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Seminole State College
Did you know...Seminole State A.A. grads are guaranteed admission to one of Florida's public universities.
Health & Safety
The Health & Safety Program of the College is designed to meet the needs of the campus community by promoting a safe, healthy and high quality environment. The program is flexible. It can be adjusted to meet the specific needs of each department by providing the tools needed to ensure a healthy and safe environment. If you have concerns related to your occupational environment, please contact us.
EHS assists the College with the prevention and investigation of serious communicable diseases that poses a threat to the public health. The most common communicable diseases are:
Keeping hands clean is one of the most important ways to prevent the spread of infection and illness.
Wash Your Hands: The Right Way
The College contracts with an outside firm to provide the general insect and rodent control services on campus. The contracted firm provides services on a monthly basis to all college buildings in an effort to reduce or eliminate pest activity through inspection, monitoring, and other abatement measures. The pest control firm provides more frequent services as needed in those areas that require more intensive care. EHS monitors the pest control program, investigates unresolved pest control issues, and recommends appropriate solutions to pest control situations. For other animal control issues, the Facilities Department responds directly. On some occasions, the Facilities Department may request the assistance of the county or private animal control services in order to capture the wild animal and remove it to a safe habitat.
The Seminole County Health Department conducts food inspections of Nature’s Table four times per year to ensure compliance with food hygiene regulations. EHS assists the College by working with Nature’s Table (College’s food service provider) to review the practices and procedures involved in safe food handling. In addition, EHS assists the College in the plan review for new and renovated food service facilities, and investigating any situations regarding potential foodborne illness or adulteration.
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