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ORDIN Nr

ORDIN   Nr. 568 din 14 mai 2004

pentru aprobarea Ghidului privind continutul tematic al modulelor de pregatire a personalului care participa la cursurile de instruire profesionala privind insusirea notiunilor fundamentale de igiena

ACT EMIS DE: MINISTERUL SANATATII

ACT PUBLICAT IN: MONITORUL OFICIAL  NR. 472 din 26 mai 2004


SmartCity3


    Vazand Referatul de aprobare al Directiei generale sanatate publica si inspectia sanitara de stat nr. 5.516 din 14 mai 2004,
    in conformitate cu dispozitiile art. 23 din Metodologia pentru organizarea si certificarea instruirii profesionale a personalului privind insusirea notiunilor fundamentale de igiena, aprobata prin Ordinul ministrului sanatatii si al ministrului educatiei, cercetarii si tineretului nr. 1.225/5.031/2003,
    in temeiul prevederilor Hotararii Guvernului nr. 743/2003 privind organizarea si functionarea Ministerului Sanatatii, cu modificarile si completarile ulterioare,

    ministrul sanatatii emite urmatorul ordin:

    Art. 1
    Se aproba Ghidul privind continutul tematic al modulelor de pregatire a personalului care participa la cursurile de instruire profesionala privind insusirea notiunilor fundamentale de igiena, prevazut in anexa care face parte integranta din prezentul ordin.
    Art. 2
    Directia generala sanatate publica si inspectia sanitara de stat din cadrul Ministerului Sanatatii, institutele de sanatate publica, directiile de sanatate publica judetene si a municipiului Bucuresti si inspectoratele scolare judetene si al municipiului Bucuresti, precum si furnizorii de instruire autorizati vor duce la indeplinire prevederile prezentului ordin.
    Art. 3
    Prezentul ordin va fi publicat in Monitorul Oficial al Romaniei, Partea I.

                          Ministrul sanatatii,
                             Ovidiu Brinzan

    ANEXA 1*)

    *) Anexa este reprodusa in facsimil.

                                  GHID
privind continutul tematic al modulelor de pregatire a personalului care participa la cursurile de instruire profesionala privind insusirea notiunilor fundamentale de igiena

    MODULUL 1
    SERVICII DE PRODUCTIE, DEPOZITARE, TRANSPORT SI COMERCIALIZARE A ALIMENTELOR; INCLUSIV ALIMENTATIE PUBLICA SI A COLECTIVITATILOR

    Obiective operationale specifice:
    1. Insusirea notiunilor teoretice privind riscurile pentru sanatatea populatiei in relatie cu calitatea alimentelor;
    2. Insusirea notiunilor teoretice si practice privind igiena unitatilor de productie, desfacere, depozitare, alimentatie publica si colectiva, a mijloacelor de transport;
    3. Insusirea notiunilor teoretice si practice privind protectia personalului incadrat;
    4. Insusirea legislatiei sanitare in domeniu.

    Nivelul I: Instruirea managerilor, sefilor de sectie, directorilor pentru asigurarea calitatii etc., din unitatile cu profil alimentar (productie, comercializare, depozitare, transport) si din unitatile de alimentatie publica si colectiva
    1. Cunoasterea si aplicarea legislatiei in domeniu - conditie obligatorie pentru producatorii din industria alimentara
    2. Cunoasterea si respectarea cerintelor de igiena pentru functionarea unitatilor cu profil alimentar si pentru producerea de alimente sigure pentru sanatatea publica (consum uman):
    - amplasarea unitatilor si asigurarea circuitelor conform normelor de igiena
    - dotarea cu utilaje si intretinerea lor (igienizare)
    - functionarea in conformitate cu cerintele de igiena in procesul tehnologic (cerinte HACCP)
    - cerinte de igiena privind produsul finit
    - igiena personalului

    Nivelul II: Instruirea operatorilor din industria alimentara si din unitatile de alimentatie publica si colectiva si a vanzatorilor in functie de tipul de activitate (lapte si produse lactate, carne si preparate din carne si peste, paine si produse de panificatie -, zahar si produse zaharoase etc.)
    1. Insusirea unor cunostinte minime privind legislatia in domeniu
    2. Respectarea normelor de igiena pe intreg fluxul tehnologic, inclusiv cerinte HACCP
    3. Respectarea normelor de igiena pentru siguranta produsului alimentar (pentru produsele de origine animala se are in vedere si legislatia sanitar-veterinara)
    4. Cunoasterea si respectarea normelor de igiena pentru spatiul de comercializare si depozitare
    5. Cunoasterea si respectarea normelor de igiena pentru produsul expus si vandut
    6. Respectarea normelor de igiena individuala

    Nivelul III: Instruirea personalului de ingrijire din sectorul alimentar si din unitatile de alimentatie publica si colectiva
    1. Cunoasterea notiunilor de igiena privind spatiile de lucru
    2. Cunoasterea notiunilor de igiena privind anexele social-sanitare
    3. Cunoasterea notiunilor de igiena privind igiena personala
    4. Folosirea corecta a materialelor si substantelor utilizate la curatenie, dezinfectie si dezinsectie.

