Download Blood Borne Pathogens

Blood Borne Pathogens
Its OSHA training again…we’ll start with the stuff you already know. OSHA – the Occupational Safety and Health
Administration – is a federal governmental agency whose mission is to protect American workers from hazardous or
dangerous work environments. One of the areas that OSHA oversees is the occupational exposure to blood borne
pathogens. OSHA requires that employers whose jobs might include possible exposure train their employees on at least
an annual basis and that they have a plan for response to possible exposures.
The most commonly thought of blood borne pathogens are HIV and Hepatitis B (otherwise referred to as HBV). These
and other blood borne pathogens are transmitted through contact with infected human blood and other potentially
infectious material, such as blood products, semen, vaginal secretions, or any other bodily fluids that are contaminated
with blood. Other, less commonly known blood borne illnesses include Hepatitis A, Hepatitis C, Syphilis, and Malaria.
The routes of transmission that are related to your position with Zumbro House include contact between broken or
damaged skin and infected body fluids, contact between mucous membranes (the thin layer of cells that lines the eyes,
nose, and mouth) and infected body fluids, and possibly accidental puncture from contaminated needles or other sharps
(such as lancets used to poke the finger for blood glucose monitoring). Other modes of transmission include sexual
contact, sharing of hypodermic needles, and infection from mothers to their baby during birth.
The best way to protect yourself and the clients you are working with is by using Universal Precautions. This is the
strategy in which all blood and other potentially infectious material is treated as if it were known to be infected.
Universal Precautions includes the following: wearing Personal Protective Equipment when needed (PPE), frequent and
thorough hand washing, proper disposal of wastes, and decontamination of potentially infected surfaces. Handwashing
and the use of gloves are the most important and easiest ways to prevent the transmission of blood borne pathogens.
What is decontamination? It is just disinfecting any surface that has come in contact with potentially infected body fluids
such as blood. The best disinfectant for this purpose is 1 part bleach to 10 parts water. This mixture is only effective for
24 hours once it is mixed, so you cannot keep it on hand pre-mixed.
If you experience a possible exposure, you must wash the area right away with soap and running water. If blood or any
other potentially infectious material is splashed in the eye or other mucous membrane, you must flush the affected area
with water for at least 15 minutes. Report the possible exposure to your supervisor right away and complete an incident
report.
Here are some things about hand washing you may not already know. 95% of the population says that they wash their
hands after using a public toilet. However, when 8,000 people were monitored across five major US cities, the number
was more like 67%. Yuck – approximately 80% of infectious disease is transmitted by touch. Make sure that you are
washing your hands thoroughly. The most frequently missed area when washing hands are the thumbs, the fingertips,
and the fingernails. The average person has between two and ten million bacteria between their fingertips and their
elbow.
You may be harboring more bacteria under a watch or a bracelet than there are people living in Europe! Most people
believe that you must use hot water to wash thoroughly. Hot or warm water has not been proven to increase the
effectiveness of hand washing. In fact, using hot water for frequent washing can cause skin irritation or dermatitis, and
therefore increase an individual’s risk of exposure. It is the scrubbing – and more importantly the length of time
scrubbing – that is the most effective.
Food Safety & Storage
H
ow important is proper food storage? It can help you:
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Preserve food quality, including nutrients, flavor and texture
Make the most of your food dollar by preventing spoilage
Prevent food-borne illness caused by harmful bacteria
To store food properly, you need to know not only how to store foods, but also how long they will be safe and of high
quality.
The quality of fresh meat or produce when it is acquired greatly affects how long it can be stored without spoilage or
loss of quality. The storage times in this publication assume that foods are fresh and desirable when acquired.
Remember that stored foods are never fresher than when first put into storage.
When grocery shopping, chooses perishable items last, go straight home and store them properly in the refrigerator or
freezer.
A good policy to follow is “first in, first out,” meaning that you rotate items so that you use the older items first. Also,
buy foods in reasonable amounts so that you can use them while they are still of good quality. Excess food may become
waste.
