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CPHM 121 > F3. OCCUPATIONAL & ENVIRONMENTAL HEALTH > Flashcards

F3. OCCUPATIONAL & ENVIRONMENTAL HEALTH Flashcards

1
Q
  • cross-disciplinary area concerned with protecting the health and safety of the people engaged in work or employment.
  • secondary effect, it may also protect co-workers, family members, employers, customers, suppliers & other members of the public impacted by the workplace.
A

Occupational Health

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2
Q

environmental factors or stressors in the workplace, or etiologic agents of occupational diseases

A

Health Hazards

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3
Q

may either be due to unsafe condition in the workplace or unsafe act of the worker

A

Safety Hazards

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4
Q

Four classifications of Health Hazards:

A
  1. physical hazards
  2. biological hazards
  3. chemical hazards
  4. ergonomic hazards
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5
Q
  • contact with various forms of energy
  • Environmental conditions in the workplace are mainly associated with agents in this group of hazards
A

Physical Hazards

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6
Q

Examples of Physical Hazards?

A
  • temperature [hot/cold]
  • lighting
  • noise
  • radiation [ionizing/non-ionizing]
  • vibration
  • barometric pressure
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7
Q

Agents or organisms which transmit diseases to man and affect his or her health adversely

A

Biological Hazards

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8
Q

Three major source of microve in the work environment:

A
  1. Stemming from infective individuals
  2. Arising from microbial decomposition
  3. Associated w/ certain types of environment
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9
Q

Common Bacteria in the Healthcare Environment

A
  • Straphylococcus aureus
  • Streptococcus
  • Escherichia coli
  • Salmonella typhi
  • Mycobacterium tubercolosis
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10
Q

Common Viruses in the Healthcare Environment

A
  • Hepatitis B
  • HIV
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11
Q
  • infection control techniques that were recommended following the AIDS outbreak in the 1980s
  • every patient is treated as if they are infected and therefore precautions are taken to minimize risk

Obeservance of good hygiene habits:

A

UNIVERSAL PRECAUTIONS

  • handwashing
  • use of gloves & other barriers
  • correct sharps handling
  • aseptic techniques
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12
Q

Universal precautions should be practice in any environment exposed to bodily fluids such as:

A
  • blood
  • vaginal secretions
  • semen
  • amniotic fluid
  • pleural fluid
  • pericardial fluid
  • peritoneal fluid
  • synovial fluid
  • CSF
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13
Q

conditions indicating additional precautions:

A
  • diseases w/ airborne transmission
  • diseases w. droplet infection
  • transmission w/ direct or indirect contact w/ dried skin/ contaminated surfaces
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14
Q
  • freshly mixed solution of household bleach
  • should be flooded with solution and allowed to soak the area for 10-15 minutes

The ____ may be soaked up in a routine
cleaning manner and sewered.

A

SPILL CLEAN-UP

solution

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15
Q
  • Post-exposure follow-up for employees
  • vaccination series to all identified employees who may incur occupational exposure to blood borne pathogens
A

Hepatitis B Vaccination Program

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16
Q

Substances used, and/or generated as raw materials, intermediate products, finished products and waste materials

A

Chemical Hazards

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17
Q

Examples of chemical hazards:

A
  • gases
  • fumes
  • vapor
  • mists
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18
Q

MSDS stands for?

A

Material Safety Data Sheets

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19
Q
  • Widely used system for cataloging information on chemicals, chemical compounds and chemical mixtures
  • includes properties of a particular substance, instructions for the safe use, potential hazards associated with a particular material or product, provision of procedures for handling or working with that substance in a safe manner
A

Material Safety Data Sheets (MSDS)

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20
Q

Scientific discipline concerned with the understanding of interactions among human and other elements of a system, and the profession that applies theory, principles, data and methods to design in order to optimize human well-being and overall system performance

A

Ergonomics

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21
Q
  • factors that result in worker’s discomfort, in relation to his/her job
  • inability to attain optimum efficiency and productivity
A

Ergonomic stressors

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22
Q

physical & physiological aspects of ergonomics hazard:

A
  • anthropometry
  • muscular work
  • postures at work
  • biomechanics
  • general fatigue
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23
Q

psychological aspects of ergonomics hazard:

A
  • mental workload
  • mental fatigue
  • sleep deprivation
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24
Q

organization aspects of ergonomics hazard:

A
  • work organization
  • work stress
    [work system design]
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25
Q

Work situations that are stressful ergonomically are characterized by:

A
  • Prolonged working hours
  • Awkward positions or postures
  • Excessive physical exertions
  • Improper lifting
  • Repetitive motions
  • Improperly designed/constructed work facilities
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26
Q

safety hazards includes:

A
  • unsafe act
  • unsafe condition
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27
Q
  • Requires risk to be managed to a level which is low as is reasonably practical
  • Should be recorded and reviewed periodically and whenever there is a significant change in work practices
A

Risk Assessment

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28
Q

risk assessment includes?

