Kitchen Safety – Food Safety: Bloodborne Pathogens

This course delves into the critical area of handling bloodborne pathogens in a kitchen environment, emphasizing the potential risks associated with contamination. Participants will learn prevention strategies, including proper wound care and the use of personal protective equipment, to mitigate the transmission of diseases through blood contact. The course also covers effective contamination response protocols, including disposal procedures and sanitation practices, to ensure a safe and hygienic kitchen environment.