Here are some general guidelines for proper food storage.
Pantry
Pantry storage conditions should be dry, cool and dark. Ideally, the temperature in the pantry should be 50 to 70 F.
Higher temperatures speed up deterioration. Always store foods in the coolest cabinets away from the range, oven,
water heater, dishwasher or any hot pipes. For example, the area under the sink is not a good place to store potatoes
or onions.
Although many staples and pantry items have a long shelf life and may be advertised at special prices, buy only what you
expect to use within the recommended storage times.
To prevent foods from deteriorating in the pantry, store them in metal, glass or plastic containers. Keep these
containers, as well as commercially canned foods, clean and free of dust, which can drop into them when opened. Treat
storage areas for pests and clean the pantry periodically to remove food particles.
Refrigerator
Maintain the refrigerator temperature at 40 F or below. Use an appliance thermometer at various points in the
refrigerator to monitor temperatures. Always store the most perishable items, including meats, poultry, fish, eggs and
dairy products, in the coldest sections of the refrigerator.
Do not overload the refrigerator, which can reduce the temperature inside. Air must be able to circulate freely to cool
foods adequately.
Clean the refrigerator to remove spills and spoiled foods. These provide a medium for bacteria to grow in and possibly
contaminate other foods. Refrigerator temperatures only slow bacterial growth; they do not prevent it.
To maintain the quality of refrigerated foods, store them in airtight wraps or containers. This prevents foods from drying
out, and odors or flavors from transferring from one food to another. Avoid using plastic bags or containers not made
for storage. Do not reuse plastic bags that originally contained raw meats, poultry or fish.
Store raw meats, poultry and fish so that juices do not drip onto and contaminate other foods. Wrap them securely.
Therefore, it’s also a good idea to set them on a plate or other container.
Freezer
Maintain a freezer temperature of 0 F or below. Food quality deteriorates at temperatures above 0 F. Monitor the
temperature with an appliance thermometer. A good rule of thumb is that if the freezer can’t keep ice cream brick-solid,
the temperature is not cold enough.
Remember: Freezer temperatures stop or prevent bacteria from growing, but do not kill them. Thus, as foods thaw, they
can become unsafe because bacteria that cause food-borne illness may be able to grow. Therefore, it’s best to thaw
foods in the refrigerator.
Package items for the freezer in moisture- and vapor-proof wraps or containers. Use only freezer-grade foil, plastic wrap
or bags, or use freezer paper or freezer containers. If necessary, use freezer tape to make sure the package is airtight. If
the packaging is torn or develops holes, freezer burn may result.
Label all freezer foods with the date, type of food and weight or number of servings.
Partially thawed food may be refrozen as long as it still has ice crystals. Refreezing, however, may lower the quality. Do
not refreeze combination dishes such as stews, soups and casseroles.
Food freshness – check the label
Consumers can judge the freshness of food when the manufacturer uses “open dating” on food packages. “Open dating”
means that the manufacturer uses a calendar date (for example, Mar 12) to help store managers determine the length
of time a food should be offered for sale. These dates are usually found on perishable foods.
With “open dating,” there are four types of dates that may be found on a food package:
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“Sell by” or “Pull date” — this date tells the store how long to display the food for sale. Foods eaten after this
date are usually safe to eat as long as they are stored for no longer than recommended time, and handled and
prepared safely. See the Food Storage Timetable for recommendations.
“Best if used by (before) date” — this date means that the food will be of its highest quality or flavor if
consumed before the date on the package. Foods may be safely consumed after the date indicated on the
package, if they are stored for no longer than recommended, are handled and prepared properly and show no
signs of spoilage.
“Expiration date” — this is the last day the food should be eaten. Except for eggs, discard foods not consumed
by this date.
EGGS: The expiration date is the last date a store can sell the eggs and still refer to them as “fresh.” Buy eggs
before the expiration date and use them within 30 days. After 30 days, discard the eggs. Do not buy eggs if the
expiration date on the package has passed.