A
  • identification of hazards
  • identification of all affected by the hazard
  • evaluation of the risk
  • identification and prioritization of the required actions
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29
Q

a methodology for performing a risk assessment

A

JOB SAFETY ANALYSIS

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30
Q

Control Measures includes:

A
  1. administrative control
  2. engineering control
  3. use of PPEs
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31
Q
  • work transfer
  • job rotation
  • rest breaks
  • training
  • policies and procedures
A

Administrative Control

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32
Q
  • substitution
  • isolation
  • machine guards
  • lock-out/tag-out system
  • automation
A

Engineering Control

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33
Q
  • Branch of public health concerned with all aspects of the natural and built environment that may affect human health
A

ENVIRONMENTAL HEALTH

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34
Q

other terms used for environmental health?

A
  • Environmental public health
  • Environmental health & protection
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35
Q
  • Aspects of human health and disease that are determined by factors in the environment (WHO definition)
  • Also refers to the theory and practice of assessing and controlling factors in the environment that can potentially affect health
A

ENVIRONMENTAL HEALTH

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36
Q

they are also known as:
- sanitarians
- public health inspectors
- environmental health specialist
- environmental health officers

A

Environmental Health Practicioners

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37
Q

10 Aspects of Environment Health (EH)

A
  • Water sanitation
  • Food sanitation
  • Community waste management
  • Rodent control
  • Vector control
  • Air pollution control
  • Occupation health
  • Radiologic health
  • Sanitary housing
  • Disaster management
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38
Q

types of water:

A
  1. portable water
  2. polluted water
  3. contaminated water
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39
Q

safe, clean, free from contaminants and pollution, recommended for drinking purposes

A

Potable water

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40
Q

water which has suffered impairment on its physical qualities

A

Polluted water

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41
Q

contains infectious agents, materials and toxic or poisonous substances, condemned for drinking purposes*

A

Contaminated water

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42
Q

Types of water according to sources:

A
  1. rain water
  2. surface water
  3. underground water
  4. piped water
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43
Q

source of all fresh water, distilled pure water which may get contaminated at atmosphere during collection and storage

A

Rain water

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44
Q

natural flow of water as a result of ground see page like water from rivers, lakes, springs, streams

A

Surface water

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45
Q

below the layers of the earth usually clean and safe except when located near the source of pollution such as septic tank

A

Underground water

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46
Q

distributed to houses by means of pipes usually treated

A

Piped water

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47
Q

five impurities in water:

A
  1. physical impurities
  2. chemical impurities
  3. bacteriologic impurities
  4. biologic impurities
  5. radiologic impurities
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48
Q

inert suspension of floating substances that are carried by water that cause cloudiness or turbidity

A

Physical impurities

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49
Q

dissolved constituents of water which account mostly for the color of water

A

Chemical impurities

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50
Q

include microscopic plants and animals other than bacteria present in water

A

Biologic impurities

51
Q

results of nuclear weapon testing and discharge of radioisotopes and other radioactive wastes into water courses

A

Radiologic impurities

52
Q

sampling for water for contamination:

A
  1. representative of water under examination
  2. contamination during examination should be avoided.
  3. sterilized glass bottles w/ stoppers will be used.
  4. For chlorinated water, 0.1ml of 3% solution of sodium thiosulfate shall be added to every 120 ml of water sample.
  5. Sampling bottle shall be kept unopened until the moment it is to be filled
53
Q

Sample volume: not less than ____ to be able to conduct all tests required

A

100 mL

54
Q

Water analysis includes?

A
  • physical examination
  • chemical examination
  • microscopic examination
  • bacteriological examination
55
Q

To find out the physical attributes of water (color, odor, taste, clearness)

A

Physical examination

56
Q
  • To determine the chemical impurities of water
  • Routinely measured are pH, alkalinity, total solids, presence of chloride, test for pollution
A

Chemical examination

57
Q

Determine the presence of aquatic planktons, algae, which are responsible for peculiar taste, odor and color

A

Microscopic examination

58
Q
  • Most important single test to determine the presence of bacteria in water
  • Test to find out if the water is potentially dangerous and whether or not the kind and number of bacteria present constitute to health hazard
A

Bacteriologic examination

59
Q

Bacteriologic Examination includes:

A
  1. standard plate count
  2. test for coliform
60
Q

This is done to enumerate the total viable population of bacteria present in sample

A

Standard plate count

61
Q

This is done to determine the specific type of coliform bacteria present in sample

index of fecal contamination and serves as an indicator group in bacteriologic analysis of water

