F3. OCCUPATIONAL & ENVIRONMENTAL HEALTH Flashcards
(124 cards)
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
2
Q
environmental factors or stressors in the workplace, or etiologic agents of occupational diseases
A
Health Hazards
3
Q
may either be due to unsafe condition in the workplace or unsafe act of the worker
A
Safety Hazards
4
Q
Four classifications of Health Hazards:
A
- physical hazards
- biological hazards
- chemical hazards
- ergonomic hazards
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
6
Q
Examples of Physical Hazards?
A
- temperature [hot/cold]
- lighting
- noise
- radiation [ionizing/non-ionizing]
- vibration
- barometric pressure
7
Q
Agents or organisms which transmit diseases to man and affect his or her health adversely
A
Biological Hazards
8
Q
Three major source of microve in the work environment:
A
- Stemming from infective individuals
- Arising from microbial decomposition
- Associated w/ certain types of environment
9
Q
Common Bacteria in the Healthcare Environment
A
- Straphylococcus aureus
- Streptococcus
- Escherichia coli
- Salmonella typhi
- Mycobacterium tubercolosis
10
Q
Common Viruses in the Healthcare Environment
A
- Hepatitis B
- HIV
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
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
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
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
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
16
Q
Substances used, and/or generated as raw materials, intermediate products, finished products and waste materials
A
Chemical Hazards
17
Q
Examples of chemical hazards:
A
- gases
- fumes
- vapor
- mists
18
Q
MSDS stands for?
A
Material Safety Data Sheets
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)
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
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
22
Q
physical & physiological aspects of ergonomics hazard:
A
- anthropometry
- muscular work
- postures at work
- biomechanics
- general fatigue
23
Q
psychological aspects of ergonomics hazard:
A
- mental workload
- mental fatigue
- sleep deprivation
24
Q
organization aspects of ergonomics hazard:
A
- work organization
- work stress
[work system design]
25
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
26
safety hazards includes:
- unsafe act
- unsafe condition
27
- 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**
Risk Assessment
28
risk assessment includes?
- identification of **hazards**
- identification of **all affected by the hazard**
- evaluation of the **risk**
- identification and prioritization of the **required actions**
29
a **methodology for performing a risk assessment**
JOB SAFETY ANALYSIS
30
Control Measures includes:
1. administrative control
2. engineering control
3. use of PPEs
31
- work transfer
- job rotation
- rest breaks
- training
- policies and procedures
Administrative Control
32
- substitution
- isolation
- machine guards
- lock-out/tag-out system
- automation
Engineering Control
33
* **Branch of public health** concerned with **all aspects of the natural and built environment** that **may affect human health**
ENVIRONMENTAL HEALTH
34
other terms used for environmental health?
- Environmental public health
- Environmental health & protection
35
* 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
36
they are also known as:
- sanitarians
- public health inspectors
- environmental health specialist
- environmental health officers
Environmental Health Practicioners
37
10 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
38
types of water:
1. portable water
2. polluted water
3. contaminated water
39
**safe, clean, free from contaminants and pollution**, recommended f**or drinking purposes**
Potable water
40
water which **has suffered impairment on its physical qualities**
Polluted water
41
contains **infectious agents, materials and toxic or poisonous substances**, condemned for drinking purposes*
Contaminated water
42
Types of water according to sources:
1. rain water
2. surface water
3. underground water
4. piped water
43
**source of all fresh water**, **distilled pure water** which ***may get contaminated at atmosphere during collection and storage***
Rain water
44
**natural flow of water as a result of ground** see page like water from **rivers, lakes, springs, streams**
Surface water
45
**below the layers of the earth usually clean and safe** except when located near the source of pollution such as septic tank
Underground water
46
**distributed to houses by means of pipes** usually treated
Piped water
47
five impurities in water:
1. physical impurities
2. chemical impurities
3. bacteriologic impurities
4. biologic impurities
5. radiologic impurities
48
**inert suspension of floating substances** that are carried by water that **cause cloudiness or turbidity**
Physical impurities
49
**dissolved constituents of water** which **account mostly for the color of water**
Chemical impurities
50
include **microscopic plants and animals** other than bacteria **present in water**
Biologic impurities
51
results of **nuclear weapon testing and discharge of radioisotopes** and **other radioactive wastes into water courses**
Radiologic impurities
52
sampling for water for contamination:
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
Sample volume: not less than ____ to be able to conduct all tests required
100 mL
54
Water analysis includes?
