L24: Environmental Health

Question 1

Def of Environmental health

Answer 1

Question 2

Current key environmental health issues

Answer 2

Question 3

Current key environmental health issues

• Pollution of the air, water and soil

Question 4

Current Key Environmental Health Issues

• Global Warming

Answer 4

Question 5

Current Key Environmental Health Issues

• Overpopulation

Question 6

Current Key Environmental Health Issues

• Waste Disposal in The Oceans

Question 7

Current Key Environmental Health Issues

• Ocean Acidification

Question 8

Current Key Environmental Health Issues

• Loss of Biodiversity

Question 9

Current Key Environmental Health Issues

• Deforestation

Question 10

Current Key Environmental Health Issues

• Ozone layer Depletion

Question 11

Current Key Environmental Health Issues

• Acid Rain

Question 12

Current Key Environmental Health Issues

• Lack of Clean Water

Question 13

Effects of Global warming & Climate change

Answer 13

Question 14

Causes of Global warming & Climate change

Answer 14

Question 15

Solution of Global warming & Climate change

Answer 15

Question 16

Significance of Biodiversity

Answer 16

Biodiversity helps maintain the balance of the ecosystem and provides biological resources which are crucial for our existence.

Question 17

Solution of Loss of Biodiversity

Answer 17

Question 18

Causes of Loss of Biodiversity

Answer 18

Question 19

Def of Ocean acidification

Answer 19

is the ongoing decrease in the pH value of the Earth’s oceans

Question 20

Causes of Ocean acidification

Answer 20

the uptake of carbon dioxide (CO2) from the atmosphere. The main cause of ocean acidification is the burning of fossil fuels.

Question 21

Def of Deforestation

Answer 21

• Deforestation or forest clearance is the removal of a forest or stand of trees from land that is then converted to non-forest use.
• Deforestation can involve conversion of forest land to farms, ranches, or urban use.

Question 22

Deforestation can involve conversion of forest land to farms, ranches, or urban use.

Answer 22

…

Question 23

Def of Acid rain or acid deposition

Answer 23

• Is a broad term that includes any form of precipitation with acidic components, such as sulfuric or nitric acid that fall to the ground from the atmosphere in wet or dry forms.
• This can include rain, snow, fog, hail or even dust that is acidic.

Question 24

Def of Ozone layer depletion

Answer 24

ozone depletion, gradual thinning of Earth’s ozone layer in the upper atmosphere

Question 25

Causes of **Ozone layer depletion**

Answer 25

- The release of chemical compounds containing gaseous chlorine or bromine from industry and other human activities. - More in the polar regions, especially over Antarctica .

Question 26

Effects of **Ozone layer depletion**

Answer 26

Question 27

Def of **Water pollution**

Answer 27

- Introduction of any matter that change physical, chemical and biological quality of water.

Question 28

Where does Potable water (drinking water) Come From?

Answer 28

Question 29

Water from natural sources is treated for microorganisms, bacteria, toxic chemicals, viruses and faecal matter through disinfection by .......

Answer 29

- Chlorination - UV radiation - Ozonation - Pasteurization.

Question 30

Def of **Water desalination**

Answer 30

Desalination is a process that takes away mineral components from saline water

Question 31

- At the start of 2020 Egypt operated 58 desalination plants, with a combined capacity of 440,000 CU meters per day (cmd). - A further 39 desalination plants are being developed under the guidance of the Ministry of Housing, Utilities & Urban Communities (MHUUC).

Answer 31

...

Question 32

Types of water pollutants

Answer 32

Question 33

Effects of water pollution

Answer 33

Question 34

Characteristics of water borne outbreaks or epidemics

Answer 34

Question 35

**Sustainable Development Goal 6**

Answer 35

Question 36

Def of **Food safety**

Answer 36

is how food is handled to prevent foodborne illness.

Question 37

Def of **Food sanitation**

Answer 37

is the cleanliness of equipment and facilities.

Question 38

Foods Causing **Food contamination**

Question 39

Foods Causing **Food contamination** - Chicken, Beef, Turkey

Answer 39

Campylobacter, Salmonella, Clostridium perfringens, E. coli, Yersinia

Question 40

Foods Causing **Food contamination** - Fruits & Veges

Answer 40

Salmonella, E. coli, and Listeria.

Question 41

Foods Causing **Food contamination** - Raw Milk

Answer 41

Campylobacter, Cryptosporidium, E.coli, Listeria, and Salmonella

Question 42

Foods Causing **Food contamination** - Eggs

Answer 42

Salmonella

Question 43

Foods Causing **Food contamination** - Oysters

Answer 43

Norovirus

Question 44

Foods Causing **Food contamination** - Sea Food

Answer 44

Salmonella and Vibrio vulnificus

Question 45

Steps to food safety

Answer 45

Four Steps to Food Safety: Clean, Separate, Cook, Chill

Question 46

Steps to food safety - Clean

Answer 46

- Wash your hands for 20 seconds with soap and water before, during, and after preparing food and before eating. - Wash your utensils, cutting boards, and countertops with hot, soapy water.

Question 47

Steps to food safety - Separate

Answer 47

- Don't cross-contaminate. -Raw meat, poultry, seafood, and eggs can spread infection to ready-to-eat foods—unless you keep them separate.

Question 48

Steps to food safety - Cook

Answer 48

- To the right temperature. - Food is safely cooked when the internal temperature gets high enough to kill harmful microorganisms. - The only way to tell if food is safely cooked is to use a food thermometer.

Question 49

Steps to food safety - Chill

Answer 49

- Refrigerate promptly. - Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 4 °C and 60°C.

Question 50

Keep hot food at .... or hotter . keep refrigerated foods at .... or colder. keep frozen foods at ....... or colder

Answer 50

- 60°C - 4°C - 18° C

Question 51

Def of **Food Handler**

Answer 51

- Food handler is any person who handles either food or surfaces that are likely to be in contact with food such as cutlery, plates and bowls - They work at a place where food is cooked and served. - They should obtain hepatitis A to be certified.