Safety Devices
April 13, 2022
British Retail Consortium (BRC) Fundamentals
May 24, 2022
This module explains the common ways people can be exposed to bloodborne pathogens and the importance of preventing the transfer of these pathogens during food production and handling. Processes and best practices are presented to educate the learner on exposure prevention and what to do when exposure occurs.
Objectives:
- Identify the most common bloodborne pathogens.
- Give examples of precautionary measures to minimize exposure.
- Explore how to handle exposure to infections material should it occur.
Course ID Number: FST-1000