    Nivelul I: Instruirea managerilor, sefilor de sectie, directorilor pentru asigurarea calitatii etc. din unitatile cu profil alimentar (productie, comercializare, depozitare, transport) si din unitatile de alimentatie publica si colectiva

 ______________________________________________________________________________
|      TEME CU CARACTER      |Minimum|      Forma de organizare    |Observatii |
|        OBLIGATORIU         |  ore  |          recomandata        |           |
|                            |       |_____________________________|           |
|                            |       |prelegere|dezbatere|aplicatie|           |
|____________________________|_______|_________|_________|_________|___________|
| Tema 1. Cunoasterea si     |       |         |         |         |Aplicatiile|
| aplicarea legislatiei in   |       |         |         |         |se vor face|
| domeniu - conditie         |       |         |         |         |la locul de|
| obligatorie pentru         |       |         |         |         |munca sau  |
| producatorii din industria |       |         |         |         |la curs, in|
| alimentara                 |       |         |         |         |functie de |
|____________________________|_______|_________|_________|_________|tema.      |
| Comp. 1. Legislatia        |    2  |    1    |    1    |         |           |
| comunitara privitoare la   |       |         |         |         |           |
| siguranta alimentului      |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Comp. 2. Legislatia        |    2  |    1    |    1    |         |           |
| romaneasca armonizata      |       |         |         |         |           |
| cu prevederile UE          |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Tema 2. Cunoasterea si     |       |         |         |         |           |
| respectarea cerintelor de  |       |         |         |         |           |
| igiena pentru functionarea |       |         |         |         |           |
| unitatilor cu profil       |       |         |         |         |           |
| alimentar si pentru        |       |         |         |         |           |
| producerea de alimente     |       |         |         |         |           |
| sigure pentru sanatatea    |       |         |         |         |           |
| publica (consum uman):     |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Comp. 1. Amplasarea        |    1  |    1    |         |         |           |
| unitatilor si asigurarea   |       |         |         |         |           |
| circuitelor conform        |       |         |         |         |           |
| normelor de igiena         |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Comp. 2. Dotarea cu        |    1  |    1    |         |         |           |
| utilaje si intretinerea    |       |         |         |         |           |
| lor (igienizare)           |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Comp. 3. Functionarea in   |    2  |    1    |         |    1    |           |
| conformitate cu cerintele  |       |         |         |         |           |
| de igiena in procesul      |       |         |         |         |           |
| tehnologic (cerinte HACCP) |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Comp. 4. Cerinte de igiena |    1  |    1    |         |    1    |           |
| privind produsul finit     |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Comp. 5. Igiena            |    1  |    1    |         |         |           |
| personalului               |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
|Pretestare                  |    2  |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
|Total ore                   |   12  |    6    |    2    |    2    |           |
|____________________________|_______|_________|_________|_________|___________|

    Nivelul II: Instruirea operatorilor din industria alimentara si din unitatile de alimentatie publica si colectiva si a vanzatorilor pe tipuri de activitati (paine si produse de panificatie, zahar si produse zaharoase etc.)

 ______________________________________________________________________________
|      TEME CU CARACTER      |Minimum|      Forma de organizare    |Observatii |
|        OBLIGATORIU         |  ore  |          recomandata        |           |
|                            |       |_____________________________|           |
|                            |       |prelegere|dezbatere|aplicatie|           |
|____________________________|_______|_________|_________|_________|___________|
| Tema 1. Insusirea unor     |       |         |         |         |Aplicatiile|
| cunostinte minime privind  |       |         |         |         |se vor face|
| legislatia in domeniu      |       |         |         |         |la locul de|
|____________________________|_______|_________|_________|_________|munca sau  |
| Comp. 1. Legislatia        |    2  |    1    |    1    |         |la curs, in|
| romaneasca armonizata cu   |       |         |         |         |functie de |
| cea a Uniunii Europene     |       |         |         |         |tema.      |
|____________________________|_______|_________|_________|_________|           |
| Tema 2. Respectarea        |    2  |    1    |         |    1    |           |
| normelor de igiena pe      |       |         |         |         |           |
| intreg fluxul tehnologic   |       |         |         |         |           |
| inclusiv cerinte HACCP     |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Tema 3. Respectarea        |       |         |         |         |           |
| normelor de igiena pentru  |       |         |         |         |           |
| siguranta produsului       |       |         |         |         |           |
| alimentar (pentru          |       |         |         |         |           |
| produsele de origine       |       |         |         |         |           |
| animala se are in vedere   |       |         |         |         |           |
| si legislatia              |       |         |         |         |           |
| sanitar-veterinara)        |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Comp. 1. Cunoasterea       |    1  |    1    |         |         |           |
| normelor de igiena         |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Comp. 2. Siguranta         |    2  |    1    |         |    1    |           |
| produsului alimentar -     |       |         |         |         |           |
| conditie de baza in        |       |         |         |         |           |
| industria alimentara       |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Tema 4. Cunoasterea si     |    1  |    1    |         |         |           |
| respectarea normelor de    |       |         |         |         |           |
| igiena pentru spatiul de   |       |         |         |         |           |
| comercializare si          |       |         |         |         |           |
| depozitare                 |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Tema 5. Cunoasterea si     |    1  |    1    |         |         |           |
| respectarea normelor de    |       |         |         |         |           |
| igiena pentru produsul     |       |         |         |         |           |
| expus si vandut            |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Tema 6. Respectarea        |    1  |    1    |         |         |           |
| normelor de igiena         |       |         |         |         |           |
| individuala                |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Pretestare                 |    2  |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Total ore                  |   12  |    7    |    1    |    2    |           |
|____________________________|_______|_________|_________|_________|___________|