A

Test for coliform

Escherichia coli

62
Q

Stages of test for coliform:

A
  1. presumptive test
  2. confirmatory test
  3. completed test
63
Q
  • Indicates whether or not there is a possibility that coliforms might be present in the water sample
  • Often used in the analysis of samples known to be heavily polluted
A

Presumptive test

64
Q
  • Contributes addition supportive evidence for the presence of coliform organisms
  • Used in the analysis of samples from closed water system in which a treatment process has been carried out
A

Confirmatory test

65
Q
  • Re-examined morphologically the typical coliform colonies and to re-examined their characteristic lactose fermentation
  • Used as quality control test on finished water supplies for contamination
A

Completed test

66
Q

two methods of treatment of water

A
  • household treatment
  • other treatment methods
67
Q

Household treatment includes?

A
  • filtration or staining
  • boiling of water
  • disinfection
  • chlorine
68
Q

Household treatment:

used of cloth to filter water impurities

A

Filtration or staining

69
Q

boil boiling water for at least ____ minutes more

A

2-5

70
Q

universally employed for the following purposes:
- Powerful germicide
- Readily available and easily applied to water supplies
- Cheaper than any other disinfectants

A

Chlorine

71
Q

Other water treatment methods

A
  • aeration
  • softening
  • fluoridation
  • coagulation/sedimentation
  • physical disinfectants
  • contact treatment
72
Q

process whereby water particles are brought into intimate contact with air for the purpose of affecting the exchange of gas, peculiar taste and odor are removed

A

Aeration

73
Q

method of removing calcium and magnesium salts which might affect the qualities of water

A

Softening

74
Q

treatment process aimed at preventing dental carries or tooth decay especially among children

A

Fluoridation

75
Q

water treatment method that is mixed with chemicals in setting basin.

A

Coagulation or sedimentation

76
Q

Used of ____ like heat and radiation.

A

physical disinfectants

77
Q

removal of taste, odor, color of water by the use of activated charcoal as absorbent

A

Contact treatment

78
Q

removal of taste, odor, color of water by the use of activated charcoal as absorbent

A

Contact treatment

79
Q

FOOD SANITATION

food provides essential nutrients needed by our body

A

Nutrition

80
Q

FOOD SANITATION

food serves as vehicle/reservoir for food-borne diseases

A

Disease

81
Q

caused by living organisms such as bacteria and parasite entering the body with food as vehicle for transmission

Ex.
Parasitic – Taeniasis, Trichinosis, Amoebiasis
Bacterial – Salmonellosis, Typhoid fever, Cholera

A

Food-borne infection

82
Q

this maybe caused by bacterial toxins or chemicals, may also be naturally occurring poisons present in plants, mushrooms, fishes and spoiled foods

A

Food poisoning or intoxication

83
Q

Methods of food preservation:

A
  1. refrigeration
  2. drying
  3. salting
  4. pickling/ souring
  5. sugaring
  6. smoking
  7. canning
84
Q

Low temperate (0-4 degrees C) prevents bacterial activity. Natural flavor maybe maintained

A

Refrigeration (cooling)

85
Q

Removes moisture from food stuff essential for bacterial growth and multiplication since bacteria need water or moisture to live and multiply so drying will kill the bacteria

A

Drying

86
Q

Involves the addition of relatively large amounts of common table salts to preserve foods. Salt is bacteriostatic.

A

Salting

87
Q

Preserving food using weak acid (vinegar, lactic acid)

A

Pickling or souring

88
Q

Involves the storage of foods in syrup containing more than about 50% sugar as sucrose or dextrose

A

Sugaring

89
Q

This involves rapid drying over smoke. The preserving action comes from some preservatives in the smoke. Usually done in meat and fish

A

Smoking

90
Q

Sterilization, cooking and preserving in air tight tin cans

A

Canning

91
Q

Waste materials consists of human excreta, refuse and industrial waste

A

COMMUNITY WASTE
MANAGEMENT

92
Q

solid and semi-solid waste material other than human
excreta and divided into:

A

REFUSE

  1. garbage
  2. rubbish
  3. ashes
  4. dead animals
  5. stable manure
  6. street sweeping
93
Q

These are solid wastes resulting from the processing, preparation and consumption of foods (ex. left over vegetables, animals and fish materials)

Public health importance
* Serve as breeding place of flies and other insects
* Harborage of rats
* Offensive odor
* Garbage fed to hogs

A

Garbage

94
Q

These maybe combustible or non-combustible

  1. discarded furniture, paper, yard trimmings. Considered as fire hazard.
  2. tin cans, ceramic, glass waste, metals. Breeding places of mosquitoes and other insects, can cause wound injuries
A

Rubbish

  1. combustible
  2. non-combustible
95
Q
  • Left-over from burning wood and charcoal
  • Irritant to eyes and nose
A

Ashes

96
Q

Three basic methods of refuse disposal

A
  1. storage
  2. collection
  3. final disposal
97
Q

Adequate size with cover

A

Storage

98
Q

At least once a day with total coverage

A

Collection

99
Q
  • Individual household disposal
  • Public disposal
A

Final disposal

100
Q

two types of waste according to use:

A
  1. household waste
  2. hazardous waste
101
Q

household waste includes?