“Pack date” — this is the date the food was packaged or processed. Consumers may be able to determine the
age of the product by looking at this date.
What about leftovers?
The charts in this publication give storage times for many leftover foods. Planning and using leftovers carefully can save
money and time. To prevent food-borne illness, it is important to prepare and handle foods properly:
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Wash your hands before handling foods, and use clean utensils and surfaces.
Refrigerate or freeze foods in covered, shallow (less than 3 inches deep) containers within 2 hours after
cooking. Leave air space around the containers or packages to allow cold air to circulate and to help ensure
rapid, even cooling.
Label food storage containers with the date so that the foods can be used within a safe time. Avoid tasting old
leftovers. Plan to use any cooked foods within safe refrigerator or freezer storage times.
Before serving, cover and reheat leftovers to 165 F. Reheat soups, sauces, gravies and other “wet” foods to a
rolling boil.
If in doubt, throw it out. To prevent outdated, obviously spoiled or possibly unsafe leftovers from being eaten
by people or animals, discard them in the garbage disposal or in tightly wrapped packages.
A new generation of foods - convenient, prepared and packaged
New food-packaging techniques are making it possible for processors to offer prepared foods that have extended
refrigeration times. These longer storage times are made possible by vacuum packaging or modified atmosphere
packaging, which replaces oxygen in the package with gases such as carbon dioxide or nitrogen. These packaging
techniques slow spoilage, discoloration and bacterial growth.
The packaging is being used for many products, including fully cooked roast chicken, tuna spread and ravioli. Although it
offers many advantages to consumers, the foods must be handled properly because:
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Foods may be processed 4 to 6 weeks before the “sell by” or “use by” date. These dates assume that the
product is refrigerated properly throughout its shelf life.
Some bacteria that cause food-borne illness, such as Listeria and Yersinia, can grow slowly under refrigeration.
Many of these foods require little or no additional cooking or heating before they are eaten. Therefore, any
bacteria that may have been introduced during packaging would not be destroyed.
Take these precautions when using refrigerated, prepared foods:
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Make sure the food is cold before you buy it.
Check the “sell by” or “use by” date on the package.
Read the label and carefully follow the storage, cooking and heating instructions.
Use these foods within the recommended length of time.
When freezing these products, do so as soon as possible after purchase.
The recommendations in this publication are for maintaining the maximum safety and quality of foods that are stored
when of high quality. Quality or safety will not be improved by storage.
Food Storage Timetable
The following chart provides maximum storage times for foods stored under optimum conditions. These times may be used as a
guideline for food storage safety.
Storage Periods for Retaining Food Quality
Food
Pantry
Refrigerator
Freezer at 0°F
Milk
1 week
1 month
Butter
2 weeks
12 months
Milk/Milk Products
Canned or dry milk (unopened)
6 months
Cottage cheese
1 week
Cream
1-2 weeks
Ice cream
3 months
2-3 weeks
Margarine
1 month
12 months
Natural cheese
1 month
4-6 months
Processed cheese
1 month
4-6 months
Sour cream, buttermilk, cream cheese
2 weeks
Yogurt
1 month
Not
recommended
Meat
Fresh roasts, steaks, chops
3-4 days
2-3 months
Fresh livers, hearts, kidneys, other variety meats
1-2 days
3-4 months
Fresh ground meat, stew meat
1-2 days
3-4 months
Cured pork and lunch meat
1 week
Cooked meat, gravies made with meat stock
2-3 days
Canned meat
1 year
Meat pies, stews, casseroles, meat salads
