This document provides guidelines for food businesses on awareness training and preventive measures for COVID-19. It discusses understanding the virus, symptoms, modes of transmission, and responsibilities of food business operators. The guidelines recommend conducting employee training, screening workers, establishing an emergency response team, ensuring personal hygiene like hand washing and masks, physical distancing, and cleaning/sanitation. Food handlers must follow strict hygiene protocols to prevent virus spread while continuing food operations during the pandemic.
FSSAI Covid19 Food Hygiene and Safety Course Module version 2 12.05.2020Saurabh Mullick
This document provides guidelines for food businesses on hygiene and safety during the COVID-19 pandemic. It discusses understanding the virus, how it spreads through droplets, its common symptoms. It emphasizes the responsibilities of food business operators to conduct training, screen employees, form an emergency team and establish safety protocols. Personal hygiene measures like hand washing, mask wearing, and social distancing are outlined. Operators must ensure high standards of cleaning, sanitization and waste disposal. The document aims to prevent transmission of the virus while continuing food operations.
The document provides guidelines for developing an online portal for Covid-19 testing and management. It discusses understanding the coronavirus and Covid-19 symptoms, how it spreads, and preventive measures like physical distancing, personal hygiene, and cleaning/sanitation. It outlines managing food establishments if a positive Covid-19 case is identified, including disinfection procedures. The document emphasizes personal hygiene practices, social distancing measures in food establishments, and cleaning/disinfection procedures and chemicals that can be used to deactivate the virus.
The document provides guidance for workplaces to prepare for and prevent the spread of COVID-19. It recommends promoting handwashing, cleaning surfaces, managing sick employees, considering risks of meetings and travel, and developing contingency plans. Simple measures like hand hygiene, disinfecting surfaces, social distancing and staying home when sick can help stop transmission in workplaces. Employers should communicate guidelines and plans to protect staff health and business continuity if COVID-19 impacts their community.
School Health Programmes During COVID-19 Aakanksha Dua
school health programmes during covid-19.
this powerpoint aims at how you can conduct school health programmes during covid-19. Also, impacts and transmission of the virus
This teaching plan provides preventive measures for COVID-19 tailored for students with ADHD. It outlines objectives to increase knowledge of COVID-19 origins and transmission, encourage application of preventive behaviors, and demonstrate proper hygiene practices. The content review defines COVID-19, discusses symptoms and health impacts, and explains preventive actions like handwashing, physical distancing, mask wearing, and vaccinations. Methods include presentations, discussions, and demonstrations to engage students cognitively, affectively, and psychomotor skills. Evaluation involves paper tests to assess learning and skill application.
This document provides a 3-sentence summary of the COVID-19 Preparedness Document from AIIMS, New Delhi:
The document outlines infection control and clinical management guidelines for COVID-19 at AIIMS, New Delhi. It includes definitions of suspected and confirmed cases, guidelines for sample collection and testing, recommendations for personal protective equipment and hand hygiene, as well as protocols for treatment and supportive care of patients. The document is intended for internal use at AIIMS and may be modified as more data on COVID-19 becomes available.
This training package covers coronavirus (COVID-19) for staff at Sussex Grange. It discusses what coronavirus and COVID-19 are, symptoms of COVID-19, how it is transmitted, and infection prevention and control strategies like hand hygiene, use of gloves and aprons, isolation precautions, and what to do if staff develop symptoms. Key principles for caring for people with COVID-19 include notifying managers, designated personal protective equipment, care plans, and support for staff.
This document provides an overview of a presentation on the post-COVID-19 impact on various sectors, including Industry 4.0 and Education 4.0. It discusses the multiplier effect of COVID-19, the global and Indian scenarios, herd immunity, waves of infection, and the post-COVID landscape. It also covers the key concepts of Industry 4.0 like the Internet of Things, smart factories, and future job roles. Important skills for Industry 4.0 are also highlighted.
FSSAI Covid19 Food Hygiene and Safety Course Module version 2 12.05.2020Saurabh Mullick
This document provides guidelines for food businesses on hygiene and safety during the COVID-19 pandemic. It discusses understanding the virus, how it spreads through droplets, its common symptoms. It emphasizes the responsibilities of food business operators to conduct training, screen employees, form an emergency team and establish safety protocols. Personal hygiene measures like hand washing, mask wearing, and social distancing are outlined. Operators must ensure high standards of cleaning, sanitization and waste disposal. The document aims to prevent transmission of the virus while continuing food operations.
The document provides guidelines for developing an online portal for Covid-19 testing and management. It discusses understanding the coronavirus and Covid-19 symptoms, how it spreads, and preventive measures like physical distancing, personal hygiene, and cleaning/sanitation. It outlines managing food establishments if a positive Covid-19 case is identified, including disinfection procedures. The document emphasizes personal hygiene practices, social distancing measures in food establishments, and cleaning/disinfection procedures and chemicals that can be used to deactivate the virus.
The document provides guidance for workplaces to prepare for and prevent the spread of COVID-19. It recommends promoting handwashing, cleaning surfaces, managing sick employees, considering risks of meetings and travel, and developing contingency plans. Simple measures like hand hygiene, disinfecting surfaces, social distancing and staying home when sick can help stop transmission in workplaces. Employers should communicate guidelines and plans to protect staff health and business continuity if COVID-19 impacts their community.
School Health Programmes During COVID-19 Aakanksha Dua
school health programmes during covid-19.
this powerpoint aims at how you can conduct school health programmes during covid-19. Also, impacts and transmission of the virus
This teaching plan provides preventive measures for COVID-19 tailored for students with ADHD. It outlines objectives to increase knowledge of COVID-19 origins and transmission, encourage application of preventive behaviors, and demonstrate proper hygiene practices. The content review defines COVID-19, discusses symptoms and health impacts, and explains preventive actions like handwashing, physical distancing, mask wearing, and vaccinations. Methods include presentations, discussions, and demonstrations to engage students cognitively, affectively, and psychomotor skills. Evaluation involves paper tests to assess learning and skill application.