    Nivelul III: Instruirea personalului de ingrijire din sectorul alimentar si din unitatile de alimentatie publica si colectiva

 ______________________________________________________________________________
|      TEME CU CARACTER      |Minimum|      Forma de organizare    |Observatii |
|        OBLIGATORIU         |  ore  |          recomandata        |           |
|                            |       |_____________________________|           |
|                            |       |prelegere|dezbatere|aplicatie|           |
|____________________________|_______|_________|_________|_________|___________|
| Tema 1. Cunoasterea        |   2   |    1    |         |         |Aplicatiile|
| notiunilor de igiena       |       |         |         |         |se vor face|
| privind spatiile de lucru  |       |         |         |         |la locul de|
|____________________________|_______|_________|_________|_________|munca sau  |
| Tema 2. Cunoasterea        |   2   |    1    |         |         |la curs, in|
| notiunilor de igiena       |       |         |         |         |functie de |
| privind anexele            |       |         |         |         |tema.      |
| social-sanitare            |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Tema 3. Cunoasterea        |   2   |    1    |    1    |         |           |
| notiunilor de igiena       |       |         |         |         |           |
| privind igiena personala   |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Tema 4. Folosirea corecta  |   4   |    1    |         |    1    |           |
| a substantelor utilizate la|       |         |         |         |           |
| curatenie, dezinfectie si  |       |         |         |         |           |
| dezinsectie.               |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Pretestare                 |   2   |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Total ore                  |  12   |    4    |    1    |    1    |           |
|____________________________|_______|_________|_________|_________|___________|

    MODULUL 2
    SERVICII DE CURATENIE IN UNITATI DE ASISTENTA MEDICALA, COLECTIVITATI DE COPII SI TINERI, UNITATI DE CAZARE HOTELURI, MOTELURI, CABANE ETC.

    Obiective operationale specifice:
    1. insusirea notiunilor teoretice si practice privind prevenirea transmiterii si multiplicarii germenilor in unitatile de asistenta medicala
    2. insusirea notiunilor teoretice si practice privind profilaxia infectiilor nosocomiale
    3. insusirea notiunilor teoretice si practice privind asigurarea unor conditii de mediu fara risc pentru personal, bolnavi si alte categorii