  1. waste that can decomposed in the soil after a long period of time
  2. waste that do not decompose in the soil
A
  • biodegradable
  • non-biodegradable

1 & 2 same answer as above…

102
Q
  • Also known as industrial wastes
  • Immediate and long term risk to man, animals, plants and environment
    Any discarded solid or liquid that:

  • Contains carcinogenic compounds
  • Catches fire easily (gasoline, tinners)
  • Reactive or unstable enough to explode or release toxic fumes
A

Hazardous waste

103
Q

feces, urine and discharges from nose and skin

A

EXCRETA

104
Q

water with discharge of the human body together with liquid waste from households and factory

A

SEWAGE

105
Q

Three ways involved in disposing human wastes

structure that is used for reception, disposal and storage of feces and human excreta

A
  • Use of privy
  • Use of sanitary toilet
  • Burying

PRIVY

106
Q

pest management approach

A

RODENT CONTROL

107
Q

Malaria, Filariasis, Dengue Fever,
Japanese Encephalitis, West Nile
Fever, Chikungunya Disease

A

Mosquitoes

108
Q

Leishmaniasis, Sleeping sickness,
Onchocerciasis, Typhoid fever,
Dysentery, Cholera

A

Flies

109
Q

Plague, Dipylidiasis, Hymenolepiasis

A

Fleas

110
Q

Rocky mountain spotted fever,
Tularemia, Lyme disease

A

Ticks

111
Q

Scabies, Scrub typhus

A

Mites

112
Q

Epidemic typhus

A

Lice

113
Q

two defensive/preventive measures against vectors:

A
  1. Naturalistic or environmental control
  2. Mechanical control
114
Q
  • change in the environment
  • Requires the knowledge of the life cycle and ecology of arthropods
  • Requires a long range programs and may require agricultural and engineering projects
  • Results are permanent, lasting and more effective
  • Proper waste disposal, drainage or flushing of stagnant water
A

Naturalistic or environmental control

115
Q
  • Destruction of insects through the use of insecticides and larvicides
  • Most popular method but with the following
    limitations:
    a. Expensive
    b. Contaminates the environment, food, water and may cause poisoning
    c. Prolong use of insecticides produces resistance among insects
A

Mechanical control

116
Q
  • Introduction into the atmosphere of substance harmful to public health
  • Any alteration of the physical, chemical and biological properties of the atmospheric air
  • Presence of substances in the atmosphere in excess of normal limits and produce adverse effects on health
A

Air pollution

117
Q
  • Any substances found in the atmosphere other than nitrogen and inert gases in their normal concentration that is detrimental to health
  • Consist of particulate matter, aerosol, gases and vapors
A

Air pollutants

118
Q

five common air pollutants:

A
  1. ground-level ozone
  2. nitrogen oxides
  3. particulate matters
  4. sulfur oxides
  5. carbon dioxide
119
Q

Ground-level ozone

  • an odorless, colorless gas composed of three oxygen atoms.
  • not usually emitted directly into the air but at ground level
  • chemical reaction between oxides of nitrogen and volatile organic compound (VOC) in the presence of heat and sunlight
A

Ozone

120
Q

Sources:
- motor vehicles
- electric utilities
- other industrial, commercial and residential sources that burn fuel

A

Nitrogen oxides

121
Q

Particles found in the air including dust, dirt, smoke and liquid droplets. Particles can be suspended in the air for long period of time

A

Particulate matters

122
Q
  • It dissolves easily in air
  • Sources are industrial facilities that derive their products from raw materials like metallic ore and crude oil

(examples are petroleum refineries, cement
manufacturing and metal processing facilities)

A

Sulfur oxides

123
Q

Colorless, odorless gas that is formed when carbon in
fuel is not burned completely.

Sources are motor vehicle exhaust, industrial processes such as metal processing and chemical manufacturing, woodstove, gas stove and cigarette smoke

A

Carbon dioxide

124
Q

Measures to prevent and control air pollution

enforcing laws and regulations prohibiting the use of smoke-belching vehicles and promotion of anti-pollution measures especially in industries

A
  • Eliminate or reduce the source
  • Use of anti-air pollution devices in industries
  • Are planning/zoning
  • Legislation
  • Health education
  • Tree planting

LEGISLATION

CPHM 121 (9 decks)

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