2-3 days
Hotdogs
1 week (opened)
2 weeks (unopened)
Not
recommended
2-3 months
3 months
1-2 months
Bacon
7 days
1 month
Sausage, raw from pork, beef, turkey
1-2 days
1-2 months
Hard sausage-pepperoni, jerky sticks
2-3 weeks
1-2 months
Fresh poultry
2 days
6-8 months
Cooked poultry
2-3 days
6 months
Poultry stuffing
1 day
Poultry pies, stews, creamed dishes, gravies
1 day
Poultry salads
1 day
Eggs
2-4 weeks
1 year
Raw yolk, whites
2-4 days
1 year
Hardcooked eggs
1 week
Poultry/Eggs
6 months
Not
recommended
10 days (unopened) 1 year
Liquid pasteurized eggs or egg substitutes
3 days (opened)
Egg-containing products: custards, custard sauces,
1-2 days
puddings, custard-filled pastries or cakes
Puddings, canned
(unopened)
Not
recommended
1-2 days (opened)
Fish/Seafood
Fresh fish
1-2 days
3-6 months
Cooked fish
3-4 days
1 month
Fish salad
1 day
Smoked fish
10 days
Canned fish
4-5 weeks
Not
1 year
recommended
Dried or pickled fish
3-4 weeks
Clams, oyster (shucked) and scallops
7-9 days
Crab
7 days
2 months
Shrimp
3-5 days
6-12 months
Lobster (shelled or unshelled)
3-7 days
6-12 months
Venison
3-5 days
3-4 months
Rabbit, squirrel
1-2 days
12 months
Wild duck, pheasant, goose(whole)
1-2 days
6 months
Wild Game
Fruits
Apples
Until ripe
1 month
Citrus fruits
2-6 weeks
Grapes
1-3 weeks
Melons, most varieties
1 week
Peaches, nectarines
2-3 weeks
Pears (mature but not fully ripe)
1-3 months
Pineapple, ripe
1 week
Other fresh fruit
Until ripe
3-5 days
Canned fruit
1 year
2-4 days (opened)
Dried fruit
6 months
2-4 days (cooked)
Fruit juice concentrates
Canned fruit juices
1 year
1 year
3-4 days (opened)
Vegetables
Asparagus
2-3 days
Broccoli, brussels sprouts, green peas, green onions,
lima beans, rhubarb, greens, summer squash,
3-5 days
mushrooms
Cabbage, cauliflower, celery, cucumbers, snap beans,
lettuce, peppers, tomatoes
Carrots, beets, parsnips, radishes, turnips
9-12 months
1 week
2 weeks
Corn
1 day
White potatoes, sweet potatoes, winter squash,
1 week (several
rutabagas, dry onions
months at 50-60°F)
Canned or dried vegetables
1 year
1-4 days
(opened/cooked)
Cereal Products
Flour, white
1 year
Flour, whole or wheat
6-8 months
Rice, white
2 years
Rice, brown
6 months
Ready-to-eat cereals
1 year
Uncooked cereals
1 year
Pasta
1 year
Corn meal
1 year
1 year
Bakery Goods
Breads, baked with no preservatives
2-3 weeks
2-3 months
Breads, quick, baked
2 months
Cake, angel
6-12 months
Cake, baked, frosted
1 month
Cake, baked, unfrosted
2-4 months
Cakes, batter
1 month
Cakes, fruit
6-12 months
Cinnamon rolls, partially baked
2 months
Cookies, baked, homemade
2-3 weeks
6-12 months
Cookies, dough
1-2 days
3 months
Cookies, packaged
2 months
12-18 months
Crackers
2 months
Doughnuts, unfrosted
2-4 months
Muffins, baked
6-12 months
6-8 months
2-3 days (baked)
Pies, fruit
(baked)
1-2 days (unbaked) 2-4 months
(unbaked)
Pies, pumpkin or chiffon
2-3 days
1-2 months
Rolls and bread, unbaked
2-3 weeks
1 month
Waffles
1 month
Mixes/Packaged Foods
Biscuit, brownie, muffin mix
9 months
Cake mixes
6-9 months
Casserole mix
9-12 months
Cookies, homemade
2-3 weeks
Cookies, packaged
2 months
Crackers
3 months
Croutons and bread crumbs
6 months
Frosting, canned
3 months
Frosting, mix
8 months
Hot roll mix
18 months
Pancake mix
6-9 months
Piecrust, mix
6-9 months
Potatoes, instant
6-12 months
Rice mixes
6 months
Sauce and gravy mixes
6-12 months
Soup mixes
12 months
Toaster pastries
2-3 months
6 months
1 year
Other Foods
Baking powder
18 months
Baking soda
2 years
Chocolate syrup
2 years (unopened)
Cocoa mixes
8 months
Coffee, lighteners (dry)
9 months (unopened)
6 months (opened)
Cornstarch
18 months
Gelatin
18 months
Pectin
1 year
Salad dressings, bottled
12 months
1-3 months
Not
(unopened)
(opened)
recommended
Sugar, brown
18 months
Sugar, confectioners’
18 months
Sugar, granulated
2 years
Vinegar
2 years (unopened)
1 year (opened)
10 months
Cheese, parmesan, grated
(unopened)
2 months (opened)
12 months
Coconut, shredded
(unopened)
6 months (opened)
Imitation bacon bits, etc.
