B5 Flashcards
Jan 20 Jul 11
A large livestock farm employs a number of people who are involved in caring for animals, cleaning out animal enclosures and disposing of waste materials.
During such work employees may be exposed to zoonoses.
(a) Give the meaning of the term ‘zoonose’. (2)
(b) Outline how and when the farm employees are likely to be exposed to:
(i) cryptosporidiosis, (3)
(ii) leptospirosis. (3)
(c) Outline a range of practical control measures that should be used to minimise the risks associated with exposure to zoonoses. (10)
(d) Identify TWO other zoonoses that employees working on the farm could be exposed to. (2)
(a) A Zoonose is a disease that can be transmitted from animals to humans.
(b) (i) Cryptosporidiosis – is transmitted via ingestion following contact with contaminated sheep / cattle/dung / bedding etc (poor hygiene / no washing / eating / fingers in mouth etc) or via ingestion of contaminated water.
(ii) Leptospirosis is transmitted via open cuts / wounds following contact with / splash of rat or cattle urine containing leptospira bacteria; sometimes through splash to mucous membrane – through nose/ eye.
(c) Control measures should include
• necessity for employees to practise a high standard of personal hygiene;
• the provision of rest areas away from the animals provided with clean drinking water and separate
hand washing facilities including hot water, soap and paper towels or a hand drier so that employees
may wash their hands and arms before eating and drinking;
• avoiding the use of tools or equipment likely to damage the skin and if damage should occur, covering
the resultant cuts or grazes with waterproof dressings;
• maintaining good standards of hygiene in livestock areas by regular cleaning and disinfecting and the
removal of faeces;
• wearing suitable personal protective equipment such as gloves and overalls, eye and face protection
to avoid urine splashes and respiratory protective equipment to avoid aerosol inhalation;
• leaving work wear and personal protective equipment at the workplace for cleaning;
• controlling the disease in the animals for example by vaccination;
• ensuring that all employees are made fully aware of the risks of exposure to the disease when
handling cattle and the precautions that must be observed.
(d) Any 2 from
Bovine Tuberulosis; Salmonella; Orf; Q fever; Psittacosis; Ringworm
Jul 19
The avian influenza virus can be found in chickens, ducks, geese, and wild birds. Poultry workers are at risk of becoming infected with this virus.
(a) Outline how poultry workers can become infected by this virus. (4)
(b) Identify the symptoms of avian influenza if contracted by poultry workers. (4)
A large poultry farm has a number of different locations where live birds are kept. Vehicles transporting new stock birds and bird food access each location and poultry workers move equipment between the locations daily. Vets and external agencies frequently visit all the locations.
(c) Outline control measures the poultry farm could use to minimise the risk of the virus entering their locations or spreading between the different locations. (12)
(a) Firstly, the birds themselves have to be infected. Workers can then be infected by contact with droppings, bedding or body secretions, etc from the infected birds.
(b) Symptoms include: • Fever or high temperature • Cough or shortness or breath • Aching muscles • Headaches
(c) Control measures include:
• Entry and exit controls include the cleaning or disinfecting of equipment and vehicles as well as personal protective equipment that would not be single use, eg boots. To ensure that transfer from site to site doesn’t occur
• Checks and controls on the buying of birds from reputable disease-free suppliers
• Quarantine of newly arrived birds in case birds in either group are infected but not diagnosed
• Preventing wild birds access into the poultry areas, as they could be a source of the virus.
• Good pest control measures are also important to stop transfer between location
Jul 18 Jan 14
A farm operates a large poultry production and processing facility and is concerned about employees being exposed to the zoonose that causes the disease psittacosis (also known as ornithosis).
(a) Give the meaning of the term “zoonose” and identify the organism that causes psittacosis. (3)
(b) Outline how those working with the poultry are likely to be exposed to the organism that causes psittacosis.
(4)
(c) Identify possible ill-health effects that could result from exposure to the organism that causes psittacosis. (3)
(d) Outline a range of control measures that should be put in place by the farm management in order to reduce the risk of employees contracting psittacosis. (10)
(a) A Zoonose is a disease that can be transmitted from animals to humans. Psittacosis is caused by Chlamydophila psittaci (previously known as Chlamydia psittaci) bacteria
(b) Occupational exposures (poultry farmers; bird keepers; pet shop workers; zoo and bird park keepers; street cleaners; demolition/building renovation/building conservation workers – where birds have been nesting; veterinary surgeons; and poultry processing plant workers – particularly during evisceration) from birds to humans by breathing in aerosols or dust of contaminated material, eg dried faeces or feathers. Alternatively infection may be oral, usually via infected plumage or feathers. Only brief exposure to infected material is required for infection. Psittacosis is not generally spread from person to person.Inhalation of dust or aerosols from urine or dried faeces containing bacteria; bites from infected birds and human-to-human transmission are also possible.
