PSA- Public Service Announcement
1.What are basic hygiene practices? How frequent are they performed?
2.Who inform employees of mandated sanitary procedures?
3.If there is a new regulation, how is this communicated to the staff?
4.Explain why your department is necessary? What would be different if your department didn’t exist?
5.How does your department contribute to the stability of public safety & health?
6.Are codes/regulations different from state to stat or are they nationally mandated?
7.What steps do you and/or your coworkers take to protect yourselves? To protect the patient?
8.Do all restaurant kitchens have to provide and use gloves?
9.How are patients received in ER? If they have contagious symptoms?
10.How would you define cross contamination?
11.It seems that all types of food have storage guidelines and cooking preparation instructions. Why is that?
12.What do you use to protect against fluid transmission?
13.Does the Infection control department regulate from everyone in Administration to Janitorial?
14.Are the protective apparel used in the hospital regulated by the hospital or an agency (ie. CDC)? How are employees informed of proper use?
15.Do employees get trained to use the protective apparel? How often?
16.Is the regulation same for hospitals throughout the country?
17.What was the most recent outbreak/epidemic (prior to SARS)? What was done to contain it?
18.Are there seminars available for employees? Who sponsors these seminars?
19.What type (if any) of continued education is offered for staff?
20.Are reference books (handbooks) provided by regulatory agencies for your use?
21.Can employees receive accreditations in regards to infection control? What sort?
22.How did the importance of infection control come about?
23.Who or what establishes the actual prevention guidelines?
24.Has the number of hospital acquired infections declined or increased over the years? If declined, is it due to the implementation of new procedures?
25.Is pest control part of the infection control process? If so, what is done and how frequent?
26.What health risk is involved with improper handling and storage of food?
27.What part of your job is the most challenging? How come?
28.How don you ensure that the staff complies with the regulations?
29.What can cause a restaurant to not pass inspection?
30.What happens when a restaurant doesn’t pass inspection?
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學姐老闆：“鎖小小））））加班一整天，才想出這”幾“個問題嗎？你完蛋了）））））”
鎖小小：“喔．．．到底是什麼時候啊？你有幫我再確定嗎？（心里有”不願意承認就是下禮拜二“之強迫症．．．）”
學姐老闆：“就下禮拜二跟S.F.大頭；禮拜三跟county；另外小B正在約XX醫院的XX院長．”
鎖小小：“（呷ｘ卡好ｘ卡好睏—普通級~~） 做不完咧～咩登（madam）”
學姐老闆：“我下週六要看到成品．記得一份翻成中國字，我轉去台灣．”
鎖小小：“（呷ｘ卡好ｘ卡好睏—比較級~~） （中文就中文，還中國字咧～我還美那個索那個不達米麼亞平原咧～哎喲，冰凍三尺非一日之寒啦～台灣的醫療體糸沒有那麼好改啦～） 耶死！（Yes）咩登（madam）”
學姐老闆：“上鏡頭要表現專業點．我跟你講，不要給我穿細肩帶；還有，聲調盡量壓低，你平常太小孩子氣了；表現專業．”
鎖小小：“（呷ｘ卡好ｘ卡好睏—最高級~~） （媽媽樂咧～～問問題而已又不是主播說．醫療片子而已又不是新聞一百秒說～ 管他．那天一定要叫阿導只拍我的馬尾巴．）”
學姐老闆：“鎖小小）））））））不准發呆））））））給我起來）））））”
鎖小小：“蛤？什膜？？？”
（外頭硬撐著眼皮抖擻；里頭幹得要死．宇宙無敵世界超級“媽媽樂”無限最高級）））））））））））））））））））
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