This document provides a 3-sentence summary of the COVID-19 Preparedness Document from AIIMS, New Delhi:
The document outlines infection control and clinical management guidelines for COVID-19 at AIIMS, New Delhi. It includes definitions of suspected and confirmed cases, guidelines for sample collection and testing, recommendations for personal protective equipment and hand hygiene, as well as protocols for treatment and supportive care of patients. The document is intended for internal use at AIIMS and may be modified as more data on COVID-19 becomes available.
This training package covers coronavirus (COVID-19) for staff at Sussex Grange. It discusses what coronavirus and COVID-19 are, symptoms of COVID-19, how it is transmitted, and infection prevention and control strategies like hand hygiene, use of gloves and aprons, isolation precautions, and what to do if staff develop symptoms. Key principles for caring for people with COVID-19 include notifying managers, designated personal protective equipment, care plans, and support for staff.
This document provides an overview of a presentation on the post-COVID-19 impact on various sectors, including Industry 4.0 and Education 4.0. It discusses the multiplier effect of COVID-19, the global and Indian scenarios, herd immunity, waves of infection, and the post-COVID landscape. It also covers the key concepts of Industry 4.0 like the Internet of Things, smart factories, and future job roles. Important skills for Industry 4.0 are also highlighted.
This document provides guidelines for employees on preventing the spread of COVID-19 at the workplace. It discusses proper hand hygiene, maintaining social distancing, disinfecting common surfaces, wearing masks, and monitoring for COVID-19 symptoms. Employees are instructed to inform managers if they experience symptoms like fever, cough or difficulty breathing. The guidelines aim to keep the workplace safe and prevent transmission of the virus between employees.
Coronaviruses are a large family of viruses that can cause illness in humans and animals. Some coronaviruses that infect animals can spread to humans and then spread between people, such as MERS, SARS, and COVID-19. COVID-19 spreads through respiratory droplets from infected individuals when they cough or sneeze and can spread between people within 6 feet of each other. Common symptoms include fever, cough, and shortness of breath.
Prevention and spread on corona posterGaurav Patil
This is a poster presentation on a topic name Covid-19: Spread and prevention. It includes a brief information about novel coronavirus spread and prevention in simple form.
This document provides dairy farmers guidance on preventing and managing coronavirus (COVID-19) on their farms. It outlines symptoms of COVID-19, recommendations for preventive measures like handwashing and social distancing, steps employers should take to protect workers, and answers to frequently asked questions. The recommendations are based on guidelines from organizations like the CDC and are aimed at minimizing risk to farmers, employees and others while still maintaining dairy farm operations.
Coronaviruses can cause illness in humans and animals. COVID-19 is a new coronavirus that emerged in Wuhan, China in December 2019 and has since spread globally. Common symptoms include fever, tiredness, and dry cough, while some people may experience difficulty breathing or pneumonia. The virus spreads through respiratory droplets when an infected person coughs or sneezes. Basic preventive measures include frequent hand washing, maintaining distance from infected people, and avoiding touching the face. There is no vaccine yet, so treatment focuses on relieving symptoms through rest, fluids and medication if pneumonia develops.
Impact of Covid19 Knowledge, Attitude and Practice KAP in Food Industry, Indiaijtsrd
COVID 19 coronavirus is one of the highly infectious and transmittable disease caused by SARS COV 2 that human era has ever faced. At the end of December 2019, novel virus named COVID 19 emerged in large seafood market at Wuhan china, causing respiratory infections thereby death cases is numerically increasing in lakh due to rapid transmission of virus. Background Global covid 19 pandemic generate a pressing need to upgrade food establishments with standard Food safety protocols which are required to keep their premises safe for their guests and customers. Objectives The objective of the study is to assess the knowledge, awareness and practice among food handlers. Methodology A voluntary online survey was conducted among food handlers working in different food outlets and star hotels in TamilNadu, India. A questionnaire was structured and mailed to the participants. Results A total of 53 responses have been recorded. In which ninety seven percentage respondents are male and three percentage of respondents are female. Ninety three percent of the respondents are aware that hand dryers are not effective in killing coronavirus. Eighty five percent of respondents strongly agreed to the statement of educating patients, household members and caregivers about covid 19. Conclusion The results of this study show that, majority of the food handlers has excellent knowledge, hygienic practice and awareness of covid 19. Ms. J. Suja Kannu | Ms. J. Vinodha Evangeline | K. Karthick "Impact of Covid19: Knowledge, Attitude and Practice (KAP) in Food Industry, India" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-4 , June 2020, URL: https://www.ijtsrd.com/papers/ijtsrd31649.pdf Paper Url :https://www.ijtsrd.com/home-science/health-and-hygiene/31649/impact-of-covid19-knowledge-attitude-and-practice-kap-in-food-industry-india/ms-j-suja-kannu
The document discusses COVID-19 and ways to prevent its spread. It notes that COVID-19 is caused by a coronavirus and most people experience mild to moderate symptoms. It spreads through respiratory droplets from coughing, sneezing, or exhaling that land on surfaces. People can be infected by breathing in the virus if near someone infected or touching a contaminated surface. The document recommends frequent handwashing, cough etiquette like covering coughs and sneezes, maintaining distance from others, avoiding contact with animals, and ensuring food is cooked well to prevent spread. It also advises calling a teleconsultant or clinic if experiencing symptoms or emergency services if symptoms are severe. Vaccination provides increased safety outside but people still need to
World is facing the warmth of Coronavirus outbreak, initially reported on 31st December 2019 and was then declared as global pandemic by WHO (World Health Organisation) in the statement released by its Director General’s opening remark on 11 March 2020, due to its instant increase
in the cases all over the world affecting large no of people. Before declaring it as pandemic, outbreak of COVID-19 was declared as global health emergency on 30 January 2020. Pandemic term has been used instead of epidemic due to its widespread rise in cases over a wide geographical area, unlike epidemic where there are stable number of cases during outbreak.
