Hi Joseph
Thanks for your reply. It was just posed as a question to me this morning
from HR with an individual in mind but with no particualr agenda or perceived
problem but rather a check that they did not need to do anything more on a
practical level other than the usual food handler guidance/DDA.
I have already provided them with the highlighted section of the Food
Handlers Fitness to Work DOH, which mentions blood borne viruses but just
wondered if there were any other thoughts anyone might have. They work on
a line putting items of food on a meal tray but questions that come to mind
are the risks working with cutting blades which pose higher risk of cuts, or if
anyone has had a simialr issue in the food environment and has any
experience to share as it is different to all the informtaion available in the
health care setting for workers with HIV?....
So any thoughts gratefully received as my sounding board!
Thanks
Lucy
~~~~~~~~~~~~~~~
Please remove this footer before replying.
OCC-HEALTH ARCHIVES:
http://www.jiscmail.ac.uk/lists/occ-health.html
CONFERENCES AND STUDY DAYS:
http://www.jiscmail.ac.uk/cgi-bin/filearea.cgi?LMGT1=OCC-HEALTH
OCCUPATIONAL HEALTH JOBS
http://OHJobs.drmaze.net
OCCUPATIONAL HEALTH NURSING EDUCATION
http://www.aohne.org.uk
|