4 months
Peas, beans, dried
12 months
Popcorn
2 years
Whipped topping, dry
12 months
Yeast, dry
Honey, jams, syrups, molasses
6 months (opened)
Expiration date on
package
1 year
Nuts, unshelled
6 months
Nuts, shelled
6 months
Peanut butter
6 months (unopened) 2 months (opened)
Chocolate
1 year
Coffee
Coffee, instant
1 year (unopened)
2-4 weeks (opened)
6 months (unopened)
2 months (opened)
Pudding mixes
1 year
Shortening, solid
8 months
Vegetable oils
1-3 months
Tea, bags or loose
1 year
Tea, instant
1 year
Soft drinks
3 months
Bouillon products
1 year
Mayonnaise
10-12 weeks
Not
recommended
Spices, Herbs, Condiments, Extracts
12 months
Catsup, chili sauce
(unopened)
1 month (opened)
2 years (unopened)
Mustard, prepared yellow (refrigerate
for longer storage)
6-8 months (opened)
Spices, whole
1-2 years
Spices, ground
6 months
Herbs
6 months
Herb/spice blends
2 years (unopened)
12 months (opened)
Information adapted from Peggy Van Laanen; Associate Professor and Extension Nutrition Specialist; The Texas
A&M University System
4 Basic Steps to Food Safety at Home
1. Clean
Always wash your food, hands, counters and cooking tools.
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Wash hands in warm soapy water for at least 20 seconds. Do this before and after touching food.
Wash your cutting boards, dishes, forks, spoons, knives and counter tops with hot soapy water. Do this after
working with each food item.
Rinse fruits and veggies.
Clean the lids on canned goods before opening.
2. Separate (Keep Apart)
Keep raw foods to themselves. Germs can spread from one food to another.
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Keep raw meat, poultry, seafood, and eggs away from other foods.
Do this in your shopping cart, bags, and fridge.
Do not reuse marinades used on raw foods unless you bring them to a boil first.
Use a special cutting board or plate for raw foods only.
3. Cook
Foods need to get hot and stay hot. Heat kills germs.
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Cook to safe temperatures:
- Beef, Pork, Lamb 145 °F
- Fish 145 °F
- Ground Beef, Pork, Lamb 160 °F
- Turkey, Chicken, Duck 165 °F
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Use a food thermometer to make sure that food is done. You can’t always tell by looking.
4. Chill
Put food in the fridge right away.
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2-Hour Rule: Put foods in the fridge or freezer within 2 hours after cooking or buying from the store. Do this
within 1 hour if it is 90 degrees or hotter outside.
Never thaw food by simply taking it out of the fridge.
Thaw food:
- In the fridge
- Under cold water
- In the microwave
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Marinate foods in the fridge.
Food Safety at Home
Why should you care about food safety?
