The document provides an overview of safety training for SAISD food service employees. It discusses common injury types in food service like slips and falls, cuts, burns, and strains. It provides tips to prevent these injuries, such as proper lifting techniques and using protective equipment. Employees are instructed to promptly report any accidents or safety issues.
Anyone who works in an establishment that deals with food should have a basic understanding of the principles of food hygiene and safety. In industries such as catering and food delivery, it is essential that any food safety hazards can be identified and that waste is managed efficiently.
This Level 1 Food Hygiene and Safety Course is for employees who don’t handle food directly, but work in an environment where food is handled. Each training module is designed to address the introductory key elements of food hygiene and safety; from food hygiene and safety laws, to safety control measures, personal hygiene and food safety hazards.
See more: http://bit.ly/2HRTkRO
The most common source of botulism is in low-acid canned foods.
NEVER USE FOODS FROM BULGING CANS
AVOID DEEPLY DENTED CANS, ESPECIALLY AT THE SEAM OF THE CAN
DISCARD FOOD THAT EXPLODES FROM A CAN WHEN OPENED
DON’T TASTE FOODS YOU SUSPECT MAY BE SPOILED
eating, or coming in contact with raw or undercooked chicken.
Anyone who works in an establishment that deals with food should have a basic understanding of the principles of food hygiene and safety. In industries such as catering and food delivery, it is essential that any food safety hazards can be identified and that waste is managed efficiently.
This Level 1 Food Hygiene and Safety Course is for employees who don’t handle food directly, but work in an environment where food is handled. Each training module is designed to address the introductory key elements of food hygiene and safety; from food hygiene and safety laws, to safety control measures, personal hygiene and food safety hazards.
See more: http://bit.ly/2HRTkRO
The most common source of botulism is in low-acid canned foods.
NEVER USE FOODS FROM BULGING CANS
AVOID DEEPLY DENTED CANS, ESPECIALLY AT THE SEAM OF THE CAN
DISCARD FOOD THAT EXPLODES FROM A CAN WHEN OPENED
DON’T TASTE FOODS YOU SUSPECT MAY BE SPOILED
eating, or coming in contact with raw or undercooked chicken.
SAFETY, SECURITY AND PERSONAL HYGIENE IN THE WORKPLACE
• Personal health and hygiene
• Fire precautions and procedures
• Procedures on discovery of suspicious items/packages and in the event of accidents
• Recording and reporting accidents
• First aid treatment and equipment
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
1. SAISD FOOD SERVICE
SAFETY TRAINING
2011 - 2012
SAISD EMPLOYEE BENEFITS, RISK MANAGEMENT & SAFETY 2011-2012
Your Name Here Event Title Here Date
2. Prevention
Regular stretching and strengthening
exercises for your work activities, as
part of an overall physical
conditioning program, can help to
minimize your risk of SPRAINS and
STRAINS.
5. OBJECTIVES
By the end of this session, employees should understand:
The Importance of Safety
How to take an Active Role in Workplace Safety
How to Protect Yourself and Co-Workers against common Safety
issues.
How to Identify, and/or Report Safety concerns.
Ways of Preventing Accidents in the Kitchen.
How to Report Accidents.
SAISD EMPLOYEE BENEFITS, RISK MANAGEMENT & SAFETY 2011-2012
6. FOOD SERVICE OVERVIEW
Claims Cost and History
Slips & Falls
Cuts, Lacerations &
Punctures
Sprains & Strains
Kitchen Burns
Electrical Safety
Chemical Safety
Reporting Procedure
11. Food service professionals face a wide range of risks
throughout the course of any given day. Taking measures
to promote safe practices and prevention can help
decrease your chances of injuries.
12. Common Types & Sources of
Injuries
Preparation Storage
Cuts Heavy Lifting
Burns
Serving General
Slips & Falls Electrical
Cleaning
Hazardous Chemicals
14. In a High-Traffic workplace such as
a school cafeteria, there is the
potential for SLIPs & FALLs.
