1.1.3

Question 1

What is standard 1.1.3? What is the objective of this standard?

Answer 1

Wood and Infection Control. The objective of this standard is to ensure that FP has and follows a procedure (written or verbal) for wound and infection control. They must always have a first aid box available to all employees and ensure that each first aid box is well stocked with all necessary items

Question 2

The food providers wound and infection control procedure must require what 2 elements from all food handling employees?

Answer 2

1. cover cuts, burns and lesions and any other wounds between elbow and wrist with a waterproof dressing and cover the area between elbow and wrist with a uniform or plastic sleeve
2. cover cuts, burns, lesions and all other wounds on hands with coloured plaster (preferably blue)

Question 3

T or F: food providers wound and infection control procedure must require the disposal of all food items that employee was working with when cut or wounded?

Answer 3

True

Question 4

On top of being readily accessible to all employees. Each first aid kit should contain a sufficient supply of what 3 elements?

Answer 4

1. coloured plasters (not transparent or skin colour)
2. antiseptic lotion or spray
3. waterproof dressings which may include plasters, band aids and latex or other plastic gloves

Question 5

T or F: You would give a warning if during spot it is revealed that expired antiseptic lotion is included in the first aid kit.

Answer 5

False; you would give non-compliance

Question 6

T or F: polysporin is an adequate antiseptic lotio

Answer 6

False

Question 7

T or F: if gloves are not found in the first aid box during spot check this represents a non-compliance to the standard

Answer 7

False, it is not REQUIRED that gloves be in the first aid box as long as they are readily accesible throughout the facility aka prior to entering food handling area etc but it is highly recommended

Question 8

The contents of the wound and infection control procedure make no mention of disposing food items handled when FHE is cut or wounded, this represents a ________ (caution/warning/non-compliance)

Answer 8

warning

Question 9

Spot check reveals that food is not disposed of when a FHE is cut or wounded this represents a ____(caution/warning/non-compliance)

Answer 9

non-compliance

Question 10

Spot check reveals that there is a secretion or discharge beyond the appropriate wound control or dressing. This represents a ____ (caution/warning/non-compliance)

Answer 10

non-compliance