OSHA Bloodborne Pathogens (BBP)
American Red Cross
OSHA-required training on preventing exposure to bloodborne diseases like Hepatitis B, C, and HIV.
Duration
Not specified
Credits
Not specified
Cost
Not specified
Format
Hybrid
What You'll Learn
AI-generatedKey competencies developed through this program
- Hands-onPerform proper hand hygiene and decontamination procedures following established infection control protocols.Developing
- Hands-onDemonstrate correct use of personal protective equipment (PPE) when handling blood or potentially infectious materials.Developing
- KnowledgeApply universal precautions and standard precautions to prevent occupational exposure in healthcare and other at-risk work environments.Developing
- Hands-onExecute proper disposal procedures for contaminated sharps and regulated waste using appropriate safety-engineered devices and containers.Developing
- KnowledgeIdentify bloodborne pathogens and their transmission routes in workplace settings with potential exposure risks.Emerging
- KnowledgeRecognize situations and tasks that may involve exposure to blood and other potentially infectious materials following OSHA regulatory standards.Emerging
- KnowledgeExplain the use and limitations of practices and engineering controls to reduce exposure in compliance with OSHA Bloodborne Pathogens Standard.Emerging
- KnowledgeDescribe post-exposure evaluation and follow-up procedures in accordance with OSHA requirements and medical protocols.Emerging
- MindsetRecognize the importance of compliance with exposure control plans to protect self and others from bloodborne disease transmission.Emerging
- KnowledgeIdentify employee rights and employer responsibilities under OSHA Bloodborne Pathogens Standard including Hepatitis B vaccination and training requirements.Emerging
Skills developed through this program
- Engineering controls that isolate or remove potential hazards, including sharps disposal containers, self-sheathing needles and/or needleless systems
- Cleaning/disinfecting equipment and supplies
- Safe handling and disposal of bloodborne pathogens
- Recognizing, reporting and following up on employee exposures
Occupations this program prepares you for
- First-Line Supervisors of Food Preparation and Serving Workers35-1012.00
- Food Preparation Workers35-2021.00
- Food Preparation and Serving Related Workers, All Other35-9099.00
- Food Service Managers11-9051.00
- Surgical Assistants29-9093.00
- Emergency Medical Technicians29-2042.00
- Health Technologists and Technicians, All Other29-2099.00
- Nursing Assistants31-1131.00
- Registered Nurses29-1141.00
- Paramedics29-2043.00
Detailed information about this program
OSHA, which stands for Occupational Safety and Health Administration, requires that employers and employees take universal precautions, in other words a "better-safe-than-sorry" approach to these threats, by treating human blood and OPIM as if they're already infected with pathogens.
What you need to earn this credential
No requirements listed.
Eligible funding programs
No funding information available.
Scholarships
No scholarships listed.