Occupational Health and Environmental Health Flashcards by JASMINE JULIA MARI MUNOZ

A cross-disciplinary area concerned with protecting the health and safety of the people engaged in work or employment
As a secondary effect, it may also protect co-
workers, family members, employers, customers, suppliers, nearby communities and other members of the public who are impacted by the workplace environment.

Occupational Health

How well did you know this?

Not at all

Perfectly

anything that has the potential to cause harm

Hazard

How well did you know this?

Not at all

Perfectly

the likelihood that a particular hazard will occur

Risk

How well did you know this?

Not at all

Perfectly

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

Health Hazards

How well did you know this?

Not at all

Perfectly

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

Safety Hazards

How well did you know this?

Not at all

Perfectly

CLASSIFICATION OF HEALTH HAZARDS

Physical Hazards
Biological Hazards
Chemical Hazards
Ergonomic stressors

How well did you know this?

Not at all

Perfectly

Involves contact with various forms of energy
Environmental conditions in the workplace are mainly associated with agents in this group of hazards

Physical Hazards

How well did you know this?

Not at all

Perfectly

Physical Hazards Examples:

Temperature (Heat and Cold)
Lighting
Noise
Radiation (Ionizing and Non-ionizing
radiation)
Vibration
Barometric pressure

How well did you know this?

Not at all

Perfectly

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

Biological Hazards

How well did you know this?

Not at all

Perfectly

Three Major Sources of Microbes in the Work Environment

Those stemming from infective individuals
Those arising from microbial decomposition of various substances associate with particular occupations
Those associated with certain types of environment

How well did you know this?

Not at all

Perfectly

Common Bacteria in the Healthcare Environment

Staphyloccus aureus
Streptococcus
Escherichia coli
Salmonella typhi
Mycobacterium tuberculosis

How well did you know this?

Not at all

Perfectly

Common Viruses in the Healthcare Environment

Hepatitis B
HIV

How well did you know this?

Not at all

Perfectly

Are the infection control techniques that were recommended following the AIDS outbreak in the 1980s
Essentially it means that every patient is treated as if they are infected and therefore precautions are taken to minimize risk
Observance of good hygiene habits

UNIVERSAL PRECAUTIONS

How well did you know this?

Not at all

Perfectly

Observance of good hygiene habits

-handwashing
-use of gloves and other barriers
- correct sharps handling
-aseptic techniques

How well did you know this?

Not at all

Perfectly

Should be practiced in any environment where
workers are exposed to bodily fluids such as:

-Blood
-Semen
-Vaginal secretions
- Synovial fluid
-Amniotic fluid
-CSF
-Pleural fluid
-Peritoneal fluid
-Pericardial fluid

How well did you know this?

Not at all

Perfectly

Conditions indicating additional precautions:

diseases with airborne transmission
-diseases with droplet infection
transmission with direct or indirect contact with dried skin or contaminated surfaces

How well did you know this?

Not at all

Perfectly

A freshly mixed solution of household bleach
The spill area should be flooded with solution and allowed to soak the area for 10-15 minutes
The solution may be soaked up in a routine cleaning manner and sewered

SPILL CLEAN-UP

How well did you know this?

Not at all

Perfectly

The company shall offer the Hepatitis B vaccination series to all identified employees who may incur occupational exposure to blood borne pathogens
Post-exposure follow-up for employees

Hepatitis B Vaccination Program

How well did you know this?

Not at all

Perfectly

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

Chemical Hazards

How well did you know this?

Not at all

Perfectly

Chemicals

Gases
Fumes
Vapor
Mists

How well did you know this?

Not at all

Perfectly

Widely used system for cataloging information on chemicals, chemical compounds and chemical mixtures
Information 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

Material Safety Data Sheets (MSDS)

How well did you know this?

Not at all

Perfectly

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

Ergonomics

How well did you know this?

Not at all

Perfectly

Refers to factors that result in worker’s discomfort, in relation to his/her job
Result in inability to attain optimum efficiency and productivity

Ergonomic stressors

How well did you know this?

Not at all

Perfectly

Ergonomics Physical and physiological aspects

-anthropometry
-muscular work
-postures at work
-biomechanics
-general fatigue

How well did you know this?

