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Published byJomar Rudolph Cabesas Modified over 5 years ago
1 Use Hand Sanitizer after Hand washing
Science Safety T. Trimpe 2008
108 Preparing the nails for a nail art technique.
RESTROOM EXPECTATIONS 3 CORNERS ACTIVITY. WHAT RULE DOES THIS EXPECTATION FIT WITH? Use the restroom during passing time.
Infection Control Precautions: What to Do Okay to enter: – Protective Precautions – Contact Precautions (with gown,gloves) – Droplet Precautions (with.
Oh yeah, I’ll tell you something
Bathroom Procedures. Bathroom Procedures and Rules 1.No Bathroom passes the first and the last 5 minutes of class. 2.Request to go to the bathroom using.
How many hands are in the world?
Soap vs. Sanitizer Laboratory Experiment. Why wash your hands? Hand are the most frequent transmission route for many types of infections. Pathogens.
HI Program Photo Album First Year Orientation HI & HA Staff members.
Reducing Diarrheal Diseases through Hygiene Improvement.
4-1. Key Sanitation Condition No. 4: Condition of hand washing facilities; Condition of hand sanitizing facilities; and Condition of toilet facilities.
HANDWASHING. When should we wash our hands or use hand sanitizer?
Fact or Fiction A million deaths a year could be prevented if everyone routinely washed their hands.
Case Study 1 The Infection Control team collected data for 25 days in a row. The first week they did a poster campaign and made hand sanitizer available.
Safety and Sanitation Test Foods Class 1st Period.
Food Safety Icons Guess what the symbols present? Ms. Makuta.
BY: EMILY LINN, LUCY KURTZ, AND MAKAYLA CLAIBORNE.
1.01 T Food Sanitation. 2 Hand Sanitation 1. Wet hands with WARM water. 2. Soap and scrub for seconds. 3. Rinse under clean, running water. 4. Dry.
CRC Basic Food Handling CANADIAN ROCKIES CAFÉ. CRC Overview Hand Washing Knife Safety Cleaning and Sanitizing Canadian Rockies - Joe Student.
7-1. Key Sanitation Condition No. 7: Manage persons who are diagnosed with or have symptoms of an illness, wounds or other afflictions that could be a.
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