Search results for: 'Bloodborne Pathogens'
- HH105 - MGR: Bloodborne Pathogens for Employers and Supervisors for Home Health (1.0 HR)$15.95
To enhance the manager’s/supervisor’s knowledge of bloodborne pathogens and needlestick injuries so that they can be minimized or eliminated in the home care environment.
Learn More - REG100 - Bloodborne Pathogens and Exposure Control (1.0 HR)$15.95
Health care personnel will increase their understanding of the safeguards used to protect themselves and others against the health hazards, which can result from exposure to blood and certain body fluids containing blood-borne pathogens.
Learn More - REG101 - Bloodborne Pathogens and Exposure Control for Acute Care (1.5 HR)$20.95
Health care personnel will increase their understanding of the safeguards used to protect themselves and others against the health hazards, which can result from exposure to blood and certain body fluids containing blood-borne pathogens.
Learn More - HH101 - Exposure to Bloodborne Pathogens and Needlestick Injuries (1.0 HR)$15.95
To enhance the participant’s knowledge of blood-borne pathogens and needlestick injuries so that they can be minimized or eliminated.
Learn More - DTY103 - Foodborne Illness (1.0 HR)$15.95
The purpose of this course is to inform health professionals and food service workers about foodborne illness and the many pathogens that can cause it, the symptoms, how it is transmitted, how to prevent it, and how to treat it.
Learn More - REG202 - Safety Fair: Infection Control (1.0 HR)$15.95
To review safe infection control practices utilized in the healthcare setting.
Learn More - REG121 - General Safety (0.5 HR)$11.95
To be aware of general safety issues and how to prevent injuries in the workplace.
Learn More - DTY102 - Food Safety & Sanitation: The Basics (1.0 HR)$15.95
The purpose of this course is to train the food handler on how to handle and prepare food safely to reduce the risk of foodborne illness.
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