PPT-BLOODBORNE PATHOGENS “

Microorganisms amp the Chain of Infection Part 1 of 4 Standard 29 CFR 19101030 Produced by Idaho State University Office of Workforce Training workforcetrainingisuedu This material was produced under grant SH20849SHO from the Occupational Safety and Health Administration US Department of Labor It does not necessarily reflect the views or policies of the US Department of Labor nor does mention of trade names commercial products or organizations imply endorsement by the US Government. University of Michigan-Flint.. Environment, Health and Safety (EHS). Course Information. This . bloodborne pathogens training program is required annually for UM employees who may reasonably anticipate contact with blood or other potentially infectious materials (OPIM), during the performance of their duties. . Mecklenburg County Public Schools. Adapted for Mecklenburg Schools . by Ann Switzer, RN. Courtesy of Robin Wallin, RN, MSN, Alexandria City Schools. Mandatory Annual Bloodborne Pathogen Training. Reviewing this PowerPoint presentation will meet the bloodborne pathogen annual training requirement for MCPS.. . 2016. Kathy Mariucci. Biosafety Officer. University of Montana. 243-6395. . 1. OSHA’S Bloodborne Pathogen Standard. . 29CFR 1910.1030. Employers must. :. Develop an Exposure Control Plan (ECP) that details their Bloodborne Pathogens (BBP) Program. Pathogens. Lecture. Bloodborne Pathogens. Viruses, bacteria and other microorganisms that:. . Are carried in the bloodstream or transmitted by Other Potentially Infectious Materials (OPIM). Cause disease. BLOODBORNE. PATHOGEN. PRESENTED BY. Texas . Family Medicine . Preceptorship . Program. UT . Medical School at Houston - Environmental Health & Safety. HOW INFORMED ARE YOU?. Name three . bloodborne. Introduction. All pathogenic microorganisms implicated in foodborne diseases are considered enteric pathogens, except . S. . aureus. , B. cereus, C. botulinum. C. . perfringens. , and toxigenic molds.. The OSHA . Bloodborne. Pathogen Standard”. Part 4 of 4. Standard 29 CFR 1910.1030. Produced by. Idaho State University. Office of Workforce Training. workforcetraining.isu.edu. “This material was produced under grant SH20849SHO from the Occupational Safety and Health Administration, U.S. Department of Labor. It does not necessarily reflect the views or policies of the U.S. Department of Labor, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. Government.”. OSHA 10-hour Outreach Training. General Industry. Introduction. Lesson objectives:. Define . bloodborne. pathogens.. Identify workers who are at risk of exposure to . bloodborne. pathogens.. Identify key aspects of a . Exposure. to blood and other potentially infectious materials is a major concern to educational institutions and their employees, particularly for those who respond to medical incidents. .. Introduction . Plants provide us with . food. , . materials. . and . breathable air. . . We . depend on plants . for our survival.. But plants can catch diseases, just like we do.. When . there’s . an . outbreak . PATHOGEN. PRESENTED BY. Texas . Family Medicine . Preceptorship . Program. UT . Medical School at Houston - Environmental Health & Safety. HOW INFORMED ARE YOU?. Name three . bloodborne. pathogens (BBP) that are transmitted through bodily fluids.. Aurora University. 2010. 1. Bloodborne . Pathogens Training. Overview of BBP . Standard . (BBP = Bloodborne Pathogen). Types of pathogens. Exposure Control Plan. 2. OSHA BBP Standard. . See the OSHA website . How to handle exposure incidents that you may encounter in the early child care setting or in schools. This presentation is designed to advise administrators, childcare providers, caregivers, and school health staff about specific infectious diseases that you may encounter in the in the childcare setting or in schools.. OSHA 10-hour Outreach Training. General Industry. Introduction. Lesson objectives:. Define . bloodborne. pathogens.. Identify workers who are at risk of exposure to . bloodborne. pathogens.. Identify key aspects of a .