 ______________________________________________________________________________
|       TEME CU CARACTER      |Minimum|      Forma de organizare    |Observatii|
|         OBLIGATORIU         |  ore  |          recomandata        |          |
|                             |       |_____________________________|          |
|                             |       |prelegere|dezbatere|aplicatie|          |
|_____________________________|_______|_________|_________|_________|__________|
| Tema 1. Introducere in      |   2   |    2    |         |         |          |
| epidemiologia bolilor       |       |         |         |         |          |
| transmisibile               |       |         |         |         |          |
|_____________________________|_______|_________|_________|_________|__________|
| Comp. 1. Principalii agenti |       |         |         |         |          |
| patogeni implicati in       |       |         |         |         |          |
| producerea bolilor          |       |         |         |         |          |
| transmisibile               |       |         |         |         |          |
|_____________________________|_______|_________|_________|_________|__________|
| Comp. 2. Mecanismele de     |       |         |         |         |          |
| transmitere ale bolilor     |       |         |         |         |          |
|_____________________________|_______|_________|_________|_________|__________|
| Comp. 3. Modalitati de      |       |         |         |         |          |
| prevenire a bolilor         |       |         |         |         |          |
| transmisibile               |       |         |         |         |          |
|_____________________________|_______|_________|_________|_________|__________|
| Comp. 4. Precautii de       |       |         |         |         |          |
| izolare bazate pe calea de  |       |         |         |         |          |
| transmitere                 |       |         |         |         |          |
|_____________________________|_______|_________|_________|_________|__________|
| Tema 2. Norme privind       |   3   |    1    |    1    |    1    |          |
| curatenia si dezinfectia    |       |         |         |         |          |
|_____________________________|_______|_________|_________|_________|__________|
| Comp. 1. Metode, reguli,    |       |         |         |         |          |
| materiale si produse        |       |         |         |         |          |
| utilizate in efectuarea     |       |         |         |         |          |
| curateniei                  |       |         |         |         |          |
|_____________________________|_______|_________|_________|_________|__________|
| Comp. 2. Dezinfectia prin   |       |         |         |         |          |
| mijloace fizice si chimice  |       |         |         |         |          |
|_____________________________|_______|_________|_________|_________|__________|
| Tema 3. Norme privind       |   3   |    1    |    1    |    1    |          |
| curatenia si dezinfectia in |       |         |         |         |          |
| colectivitati de copii si   |       |         |         |         |          |
| tineri, unitati de cazare   |       |         |         |         |          |
| hoteluri, moteluri, cabane  |       |         |         |         |          |
| unitatile de cazare (numai  |       |         |         |         |          |
| pentru personalul din       |       |         |         |         |          |
| unitatile mentionate)       |       |         |         |         |          |
|_____________________________|_______|_________|_________|_________|__________|
| Comp. 1. Reglementari       |       |         |         |         |          |
| privind notiunile de igiena |       |         |         |         |          |
| aplicabile domeniului       |       |         |         |         |          |
|_____________________________|_______|_________|_________|_________|__________|
| Comp. 2. Igiena             |       |         |         |         |          |
| personalului                |       |         |         |         |          |
|_____________________________|_______|_________|_________|_________|__________|
| Comp. 3. Metode, reguli,    |       |         |         |         |          |
| materiale si produse        |       |         |         |         |          |
| utilizate in efectuarea     |       |         |         |         |          |
| curateniei                  |       |         |         |         |          |
|_____________________________|_______|_________|_________|_________|__________|
| Tema 4. Precautii universale|   5   |    3    |    1    |    1    |          |
| in unitati de asistenta     |       |         |         |         |          |
| medicale (numai pentru      |       |         |         |         |          |
| personalul din unitatile    |       |         |         |         |          |
| mentionate)                 |       |         |         |         |          |
|_____________________________|_______|_________|_________|_________|__________|
| Comp 1. Introducere -       |       |         |         |         |          |
| definirea precautiunilor    |       |         |         |         |          |
| universale                  |       |         |         |         |          |
|_____________________________|_______|_________|_________|_________|__________|
| Comp. 2. Spalarea mainilor  |       |         |         |         |          |
|_____________________________|_______|_________|_________|_________|__________|
| Comp. 3. Protectia          |       |         |         |         |          |
| tegumentelor si mucoaselor  |       |         |         |         |          |
|_____________________________|_______|_________|_________|_________|__________|
| Comp. 4. Circuitul          |       |         |         |         |          |
| bolnavilor, lenjeriei,      |       |         |         |         |          |
| veselei, alimentelor,       |       |         |         |         |          |
| deseurilor                  |       |         |         |         |          |
|_____________________________|_______|_________|_________|_________|__________|
| Pretestare                  |   2   |         |         |         |          |
|_____________________________|_______|_________|_________|_________|__________|
| TOTAL ORE                   |10 - 12|         |         |         |          |
|_____________________________|_______|_________|_________|_________|__________|

    MODULUL 3
    PRODUCTIA SI DISTRIBUTIA APEI POTABILE, INCLUSIV A APEI POTABILE SI IMBUTELIATE

    Obiective operationale specifice:
    1. Insusirea notiunilor teoretice privind riscurile pentru sanatatea populatiei in relatie cu calitatea apei potabile;
    2. Insusirea notiunilor teoretice si practice privind cerintele de igiena pentru unitatilor de productie, imbuteliere, transport, stocare, distributie si pentru materiale si reactivii in contact cu apa potabila;
    3. Insusirea notiunilor teoretice si practice privind protectia personalului incadrat;
    4. Insusirea legislatiei sanitare in domeniu.

    Nivelul I: Instruirea managerilor, sefilor de sectie, directorilor pentru asigurarea calitatii etc., din unitatile de producere si distributie a apei potabile, inclusiv imbuteliate
    1. Cunoasterea rolului si importantei apei potabile pentru sanatatea publica.
    2. Cunoasterea si aplicarea legislatiei in domeniu - conditie obligatorie pentru producatorii si distribuitorii de apa potabila, inclusiv imbuteliata.
    3. Cunoasterea si respectarea cerintelor de igiena pentru functionarea unitatilor de producere si distributie a apei potabile, inclusiv imbuteliata, sigure pentru sanatatea publica (consum uman):
    - alegerea surselor de apa si asigurarea protectiei sanitare
    - asigurarea procedeelor de tratare conform normelor de igiena
    - functionarea procesului tehnologic in conformitate cu cerintele de igiena
    - cerintele de calitate pentru apa potabila si relevanta lor pentru sanatate
    - asigurarea controlului calitatii apei distribuite conform cerintelor legale
    - furnizarea de apa potabila conform cerintelor de igiena in situatii de urgenta (inundatii, cutremur, poluare accidentala etc.)
    - igienizare si igiena personalului

