Health, Sanitation, Infection Control & Food Handling
Exposure of employees to community and nosocomial infections, e.g., Methicillin-resistant Staphylococcus aureus (MRSA). Nosocomial infections are infections that occur from exposure to infectious organisms found in facilities such as hospitals. Health care workers are exposed to these organisms and can then become infected and/or become carriers and spread the infection to other staff and patients.
To help protect exposure to infectious materials, wash your hands:
- Wear gloves: In addition to hand washing, gloves play an important role in reducing the risks of transmission of microorganisms.
- Gloves are worn for three important reasons in hospitals.
- First, gloves are worn to provide a protective barrier and to prevent gross contamination of the hands when touching blood, body fluids, secretions, excretions, mucous membranes, and non-intact skin; as mandated by the OSHA Bloodborne Pathogens Standard 1910.1030.
- Second, gloves are worn to reduce the likelihood that microorganisms present on the hands of personnel will be transmitted to patients during invasive or other patient-care procedures that involve touching a patient’s mucous membranes and non-intact skin.
- Third, gloves are worn to reduce the likelihood that hands of personnel contaminated with microorganisms from a patient or object can transmit these microorganisms to another patient. In this situation, gloves must be changed between patient contacts and hands washed after gloves are removed.
- Wearing gloves does not replace the need for hand washing, because gloves may have small, in-apparent defects or may be torn during use, and hands can become contaminated during removal of gloves. Failure to change gloves between patient contacts is an infection control hazard.
Foodborne diseases are the illnesses contracted from eating contaminated food or beverages. Illnesses include foodborne intoxications and infections, which are often incorrectly referred to as food poisoning. There are more than 250 different foodborne diseases. They are caused by viruses, bacteria, parasites, toxins, metals, and prions. Symptoms of foodborne illness range from mild gastroenteritis to life-threatening neurologic, hepatic, and renal syndromes.
Botulism, Brucellosis, Campylobacter enteritis, Escherichia coli, Hepatitis A, Listeriosis, Salmonellosis, Shigellosis, Toxoplasmosis, Viral gastroenteritis, Taeniasis and Trichinosis are examples of foodborne diseases.
The quality of food, and controls used to prevent foodborne diseases, are primarily regulated by the US Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC), and local public health authorities. These diseases may be occupationally related if they affect the food processors (e.g., poultry processing workers), food preparers and servers (e.g., cooks, waiters), or workers who are provided food at the worksite. Foodborne disease is addressed in specific standards for the general and construction industries.