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  • 5 Goodpractices

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    Proper first aid procedures are important in food plants to prevent the spread of foodborne illnesses. When workers are injured and bleed at work, their blood could contaminate food products or surfaces. Several illnesses like hepatitis and E. coli can be transmitted this way. Any cuts or wounds must be covered, and any exposed food or surfaces must be cleaned and disinfected. Contaminated materials and food must be discarded to stop the spread of disease. Quick first aid response is crucial in food plants to maintain food safety.

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    Practicas de Alimentos sanos

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    5Goodpractices (1)

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    Proper first aid procedures are important in food plants to prevent the spread of foodborne illnesses. When workers are injured and bleed at work, their blood could contaminate food products or surfaces. Several illnesses like hepatitis and E. coli can be transmitted this way. Any cuts or wounds must be covered, and any exposed food or surfaces must be cleaned and disinfected. Contaminated materials and food must be discarded to stop the spread of disease. Quick first aid response is crucial in food plants to maintain food safety.

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    33 views1 page

    5 Goodpractices

    Uploaded by

    ignaciomarin
    Proper first aid procedures are important in food plants to prevent the spread of foodborne illnesses. When workers are injured and bleed at work, their blood could contaminate food products or surfaces. Several illnesses like hepatitis and E. coli can be transmitted this way. Any cuts or wounds must be covered, and any exposed food or surfaces must be cleaned and disinfected. Contaminated materials and food must be discarded to stop the spread of disease. Quick first aid response is crucial in food plants to maintain food safety.

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    of 1

    Good Practices

    BY KERRY BEACH

    FOOD PLANT
    FIRST AID
    Food Plant First Aid
    What would you do if you were cut or wounded at work?
    Would you continue working and tend to your injury at your
    next break? Would you stop the bleeding and return to your
    task? You may not realize it, but the steps you take to treat
    an injury are very important.
    There are a number of illnesses that can be spread through
    blood, vomit, urine and feces. Hepatitis A, Staph infection,
    E.coli, shigella, Norwalk virus and rotavirus are just a few.
    These same illnesses can be spread from person to person
    via food. For this reason, it is very important that you do
    everything in your power to prevent body fluids from contaminating ingredients, food products, packaging materials,
    equipment and product surfaces.
    When a persons body fluids contact food products or
    product contact surfaces, there are several specific steps that
    must be taken right away. They include:
    Cuts, sores, wounds, boils, etc. should be adequately covered and contained with a bandage and an impermeable
    covering. If the opening cannot be adequately covered or
    contained, the employee must be removed from operations where he or she may contaminate product or product
    contact surfaces.
    Clean affected areas, including equipment, structures, and
    products.
    Any product that has been exposed to the body fluid must
    be discarded.
    Materials that are used to treat the affected persons or to
    perform cleanup, such as gloves, towels or bandages, must
    be discarded in accordance with local or federal regulations
    regarding biohazard disposal.
    In todays busy food plant environment, there is no time to
    deal with the harmful effects brought on by contamination.
    That is why it is so important that you realize the actions you
    can take to help stop the spread of foodborne illnesses and
    keep your food safe.

    16 SUMMER 2006 AIB QUARTERLY

    Primerios Auxilios en la Planta


    de Alimentos
    Qu haras si te cortaras o hirieras en el trabajo? Seguiras
    trabajando o saldras de la lnea? Cubriras la herida inmediatamente o esperaras hasta el prximo descanso? Aunque no se
    te haya ocurrido, los pasos que tomas para atender a una herida
    son muy importantes.
    Muchas enfermedades pueden ser transmitidas por medio de
    la sangre, vmito, orina y materia fecal. Hepatitis A, infecciones
    de Estafilococo, Escherichia coli (E. coli), Shigella, virus Norwalk
    y Rotavirus son slo algunos ejemplos. Estas mismas enfermedades pueden transmitirse de persona a persona mediante los
    alimentos. Por esta razn, es muy importante que hagas todo
    lo que puedas para prevenir que los ingredientes, productos
    alimenticios, materiales de empaque, equipos y superficies se
    contaminen con los fluidos corporales.
    Cuando los fluidos corporales de una persona entren en
    contacto con productos alimenticios o superficies en contacto
    con alimentos, hay varios pasos especficos que se deben tomar
    inmediatamente.
    Cortadas, llagas, heridas, furnculos, etc., deben cubrirse
    adecuadamente con vendaje y cubierta impermeable. Si
    la herida no se puede cubrir adecuadamente, el empleado
    tiene que salir de las operaciones donde podra contaminar
    el producto o las superficies en contacto con productos.
    Limpia las reas afectadas, incluyendo equipos, estructuras
    y productos.
    Cualquier producto que haya sido expuesto al fluido corporal tiene que ser descartado.
    Los materiales usados para atender a las personas afectadas
    o para la limpieza, tales como guantes, toallas o vendajes,
    tienen que descartarse segn las regulaciones locales o
    federales sobre la disposicin de peligros biolgicos.
    Hoy en da, con todas las demandas que enfrenta una planta
    de alimentos, no hay tiempo para abordar las consecuencias de
    una contaminacin. Por eso es tan importante que reconozcas
    las medidas que debes tomar para impedir la propagacin de
    enfermedades transmitidas mediante alimentos y mantener la
    salubridad de los alimentos. AIB

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