The document provides an overview of the COVID-19 pandemic, including its origin, impacts, and the global response. It discusses how the coronavirus was identified in Wuhan, China in late 2019 and caused a global pandemic. It describes the devastating economic and social impacts, including risks to livelihoods and food security for millions of people. It also summarizes responses by organizations like UNICEF to address health, nutrition, education and other needs during the pandemic. It discusses India's management of the crisis and new variants like Delta. It provides guidance on isolating and caring for mild COVID-19 cases and emphasizes continued precautions like social distancing, masks and hand washing in the new normal way forward.
There are various ways to stay away from the risk of exposure. These include isolation and quarantine, Personal Protective Equipments, social distancing, sanitization, and hand hygiene.
https://www.cognibrain.com/safety-and-preventive-measures-during-the-covid-19-pandemic/
This presentation is prepared by me based on the Sri Lankan standard SLS 1672: 2020 Covid 19 Safety Management System. The default practices are illustrated here.
The document provides a risk communication package for healthcare facilities dealing with COVID-19. It contains posters, flyers and other materials covering topics like preparing the facility, managing patients, protecting healthcare workers, communicating with patients, and coping with stress. The goal is to simplify WHO guidance and reminders on infection prevention and control during the COVID-19 pandemic.
This document provides information about Coronavirus Disease 2019 (COVID-19) in 3 sentences or less:
It discusses what COVID-19 is, how it is transmitted, its clinical symptoms such as fever and cough, how it is diagnosed through tests, preventive measures like hand washing, nursing management of patients, and tips for healthcare workers including using proper protective equipment. The document also covers the virus's pathophysiology, causes, global statistics and incidence rates, medical and nursing management approaches, and guidelines for healthcare workers and the documentation of COVID-19 patients.
COVID-19: CAUSES, SYMPTOMS AND BASIC PREVENTIVE MEASURESDrShiv Shankar
COVID-19 is caused by the SARS-CoV-2 virus which emerged in Wuhan, China in late 2019. It is transmitted through respiratory droplets when infected individuals cough or sneeze. Common symptoms include fever, cough and shortness of breath. Basic preventive measures include frequent hand washing, social distancing, and avoiding touching the face. While there is no specific treatment, management focuses on relieving symptoms and providing respiratory support. Preventive measures recommended by health authorities aim to slow transmission until a vaccine is developed.
Infection is caused by pathogens ('bugs') such as bacteria, viruses, protozoa or fungi getting into or onto the body.
It can take some time before the microbes multiply enough to trigger symptoms of illness, which means an infected person may unwittingly be spreading the disease during this incubation period.
Infection control in the workplace aims to prevent pathogens from coming into contact with a person in the first place.
Employers are obliged under the Occupational Health and Safety Act (2004) to provide a safe workplace for their employees, including the provision of adequate infection control procedures and the right equipment and training.
The document discusses contact precautions for healthcare workers during the COVID-19 pandemic. It notes that healthcare workers are at high risk of exposure due to caring for infected patients. It provides guidance on proper use of personal protective equipment like gloves, gowns, and masks. It emphasizes the importance of hand hygiene, avoiding touching the face, and cleaning and disinfecting surfaces. Healthcare workers are advised to limit exposure time with patients and properly collect and handle diagnostic samples and tissues.
Guidelines for dialysis of COVID -19 Patients Ankit Data
The document provides guidelines for dialysis of COVID-19 patients. It outlines general guidance for dialysis units including adequate supplies, signage, educating staff, and strict adherence to universal precautions. It provides guidance for patients undergoing hemodialysis including screening, mask-wearing, hand hygiene and cough etiquette. Guidance is also given for dialysis staff, disinfection practices, and handling patients requiring dialysis for acute kidney injury or with peritoneal dialysis. Personal protective equipment should be worn when dialyzing COVID-19 positive patients.
This document provides an overview of the 2019 novel coronavirus (COVID-19) outbreak, including what coronaviruses are, how the current strain is different and causing the outbreak, the timeline and spread of the current outbreak, symptoms of COVID-19, prevention and treatment recommendations, and infection control measures. It summarizes key details on the mode of transmission, risk assessment from WHO, number of cases and deaths globally and in different countries, and answers frequently asked questions about travel precautions and what to do if experiencing symptoms after travel to affected areas.
Anesthesiologist’s Prospective on Self-protection, Therapy, and Managements i...asclepiuspdfs
During the beginnings of 2020, a virus has spread from China and caused a huge surge in severe acute respiratory cases globally. Due to the high contagiousness and anomalous course of severe acute respiratory syndrome coronavirus 2, caused by coronavirus disease, abbreviated as COVID-19, the World Health Organization (W.H.O) announced it as a pandemic and strict measurements were implemented to try and protect the vulnerable populations and those fighting on the frontline of this wave.[1] Scientific personnel all over the world began reviewing hundreds of articles published by scientific authors about the preexisting coronaviruses to assess the strain and pathogenesis of COVID-19 and explore possible effective therapies. At the beginning of the pandemic, the goal was clear: Support the immune system by using preexisting drugs such as antibiotics and antivirals to prevent superinfections and alleviate possible foreseen complications, in addition to the use of prophylactic vaccines in high-risk groups. Another therapy option was the use of convalescent sera, which is a passive antibody therapy used as prophylaxis.[2] In this review, we conclude the importance of adhering to the precautionary guidelines set by the W.H.O recommended for health care workers and the general population, as the most important factor for protection against further transmission of the virus. The extra respiratory manifestations of the virus will also be highlighted along with the therapy modalities that are already being used and the upcoming vaccines that will counteract the virus.
This document provides guidelines for employees on preventing the spread of COVID-19 at the workplace. It discusses proper hand hygiene, maintaining social distancing, disinfecting common surfaces, wearing masks, and monitoring for COVID-19 symptoms. Employees are instructed to inform managers if they experience symptoms like fever, cough or difficulty breathing. The guidelines aim to keep the workplace safe and prevent transmission of the virus between employees.
Coronaviruses are a large family of viruses that can cause illness in humans and animals. Some coronaviruses that infect animals can spread to humans and then spread between people, such as MERS, SARS, and COVID-19. COVID-19 spreads through respiratory droplets from infected individuals when they cough or sneeze and can spread between people within 6 feet of each other. Common symptoms include fever, cough, and shortness of breath.
