Article Summary: Department Safety Meeting

In terms of food hygiene, personal hygiene must be observed through effective hand washing, tying hair back, not wearing jewellery and wearing PPE. All kitchen utensils need to be kept clean as do work surfaces. Food needs to be stored correctly, on different shelves in the fridge and different utensils used for different food types and cooked and raw foods. All guidelines must also be followed when cooking food thoroughly, ensuring that food is defrosted correctly, washing hands before serving and eating food.

All areas that are being used for healthcare activities should be cleaned with either disinfectant wipes each morning and in between patients/procedures. Equipment should be all new out of the packets and clean. For things more major such as vasectomy’s, minor surgery or family planning clinics, areas should be cleaned everywhere with a disinfectant fluid and also with wipes, gloves should always be worn as well as other PPE such as aprons and hats. All equipment should be new from the packet and only touched by the person who is using

- Discussions and teaching sessions of children washing their hand prior to meals, and after the toilet.

are a crucial procedure maintained by the staff very frequently at food establishments. Using the appropriate intermediate disinfectant is essential when wanting to eliminate visible filth off countertop, utensil, and etc. Since the staff of Pitman Hall keep a logbook on when to clean what area, this helps control the growth of pathogenic organism within the kitchen environment. The racks located in the dry storage and behind the grill are cleaned four times a year, the cleaning of these area should increase to a minimum of six times of year. This food premises did comply with O. Reg. 562, s.72 by having a three compartment sink that is made up of corrosion-resistant material for the use of cleaning and sanitizing utensils using the disinfectant called Sani Quad. Since the staff are handling chemicals all day, the employees of Pitman Hall are expected to receive appropriate WHMIS training every year and understand all the WHMIS

It is the policy of the Department of Veterans Affairs ("VA") to create and maintain a written safety policy to help ensure accuracy of communication and accountability for results. The safety policy is outlined below is approved by the Secretary of the VA and applies to all VA facilities worldwide.

NHS Trust guidelines- specially when cleaning is due to take place: daily, weekly or monthly.

In most places it is against the law for employees not to wash their hands after using the restroom. In addition to washing their hands after every break, employees should be encouraged to wash their hands after handling raw meat, cleaning supplies, or other potentially hazardous items to avoid cross contamination. While some food in your cart will be cooked, other items such as produce used for salads, garnish, or other fresh dishes may not be cooked. All produce should be washed prior to serving to eliminate any bacteria or dirt. The overall cleanliness of your food truck is also important. Encourage your employees to regularly clean all preparation and cooking surfaces in your truck. You should have a traditional three sink washing system in place to wash all utensils and pans used in you food truck. In addition to daily maintenance you should establish end of shift cleaning chores and also monthly deep cleaning of your truck. Your food truck represents your brand both inside and out. You want to customers to feel completely safe ordering food from your

Of note, hospitals can earn up to 30 points for having a handwashing policy and evaluating how hospitals are follow that policy

1.Wash what's in the sink of room 786* and DNA lab*. When finishing cleaning the equipments and Geico bottles. If it needs be autoclaved, wash clean,let it dry,then add autoclave tape so we know it’s clean to be autoclave and use.

Implementing procedures for food safety and sanitation is crucial and it should be detailed in the operating procedures for the staff. Part of the safety requirement and measures taken will be, the food is purchased from approved suppliers with safe drinking water used for cooking also, the kitchen must be sanitized with no contamination from raw animal foods.

On 6/6/17 scheduled transfer ISP meeting was completed with Penelope, Jashonna, Jason McClellan, Hailey Pinchon, caseworker and Qudeisha (CAN worker). Before the meeting got started CAN worker, informed on-going worker (Kenesha), that this is a changed to the current safety plan. According to the can worker, Jason McClellan (grandfather) tested positive for marijuana on 6/2/17. Therefore, Mr. McClellan cannot reside in the home, nor can he be the one of the safety person on his daughter’s case. The CAN worker told ongoing worker that Mrs. Penelope McClellan will be the safety supervisor, however, when Mrs. McClellan is at work, Hailey (infant) will be going to daycare. Can worker stated that she completed a CMA referral for Hailey Pinchon) at KJ home daycare.

The report stated “that many children used the same sink for washing hands after toileting” (Friis & Dworkin, 2010, p 110). Children also used the same sink to wash their hand after messy activities or brushing teeth. Recommendations: Director is responsible for all employees and children therefore he/she should have monitored the teacher and staff to ensure hand washing was taken place. Teacher and staff should have closed supervised hand washing of all children throughout the day, especially after toileting, before/after meals, after arrival and before leaving. Each sink should have been sanitized on a regular basis. In addition, the area used to change diapers should have been disinfected after using them. Teacher and staff should have made

The waiters dressed formally with no dirt on their uniforms. Nevertheless, I wanted to be sure, and the best way to determine the cleanliness of a restaurant is by going to the Restroom.Then I payed the restroom a visit. The first thing that I noticed was the fresh fruits smell. The second thing that I noticed that on the sink there were towels and disposable paper towels. Using a towel is better for the involvement of course. However, I believe paper towels is much more cleaner. Even though that all the towels would be professionally cleaned after their first use. The cleanliness of the floor and sink was above normal. Moreover, there was a sing mandates all the employees to wash their

The solution to increasing hand-washing compliance does not have a simple, one fix-all answer. Instead, there are a few small ways that can contribute to increasing our hand-washing compliance. Some LHSC locations have made significant progress in compliance rates however, there is still room to improve towards the goal of 100 per cent compliance. Figure 1 provides a graphical representation of the average hand-washing compliance rates for moments 1 and 4 in relation to LHSC’s goal. The compliance rates displayed are shown as an average for the University Hospital and Victoria Hospital.

At the University of Saint Joseph there is a 40 to 60 ratio between residents and commuters. The resident’s dorm provides communal washing machines and dryers. There are 6 washing machines in Madonna and 4 washing machines in Assumption. There are approximately 164 residents that share 6 washing machines in Madonna and 81 residents in Assumption that share 4 washing machines. (Residence Halls) Washing machines clean clothes, but what cleans the washing machines? If washing machines are not properly cleaned or not properly used can lead to different microbes to grow. (Carollo) In a study of 50 homes in Tucson and 50 homes in Tampa Bay Florida they found coliform bacteria, and E. Coli that caused diarrhea in many of the washing machines. (Rostein). From further investigation they discovered that 60% of the washing machine had coliform bacteria and 10% had E. Coli in it. (Rostein). “Researchers found that 40 percent of sterile cloths washed in non-bleach laundry contained fecal bacteria. In fact, there was enough left over to contaminate the next wash load” (Rostein) Bacteria such as Salmonella, and viruses including hepatitis A, rotavirus and adenovirus where also found in the washing machines. (Rostein) “While E. Coli was killed in the permanent press drying cycle, some salmonella survived on clothes at 131oF.”(Rostein) In this project, this group will be testing to see if the facilities and students are