Because of Liquid Substance and Foods
being wasted on the floor.
Always Use “Wet Floor Signs”
15. When cleaning tables make sure that you do
not drop water on the floor. If water drops
on the floor make sure it is cleaned up
Immediately.
Always remember to put “Wet Floor” sign out when
the floor is wet or there is a spill.
16.
17. Ways you can help to prevent
Slips & Falls
Take your time & Pay attention
Clean up spills immediately
&
ALWAYS
Use wet floor signs when needed
18. Matching Exercise
Match the items on the left
with appropriate actions on the right
Maintain Security Keep walkways and
stairwells clear
Stay Informed Contact a Safety Specialist
with safety ideas
Good Housekeeping Report Safety Concerns
Pay Attention
Identify Safety Concerns
Keep alert for Safety
Awareness Concerns
20. Cuts, Lacerations and Punctures
Food service almost always means the
presence and use of sharp knives, tools and
appliances. So PAYING ATTENTION and
STAYING FOCUS is very important when
using these items.
21. WHEN
Peeling, Dicing, or Slicing
Pay Keep your
Eyes open on
Attention
your work
Use Mesh Use the right
Cutting Gloves knife for the
job
Use a cutting Board Cut away from
your body
Keep fingers and thumbs out of the way
Store knives properly
26. Protecting Your Back
As a Food Service worker you must be
aware of proper techniques when:
Lifting:
Pots and Pans
Milk Crates
Boxes and Can goods
Frozen Foods
Trash Bags
27. Lifting Trash Bags
Tips and Improvement ideas
• Do not overfill or compact trash in the barrel.
• Empty the barrels when they become HALF FULL.
#1 Reported
Cause is
Lifting Trash
Bags
28. Lifting Trash Bags
Before pulling the bag:
• Look for any sharp or protruding objects.
• Check the load and get help if it is too heavy
29. Lifting Trash Bags
Then:
• Tie the bag.
• Remember to bend your knees, keep the load close to
your body keep your back straight and do not twist.
34. Proper Lifting Technique
1. Stand close to the load
with your feet spread
apart about shoulder
width with one foot
slightly in front of the
other for balance.
35. Proper Lifting Technique
2. Squat down bending
at the knees. (Not your
waist) Tuck your chin
while keeping your back
as vertical as possible.
41. Burns
In the kitchen workers are regularly exposed
to hot cooking utensils, hot ovens, open
flames, hot water and steam. As well as hot
foods and liquids. As a result, food service
workers are sometimes at risk for burn
injuries.
43. BURNS
Results primarily from:
Contact with HOT
surfaces, HOT cooking
pans, HOT substances
44. Burns and Scalds
can be avoided
with good kitchen
SAFETY PRACTICE
45. Precautions To Prevent Burns
Use PPE: Pay Attention:
Aprons Don’t be in a Rush
Burn guard arm sleeves Don’t be distracted
Pot holders
Gloves
Oven Mittens
Take Safety Measures
Open lids away from you
Never lift hot items that are too heavy for one person
SAFETY STARTS WITH YOU
47. Electrical Hazards
DO DON’T
Use plugs that fit the outlet Overload outlets
Check wire and cord Fasten cords with
insulation staples, nails
Keep flammables away Run cords through water or
from outlets touch cords with wet hands
Keep clear access to electrical Use damaged cords
boxes Use ungrounded cords or
remove grounding prong
from a three-pronged plug
48. Fire Response
Know location of fire
extinguishers
Use the right
extinguisher for the job
Know how to use
extinguisher:
Pull the pin
Aim hose at fire base
Squeeze trigger
Sweep hose back
and forth.
Keep your back to an Exit.
49. Know The “PASS” System
PULL THE PIN
AIM AT THE BASE OF THE FIRE
SQUEEZE THE TRIGGER
SWEEP SIDE TO SIDE
51. Material Safety Data Sheets
(MSDS)
SAISD website: Departments, Facility Service, Environmental, Quick
Links, then MSDS Digital Library.