Each year millions of people get sick from food illnesses. Food illness can cause you to feel like you have the flu. Food
illness can also cause serious health problems, even death.
Summer Safety
Office of the Ombudsman for Mental Health and Developmental Disabilities
Below are reminders for summer safety.
Heat Stroke
The heat and humidity put all people at risk for heat stroke or heat exhaustion. Recipients of mental health,
developmental disabilities and chemical dependency treatment may be at added risk because of the need to take
medications that inhibit perspiration or increase fluid loss, such as diuretics, phenothiazines, etc. Additionally, such
individuals may be at added risk due to their reluctance or inability to drink adequate amounts of non-caffeinated fluids
or because of their incapacity to make decisions that would reduce the risk, such as wearing appropriate summer
clothing and eating light meals.
Signs and Symptoms of Heat Stroke:
 An extremely high body temperature (above 103 degrees F)
 Red, hot, and dry skin (with no sweating)
 Rapid, strong pulse
 Throbbing headache
 Dizziness
 Nausea
Reduce your risk of heat stroke by:
 Keep the environment as cool as possible
 Provide extra fluids including water, milk, fruit juice or non-caffeinated soda (limit intake of caffeine as it
increases fluid loss)
 Know what medications put clients at particular risk, such as neuroleptics and diuretics
 Review activities for their appropriateness during hot weather
Insect Stings:
 If stung, do not try to pull out the stinger – scrape it away with a fingernail or credit card to avoid squeezing out
more venom
 Apply ice which helps reduce pain and swelling
 If there is an encounter with a stinging insect, move away slowly. Slapping at it or making any quick movements
increases the chance of a sting.
 Do not eat or drink sweetened liquids outdoors. If unavoidable, pour soda into clear colored cups so you can see
what’s in the cub at all times.
 Apply insect repellants, when possible prior to being outside
 Check for ticks after being outdoors
Sun:
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Some medications, such as neuroleptics and antibiotics, put clients at particular risk for sunburn.
Use sunscreen with a high sun protection factor (SPF), such as 15-30. Reapply frequently (every 60 to 90
mintues). Remember to apply even if it is cloudy out.
UV rays are most harmful between 10:00am and 2:00pm.
Protect eyes with sunglasses that are labeled to absorb at least 90 percent of UV sunlight
Food (Barbeques):
 To prevent food poisoning, put food away as soon as you are done with it. Be sure to discard any food that has
an off-color or odor. When in doubt, throw it out.
 Do not leave food at room temperature longer than 2 hours (1 hour when summer room temperatures are hot)
 Thaw foods in the refrigerator, not on the counter. Also make sure that meat juices cannot drip onto other foods
 To store hot foods, refrigerate immediately in shallow containers to cool them more quickly.
 Avoid cross-contamination by never using the same platter and utensils for raw and cooked meat and poultry.
Use one cutting board for raw meats, another for fruits and vegetables that won’t be cooked.
Workplace/Home Safety
The most common injury for employees anywhere is slips, trips, and falls. Although these are the most common injuries,
they are also the most preventable. We want to reduce the risk of any injury for the clients and for the staff. Here are
some things that you can do to reduce risk both at home and at work:
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Make sure there are no cables or cords near any walkways.
Clean up spills immediately, even if the mess is not yours.
Pick up anything that is on the floor, even if it is a small item like a pen, paperclip, sheet of paper, etc.
When something is out of reach, use a ladder or a step stool. Standing on furniture, boxes, or other potentially
unstable items could be dangerous.
Make sure that lifting of anything even slightly heavy is done with proper body mechanics, using your legs
instead of your back to lift the weight.
Before you lift anything, be sure that your pathway is clear and that your view is not blocked.
Close drawers and cupboards after every use – don’t leave something open if you are walking away from it for
any amount of time.
Avoid bending, twisting, and leaning backwards when you are seated. It’s not good for the chair, and you are
likely to tip over backwards.
