Reference no: EM133431630

Assignment:

Consider the scenarios. What would you say to the concerned workers involved? What action would you take? Provide Controls at the Source, Along the Path and At the Worker Level. Please write the recommendations and be prepared to discuss them in the large group.

1. You are a JHSC member in a grocery store, which is part of a large chain. You noticed in your inspection that there was no soap in the soap dispenser above the sink. You mention this to the young butcher that you see working there. He tells you that there is never any soap in the dispenser. He has asked for it several times but it has never arrived. You ask him how he washes his hands and he shrugs. He says that he usually waits until he goes home at night before he thoroughly washes his hands. He says that he is afraid to go over his supervisor's head, in case he is fired. What should you do?
2. You are a JHSC member in a local general hospital. One of the maintenance workers has come to you with a concern. She is afraid of contracting HIV. She says that she fixes some of the equipment that comes from the operating room and the emergency department. When she takes things apart, she often finds little pools of blood or other bodily fluids. No one has told her anything about HIV. She wants to know if there is special equipment she should wear. What would you do?
3. You are a worker in a small public daycare and the Health and Safety Representative. The food is prepared on site and the dishes and utensils are washed in the kitchen. The owner has just hired high school students to do the food preparation and cleanup. You notice that the dishes are not clean and that the students do not seem to be using hot water or rinse water. What do you do?