Session 4 Flashcards by JustinMel Olano

What is Waste?

Includes any left over, or unwanted by-product from a commercial, industrial , domestic or other activity

can include chemical waste, green waste, regulated( high risk) quarantine waste

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What is Hazardous waste?

Primarily generated by industrial and manufacturing processes (waste acids, waste solvents, pesticides, contaminated sludge, chemicals)

Hazardous waste requires special handling with respect to how it’s collected, stored, transported, treated,recovered and disposed to reduce environmental and human effects

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Non-hazardous waste

Generated by households, as well as business organizations
Printed paper and packaging
Organics from food and yard waste
Tired
Cement, metals and glass from construction

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Pharmaceutical and Sharps

Pharmaceuticals or sharp (needle) producers must establish a minimum number of locations where these products can be collected and properly disposed

A minimum number of collection locations are needed

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How much waste do we produce?

Ontario generates nearly 1 tonne of waste per person each year
Ontario’s waste stream is composed of :
40% residential waste
60% industrial, commercial, institutional
Ontario residents generate a lot of food and organic waste - about 3.5 million tonnes every year

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Where does our waste go?

Residential Waste
50% is disposed
17% blue box diversion
12% green bin diversion
10% leaf &amp; yard diversion
10% other diversion
Business Waste
83% is disposed
9% other diversion
6% organic diversion
2% construction diversion

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Physical Waste

○ Occupies large amounts of space

Tracking of waste is important.

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Social Impacts

○ Actions of individuals and organisations contribute to waste generation
Dumping of hazardous wast

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Chemical Impacts

Chemical compounds impacting natural systems

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Biological Impacts

Viral and bacteriological organisms in waste products

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Revelance WASTE

• Increasing complexity of waste generated
• Landfills were generated many years ago when hazards may not have been fully known or not adequately operated or not optimally sited
• Inconsistent due to geographic, social and economic restraints
• Transport and treat hazardous waste
There have been incidents of inappropriate waste management practices and clean up was expensive

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E waste

• 65.4 million tonnes of e-waste was generated in 2017
• E-waste was recognized to have the potential to recover valuable materials. Only 15% was fully recycled
In many low and middle income countries. E-waste is frequently unregulated

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Food Safety

Safeguarding and protection of food from anything that can harm consumer’s health

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Food Hygience

Practical measures to keep food safe and wholesome through all stages of production

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Food borne illness

○ Illness caused by contaminated food
			§ Similar symptoms to  a stomach flu 
			§ It risks…
				□ Young children
				□ Elderly
				□ People with weakened immune system 
Pregnant women

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Current Drivers in Food Safety

• Centralisation and globalisation of food
○ Decreases costs
○ Increases variety
○ Increases opportunity to impact a large number of people
• National and trans-national FBI outbreaks
• Gap between first and third world countries
• Emerging pathogens including drug resistant strains
• New production of technologies
○ GM
○ Antibiotics
Population doubling over the next 50 years

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Source of Contamination

• Raw food
	• People
	• Pests and pets
	• Air and dust 
	• Water 
	• Soil
Food waste

Direct contamination

Raw food contacts potentially hazardous food(PH

Indirect Contamination

Liquids drip from raw food drip onto PHF

Cross Contamination

Bacteria are carried from a raw food to PHF

Food Spoilage

• The process of food deterioration and becomes unacceptable due of micro-organisms
• It continues through the food chain
The speed of soilage can be controlled through the preservation methods and correct food handling

What is Food-Borne disease

A disease that is likely transmitted from the consumption of contaminated food

Agents of Food Borne Illness

○ Radionuclides
		○ Chemicals
		○ Food additives
		○ Poisonous plants
		○ Poisonous animals
Microbiological

Events Leading to Bacterial Food Borned Illness

Food must have the appropriate bacteria
1. Must supply the nutrients for bacteria growth
2. Should be in the danger zone like 5 to 60 Celsius
3. It must be in the danger zone for a sufficient amount of time to reach the infective dose
  Consumption of food

Factors in Food Borne Outbreaks

``` • Temperature misuse ○ improper heating and reheating ○ Inadequate storage and thawing ○ Prepared too far in advance • Inadequate handling ○ Cross contamination ○ Contamination by food • Inadequtae environment ○ Insufficient hygiene ○ Inadequate facilities • Raw material ○ Improper handling ○ infected animals ○ Unsafe consumed raw Inadequate process ```

Key control Measure

Prevention Temperature and time controls during process and production Temperature control 2 hours/ 4hours guide Proper food hygiene and handling practices

What is Ergonomics and Occupational Ergonomics?

• Defined as "fitting the task to man" • Approach: Task should be designed, adapt and modified such that the CAPACITY of the worker is ENCHANED AND NOT EXCEEDED

When is Ergonomics Introduced in a Workplace?

new urgent old

Ergonomic Cost Benefits

• Incremental cost are minimal in consideration of the human component. Results to good potential match between design and user • A combination of finalizing the design before the consideration of the user limits design changes which can cost more money Fixing an old design or tool can be more expensive. There is no match between the user and the design anymore

Musculoskeletal Disorders

MSDs are painful or debilitating injuries involving connective and supporting tissue, blood vessels, spinal discs or soft tissues

Ergonomic Disciplines

• Physical ergonomics Concerned with the human anatomical, anthropometric, physiological and biomechanical characteristics related to physical activity. • Cognitive ergonomics Concentrates in mental processes like perception, memory, reasoning, motor response which affects the interaction between humans and different elements of syste • Organizational ergonomics Researches in organization on structures, policies and the optimization between the people and the work environment

Life Safety

Potential for injury as a result of an emergency should not be overlooked in public places Building a safety program involves the protection, construction, and occupancy features that are necessary to help minimize the danger

Fire tetrahedron

§ Fuels § Oxygen § Heat Chemical reactions

Fire Safety Program

``` Inspections Education and training Fire suppression Emergency services Evaluation of fire possibility Fire prevention Reports and communications ```

Incident VS Accidents

Incident An undesired event that may cause personal harm or other damage Incident investigations help determine the underlying cause Accident An occurrence in a sequence of events that produces unintended injury , death, or property damage Accidents are not random but they are preventable events

ACCIDENT THEORY

The science that underlies the safety side of occupational health and safety, and to some degree it penetrates into occupational hygiene Accident theory helps explain how accidents are caused Provides categories of causes and links them together

Multiple causation in accidents

Parallel, branching chains of causes leading up to the accident

Fire protection

Focus on eliminating or controlling the four variables

Fire prevention and protection

Primary concern for any OHS professional

Fire triangle

§ Fuel § Oxygen Heat