52. When Using Chemicals
Use appropriate Personal Protective Equipment.
Know the name of the Chemical you are using.
Never place chemicals around Food.
Never mix chemicals
54. REPORTING PROCEDURE
Emergency (Life threatening)
Respond in this order:
1) Call 911
2) Call SAISD Police
3) Call Employee Benefits, Risk Management and Safety
OHS Professional on Call 24/7
55. REPORTING PROCEDURE
Non-Emergency (Not Life threatening)
Respond in this order:
1) Report Accident to Administration or
Supervisor within 24hr.
2) Contact School Secretary for ROA (D-14)
3) Complete Report of Accident (D-14), it must
be signed by Employee & Supervisor
4) Fax to Employee Benefits, Risk
Management & Safety Department
5) A Safety Specialist will contact you
immediately upon receiving the Report.
63. SAISD OHS Specialists
Contact Information:
Tywanda Walker, OHS Specialist (210)554-8545
Michael Gilbert, OHS Specialist (210) 554-8544
Anna Llamas, OHS Specialist (210) 554-8543
Belen Sanchez, OHS Support
Main Safety Number (210) 554- 8540 or 554-8541
Fax: (210) 228-3107
A Safety Specialist is On-Call 24 hrs/ 7 days a week.
Editor's Notes
Slide Show Notes In this exercise, see if you are able to match the items on the left with appropriate actions on the right. Remember, there are all types of things you can do to help keep your workplace safe. OK Now let’s see if you matched them correctly. To maintain security, you should report suspicious mail. To stay informed, contact a safety committee member with safety ideas. To maintain good housekeeping, keep walkways and stairways clear. To identify hazards, keep alert for safety hazards, and To prevent violence, show respect for people even if they are upset.
When lifting with 2 or 3 people, please follow the same 5 steps on lifting safely. Lifting a load in cooperation with others is quite difficult. Two people should not attempt to lift a load that represents their combined capability. It is recommended that two people should only lift two thirds of their capability, and three people should lift half of their capability. Lack of coordination of such a lift can easily lead to injury for one or more members of your team. Make sure aisles and pathways are free and clear of obstacles.
Slide Show Notes Electrical hazards are present in every workplace. Here are commonsense precautions you can take to stay safe around electricity: Use plugs that fit the outlet. Do not alter plug to make it fit; Check electrical wires and insulation for equipment you use; Make sure electrical connections are tight on equipment you use; Keep material that could burn or ignite away from electrical outlets; and Keep a clear access to the electrical access panels and boxes. Here is what you should not do to stay safe around electricity: Do not overload electrical outlets; Do not fasten cords with staples, nails, or anything that could penetrate the insulation; Do not run cords through water or wet spots, and don’t touch cords with wet hands; Do not use damaged cords; and Do not use ungrounded cords or equipment, or remove the grounding prong from a three-pronged plug. Make sure you take the specific electrical precautions required in our facility. Modify this slide to the electrical requirements of your facility or office.
Slide Show Notes If you are trained and authorized to use a fire extinguisher, take these steps to respond to fires: Make sure you know where the nearest fire extinguisher is to your work area at all times. Note the location of extinguishers whenever you work in a new area, even if only temporarily. Be sure the extinguisher is designed to fight the type of fire you have. For example, only certain extinguishers can be used for electrical fires. Check the label to be sure. To use a fire extinguisher, remember the acronym “PASS”: P ull the pin; A im the hose at the base of the fire; S queeze the trigger to release fire-retardant material; and S weep the hose back and forth low across the fire. Make sure you know how to use the fire extinguishers in our facility. If you took a tour to start this session, remind participants where the fire extinguishers are located. If not, use a site map to point them out. Bring a fire extinguisher and demonstrate how to use it. Or ask a participant to come up and demonstrate it.