Prevention and spread on corona posterGaurav Patil
This is a poster presentation on a topic name Covid-19: Spread and prevention. It includes a brief information about novel coronavirus spread and prevention in simple form.
This document provides dairy farmers guidance on preventing and managing coronavirus (COVID-19) on their farms. It outlines symptoms of COVID-19, recommendations for preventive measures like handwashing and social distancing, steps employers should take to protect workers, and answers to frequently asked questions. The recommendations are based on guidelines from organizations like the CDC and are aimed at minimizing risk to farmers, employees and others while still maintaining dairy farm operations.
Coronaviruses can cause illness in humans and animals. COVID-19 is a new coronavirus that emerged in Wuhan, China in December 2019 and has since spread globally. Common symptoms include fever, tiredness, and dry cough, while some people may experience difficulty breathing or pneumonia. The virus spreads through respiratory droplets when an infected person coughs or sneezes. Basic preventive measures include frequent hand washing, maintaining distance from infected people, and avoiding touching the face. There is no vaccine yet, so treatment focuses on relieving symptoms through rest, fluids and medication if pneumonia develops.
Impact of Covid19 Knowledge, Attitude and Practice KAP in Food Industry, Indiaijtsrd
COVID 19 coronavirus is one of the highly infectious and transmittable disease caused by SARS COV 2 that human era has ever faced. At the end of December 2019, novel virus named COVID 19 emerged in large seafood market at Wuhan china, causing respiratory infections thereby death cases is numerically increasing in lakh due to rapid transmission of virus. Background Global covid 19 pandemic generate a pressing need to upgrade food establishments with standard Food safety protocols which are required to keep their premises safe for their guests and customers. Objectives The objective of the study is to assess the knowledge, awareness and practice among food handlers. Methodology A voluntary online survey was conducted among food handlers working in different food outlets and star hotels in TamilNadu, India. A questionnaire was structured and mailed to the participants. Results A total of 53 responses have been recorded. In which ninety seven percentage respondents are male and three percentage of respondents are female. Ninety three percent of the respondents are aware that hand dryers are not effective in killing coronavirus. Eighty five percent of respondents strongly agreed to the statement of educating patients, household members and caregivers about covid 19. Conclusion The results of this study show that, majority of the food handlers has excellent knowledge, hygienic practice and awareness of covid 19. Ms. J. Suja Kannu | Ms. J. Vinodha Evangeline | K. Karthick "Impact of Covid19: Knowledge, Attitude and Practice (KAP) in Food Industry, India" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-4 , June 2020, URL: https://www.ijtsrd.com/papers/ijtsrd31649.pdf Paper Url :https://www.ijtsrd.com/home-science/health-and-hygiene/31649/impact-of-covid19-knowledge-attitude-and-practice-kap-in-food-industry-india/ms-j-suja-kannu
The document discusses COVID-19 and ways to prevent its spread. It notes that COVID-19 is caused by a coronavirus and most people experience mild to moderate symptoms. It spreads through respiratory droplets from coughing, sneezing, or exhaling that land on surfaces. People can be infected by breathing in the virus if near someone infected or touching a contaminated surface. The document recommends frequent handwashing, cough etiquette like covering coughs and sneezes, maintaining distance from others, avoiding contact with animals, and ensuring food is cooked well to prevent spread. It also advises calling a teleconsultant or clinic if experiencing symptoms or emergency services if symptoms are severe. Vaccination provides increased safety outside but people still need to
World is facing the warmth of Coronavirus outbreak, initially reported on 31st December 2019 and was then declared as global pandemic by WHO (World Health Organisation) in the statement released by its Director General’s opening remark on 11 March 2020, due to its instant increase
in the cases all over the world affecting large no of people. Before declaring it as pandemic, outbreak of COVID-19 was declared as global health emergency on 30 January 2020. Pandemic term has been used instead of epidemic due to its widespread rise in cases over a wide geographical area, unlike epidemic where there are stable number of cases during outbreak.
The document provides an overview of the COVID-19 pandemic, including its origin, impacts, and the global response. It discusses how the coronavirus was identified in Wuhan, China in late 2019 and caused a global pandemic. It describes the devastating economic and social impacts, including risks to livelihoods and food security for millions of people. It also summarizes responses by organizations like UNICEF to address health, nutrition, education and other needs during the pandemic. It discusses India's management of the crisis and new variants like Delta. It provides guidance on isolating and caring for mild COVID-19 cases and emphasizes continued precautions like social distancing, masks and hand washing in the new normal way forward.
There are various ways to stay away from the risk of exposure. These include isolation and quarantine, Personal Protective Equipments, social distancing, sanitization, and hand hygiene.
https://www.cognibrain.com/safety-and-preventive-measures-during-the-covid-19-pandemic/
This presentation is prepared by me based on the Sri Lankan standard SLS 1672: 2020 Covid 19 Safety Management System. The default practices are illustrated here.
The document provides a risk communication package for healthcare facilities dealing with COVID-19. It contains posters, flyers and other materials covering topics like preparing the facility, managing patients, protecting healthcare workers, communicating with patients, and coping with stress. The goal is to simplify WHO guidance and reminders on infection prevention and control during the COVID-19 pandemic.
This document provides information about Coronavirus Disease 2019 (COVID-19) in 3 sentences or less:
It discusses what COVID-19 is, how it is transmitted, its clinical symptoms such as fever and cough, how it is diagnosed through tests, preventive measures like hand washing, nursing management of patients, and tips for healthcare workers including using proper protective equipment. The document also covers the virus's pathophysiology, causes, global statistics and incidence rates, medical and nursing management approaches, and guidelines for healthcare workers and the documentation of COVID-19 patients.