    Nivelul II: Instruirea operatorilor din unitatile de productie si distributie a apei potabile inclusiv apa potabila imbuteliata
    1. Insusirea unor cunostinte minime privind rolul si importanta apei potabile pentru sanatatea publica
    2. Insusirea unor cunostinte minime privind calitatea apei potabile
    3. Insusirea unor cunostinte minime privind legislatia in domeniu
    4. Respectarea normelor de igiena pe intreg fluxul tehnologic pentru siguranta calitatii apei potabile
    5. Respectarea normelor de igiena privind amplasarea conductelor de transport si distributie a apei potabile
    6. Cunoasterea si respectarea normelor de igiena privind stocarea apei potabile
    7. Cunoasterea si respectarea normelor de igiena pentru produsul expus si vandut (apa potabila imbuteliata) si privind comercializarea apei potabile imbuteliate, inclusiv prin circuite inchise (dozatoare)
    8. Respectarea normelor de igiena individuala

    Nivelul III: Instruirea personalului de intretinere si reparatii din unitatile de productie si distributie a apei potabile inclusiv apa potabila imbuteliata
    1. Insusirea unor cunostinte minime privind rolul si importanta apei potabile pentru sanatatea publica
    2. Insusirea cerintelor de igiena privind amplasarea si materiale folosite pentru conductele de transport si distributie a apei potabile
    3. Folosirea corecta a materialelor si substantelor utilizate la curatarea si dezinfectia spatiilor de lucru si sau a rezervoarelor de stocare si a conductelor de transport sau depozitate a apei potabile.

    Nivelul I: Instruirea managerilor, sefilor de sectie, directorilor pentru asigurarea calitatii etc. din unitatile de productie si distributie a apei potabile, inclusiv din unitatile de imbuteliere apa potabila

 ______________________________________________________________________________
|   TEME CU CARACTER OBLIGATORIU    | Minimum |       Forma de organizare      |
|                                   |   ore   |           recomandata          |
|                                   |         |________________________________|
|                                   |         |prelegere|dezbatere |aplicatie* |
|___________________________________|_________|_________|__________|___________|
| Tema 1. Cunoasterea rolului si    |         |         |          |           |
| importantei apei potabile pentru  |         |         |          |           |
| sanatatea publica.                |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Comp. 1. Rolul apei in organismul |    1    |     1   |          |           |
| uman si in asigurarea sanatatii   |         |         |          |           |
| publice, nevoile de apa potabila  |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Comp 2. Boli asociate apei        |    1    |     1   |          |           |
|___________________________________|_________|_________|__________|___________|
| Tema 2. Cunoasterea si aplicarea  |         |         |          |           |
| legislatiei in domeniu - conditie |         |         |          |           |
| obligatorie pentru producatorii si|         |         |          |           |
| distribuitorii de apa potabila,   |         |         |          |           |
| inclusiv imbuteliata              |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Comp. 1. Legislatia comunitara    |     1   |    30   |     30   |           |
| privitoare la apa pentru consumul |         |  minute |   minute |           |
| uman                              |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Comp. 2. Legislatia romaneasca    |     1   |    30   |     30   |           |
| armonizata cu cea a CE            |         |  minute |   minute |           |
|___________________________________|_________|_________|__________|___________|
| Tema 3. Cunoasterea si respectarea|         |         |          |           |
| cerintelor de igiena pentru       |         |         |          |           |
| functionarea unitatilor de        |         |         |          |           |
| producere si distributie a apei   |         |         |          |           |
| potabile, inclusiv imbuteliata,   |         |         |          |           |
| sigure pentru sanatatea publica   |         |         |          |           |
| (consum uman):                    |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Comp. 1. Alegerea surselor de apa |     1   |    1    |          |           |
| si asigurarea protectiei sanitare |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Comp. 2. Asigurarea procedeelor   |     1   |    1    |          |           |
| de tratare conform normelor de    |         |         |          |           |
| igiena si functionarea procesului |         |         |          |           |
| tehnologic in conformitate cu     |         |         |          |           |
| cerintele de igiena               |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Comp. 3. Cerintele de calitate    |     2   |    1    |     1*   |           |
| pentru apa potabila si relevanta  |         |         |          |           |
| lor pentru sanatate si asigurarea |         |         |          |           |
| controlului calitatii apei        |         |         |          |           |
| distribuite conform cerintelor    |         |         |          |           |
| legale                            |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Comp. 4. Furnizarea de apa        |     1   |    1    |          |           |
| potabila conform cerintelor de    |         |         |          |           |
| igiena in situatii de urgenta     |         |         |          |           |
| (inundatii, cutremur, poluare     |         |         |          |           |
| accidentala etc.)                 |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Comp. 5. Igienizarea si igiena    |     1   |    1    |          |           |
| personalului                      |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Pretestare                        |     2   |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Total ore                         |    12   |     8   |     2    |           |
|___________________________________|_________|_________|__________|___________|
    * Insotita de prezentari de caz

    Nivelul II: Instruirea operatorilor din unitatile de productie si distributie a apei potabile, inclusiv apa potabila imbuteliata

