yield higher quality meat. Older animals are also processed, but quality of meat is usually lower.. Carcasses. Lamb carcasses are usually sent to the cooler whole as they are much smaller. Hog carcasses are split into sides by cutting down the backbone.. Beef and hog carcasses that have been skinned are covered in a heavy cloth soaked in salt water. Waste Training. Biological Safety Office. Environmental Health & Safety. 352-392-1591. www.ehs.ufl.edu. bso@ehs.ufl.edu. What is biomedical waste?. Biological vs. biomedical vs. hazardous. Regulations. Sharps . Training. Environmental Health and Safety. Sharps. What are sharps?. Importance of sharps safety.. Sharps disposal.. Do not recap.. Emergency response.. What are sharps?. Sharps are objects that can penetrate . . Week 1 . Accent. Name of symbol: ACCENT. Definition:. A symbol that indicates a note should be . emphasized. Accent. Slur. Name of Symbol: . SLUR. Definition: . This symbol indicates that notes should be . Main Image Here. Overview. This . sharps safety presentation provides the perioperative educator, manager, and staff RN with a complete presentation to educate perioperative team members on the importance of sharps safety in the surgical setting.  This presentation emphasizes the techniques to prevent sharps injury in the surgical setting and can also be modified to meet the needs of the individual work setting..