COVID-19: CAUSES, SYMPTOMS AND BASIC PREVENTIVE MEASURESDrShiv Shankar
COVID-19 is caused by the SARS-CoV-2 virus which emerged in Wuhan, China in late 2019. It is transmitted through respiratory droplets when infected individuals cough or sneeze. Common symptoms include fever, cough and shortness of breath. Basic preventive measures include frequent hand washing, social distancing, and avoiding touching the face. While there is no specific treatment, management focuses on relieving symptoms and providing respiratory support. Preventive measures recommended by health authorities aim to slow transmission until a vaccine is developed.
Infection is caused by pathogens ('bugs') such as bacteria, viruses, protozoa or fungi getting into or onto the body.
It can take some time before the microbes multiply enough to trigger symptoms of illness, which means an infected person may unwittingly be spreading the disease during this incubation period.
Infection control in the workplace aims to prevent pathogens from coming into contact with a person in the first place.
Employers are obliged under the Occupational Health and Safety Act (2004) to provide a safe workplace for their employees, including the provision of adequate infection control procedures and the right equipment and training.
The document discusses contact precautions for healthcare workers during the COVID-19 pandemic. It notes that healthcare workers are at high risk of exposure due to caring for infected patients. It provides guidance on proper use of personal protective equipment like gloves, gowns, and masks. It emphasizes the importance of hand hygiene, avoiding touching the face, and cleaning and disinfecting surfaces. Healthcare workers are advised to limit exposure time with patients and properly collect and handle diagnostic samples and tissues.
Guidelines for dialysis of COVID -19 Patients Ankit Data
The document provides guidelines for dialysis of COVID-19 patients. It outlines general guidance for dialysis units including adequate supplies, signage, educating staff, and strict adherence to universal precautions. It provides guidance for patients undergoing hemodialysis including screening, mask-wearing, hand hygiene and cough etiquette. Guidance is also given for dialysis staff, disinfection practices, and handling patients requiring dialysis for acute kidney injury or with peritoneal dialysis. Personal protective equipment should be worn when dialyzing COVID-19 positive patients.
This document provides an overview of the 2019 novel coronavirus (COVID-19) outbreak, including what coronaviruses are, how the current strain is different and causing the outbreak, the timeline and spread of the current outbreak, symptoms of COVID-19, prevention and treatment recommendations, and infection control measures. It summarizes key details on the mode of transmission, risk assessment from WHO, number of cases and deaths globally and in different countries, and answers frequently asked questions about travel precautions and what to do if experiencing symptoms after travel to affected areas.
Anesthesiologist’s Prospective on Self-protection, Therapy, and Managements i...asclepiuspdfs
During the beginnings of 2020, a virus has spread from China and caused a huge surge in severe acute respiratory cases globally. Due to the high contagiousness and anomalous course of severe acute respiratory syndrome coronavirus 2, caused by coronavirus disease, abbreviated as COVID-19, the World Health Organization (W.H.O) announced it as a pandemic and strict measurements were implemented to try and protect the vulnerable populations and those fighting on the frontline of this wave.[1] Scientific personnel all over the world began reviewing hundreds of articles published by scientific authors about the preexisting coronaviruses to assess the strain and pathogenesis of COVID-19 and explore possible effective therapies. At the beginning of the pandemic, the goal was clear: Support the immune system by using preexisting drugs such as antibiotics and antivirals to prevent superinfections and alleviate possible foreseen complications, in addition to the use of prophylactic vaccines in high-risk groups. Another therapy option was the use of convalescent sera, which is a passive antibody therapy used as prophylaxis.[2] In this review, we conclude the importance of adhering to the precautionary guidelines set by the W.H.O recommended for health care workers and the general population, as the most important factor for protection against further transmission of the virus. The extra respiratory manifestations of the virus will also be highlighted along with the therapy modalities that are already being used and the upcoming vaccines that will counteract the virus.
Anesthesiologist’s Prospective on Self-protection, Therapy, and Managements i...
Awarenes of COVID-19.pptx
1. Awareness Training on Food Hygiene and Food
Safety Guidelines for Food Businesses During
Coronavirus Disease
(COVID- 19) Pandemic
PLATINIUM MARINE PRODUCTS SDN
BHD
(SANDAKAN)
BY: HASBULLAH HASSAN
QUALITY ASSURANCE
2. Agenda
Understanding Coronavirus & Covid-19 : Symptoms, Spread
Responsibilities of Food Business Operators (FBO)
Preventive Measures to be taken by FBOs of different Food Sector
- Physical Distancing
- Personal Hygiene
- Cleaning & Sanitation
Other precautions as suggested by government
4. 1. 1 What is Corona virus and Covid-19?
Coronaviruses are a large family of viruses.
In humans, several Corona viruses are known to cause respiratory infections
ranging from Common Cold to more severe diseases such as Middle East
Respiratory Syndrome (MERS) and Severe Acute Respiratory Syndrome (SARS).
The most recently discovered Corona virus causes COVID-19.
Covid-19 is the name of the disease
caused by virus Severe Acute Respiratory
Syndrome Coronavirus 2 (SARS-CoV-2)
Presently there is no vaccine for COVID-19 and it is under
development by various countries
5. 1.2 How does the disease spread?
Droplets from
mouth or nose are
when a
person
releasing
covid-19
coughs
Droplets falls on
Surface or Object.
These droplets are
too heavy to hang in
the air. They quickly
fall on floors or
surfaces.
Directly - when contaminated hands touch
the mouth, nose, eyes
Indirectly: when contaminated surfaces are
touched.
6. 1.3 What are the symptoms?
The typical symptoms are
– Asymptomatic to Mild Flu
– Fever i.e. temperature above 99 F
– Dry cough
– Tiredness
– Shortness of breath
– Pneumonia like symptoms
– Muscle pains
– Diarrhoea
– Fatigue
The symptoms typically occurs between 2 – 14 days.
The vulnerable group that can get affected are Immuno-
deficient persons, Elderly people, Diabetic, High Blood
Pressure people etc.
7. 1.4 Does Covid-19 gets
transmitted through food?
So far, there is NO reported evidence of COVID-19 getting
transmitted through food including poultry, seafood.
However, like other viruses, the virus that causes COVID-19 can
survive on surfaces or objects.
For that reason, it is critical to develop and follow a robust food
hygiene program to prevent the spread of the virus.
