Pitman Hall Case Study

So this last weekend was alumni weekend, and I got to meet with some of the alumni who use to live in DK back in the day. They taught me some stuff about DK, that I thought it would be cool to share with all of you.

The general principals for environmental cleaning are to ensure the hospital environment is as clean as possible to reduce the risk of infection, and that all precautions are taken in accordance to legislation and Healthcare policy’s and guidelines. “To prevent the transfer of micro-organisms which may cause infection, and to prevent the transfer of foreign protein which may cause adverse reaction and pose the risk of spreading diseases e.g. vCJD. “

Westside Consolidated School District participates in the Summer Food Service Program that provides free meals for individuals aged eighteen and under. An experienced unbiased evaluator should lead the evaluation and preferable have experienced unbiased assistants (i.e. out of the district evaluators or evaluators with no direct contact or vested interest in the program). The evaluation should involve the inspection and understanding of the stated goals of the program (i.e. to provide meals to students eighteen and under in the summer). Stated goals should be analyzed to identify vague or redundant goals. A prior Risk Assessment Matrix is then used, modified or new one created to identify common issues of similar programs compared to the program

| UNIT 4222- 264 THE PRINCIPLES OF INFECTION PREVENTION AND CONTROL | | | |

You have heard the saying, “It’s not what you know but who you know?” Well, Blackman, certain doors are closed to you in life. However, Prince-Hall Freemasonry will show you how to unlock and open these doors, which will in turn, allow you to receive more "light" (i.e., gain knowledge of how the world really works and more about what has been concealed from you as discussed here). Masonry shows you the things that are hidden from you, yet hidden in plain sight, if only someone will take the blinders from your eyes so that you can really see what's going on (kind of like a racehorse) and see the game being plaid on Black People and humanity as a whole. Blackman, you have been programmed by your former slave-masters to have tunnel-vision and to look only in one direction (to White

Cleaning policy states that health and social care providers must provide and maintain a clean and appropriate environment in managed premises that facilitates the prevention and control of infections. The cleaning policy allows there to be a low risk of infections as staff’s are cleaning the areas for example, in a care home the service users may be ill and by the staffs cleaning they could clean the equipment’s that the service users may have used such as wheelchairs which may contain the service users germs and bacteria and by the staff cleaning the service users equipment’s their preventing infections from passing on to

Be careful not to cut yourself with sharp knives, or burn yourself with hot oil or hot water.

Center Directors may assign a trained designee for each center. Menu reviews are to be conducted on a weekly basis, providing immediate feedback to the Kitchen staff, ensuring that the required kinds and amounts of food are being served. Menu reviews are conducted documenting on the “Menu Record Review Narrative,” with the exception of the complete last week of the month, which is documented on the “Menu Record Review Form.” Comments include information on shortages of food, failure to follow the menu, failure to record appropriate items, missing components, excess preparation, and waste. Menu reviews provide written feedback to the Kitchen staff on a weekly basis. The Center Director or designee conducting the review of the Menu Record Book checks that the menu is followed; the Menu Record Book is completed on a daily basis, correct, and in an appropriate manner, substitutions were approved and recorded, and that the required amounts of food were prepared/served. Menu Record Book Reviews are completed no later than Thursday (for the previous week), providing written and verbal feedback to the kitchen staff each week. Reviewers sign and date the “Record Book” at the bottom of the page on the date the review is conducted. At the end of the month, the Menu Reviews are turned into the Nutrition Office. The Nutrition Assistant checks the Menu Reviews reviewing problems with the Center

The food safety (General Food Hygiene) regulates 1995, 2005 and 2006 referring to the need of identify and possible risks surrounding food hygiene, and to put controls in place to ensure any risk is reduced. The regulations also specify how premises that provide food should be equipped and organised.

Regulation 562, under HPPA specifies board of health (BOH) to conduct inspection of food premises. Examining the risk of a food premises is a key part of the inspection process and assigning a numeric score, which correlates with overall risk level of food premise. A restaurant’s level of risk is dependent of several factors, such as

It must be inherent in all aspects of the restaurant. Everything from food to the physical manifestation of the restaurant must follow a specific protocol to ensure exceptional results. This is why the restaurant worked so well in the past. The exceptional customer service left the clients extremely satisfied. Saltgrass received five star ratings from the most renown critics in the state and became an amazing symbol of what cuisine should be. This is changed based on the recklessness of the employees as well as the failure to adhere to a system of workplace safety. It was soon after the great firing that it became apparent the new employees were poorly trained. The restaurant had several food poisoning cases within the first two weeks. These were caused by mishandling of the food by the employees. It is a problem that is prevalent in the food service community. In fact, “ During January 1, 2009 through December 31, 2010, public health departments reported 1,527 foodborne disease outbreaks, resulting in 29,444 cases of illness, 1,184 hospitalizations, and 23 deaths. Among the 790 outbreaks with a laboratory-confirmed illness, norovirus was the most commonly reported infection, accounting for 42% of outbreaks; followed by Salmonella, with 30% of outbreaks.” Needless to say, the process and sanitary measures used on food served in restaurants must be top notch. If they prove to be anything less than

1. The geology of Ontario is divided into three layers of rock. The first layer, Precambrian Canadian Shield rocks, is composed of mainly igneous and metamorphic rocks from the Precambrian Eon. This layer is the eldest at approximately 3-0.8x109 years old and is therefore the bottom-most layer (L). Although this layer is largely found in the Canadian Shield region of Ontario, glacial erratics from the Precambrian layer can be found at the Don Valley Brickyard (L). In the GTA, younger sediments and rocks cover the Precambrian rock layer (L). The second layer is Paleozoic rock, composed of sedimentary rocks
. It was deposited 600-400 million years

Satisfy a health inspector's appetite with a recipe for disaster: inappropriate temperatures for food, soiled appliances, and neglectful employees.

Hand hygiene is a general term that refers to any action of hand cleaning. This include disinfecting agent such as alcohol or soap and water. Hand Hygiene ought to be directed by healthcare professionals before seeing patients, after contact with organic liquids, before intrusive techniques, and in the wake of expelling gloves (Burns, Bradley, Weiner, 2012). The WHO offers a slight variety by suggesting five key moments when human services specialists ought to practice hand cleanliness: before patient contact, before an aseptic errand, after natural liquid presentation hazard, after patient contact, and after contact with patient environment. Intercessions included expanding sink or liquor based arrangement accessibility, instruction, and

My ending thought to this case study is that Forbes has a very difficult situation to try and solve to the best of her abilities and no matter what she chooses she will have to deal with backlash from someone who is not pleased with her decision. Another issue that concerns me is that Forbes is