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CPHM > Occupational Health and Environmental Health > Flashcards

Occupational Health and Environmental Health Flashcards

1
Q
  • 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.
A

Occupational Health

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2
Q

anything that has the potential to cause harm

A

Hazard

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3
Q

the likelihood that a particular hazard will occur

A

Risk

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4
Q

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

A

Health Hazards

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5
Q

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

A

Safety Hazards

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6
Q

CLASSIFICATION OF HEALTH HAZARDS

A
  • Physical Hazards
  • Biological Hazards
  • Chemical Hazards
  • Ergonomic stressors
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7
Q
  • Involves 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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8
Q

Physical Hazards Examples:

A

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

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9
Q

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

A

Biological Hazards

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10
Q

Three Major Sources of Microbes in the Work Environment

A
  1. Those stemming from infective individuals
  2. Those arising from microbial decomposition of various substances associate with particular occupations
  3. Those associated with certain types of environment
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11
Q

Common Bacteria in the Healthcare Environment

A
  • Staphyloccus aureus
  • Streptococcus
  • Escherichia coli
  • Salmonella typhi
  • Mycobacterium tuberculosis
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12
Q

Common Viruses in the Healthcare Environment

A
  • Hepatitis B
  • HIV
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13
Q
  • 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
A

UNIVERSAL PRECAUTIONS

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14
Q

Observance of good hygiene habits

A

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

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15
Q

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

A

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

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16
Q

Conditions indicating additional precautions:

A
  • diseases with airborne transmission
    -diseases with droplet infection
  • transmission with direct or indirect contact with dried skin or contaminated surfaces
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17
Q
  • 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
A

SPILL CLEAN-UP

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18
Q
  • 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
A

Hepatitis B Vaccination Program

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19
Q
  • Substances used ,and/or generated as raw materials, intermediate products, finished products and waste materials
A

Chemical Hazards

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20
Q

Chemicals

A
  • Gases
  • Fumes
  • Vapor
  • Mists
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21
Q
  • 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
A

Material Safety Data Sheets (MSDS)

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22
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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23
Q
  • Refers to factors that result in worker’s discomfort, in relation to his/her job
  • Result in inability to attain optimum efficiency and productivity
A

Ergonomic stressors

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24
Q

Ergonomics Physical and physiological aspects

A

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

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25
Q

Ergonomics Psychological aspects

A

-mental workload
-mental fatigue
-sleep deprivation

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26
Q

Ergonomics Organizational aspects

A

-work organization
-work stress

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27
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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28
Q

SAFETY HAZARDS Includes:

A
  • Unsafe act
  • Unsafe condition
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29
Q
  • Requires risk to be managed to a level which is
    low as is reasonably practical
A

Risk Assessment

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30
Q

Risk Assessment Should include:

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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31
Q

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

A

Risk Assessment

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32
Q

a methodology for performing a risk assessment

A

JOB SAFETY ANALYSIS

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33
Q

CONTROL MEASURES

A
  1. Administrative Control
  2. Engineering control
  3. Use of PPEs
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34
Q

Administrative Control

A

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

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35
Q

Engineering control

A

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

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36
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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37
Q

ENVIRONMENTAL HEALTH Other terms used:

A

environmental public health, environmental health and protection

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38
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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39
Q

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

A

Environmental Health Practicioners

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40
Q

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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41
Q

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

A

Potable water

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42
Q

water which has suffered impairment on its physical qualities

A

Polluted water

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43
Q

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

A

Contaminated water

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44
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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45
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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46
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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47
Q

distributed to houses by means of pipes usually treated

A

Piped water

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48
Q

distributed to houses by means of pipes usually treated

A

Piped water

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49
Q

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

A

Physical impurities

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50
Q

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

A

Chemical impurities

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51
Q

include microscopic plants and animals other than bacteria present in water

A

Biologic impurities

52
Q

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

A

Radiologic impurities

53
Q
  • To find out the physical attributes of water (color, odor, taste, clearness)
A

Physical examination

54
Q
  • To determine the chemical impurities of water
  • Routinely measured are pH, alkalinity, total solids, presence of chloride, test for pollution
A

Chemical examination

55
Q
  • Determine the presence of aquatic planktons, algae, which are responsible for peculiar taste, odor and color
A

Microscopic examination

56
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

57
Q

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

A

Standard plate count

58
Q
  • This is done to determine the specific type of coliform bacteria present in sample
A

Test for coliform

59
Q

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

A

Escherichia coli

60
Q

(Cont. Test for coliform) Stages:

A
  1. Presumptive test
  2. Confirmatory test
  3. Completed test
61
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