 ______________________________________________________________________________
|   TEME CU CARACTER OBLIGATORIU    | Minimum |       Forma de organizare      |
|                                   |   ore   |           recomandata          |
|                                   |         |________________________________|
|                                   |         |prelegere|dezbatere*|aplicatie*|
|___________________________________|_________|_________|__________|___________|
| Tema 1. Insusirea unor cunostinte |    30   |    30   |          |           |
| minime privind rolul si importanta|  minute |  minute |          |           |
| apei potabile pentru sanatatea    |         |         |          |           |
| publica                           |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Tema 2. Insusirea unor cunostinte |     1   |     1   |          |           |
| minime privind calitatea apei     |         |         |          |           |
| potabile                          |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Tema 3. Insusirea unor cunostinte |    30   |    30   |          |           |
| minime privind legislatia in      |  minute |  minute |          |           |
| domeniu                           |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Tema 4. Respectarea normelor de   | 1 si 30 |    30   |          |     1     |
| igiena pe intreg fluxul tehnologic|   de    |  minute |          |           |
| pentru siguranta calitatii apei   | minute  |         |          |           |
| potabile, inclusiv imbuteliate    |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Tema 5. Respectarea normelor de   | 1 si 30 |    30   |          |     1     |
| igiena privind amplasarea         |de minute|  minute |          |           |
| conductelor de transport si       |         |         |          |           |
| distributie a apei potabile       |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Tema 6. Cunoasterea si respectarea|    1    |    30   |          | 30 minute |
| normelor de igiena privind        |         |  minute |          |           |
| stocarea apei potabile            |         |         |          |           |
| (intretinere, dezinfectie)        |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Tema 7. Cunoasterea si respectarea|     1   |    30   |          | 30 minute |
| normelor de igiena si privind     |         |  minute |          |           |
| comercializarea apei potabile     |         |         |          |           |
| imbuteliate, inclusiv prin        |         |         |          |           |
| circuite inchise (dozatoare)      |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Tema 8. Respectarea normelor de   |     1   |     1   |          |           |
| igiena individuala                |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Pretestare                        |     2   |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Total ore                         |    12   |     5   |          |      3    |
|___________________________________|_________|_________|__________|___________|
    * Dezbaterile vor fi insotite de exemplificari supuse discutiilor.
    * Aplicatiile se vor face la locul de munca sau la curs, in functie de tema.

    Nivelul III: Instruirea personalului de intretinere si reparatii din unitatile de productie si distributie a apei potabile inclusiv apa potabila imbuteliata

 ______________________________________________________________________________
|   TEME CU CARACTER OBLIGATORIU    | Minimum |       Forma de organizare      |
|                                   |   ore   |           recomandata          |
|                                   |         |________________________________|
|                                   |         |prelegere|dezbatere*|aplicatie*|
|___________________________________|_________|_________|__________|___________|
| Tema 1. Insusirea unor cunostinte |    2    |     1   |     1    |           |
| minime privind rolul si importanta|         |         |          |           |
| apei potabile pentru sanatatea    |         |         |          |           |
| publica                           |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Tema 2. Insusirea cerintelor de   |    2    |     1   |          |      1    |
| igiena privind amplasarea si      |         |         |          |           |
| materiale folosite pentru         |         |         |          |           |
| conductele de transport si        |         |         |          |           |
| distributie a apei potabile       |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Tema 3. Folosirea corecta a       |    2    |     1   |          |      1    |
| materialelor si substantelor      |         |         |          |           |
| utilizate la curatarea si         |         |         |          |           |
| dezinfectia spatiilor de lucru    |         |         |          |           |
| si sau a rezervoarelor de stocare |         |         |          |           |
| si a conductelor de transport sau |         |         |          |           |
| depozitare a apei potabile        |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Tema 4. Cunostinte de igiena      |    1    |     1   |          |           |
| personala                         |         |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Pretestare                        |    2    |         |          |           |
|___________________________________|_________|_________|__________|___________|
| Total ore                         |    9    |     4   |     1    |     3     |
|___________________________________|_________|_________|__________|___________|
    * Dezbaterile vor fi insotite de exemplificari supuse discutiilor.
    * Aplicatiile se vor face la locul de munca sau la curs, in functie de tema.

    MODULUL 4
    SERVICII DE INGRIJIRE CORPORALA

    Obiective operationale specifice:

    1. Cunoasterea si aplicarea notiunilor generale privind clasificarea unitatilor prestatoare de servicii.
    2. Cunoasterea si respectarea cerintelor de igiena pentru functionarea unitatilor prestatoare de servicii.
    3. Insusirea notiunilor privind riscul pe sanatate in relatie cu conditiile din unitatile prestatoare de servicii.
    4. Cunoasterea notiunilor de igiena personala.
    5. Folosirea corecta a substantelor utilizate la dezinfectie, curatenie si dezinsectie.

