INFECTION CONTROL ODH Relevance Bloodborne Pathogens Cross Contamination Prevention First Aid.

INFECTION CONTROLINFECTION CONTROL

ODH Relevance Bloodborne Pathogens Cross Contamination Prevention First Aid

Ohio Department of HealthOhio Department of Health

ORC 3717-1-02.1 Management & ORC 3717-1-02.1 Management & Personnel: Employee HealthPersonnel: Employee Health

3717-1-02.1 (A) Disease or Medical 3717-1-02.1 (A) Disease or Medical Condition – Responsibility of the person in Condition – Responsibility of the person in charge to charge to requirerequire reporting by food reporting by food employees and applicants.employees and applicants.

ODH 3717-1-02.1ODH 3717-1-02.1

License holder’s responsibility to adhere to License holder’s responsibility to adhere to rulerule

Food employee applicants (conditional offer Food employee applicants (conditional offer of employment) & existing employeesof employment) & existing employees

Employee reports to the person in chargeEmployee reports to the person in charge Health information about diseases that are Health information about diseases that are

transmissible through foodtransmissible through food Including the date of onset of jaundice or of Including the date of onset of jaundice or of

an illness specified under paragraph (A)(3) of an illness specified under paragraph (A)(3) of this rulethis rule

Illness specified under Illness specified under paragraph ODH 3717-1-02.1(A)paragraph ODH 3717-1-02.1(A)

(3)(3)

• Salmonella spp.,Salmonella spp.,• Shigella spp.,Shigella spp.,• Shiga toxin-Shiga toxin-

producing producing Escherichia coliEscherichia coli

• Hepatitis A virus’Hepatitis A virus’• Entamoeba Entamoeba

histolyticahistolytica

Salmonella ssp.,


(3)(3)

Campylobacter Campylobacter spp.spp.

Vibrio choleraeVibrio cholerae CryptosporidiumCryptosporidium CyclosporaCyclospora GiardiaGiardia YersiniaYersinia Sal

Campylobacter


(3)(3)

(a) Associated with an (a) Associated with an acuteacute

Gastrointestinal illness Gastrointestinal illness such as:such as:

i.i. Diarrhea,Diarrhea,ii.ii. Fever,Fever,iii.iii. Vomiting,Vomiting,iv.iv. Jaundice, orJaundice, orv.v. Sore throat with Sore throat with

fever or,fever or,

Has a symptom caused by illness, infection, Has a symptom caused by illness, infection, or other source that is:or other source that is:


(3)(3)

(b)(b) Open or draining Open or draining lesion, boil or open lesion, boil or open wound containing wound containing puspus

i.i. On hands or wrists On hands or wrists **

ii.ii. On exposed On exposed portions of the portions of the arms *arms *

iii.iii. On other parts of On other parts of the body **the body **

Has a symptom caused by illness, infection, Has a symptom caused by illness, infection, or other source that is:or other source that is:

** unless an impermeable cover (finger unless an impermeable cover (finger cot or stall) protects the lesion and a cot or stall) protects the lesion and a single use glove is worn over the single use glove is worn over the impermeable cover. impermeable cover.

** covered by a dry tight-fitting ** covered by a dry tight-fitting bandagebandage

ODH 3717-1-02.1(A)(3)ODH 3717-1-02.1(A)(3)

(A)(3) Had a past illness(A)(3) Had a past illness

S. Typhi within the last 3 monthsS. Typhi within the last 3 months Shigella spp. Within the last monthShigella spp. Within the last month Shiga toxin-producing Escherichia coil, Shiga toxin-producing Escherichia coil,

within the past month within the past month Hepatitis A VirusHepatitis A Virus

ODH 3717-1-02.1(A)(4)ODH 3717-1-02.1(A)(4)

(A)(4) Meets one or more of the (A)(4) Meets one or more of the following high risk conditions:following high risk conditions:

(i) Prepared food implicated in (i) Prepared food implicated in outbreak outbreak

(ii) Consumed food from outbreak(ii) Consumed food from outbreak

(iii) Consumed food prepared by (iii) Consumed food prepared by infected/ill person or who is suspected infected/ill person or who is suspected of being a shedder of the infectious of being a shedder of the infectious agent.agent.