It is the responsibility of the FBO to follow Good
Manufacturing Practices (GMP), Good Hygiene Practices (GHP)
as prescribed in Schedule IV of FSS (Licensing and Registration
of Food Businesses) Regulations, 2011.
8. 1.5 Mandatory Food Handlers to be followed all the
times
Physical
Distancing
Deep Cleaning &
Sanitation
Stringent Personal
Hygiene
Thermal Screening
at the Entry
9. Activity
Q. 1 COVID-19 disease is caused by
(a) Bacteria
(b) Fungi
(c) Virus
Ans: (c) Virus
10. Activity
Q. 2 Direct modes of transmission of COVID-19 disease are
(a) Coming in close contact of infected person
(b) Contaminated hands touching face, nose, eyes
(c) touching contaminated surface
(d) Both (A) and (B)
Ans: Both (A) and (B)
11. Activity
Q. 3 In-direct modes of transmission of COVID-19 disease are
(a) Coming in close contact of infected person
(b) Contaminated hands touching face, nose, eyes
(c) Touching contaminated surface
(d) Both (A) and (B)
Ans: (c) Touching contaminated surface
12. Activity
Q. 4 An individual knows he has contacted COVID-19 infection
(a) Yes, because flu like symptoms develop immediately
(b) No, it takes 2-14 days to develop the symptoms
(c) No, sometimes infected person remains asymptomatic.
(d) Both (b) and (c)
(a) Ans: Both (b) and (c)
13. Activity
Q. 5 CoViD-19 can spread through food
(a) Yes
(b) No Evidence available
(c) No
(d) Ans: (b) No Evidence available
14. Activity
Q. 5 CoViD-19 can spread through food
(a) Yes
(b) No Evidence available
(c) No
Ans: (b) No Evidence available
16. Conduct Awareness Training on COVID-19 to all food handlers on symptoms, spreads,
company procedures, Personal hygiene, Social distancing, Wearing Mask, Safe food handling
etc
Encourage employees to come forward to inform / declare if they are experiencing any
symptoms.
Assurance of assistance and pay / job protection especially in the low income group of
employees.
Employer to be aware and sensitive about workers salary, leave, safety, health (physical &
mental) and other issues during pandemic.
FBO shall initiate screening of all personnel entering in the premises for following
- Fever / Temperature Check
- Fatigue
- Cough (Dry & Wet)
- Shortness of breath / Breathing difficulties
No COVID-19 is infected person is allowed to enter. This includes employees, visitors, drivers,
contract labours, customers, etc
2. Responsibilities of FBO
17. Establish a Local Emergency Response team and nominate a COVID-19 Coordinator.
The team should develop company protocols / guidelines on the disease. The
guidelines MUST include as minimum following
– List of local authorised hospitals for testing and treatment
– Contact details of professional disinfectant agency
– Dedicated masks, gloves and other PPE are kept and available for emergency
situations
– Isolation rooms (one for suspected cases, one for close contacts) are prepared with
special bins
– Record keeping of all Attendance, Health status, visitors etc.
– Detailed record keeping of confirmed cases covering whole incident process,
information to local authorities, actions taken by the company
2. Responsibilities of FBO
19. 3. Personal Hygiene
Hand Wash
Min 20 Sec /
WHO
guidelines
Alcohol
based
Sanitizers
Frequently
used
Good
Respiratory
Hygiene
(Wear Mask)
Frequent
Cleaning &
Disinfection
No
Close
contact
5 Rules of Personal Hygiene
20. Hand wash for min. 20 Sec / WHO guidelines, preferably followed by sanitation with
70% alcohol or equivalent. Staff MUST wash and sanitize their hands after removing the street
cloths and before touching the clean cloths.
Face mask / cover and clean protective clothing MUST be worn by all. No gaps
should be observed after wearing the mask / cover. The face mask / cover should be
changed every 6 hours or as soon as they get wet. Reusable masks should be washed
and sanitized. Disposal of the mask must be done separately in the closed bins.
Paper/tissue, paper bag may preferably be used to put used face covers before
disposal.
3. Personal Hygiene
N-95 Mask Elastomeric Respirator Disposable Facemasks
Double layered
Cloth Face Coverings
21. Strict implementation of no jewellery, watches use policy.
Sanitize mobile phones after entry at the work.
Gloves to be worn during handling of ready to eat food, after which no other surface is
be touched.
If your task requires direct contact with ready-to-eat food, wash your hands and the
exposed portions of your arms for 20 seconds prior to donning gloves and before
touching food or food-contact surfaces. Wash your hands immediately after removing
gloves.
Note that wearing gloves may give false sense of security. There is no substitute to
hand washing and sanitizing to prevent Covid-19.
3. Personal Hygiene
22. Respiratory Hygiene shall be adhered by covering mouth, nose while coughing.
Dispose of the tissue in closed trash bin.
Reporting of illness: Encourage workers to stay home if they are showing symptoms
like coughing, fever, breathlessness etc. Illness reporting on phone to be accepted.
Isolate the person if they have flu like symptoms while at work and inform the local
response team and health department.
Personnel close to infected person must do self- quarantine / isolate as per directions of
the Government. Isolated persons to use dedicated toilets and washing area.
Discontinue use of Biometric / fingerprints, sharing of belongings, (e.g. gloves, jackets,
common stationery, pens, work tools etc) during pandemic period.
Food premises, toilets, counters, equipments etc that came in contact with the infected
persons shall be thoroughly cleaned with hot water & detergent and disinfected with
0.1- 0.5% hypochlorite solution, QUAT or a suitable equivalent.
3. Personal Hygiene
23. Important: Disposal of used PPE – As per Medical Waste
Guidelines
The used mask, gloves, gowns, shoe cover, head cover and other PPE are to be
considered like medical waste as it might be a source of further contamination. It
includes
- Generally, Masks & gloves should be thrown in closed SEPARATE waste bin
post use and handed over to the registered vendor.
- If the mask is used by persons showing symptoms, then it will be put in a
plastic bag before throwing in separate waste bin.