(c) The incubation period is 1–4 weeks. Symptoms are often “flu-like” - fever, headache, muscle ache and respiratory tract symptoms; disease can progress to severe pneumonia and other non-respiratory health problems. Antibiotic treatment is available.
(d) control measures include ventilation in bird housing; bird cages should be cleaned regularly, to prevent faeces drying out; cleaning procedures should avoid creating aerosols and dust – use dampening down or vacuum cleaning techniques; dry brushing or high pressure jet washing should not be used; LEV on evisceration lines in poultry processing plant; hygiene practices - washing hands - soap / warm water; disinfection of waste; RPE / PPE - overalls and gloves; provide information, instruction and training of employees in the risks associated with psittacosis, the symptoms and the steps employees should take to reduce the risks new or sick birds should be kept isolated; maintain health checks on the flock; minimise stress of the flock helps reduce shedding of the organism.
Jan 18
Norovirus is a common cause of gastroenteritis that can spread rapidly in closed communities such as hospitals, care homes and cruise ships.
(a) Explain how the virus is transmitted. (3)
(b) Identify the symptoms of norovirus. (3)
(c) Outline how the spread of the virus can be minimised. (4)
(a) Transmitted by:
• eating food or drinking liquids that are contaminated with norovirus
• touching surfaces or objects contaminated with norovirus then putting your fingers in your mouth
• having direct contact with someone who is infected with norovirus, such as by caring for them or
sharing food or eating utensils with them.
(b) Symptoms include: • Vomiting • Diarrhoea • Incubation 12 to 48 hrs • Symptoms last 24 to 48 hrs
(c) Spread minimised by:
• Frequent hand-washing.
• Avoiding the sharing of potentially contaminated articles, such as towels, clothing and PPE.
• Disinfecting potentially contaminated surfaces (that an infected person has touched).
Jan 13 Jan 06
(a) The risk of contracting Weil’s Disease (Leptospirosis) is a concern to windsurfers at a local water sports centre.
(i) Outline the ill-health effects associated with this disease (2)
(ii) Outline why windsurfers might be at risk (2)
(b) Outline the practical steps instructors can take to minimise the risks to themselves (6)
(a)(i) flu-like symptoms - headaches / myalgia of lower back and legs / fever / nausea / sickness / vomiting + diarrhoea / skin rash / conjunctival haemorrhage / liver failure / jaundice / meningitis / death
(ii) windsurfers may be at risk because:
• presence of rodents around water courses
• rat urine carries bacterial agent leptospira ichterohaemorrhagia
• bacteria remains viable in water
• windsurfers spend prolonged periods of time in water
• bacteria can enter skin through cuts / abrasions / mucous membranes - nose / eyes
• infection also possible via ingestion - swallowing water
(b) risks to instructors can be minimised by:
• minimising water contact where practicable - conduct tuition from boat
• hygiene - washing hands / showers after water contact and before eating etc
• covering cuts with waterproof dressings
• disinfecting equipment after use
• wearing full dry (wet?) suit and footwear
• ensure appropriate training and information provided on health risks and control measures
• display warning signs
• carry medical information card for GP
• report rodent sightings etc and institute pest control
• minimise foodstuffs / debris around area
Jan 11 Jul 06
(a) Summarise the specific criteria that should be applied when provisionally classifying a biological agent in accordance with the Control of Substances Hazardous to Health Regulations 2002. (4)
(b) Outline the design requirements for a research laboratory that undertakes activities involving a Group 4 biological agent. (6)
(a) Biological agents are allocated to Hazard Groups 1 (least hazardous - not covered by COSHH) to 4 (most hazardous) in accordance to the WHO classification criteria - these being:
• how easily the agent can infect an individual (individual risk)
• how severe the resulting disease / adverse health effect is (severity)
• how easily the disease is transmitted to others (community risk)
• how easily the disease is treated (availability of treatment / prophylaxis)
(b) The design requirements for a lab dealing with HG 4 pathogens include:
• restricted entry to nominated personnel only via pass / key
• posting of biohazard signs
• lab at negative pressure to outside environment (leaks inward); airlock entry system
• provision of appropriate secure storage cabinets
• provision of microbiological safety cabinets / LEV
• changing facilities / segregated areas
• surfaces to be sealed and impervious to assist cleaning and disinfection
• surfaces to be resistant to acids / alkalis etc
• safe disposal facilities for contaminated waste - segregated containment
• provision of hygiene facilities - showers, sinks, anti-bacterial soap, hot water
• equipment / machinery to be fixed - not removable
• viewing window to lab from exterior
Jan 10 Jul 08
A company that operates hotels and health spas recognises the risks associated with the legionella bacteria.