ODH 3717-1-02.1ODH 3717-1-02.1

(B) Disease or medical (B) Disease or medical condition – exclusions condition – exclusions and restrictionsand restrictions

(C) Removal of (C) Removal of Exclusions and Exclusions and RestrictionsRestrictions

(D) Responsibility of a (D) Responsibility of a food employee or an food employee or an applicant to report to applicant to report to the person in chargethe person in charge

(E) Reporting by the (E) Reporting by the person in chargeperson in charge

BLOODBORNE PATHOGENS BLOODBORNE PATHOGENS

Pathologic organisms present in human Pathologic organisms present in human blood that can cause disease in humansblood that can cause disease in humans

Hepatitis AHepatitis A Hepatitis BHepatitis B Hepatitis CHepatitis C HIVHIV MalariaMalaria HIV-2HIV-2

BLOODBORNE PATHOGENSBLOODBORNE PATHOGENS

Mode of TransmissionMode of Transmission→Unsafe sexual practicesUnsafe sexual practices→Sharing of needlesSharing of needles→Skin Punctures or contact with non-Skin Punctures or contact with non-

intact skinintact skin→Exposure to eyes, mouth or noseExposure to eyes, mouth or nose→Mother to InfantMother to Infant→Blood transfusionBlood transfusion

BLOODBORNE PATHOGENSBLOODBORNE PATHOGENSHepatitis A VirusHepatitis A Virus

Not bloodborne, if found in feces of infected

person.

Found in food service industries, food establishments, daycare centers & in raw seafood

Vaccine is not required

by OSHA

Transmission of VirusTransmission of Virus

Bad personal hygieneBad personal hygiene Improper hand Improper hand

washingwashing Not cooking food Not cooking food

properlyproperly Unsanitary conditionsUnsanitary conditions

Managers: Lead By ExampleManagers: Lead By Example

Teach good Teach good personal hygiene personal hygiene

Behaviors that Behaviors that contaminate foodcontaminate food

Reporting illnessesReporting illnesses

Wear proper attireWear proper attire Hand sanitizersHand sanitizers Proper hand Proper hand

washing & when to washing & when to washwash

Cross ContaminationCross Contamination

The design of the The design of the establishment. Make establishment. Make sure that the “food sure that the “food flows” in a manner flows” in a manner that helps to prevent that helps to prevent cross contaminationcross contamination

Proper food storageProper food storage Proper Cleaning and Proper Cleaning and

SanitizingSanitizing Proper Storage and Proper Storage and

Labeling of ChemicalsLabeling of Chemicals

FIRST AID FIRST AID OSHA 1910.151 Medical Services & OSHA 1910.151 Medical Services &

First AidFirst Aid

EMS response time > 3-4 minutes EMS response time > 3-4 minutes Time starts from injury to time of Time starts from injury to time of

administering aid administering aid A person(s) shall be adequately A person(s) shall be adequately

trained to render first aid trained to render first aid Adequate first aid supplies shall be Adequate first aid supplies shall be

readily availablereadily available

FIRST AIDFIRST AIDFirst Aid Supplies (Non Mandatory)First Aid Supplies (Non Mandatory)

Appendix A to 1910.151Appendix A to 1910.151

OSHA does not specify first-aid kit OSHA does not specify first-aid kit contents contents

American National Standard Institute American National Standard Institute (ANSI) Z308.1 – 1998 “Minimum (ANSI) Z308.1 – 1998 “Minimum Requirements for Workplace First – Requirements for Workplace First – Aid Kits” Aid Kits”

INFECTION CONTROL ODH Relevance Bloodborne Pathogens Cross Contamination Prevention First Aid.

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