- Masks (and other personal protective equipment) that are used in hospitals
or quarantine or isolation facilities should be decontaminated and
incinerated at high temperatures in dedicated facilities.
Give clear communication that Covid-19“it is recoverable”
Be Empathetic towards people.
Make SOPcovering Emergency contacts, Details of family members etc
27. Activity
Q. 1 Hands must be washed for min. using and
(a) 50 sec, water and soap
(b) 30 sec, water and soap
(c) 20 sec, water and soap
(d) 20 sec, using water and sanitizer
(a) Ans: (c) 20 sec, water and soap
28. Activity
Q. 2 Face covers must be changed after hours.
(a) Four
(b) Six
(c) Two
(a) Ans: (b) Six
29. Activity
Q. 3 Face covers should preferably be preferably before
disposal
(a) rolled
(b) covered using paper or paper bag
(c) washed
Ans: (b) covered using paper or paper bag
30. Activity
Q. 4 Hand washing is not required, if gloves are worn.
(a) True. Gloves will protect hands from germs
(b) False. Gloves may give false sense of security, but hand washing is a
must
(c) False/ Hand wash will be required when non food surface is
touched.
Ans: (b) False. Gloves may give false sense of security, but hand
washing is a must.
31. Activity
Q. 5 Hand washing is not required, if gloves are worn.
(a) True. Gloves will protect hands from germs
(b) False. Gloves may give false sense of security, but hand washing is a
must
(c) False/ Hand wash will be required when non food surface is
touched.
Ans: (b) False. Gloves may give false sense of security, but hand
washing is a must.
32. Activity
Q. 6 Which of the following statement(s) is/are correct
(a) Wash hands after removing gloves and face covers
(b) Cover nose/mouth with tissue while coughing and sneezing
(c) Do not touch eyes, face, nose, mouth, face cover
(d) All of the above
(e) (a) and (c)
Ans: (d) All of the above
33. Activity
Q. 7 Which of the following statement is INCORRECT
(a) Infected employee should self quarantine or isolate themselves
(b) If an employee develops flu like symptoms at workplace then he should
not be sent home(follow health department’s guidelines)
(c) Workstation, surface, toilets, lockers, tables, etc. touched by infected
person should be disinfected.
(d) Infected individual should be isolated
Ans: (b) If an employee develops flu like symptoms at workplace then he
should not be sent home (follow health department’s guidelines)
35. Minimize physical contacts between two persons. Minimum distance to be maintained
is 1 meter. To do this, FBOs to do the following.
- Only 3-4 employees in an area of 10 ft at any given point of time
- Stagger work stations, food preparation area etc
- Review the speed of production lines
- Review shift arrangements
- Limit number of people e.g. Drivers, Cleaners, Customers etc
- Use spacing measures like stickers, tapes, markers to maintain the distance at all the
places.
- Prohibit sharing of lockers
- Food delivery personnel should leave the packet at 1 meter distance at customer’s
door. DO NOT handover the food packet directly to the customer.
- Takeaways to be encouraged, instead of Dine-In.
- Face – To- Face meetings are restricted as much possible.
4. Social Distancing
36. Activity
Q. 1 Minimum Mt. gap should be maintained between two
food handlers
(a) One
(b) Two
(c) One and half
Ans: (a) One
37. Activity
Q. 2 Social distancing during food handling can be maintained by
(a) Increasing gap between workstations
(b) Reducing staff strength
(c) Not sharing lockers
(d) All of the above
Ans: (d) All of the above
39. Cleaning Agents, Sanitizers & Disinfectants
• Sanitizing & Disinfecting refers to
using chemicals, to kill germs on
surfaces. This process does not
necessarily clean dirty surfaces or
remove germs, but by killing
germs on a surface after cleaning,
it can further lower the risk of
spreading infection.
• The main difference between
sanitizer & disinfectant is that the
former kills the germs to –log of 4
while later kills to –log of 5. In
other words, disinfectants are
more powerful. Besides it has
higher contact time than
sanitizers.
Cleaning refers to
the removal of
germs, dirt, and
impurities from
surfaces. It does
not kill germs, but
by removing
them, it lowers
their numbers
and the risk of
spreading
infection.
40. How SARS-CoV-2 gets deactivated?
There are a few ways to burst
this flimsy shell. Cleaning
with soap & water gets
maximum job done.
Alcohol-based products
disintegrate the protective lipids.
Quaternary ammonium
disinfectants attack protein and
lipid structures, thwarting the
pathogen’s typical mode of
infection.
Chloride and other potent
oxidizers swiftly break down a
virus’s essential components.
Enveloped viruses like SARS-
CoV-2—which rely on a
protective lipid coating—are
the easiest type to deactivate.
41. Some examples of WHO recommended sanitizers & Disinfectants
Active Ingredient Conc. Contact Time Surface Comments
Quaternary Ammonium
Compounds (Quarts)
- 5 – 10 Min Hard Nonporous (HN); Food
Contact Post-Rinse Required (FCR)
Example: cetylpyridinium
chloride
Peracetic or Peroxyacetic
acid
500−2000
mg/L
As per labelling Hard Nonporous (HN)
Sodium Hypochlorite 1000 –
5000 ppm
i.e. free
chlorine
5 – 10 Min Hard Nonporous (HN) Where unstabilized
chlorine is used (doesn’t
contain Cyanuric acid), the
strength loses fast. In this
case 1% chlorine sol. shall
be used.
Isopropanol 70% 30 sec – 2 Min Hard Nonporous, Metallic
Ethanol 70% 30 sec – 2 Min Hard Nonporous, Metallic Comments
Note: - Cleaning process should be followed by disinfection.
Use chemicals as per the direction provided by the manufacturers.
There are more chemical based disinfectants available; this is just a suggestive list.
Reference: WHO / UNICEF document dated 3rd March 2020 om Water, sanitation, hygiene and waste management for the
COVID-19 virus
42. Cleaning & Sanitation Program as described in Schedule IV is mandatory to
follow.
Following Food establishments shall be cleaned with soap and water, followed by
disinfection (using freshly prepared .1% hypochlorite solution or equivalent ).