Even if you think you know your way around “blindfolded,” look where you are going when you walk.
There are many more safety tips that could be included here – these are just some that seem to apply to many of our
locations. It is everyone’s responsibility to ensure that we are providing a safe environment to live in and to work in.
Staff are encouraged to report any safety concerns that they have promptly to the supervisor or the Maintenance
Supervisor.
Fire Hazards
According to FEMA, house fires kill more than 4,000 Americans every year and over 25,000 are injured. We would be
crazy to believe that there could never be a house fire at a Zumbro House site. House fires can accelerate very quickly. In
just two minutes, a fire can become life-threatening and a residence can be engulfed in flames in just five minutes. The
following are some common causes of household fires:
Dryer lint – According to the Consumer Product Safety Commission, dyers spark almost 16,000 fires annually, resulting in
more than $84 million in damages, about a dozen deaths, and around 300 injuries. The lint filter on the dryer should be
cleaned off before starting every load. If each staff thinks “It won’t hurt to not clean it off just this one time” then it will
never get cleaned out and we have an increased fire hazard. If the lint filter is full or clogged, it also affects the
performance of the dryer and it will take longer for each load to get dry.
Grease build-up under the range hood – Check out the stove at your home and at the site where you work. Bend down
and look up under the range hood and you are likely to find a build-up of grease. In the event of a small flame up on the
stovetop, that grease build-up could ignite and cause a house fire. It should be checked and cleaned at least once per
month.
Faulty cords or plug-ins – If you have outlets at the site that are not working, only hold the plugs very loosely, or seem
faulty in any other way, report the concern to maintenance. Also, if there are any cords that are frayed or have any wires
showing, they must also be replaced or repaired. Keep cords tucked away so they are not in areas where they can get
stepped on, have things set on top of them, etc. That extra wear can cause the cord to fray or break. Faulty cords and
plug-ins can be the cause of an electrical fire.
Lamps and light bulbs – An incandescent light bulb burns at between 212 degrees and 572 degrees depending on the
wattage. Wool can ignite at 442 degrees; cotton can ignite at 482 degrees. Even a 40 watt bulb can generate enough
surface heat to ignite fabric or plastic. All light bulbs need to have some sort of cover – a lampshade, a glass fixture, etc.
Lamps should never be placed where they could easily be tipped over. Never put light bulbs in that have higher than the
recommended wattage for that particular fixture.
Pile up of Stuff – Is there a room at the house or a spot in the garage that collects lots of junk? Stacks of newspapers,
recycling, etc. can create an increased fire risk. Make sure the recycling and garbage gets taken care of so it does not
build up. Clear out clutter from areas. Take advantage of Spring Clean Up days and other city-wide events to get rid of
unused or damaged items.
Too much plugged in – Extension cords or plug adapters to add more plug-ins are not acceptable in our sites due to the
county licensing standards. Plugging too many items in to one outlet can cause the circuit to overload. Make sure that
only surge strips are being used, not extension cords – and you cannot plug one surge strip into another.
Electrical equipment – Many of the clients have video games, stereos, and other electrical equipment generate lots of
heat. They need air space around them to keep them cool. Please check on these items in the clients’ rooms to be sure
they are being placed appropriately to allow some air flow so they do not overheat. It’s bad for the equipment, too, so if
you explain that to the client they will be more likely to cooperate with moving it if needed.
Safety is everyone’s responsibility!
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Mental Health medications may interfere with a person’s ability to perspire when overheated.
To reduce the risk of getting overheated, drink plenty of caffeinated liquids.
Do not leave foods at room temperature for more than 3 hours.
According to the Product Safety Commission, home dryers spark almost 16,000 fires annually.
Incandescent light bulb burns at between 212 degrees and 572 degrees
Okay, you are all set to complete the quiz for the month located on the Staff Training page of the website. When you
complete the quiz and click submit, it will come directly to the office for recording. Please make sure to include your
first and last name on the quiz. Thanks!