62
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

63
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

64
Q

used of cloth to filter water impurities

A

Filtration or staining

65
Q

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

A

Chlorine

66
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

67
Q

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

A

Softening

68
Q

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

A

Fluoridation

69
Q

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

A

Contact treatment

70
Q

food provides essential nutrients needed by our body

A

Nutrition

71
Q

food serves as vehicle/reservoir for food-borne
diseases

A

Disease

72
Q

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

A

Food-borne infection

73
Q

Taeniasis, Trichinosis, Amoebiasis

A

Parasitic

74
Q

Salmonellosis, Typhoid fever, Cholera

A

Bacterial

75
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

76
Q
  • Low temperate (0-4 oC) prevents bacterial activity. Natural
    flavor maybe maintained
A

Refrigeration (cooling)

77
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

78
Q

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

A

Salting

79
Q

Preserving food using weak acid (vinegar, lactic acid)

A

Pickling or souring

80
Q

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

A

Sugaring

81
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

82
Q

Sterilization, cooking and preserving in air tight tin
cans

A

Canning

83
Q

Waste materials consists of human excreta,
refuse and industrial waste

A

COMMUNITY WASTE MANAGEMENT

84
Q

solid and semi-solid waste material other than human
excreta

A

REFUSE

85
Q

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

A

Garbage

86
Q

Public health importance

A
  • Serve as breeding place of flies and other insects
  • Harborage of rats
  • Offensive odor
  • Garbage fed to hogs
87
Q
  • These maybe combustible or non-combustible
A

Rubbish

88
Q

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

A

Combustible

89
Q

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

A

Non-combustible

90
Q
  • Left-over from burning wood and charcoal
  • Irritant to eyes and nose
A

Ashes

91
Q

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

A
  1. Garbage
  2. Rubbish
  3. Ashes
  4. Dead animals
  5. Stable manure
  6. Street sweeping
92
Q

Three basic methods of refuse disposal

A
  1. Storage
  2. Collection
  3. Final disposal
93
Q

Types of waste according to use:

A

A. Household waste
B. Hazardous waste

94
Q

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

A

Biodegradable

95
Q

waste that do not decompose in the soil

A

Non-biodegradable

96
Q
  • Also known as industrial wastes
  • Immediate and long term risk to man, animals, plants and environment
A

Hazardous waste

97
Q

Hazardous waste
Any discarded solid or liquid that:

A

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

98
Q

feces, urine and discharges from nose and skin

A

EXCRETA

99
Q

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

A

SEWAGE

100
Q

Three ways involved in disposing human wastes

A
  • Use of privy
  • Use of sanitary toilet
  • Burying
101
Q

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

A

PRIVY

102
Q

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

A

Mosquitoes

103
Q

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

A

Flies

104
Q

Plague, Dipylidiasis, Hymenolepiasis

A

Fleas

105
Q

Rocky mountain spotted fever, Tularemia, Lyme disease

A

Ticks

106
Q

Scabies, Scrub typhus

A

Mites

107
Q

Epidemic typhus

A

Lice

108
Q
  • 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
A

Naturalistic or environmental control

109
Q
  • Destruction of insects through the use of insecticides and larvicides
  • Most popular method but with the following limitations:
A

Mechanical control

110
Q

Most popular method but with the following limitations:

A

a. Expensive
b. Contaminates the environment, food, water and may cause poisoning
c. Prolong use of insecticides produces resistance among insects

111
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

112
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

113
Q

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

A

Ground-level ozone

114
Q

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

A

Nitrogen oxides

115
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

116
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

117
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

118
Q
  • Eliminate or reduce the source
  • Use of anti-air pollution devices in industries
  • Are planning/zoning
  • Legislation
  • Health education
  • Tree planting
A

Measures to prevent and control air

pollution

119
Q
  • Eliminate or reduce the source
  • Use of anti-air pollution devices in industries
  • Are planning/zoning
  • Legislation
  • Health education
  • Tree planting
A

Measures to prevent and control air

pollution

119
Q
  • Eliminate or reduce the source
  • Use of anti-air pollution devices in industries
  • Are planning/zoning
  • Legislation
  • Health education
  • Tree planting
A

Measures to prevent and control air

pollution

120
Q
  • Eliminate or reduce the source
  • Use of anti-air pollution devices in industries
  • Are planning/zoning
  • Legislation
  • Health education
  • Tree planting
A

Measures to prevent and control air

pollution

120
Q
  • Eliminate or reduce the source
  • Use of anti-air pollution devices in industries
  • Are planning/zoning
  • Legislation
  • Health education
  • Tree planting
A

Measures to prevent and control air

pollution

121
Q
  • Eliminate or reduce the source
  • Use of anti-air pollution devices in industries
  • Are planning/zoning
  • Legislation
  • Health education
  • Tree planting
A

Measures to prevent and control air

pollution

121
Q
  • Eliminate or reduce the source
  • Use of anti-air pollution devices in industries
  • Are planning/zoning
  • Legislation
  • Health education
  • Tree planting
A

Measures to prevent and control air pollution

122
Q

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

A

Legislation

CPHM (12 decks)

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