– food preparation/ production area,
– stores, packaging area,
– service area,
– waste disposal area,
– office space,
– transport vehicle
Clean Equipment, containers, utensils, cutlery, etc. thoroughly with soap and water. Use
of hot water (above 60o C) is recommended.
5. Cleaning & Sanitation
43. 5. Cleaning & Sanitation
High touch points Method and Frequency
Elevator buttons, handrails / handles and call buttons,
escalator handrails, public counters, intercom systems,
equipment like telephone, printers/scanners, and other
office machines, table tops, chair handles, pens, diary files,
keyboards, mouse, mouse pad, tea/coffee dispensing
machines, etc.
Cleaned twice daily by mopping with a
linen/absorbable cloth soaked in
freshly prepared 0.1- 0.5%
hypochlorite , QUAT, 70% alcohol or
an equivalent
Metallic surfaces like door handles, security locks, handles
of baskets/carts, display racks
(where bleach is not suitable)
70% alcohol
Hand sanitizing stations at the entry and near high contact
surfaces.
Cleaned at least twice in a shift.
Sanitized with freshly prepared 0.1- 0.5
% hypochlorite , QUAT, 70% alcohol or
an equivalent
44. 5. Cleaning & Sanitation
High touch points Method and Frequency
Toilets and Washrooms After every shift using water and
detergent, followed by . freshly
prepared 0.1- 0.5 % hypochlorite ,
QUAT, 70% alcohol or an equivalent
Area of two meters around the person who has coughed Vacated immediately, thoroughly
cleaned and disinfected with freshly
prepared 0.1- 0.5 % hypochlorite ,
QUAT, 70% alcohol or an equivalent
All cleaning equipment, cloth, mops, reusable protective
gear such as boots, gloves
Cleaned thoroughly before use &
after use. Sanitize where required.
45. 5. Cleaning & Sanitation
Step 1: Preparation
Step 2: Cleaning
Step 3: Sanitising
Step 4: Air drying
• Remove loose dirt and food particles.
• Rinse with warm, potable water.
• Wash with hot water (60 °C) and detergent.
• Rinse with clean potable water.
• Treat with very hot, clean, potable water (75
°C) for at least 2 minutes.
• Leave benches, counters and equipment to air
dry.
• The most hygienic way to dry equipment is in a
draining rack.
48. Activity
Q. 1 can be used for disinfecting floor in food preparation area.
(a) 0.1%- 0.5% sodium hypochlorite
(b) Water
(c) 50 ppm chlorine solution
Ans: (a) 0.1%- 0.5% sodium hypochlorite
49. Activity
Q.2 Common touch points such as door knobs, shopping carts, etc. can
be disinfected using .
(a) 0.1% sodium hypochlorite
(b) Water and soap
(c) 70% Alcohol
Ans: (c) 70% Alcohol
50. Activity
Q. 3 Match the following
(a) Used or contaminated face covers and
gloves
i)Wash with 50 PPM Chlorine Solution
(b) QMBA ii) 70% Alcohol
(c) Fresh fruits and vegetables for salad
preparation
iii) Face covers covered with paper. Both
disposed separately, if possible.
(d) Disinfection of hands iv) Quaternary Methyl Butyric
Acid
Ans:
(a)- iii
(b)-iv
(c)- I
(d)- ii
52. 6 Food Packaging
Coronavirus
Average
Surface
retention
time
4 hrs
On Copper
2-3 days
On Stainless
Steel
5 days
On Paper, Glass
(Upto)
2-3 days
On Plastics
5 days
On Ceramics
2-8 hrs
On Aluminium
5 days
On Metal
4 Days
On Wood
24 hrs
On Cardboard
The retention time on
surface varies from 4 hrs
to 5 days.
Cleaning, Sanitizing,
Disinfection measures
are to be adopted to
ensure that food
packaging is kept clean
and away from sources
of contamination
53. Activity
Q. 1 Match the following
Food Packaging Surface COVID-19 retention time
(a)Paper i) 2-3 days
(b) Wood ii)24 hours
(c)Plastic iii) 4 days
(d) Cardboard iv) 5 days
Ans: (a)- iv, (b)-iii, (c)- i and d- ii
55. 7. Recommended protocol
When an Employee tests Positive for COVID-19 or is showing symptoms associated with
COVID-19
When testing is done based on symptoms
– If the employee is onsite at the facility, notify the administrative / health authorities for further
protocol
– If the employee is at home, do not permit the employee to come to work.
When symptoms are seen, but testing is not done
– Recommended to stay home and be excluded from work until they are free of symptoms for at least
3 days (72 hours), without the use of fever-reducing or other symptom-altering medicines (e.g.
paracetamol, cough suppressants) AND
– at least 7 days have passed since symptoms first appeared.
– Employees should notify their supervisor
– Encourage the employee to contact their local health authority and seek medical attention upon
initial appearance of symptoms.
56. 7. Recommended protocol – Employee
When an Employee tests Positive for COVID-19 or is showing symptoms associated with
COVID-19
Employees with a COVID-19 positive test* who have stayed home (home isolated) or treated in a hospital may be
allowed to return to work under the following conditions:
– No longer have a fever (without the use of medicine that reduces fevers) AND
– Other symptoms have improved (for example, when cough or shortness of breath have improved)
AND
– Received two negative tests in a row, 24 hours apart.
57. 7. Recommended protocol
Personnel in close contact with Covid-19 positive
It is recommended that the employers pre-screen these employees by measuring
temperature and monitoring symptoms associated with COVID-19, prior to entering the
facility.
These employees should be placed in home quarantine for 14 days since the time they
might have been exposed or come in close contact with an infected individual.
Disclaimer:
Since the information on the COVID 19 Pandemic is evolving continuously, these guidelines are based on
the present information available about the pandemic and can be revised as and when any new
information is available
58. Activity
Q. 1 If an employee was near the COVID-19 infected person, he should
(a) Quarantine for 14 days
(b) Work as usual
(c) Quarantine for 7 days
Ans: (a) Quarantine for 14 days