 ______________________________________________________________________________
|      TEME CU CARACTER      |Minimum|      Forma de organizare    |Observatii |
|        OBLIGATORIU         |  ore  |          recomandata        |           |
|                            |       |_____________________________|           |
|                            |       |prelegere|dezbatere|aplicatie|           |
|____________________________|_______|_________|_________|_________|___________|
| Tema 1. Notiuni            |   2   |    1    |     1   |         |Aplicatiile|
| fundamentale privind       |       |         |         |         |se vor face|
| sanatatea si bolile cu     |       |         |         |         |la locul de|
| transmitere tegumentara    |       |         |         |         |munca sau  |
|____________________________|_______|_________|_________|_________|la curs, in|
| Tema 2. Norme privind      |       |         |         |         |functie de |
| conditiile igienico-       |       |         |         |         |tema.      |
| sanitare in unitatile      |       |         |         |         |           |
| prestatoare de servicii    |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Comp. 1. Coafura, frizerii |   1   |    1    |    1    |         |           |
|____________________________|_______|_________|_________|_________|           |
| Comp. 2. Cosmetica, masaj, |   1   |    1    |    1    |         |           |
| tatuaj                     |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Comp. 3. Manichiura,       |   1   |    1    |    1    |         |           |
| pedichiura                 |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Comp. 4. Bazine de inot,   |   1   |    1    |    1    |         |           |
| bai publice                |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Tema 3. Curatenia in       |   1   |    1    |    1    |         |           |
| unitatile prestatoare de   |       |         |         |         |           |
| servicii                   |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Tema 4. Igiena individuala |   2   |    1    |    1    |         |           |
| a personalului             |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Tema 5. Mijloace de        |   1   |    1    |    1    |         |           |
| protectie a personalului   |       |         |         |         |           |
| din unitatile de prestare  |       |         |         |         |           |
| servicii                   |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|           |
| Tema 6. Cunostinte minime  |   1   |    1    |         |         |           |
| privind legislatia in      |       |         |         |         |           |
| domeniu                    |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Pretestare                 |   2   |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Total ore                  |  13   |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|

    MODULUL 5
    SERVICII TIP DEZINFECTIE, DEZINSECTIE, DERATIZARE

    Obiective operationale:
    1. Insusirea notiunilor privind importanta acestor servicii pentru asigurarea unui mediu fara risc pentru sanatate.
    2. Insusirea notiunilor privind aplicarea tehnicilor corecte in serviciile de curatenie.
    3. Insusirea notiunilor privind personalul care lucreaza in unitatile de asistenta sanitara: particularitati ale acestor activitati in aceste unitati si aspecte legislative in domeniu.

 ______________________________________________________________________________
|      TEME CU CARACTER      |Minimum|      Forma de organizare    |Observatii |
|        OBLIGATORIU         |  ore  |_____________________________|           |
|                            |       |prelegere|dezbatere|aplicatie|           |
|____________________________|_______|_________|_________|_________|___________|
| Tema 1. Introducere -      |       |         |         |         |           |
| Factori de risc pentru     |       |         |         |         |           |
| sanatatea publica          |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Comp. 1. Bolile            |   2   |    1    |     1   |         |           |
| infectioase: agenti        |       |         |         |         |           |
| patogeni, caile de         |       |         |         |         |           |
| transmitere                |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Comp. 2. Principalele grupe|   2   |    1    |     1   |         |           |
| de vectori si riscul pentru|       |         |         |         |           |
| sanatate                   |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Tema 2. Dezinfectia        |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Comp. 1. Importanta acestor|   1   |         |         |         |           |
| servicii pentru sanatatea  |       |         |         |         |           |
| publica                    |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Comp. 2. Notiuni generale  |   1   |         |         |         |           |
| despre curatenie,          |       |         |         |         |           |
| dezinfectie, sterilizare   |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Comp. 3. Tehnici de        |   2   |    1    |         |    1    |           |
| aplicare                   |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Comp. 4. Particularitati   |   1   |         |         |         |           |
| ale serviciilor DDD in     |       |         |         |         |           |
| unitatile medicale         |       |         |         |         |           |
| (optional pentru personalul|       |         |         |         |           |
| care furnizeaza servicii   |       |         |         |         |           |
| de curatenie, dezinfectie  |       |         |         |         |           |
| in spitale)                |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Tema 3. Dezinsectie si     |       |         |         |         |           |
| deratizare                 |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Comp. 1. Biologia          |   1   |     1   |         |         |           |
| artropodelor si            |       |         |         |         |           |
| rozatoarelor vectoare      |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Comp. 2. Metode de         |   1   |     1   |         |         |           |
| combatere                  |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Comp. 3. Indicatii tehnice |   1   |     1   |         |         |           |
| privind dezinsectia si     |       |         |         |         |           |
| deratizarea                |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Tema 4. Personalul din     |       |         |         |         |           |
| unitatile de servicii      |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Componente: |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Comp. 1. Echipamentul de   |   1   |     1   |         |         |           |
| protectie                  |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Comp. 2. Starea de sanatate|   1   |     1   |         |         |           |
| a personalului             |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Comp. 3. Aspecte           |   1   |     1   |         |         |           |
| legislative in domeniu     |       |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Pretestare                 |   2   |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|
| Total ore curs             |  17   |         |         |         |           |
|____________________________|_______|_________|_________|_________|___________|