Not at all

Perfectly

Ergonomics Psychological aspects

-mental workload -mental fatigue -sleep deprivation

Ergonomics Organizational aspects

-work organization -work stress

Work situations that are stressful ergonomically are characterized by:

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

SAFETY HAZARDS Includes:

* Unsafe act * Unsafe condition

* Requires risk to be managed to a level which is low as is reasonably practical

Risk Assessment

Risk Assessment Should include:

-identification of hazards -identification of all affected by the hazard -evaluation of the risk -identification and prioritization of the required actions

Should be recorded and reviewed periodically and whenever there is a significant change in work practices

Risk Assessment

a methodology for performing a risk assessment

JOB SAFETY ANALYSIS

CONTROL MEASURES

1. Administrative Control 2. Engineering control 3. Use of PPEs

Administrative Control

-work transfer -job rotation -rest breaks -training -policies and procedures

Engineering control

-substitution -isolation -machine guards -lock-out/tag-out system -automation

* Branch of public health * Concerned with all aspects of the natural and built environment that may affect human health

ENVIRONMENTAL HEALTH

ENVIRONMENTAL HEALTH Other terms used:

environmental public health, environmental health and protection

* 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

ENVIRONMENTAL HEALTH

May be also known as sanitarians, public health inspectors, environmental health specialist, or environmental health officers

Environmental Health Practicioners

Aspects of Environment Health (EH)

* Water sanitation * Food sanitation * Community waste management * Rodent control * Vector control * Air pollution control * Occupation health * Radiologic health * Sanitary housing * Disaster management

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

Potable water

water which has suffered impairment on its physical qualities

Polluted water

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

Contaminated water

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

Rain water

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

Surface water

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

Underground water

distributed to houses by means of pipes usually treated

Piped water

distributed to houses by means of pipes usually treated

Piped water

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

Physical impurities

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

Chemical impurities

include microscopic plants and animals other than bacteria present in water

Biologic impurities

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

Radiologic impurities

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

Physical examination

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

Chemical examination

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

Microscopic examination

* 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

Bacteriologic examination

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

Standard plate count

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

Test for coliform

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

Escherichia coli

(Cont. Test for coliform) Stages:

1. Presumptive test 2. Confirmatory test 3. Completed test

* 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

Presumptive test

* 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

Confirmatory test

* 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

Completed test

used of cloth to filter water impurities

Filtration or staining

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

Chlorine

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

Aeration

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

Softening

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

Fluoridation

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

Contact treatment

food provides essential nutrients needed by our body

Nutrition

food serves as vehicle/reservoir for food-borne diseases

Disease

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

Food-borne infection

Taeniasis, Trichinosis, Amoebiasis

Parasitic

Salmonellosis, Typhoid fever, Cholera

Bacterial

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

Food poisoning or intoxication

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

Refrigeration (cooling)

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

Drying

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

Salting

Preserving food using weak acid (vinegar, lactic acid)

Pickling or souring

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

Sugaring

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

Smoking

Sterilization, cooking and preserving in air tight tin cans

Canning

Waste materials consists of human excreta, refuse and industrial waste

COMMUNITY WASTE MANAGEMENT

solid and semi-solid waste material other than human excreta

REFUSE

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

Garbage

Public health importance

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

* These maybe combustible or non-combustible

Rubbish

discarded furniture, paper, yard trimmings. Considered as fire hazard

Combustible

tin cans, ceramic, glass waste, metals. Breeding places of mosquitoes and other insects, can cause wound injuries

Non-combustible

* Left-over from burning wood and charcoal * Irritant to eyes and nose

Ashes

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

1. Garbage 2. Rubbish 3. Ashes 4. Dead animals 5. Stable manure 6. Street sweeping

Three basic methods of refuse disposal

1. Storage 2. Collection 3. Final disposal

Types of waste according to use:

A. Household waste B. Hazardous waste

waste that can decomposed in the soil after a long period of time

Biodegradable

waste that do not decompose in the soil

Non-biodegradable

* Also known as industrial wastes * Immediate and long term risk to man, animals, plants and environment

Hazardous waste

Hazardous waste Any discarded solid or liquid that:

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

feces, urine and discharges from nose and skin

EXCRETA

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

SEWAGE

Three ways involved in disposing human wastes

* Use of privy * Use of sanitary toilet * Burying

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

PRIVY

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

Mosquitoes

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

Flies

Plague, Dipylidiasis, Hymenolepiasis

Fleas

Rocky mountain spotted fever, Tularemia, Lyme disease

Ticks

Scabies, Scrub typhus

Mites

Epidemic typhus

Lice

* A change in the environment is needed to make it unsuitable for the breeding and growth of insects * 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

Naturalistic or environmental control

* Destruction of insects through the use of insecticides and larvicides * Most popular method but with the following limitations:

Mechanical control

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

* 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

Air pollution

* 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

Air pollutants

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

Ground-level ozone

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

Nitrogen oxides

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

Particulate matters

* 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)

Sulfur oxides

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

Carbon dioxide