Training materials for infectious disease prevention measures and educational leaflets

[Lecture] Basic knowledge of infectious diseases (Power point: 946KB) (approximately 10 minutes of required time)
　You can learn the three elements of infection, the difference between disinfection and sterilization, and the importance of hand washing.

[Lecture] Norovirus food poisoning measures at facilities for the elderly and nursery schools (Power Point: 1,166KB) (approximately 20 minutes of required time)
　When infectious gastroenteritis such as norovirus occurs at the facility, you can learn about the points to avoid bringing it to the cooking room.
　When you use this document, please use this document ("Checklist of norovirus food poisoning measures for lunch facilities (PDF: 189KB)").

[Pamphlet] What is Legionellosis (PDF: 9,821KB) (Published in City of Yokohama, Medical Care Bureau Health Sanitation Division, April 2023)

[Booklet] Stop! Points for Preventing Legionella Diseases (PDF: 29,571KB) (Published by Health Sanitation Division City of Yokohama, Medical Care Bureau, April 2023)

[Pamphlet] About maintenance of machine bathtub for prevention of legionellosis (PDF: 755KB) (issued by Health Sanitation Division, Yokohama City Public Health Center, July 2021)

[Lecture] [Exercise] Infection prevention measures (Power Point: 2,558KB) (approximately 15 minutes (lecture only), approximately 35 minutes (with exercise)) to prevent staff from mediating (Power Point: 2,558KB)
　You can learn about infection prevention measures (standard precoon) to prevent and transmit staff from infection.
　For procedures to take off contaminated gloves and gowns, we recommend that you use this document to exercise.
　・What is a standard precoon?
　・The technique of removing contaminated gloves
　・The procedure to take off the contaminated gown

[Lecture] Points and preparation examples for smooth response in the event of infectious gastroenteritis (Power Point: 4,699KB) (approximately 20 minutes)
Assuming that infectious gastroenteritis will occur in the facility, you can learn about what you can do in advance and what to do when it occurs.
・Preparatory examples of vomit processing goods and their points
・Role sharing of vomit processing and its points
・Dilution concentration of disinfectant
・Points for disinfection of objects
・Ventilation points
・Estimated points such as personnel system and zoning after a person suspected of infectious gastroenteritis appears

　This is a document for staff such as facilities for the elderly.
　　1 What is a standard precoon?
　　2 The meaning of "disinfection", "sterilization" and "antibacterium" and appropriate disinfection method

　[Approximately 30 minutes of lecture time]

　　With text [for staff at facilities for the elderly] In order to prevent yourself from infecting others (PDF: 10,613KB)
　[For staff at facilities for the elderly] In order to prevent yourself from infecting others (Power Point: 6,031KB)

　This is a document for staff such as nursery schools. There is an exercise problem on the way.
　　1 What is a standard precoon?
　　2 The meaning of "disinfection", "sterilization" and "antibacterium" and appropriate disinfection method
　　3 (Exercise) Be careful in vomiting treatment

　[Approximately 30 minutes of lecture time]

　　With text [for staff of child-related facilities such as nursery schools] In order to prevent yourself from infecting others (PDF: 3,159KB)
　　[For staff of child-related facilities such as nursery schools] In order to prevent yourself from infecting others (Power Point: 6,106KB)

　This is a document for the 2020 Training for Preventing Infectious Diseases.
　You can learn basic knowledge of infectious disease prevention.
　　1 What is an infectious disease?
　　2. Routes and Prevention
　　3 COVID-19

　[Approximately 20 minutes of lecture time]
　Basic knowledge of infectious diseases (Power Point: 1,517KB)
　(with text) Basic knowledge of infectious diseases (PDF: 11,935KB)

　This is a document for the 2020 Training for Preventing Infectious Diseases.
　You can learn about blocking the route of infection.
　　1 Standard Prevention Measures
　　2 Hand hygiene timing
　　3 Put on and take off hand hygiene gloves

　　　　　　　　　　　　　　　[Approximately 10 minutes of lecture time]
　Standard precautionary measures (Power Point: 3,633KB)
　(with text) Standard precautionary measures (PDF: 5,082KB)

　You can learn how to prevent the symptoms caused by norovirus and the person who treats vomit from infection and prevent the spread of infection.
　　About food poisoning and infectious gastroenteritis due to norovirus
　　2 About vomit processing (watching video)

　　　　　　　　　　　　　　　[Approximately 10 minutes for each lecture time]

　About food poisoning, infectious gastroenteritis due to norovirus (Power Point: 3,950KB)
　(With text) About food poisoning and infectious gastroenteritis due to norovirus (PDF: 5,036KB)
　About vomit processing (video viewing) (Power Point: 177KB)

1 Enterohemorrhagic Escherichia coli
2 Welsh bacteria
3 Voluntary hygiene management (HACCP)

[Approximately 10 minutes of lecture time]

About food poisoning that we want to be careful about in lunch facility (Power point: 4,056KB)
(With text) About food poisoning that you want to be careful about at lunch facilities (PDF: 5,279KB)

1 Legionellosis
2 Mosquito-borne infections
3 COVID-19 infection (ventilation, disinfection)

[Approximately 10 minutes of lecture time]

Environmental hygiene measures (Power Point: 1,220KB)
(with text) About environmental hygiene measures (PDF: 5,234KB)