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     My husband left me some years ago for another woman and they both planned to get married. I am so surprised he just came back to me one cool afternoon on Saturday June, begging and crying for me to take him back and to forgive him for breaking up our marriage home and forsaking me and the children. Dr Omokpo is a true spiritualist savior . He brought my husband back” if you have any worries or you have any problem in your marriages or relationships you can reach him via: dromokpo@gmail.com WhatsApp him on:+18048540813
ANONIM a comentat Ordin 1471 2020
    O zi bună Dragi solicitanți de împrumut, aveți nevoie de un credit financiar urgent ***? * Transfer foarte rapid și direct în contul dvs. bancar * Rambursarea începe la opt luni după ce primiți banii în contul dvs. bancar * Rată scăzută a dobânzii de 1% * Rambursare pe termen lung (1-30 ani) Înălțime * Flexibil *** apoi lunar plata *. Cât timp va fi finanțat? După depunerea cererii *** Vă puteți aștepta la un răspuns preliminar în mai puțin de 24 de ore, finanțare în 72-96 de ore de la primirea informațiilor de care au nevoie de la dvs. Dacă sunteți interesat, contactați-ne prin: unisoncreditunion344@gmail.com și completați formularul de cerere de împrumut de mai jos. Formular de cerere de împrumut: Nume complet:................... Țara:................... Stat:.............. Oraș:.............. Sex:................ ......... Număr de telefon:........... Suma împrumutului :........... Venituri lunare:.......... Ocupație:................... .... Perioada de împrumut:...................... . ................ Scopul împrumutului:................................. .... ....... Adresa de e-mail:...................... ................ Ați aplicat înainte?.................... Așteptăm ca formularul dumneavoastră de cerere urgent să fie completat ok. Trimite-ti-ne un e-mail: ( unisoncreditunion344@gmail.com ) Cu stima. Domnul UNISON Nume companie: UNISON CREDIT UNION Adresa de e-mail: unisoncreditunion344@gmail.com Adresă de e-mail: unisoncreditunion344@gmail.com Adresă de e-mail: unisoncreditunion344@gmail.com
ANONIM a comentat Ordin 1471 2020
    OFERTA URGENT DE CREDIT Creați-vă afacerea și averea dvs. cu noi Grant de împrumut de servicii variind de la 5.000 USD la 10.000.000.000 USD. Oferim acest credit pentru a permite tuturor celor care se află într-o situație financiară dificilă și celor care doresc să-și creeze propria afacere să aibă o viață fericită. Împrumuturile între persoane fizice există așa că nu vă pierdeți timpul. trimiteți-ne un e-mail prin: { unisoncreditunion344@gmail.com } pentru a începe
ANONIM a comentat Decretul 198 2021
    My husband was cheating on me and no longer committed to me and our kids, when i asked him what the problem was he told me he has fell out of love for me and wanted a divorce.i was so heart broken i cried all day and night but he left home, i was looking for something online when i saw an article how the great and powerful dr.ovie have helped so many people in similar situation like mine, his email address was written so i sent him an email telling him about my problem,he told me he shall return back to me within 24hrs, i did everything he asked me to do the next day to my greatest surprise, my husband came back home and was crying and begging for me to forgive and accept him back,now we are happy together if you need his help contact him email:droviespelltemple@gmail.com or whatsapp him via +2349056460552
ANONIM a comentat Ordin 1492 2020
    Buna ziua Investiția în criptomonede cu doamna Trish Dave mi-a schimbat viața Cuvintele nu pot descrie munca minunată pe care ați făcut-o în contul meu de tranzacționare, sunt încântat că am avut încredere în dvs. și v-am oferit șansa de a ajuta la creșterea mea de 500 USD în 5000 USD în doar o săptămână, doamnă. Trish Dave, familia mea și cu mine, vă suntem veșnic datori pentru stabilitatea financiară pe care ați adus-o acasă, sfătuiesc întregul public să investească cu Trish Dave, contactați prin: Email: trshdave@gmail.com WhatsApp: +79304082498 Web https://smartbitvest.com/
ANONIM a comentat Decizia 2 2007
    Hi everyone i want to share my amazing testimony on how Dr Graceondu blessed my life, i used to work as a cleaner in supper market, i have been playing lottery game for long now and i don't usually win, i came across a testimony of someone testifying about how Dr Graceondu prayed for her and gave her a lottery game to play and she won big amount of money, so i also decided to try my luck, i contact him through his website and he assured me that he will help me, he told me it will take him two day to pray for me, so on the second day he gave me some lottery numbers to play and i went to play the game so on that faithful day i went to check the game to my greatest surprise i won a very big amount that changed my status, i quit as a cleaner in the supper market and i became a company owner. I want you out there to also contact him for your lucky game. You can reach him via his Email drgraceondu12@ gmail.com or WhatsApp him on +17542773146
ANONIM a comentat Hotărârea 965 2002
    Bună ziua. Caut si eu aceste anexe din 2002. Le puteti trimite pe adresa bogdan.albu@albulawyer.com vă rog?
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