(a) Identify specific locations where there may be growth of or potential exposure to legionella for employees and guests. (5)
(b) Outline the control measures that this company should implement to minimise exposure to legionella bacteria. (15)
(a) Potential locations of growth or potential exposure to legionella include: Hot and cold water storage and transfer systems where the water temp is between 25-40C and contaminated water droplets / aerosols are generated - eg taps, shower heads, saunas, spa baths, hot-tubs, whirlpools, “jacuzzis”, steam rooms, laundry rooms, fountains, ornamental water cascades, fire sprinkler systems, garden sprinklers, wet or condenser air conditioning systems , cooling towers etc and any areas where there is stagnant water / deadlegs. Spa bath temperatures (30-40C), presence of dead skin cells / hair etc (nutrient supply) and agitation of water (air jets etc) create ideal conditions for legionella proliferation and increase the risk of inhalation.
(b) Requirements for managing the risk from legionella are set out in the ACOP Control of legionella bacteria in water systems (L8).
These include: appoint a competent / responsible person to manage the water system; replace wet air-conditioning systems with dry if RP; design the system to minimise deadlegs and stagnant water; avoid use of rubber / wood etc (materials that harbour bacteria and are difficult to clean effectively); regular water treatment / disinfection / use of biocides, chlorination etc of spa pools and other systems; regularly check / inspect / test / sample water to monitor biocide levels, pH, flow rates, temperature and bacterial levels (dip slides sent to lab for analysis); regular cleaning & disinfection of storage tanks, heaters and calorifiers; remove slime, mould, biofilms; inspection of storage tanks for signs of contamination - algae / debris etc; keep hot water temp above 60C (but risk of scalds) and cold water temp below 20C; train employees in hazards / risks / cleaning procedures / dosing procedures / hazard recognition / keeping records; cleaning taps / sprinklers / shower heads - removing scale / slime; running infrequently used taps / showers for several minutes to flush system; ; running taps / showers for several minutes immediately before occupation of a room; use of drift eliminators on cooling towers.
[See HSE Information sheet: Legionnaires’ disease - controlling the risks associated with using spa baths]
Jul 07 Jul 05
(a) Explain how, in a working environment, the Hepatitis B virus may be transmitted to employees, Identifying the types of occupation that present a particular risk. (5)
(b) As the Health and Safety Adviser to a local authority, prepare a short report for departmental managers that:
(i) outlines with relevant examples a strategy of measures to minimise the risk of Hep B infection (12)
(ii) identifies the statutory reporting requirements that are relevant in the case of an employee receiving a needle-stick injury at work. (4
(a) The hepatitis B virus (HBV) may be transmitted through direct contact with infected blood or body fluids. Such contact may arise from infected instruments (eg. needles) or through broken or damaged skin. Also by splashes of infected blood (or other body fluids) to the eyes, nose and mouth.
Occupations at risk include healthcare workers (medical / dental / paramedics / first aid), emergency services, those involved in the provision of social care, refuse or cleaning services, grounds maintenance staff, any groups where there may be contact with discarded syringes.
(b)(i) To all managers:
As a Local Authority we have a legal responsibility (reference to HSWA, MHSWR and COSHH) to reduce the risk of employees being infected by biological agents. The following sets out the key points of the Authority’s strategy on controlling risks from Hepatitis B:
High risk groups (vulnerable employees) will be identified - for instance, those involved in refuse collection, street cleaning, building maintenance, park maintenance, sewer work and social services.
Safe systems of work will be introduced (since control measures higher up the general control hierarchy - eg. elimination and substitution - are not really applicable in this situation) SSW will include - eg. the use of litter- picking sticks that would minimise the risk of puncture wounds, prohibition of eating / drinking where there is a risk of contamination.
Hygiene arrangements will be put in place - washing, soap, water, hand wipes, covering of wounds etc. Suitable waste disposal procedures will be introduced - bagging of waste materials, bodily fluids / blood / contaminated clothing etc; provision of sharps bins.
Procedures for decontamination and responding to needle-stick injuries and similar situations will be developed eg encouraging wound to bleed, rinsing with warm water, covering with clean dressing.
Information on Hepatitis B and training in safe systems of work and emergency procedures will be provided to all relevant staff; additional training programmes will meet the needs of particular categories of workers eg first- aiders in relation to use of mouth shields.
Appropriate PPE - gloves, goggles / visors, footwear will be issued and arrangements made for its safe use, maintenance and storage.
An immunisation programme will be developed for particularly vulnerable employees.
Procedures and documentation for monitoring levels of compliance and recording incidents will be put in place; quarterly reports will be produced by service managers and reviewed at senior management H&S meetings.
Comment: Many generic, vague references to risk assessment, PPE and training but lacking the specific information as to how principles should be applied in practice; too much time on general report issues (headings, dates, introduction, etc) and telling managers about their legal responsibilities; information not presented appropriately for intended audience; some ignored the context; should be presented as a “strategy document” not as a list of rules “you should wear gloves, wash hands…” etc
