Even though Food workers are not listed as a specific occupation under the federal standards but as “sharps” are often involved in food preparation it is only wise that they are informed.
FMT has a commitment to providing the safest workplace possible for food service employees. That commitment includes providing you with information, & training to protect yourself from exposure to BloodBorne Pathogens, including:
- What are bloodborne pathogens?
- The various types of bloodborne pathogens.
- The potential health effects if a bloodborne pathogen is acquired.
- How you can be exposed?
- How to protect yourself from exposure.
- In this training program, you will learn about bloodborne pathogens. What they are; some of the important/serious diseases they cause and their symptoms; how they are transmitted or spread; what you can do to prevent contracting these diseases; and what your Exposure Control Plan is.
*From an infected person, bloodborne pathogens can be transmitted to another person. Infected blood or body fluids (OPIM) can gain entry through another person’s blood, mucus membranes, or by sexual contact. For example: You can become infected if you get cut with an object, (knife, needle, glass, etc.), that is contaminated with infected blood or OPIM; or, if infected body fluid splashes into your eyes.