- physical examination
- chemical examination
- microscopic examination
- bacteriological examination
55
To find out the **physical attributes of water** (color, odor, taste, clearness)
Physical examination
56
* To determine the **chemical impurities of water**
* Routinely measured are **pH, alkalinity, total solids, presence of chloride, test for pollution**
Chemical examination
57
Determine the **presence of aquatic planktons, algae, which are responsible for peculiar taste, odor and color**
Microscopic examination
58
* **Most important single test** to d**etermine 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
59
Bacteriologic Examination includes:
1. standard plate count
2. test for coliform
60
This is done to **enumerate the total viable population of bacteria present in sample**
Standard plate count
61
This is done to **determine the specific type of coliform bacteria present in sample**
## Footnote
**index of fecal contamination** and **serves as an indicator group** in bacteriologic analysis of water
Test for coliform
## Footnote
Escherichia coli
62
Stages of test for coliform:
1. presumptive test
2. confirmatory test
3. completed test
63
* **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
64
* **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
65
* **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
66
two methods of treatment of water
- household treatment
- other treatment methods
67
Household treatment includes?
- filtration or staining
- boiling of water
- disinfection
- chlorine
68
# Household treatment:
**used of cloth** to filter water impurities
Filtration or staining
69
boil boiling water for at least ____ minutes more
2-5
70
universally employed for the following purposes:
- **Powerful germicide**
- **Readily available and easily applied** to water supplies
- **Cheaper** than any other disinfectants
Chlorine
71
Other water treatment methods
- aeration
- softening
- fluoridation
- coagulation/sedimentation
- physical disinfectants
- contact treatment
72
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
73
method of **removing calcium and magnesium salts** which might affect the qualities of water
Softening
74
**treatment process aimed at preventing dental carries or tooth decay** especially among children
Fluoridation
75
water treatment method that is mixed **with chemicals in setting basin**.
Coagulation or sedimentation
76
Used of ____ like heat and radiation.
physical disinfectants
77
removal of taste, odor, color of water by the use of **activated charcoal as absorbent**
Contact treatment
78
removal of taste, odor, color of water by the use of **activated charcoal as absorbent**
Contact treatment
79
# FOOD SANITATION
food provides essential nutrients needed by our body
Nutrition
80
# FOOD SANITATION
food serves as vehicle/reservoir for food-borne diseases
Disease
81
**caused by living organisms such as bacteria and parasite** entering the body with food as vehicle for transmission
## Footnote
Ex.
Parasitic – Taeniasis, Trichinosis, Amoebiasis
Bacterial – Salmonellosis, Typhoid fever, Cholera
Food-borne infection
82
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
83
Methods of food preservation:
1. refrigeration
2. drying
3. salting
4. pickling/ souring
5. sugaring
6. smoking
7. canning
84
Low temperate (0-4 degrees C) prevents bacterial activity. Natural flavor maybe maintained
Refrigeration (cooling)
85
**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
86
Involves the **addition of relatively large amounts of common table salts** to preserve foods. ***Salt is bacteriostatic.***
Salting
87
Preserving food **using weak acid** (vinegar, lactic acid)
Pickling or souring
88
Involves the **storage of foods** in **syrup containing more than about 50% sugar as sucrose or dextrose**
Sugaring
89
This involves **rapid drying over smoke**. The preserving action **comes from some preservatives in the smoke**. Usually **done in meat and fish**
Smoking
90
Sterilization, cooking and preserving in air tight tin cans
Canning
91
Waste materials consists of **human excreta, refuse and industrial waste**
COMMUNITY WASTE
MANAGEMENT
92
**solid and semi-solid waste material other than human
excreta** and divided into:
REFUSE
## Footnote
1. garbage
2. rubbish
3. ashes
4. dead animals
5. stable manure
6. street sweeping
93
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
Garbage
94
These maybe **combustible** or **non-combustible**
## Footnote
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***
Rubbish
## Footnote
1. combustible
2. non-combustible
95
* Left-over from burning wood and charcoal
* Irritant to eyes and nose
Ashes
96
Three basic methods of refuse disposal
1. storage
2. collection
3. final disposal
97
Adequate size with cover
Storage
98
At least once a day with total coverage
Collection
99
* Individual household disposal
* Public disposal
Final disposal
100
two types of waste according to use:
1. household waste
2. hazardous waste
101
household waste includes?
## Footnote
1. waste that **can decomposed in the soil after a long period of time**
2. **waste that do not decompose in the soil**
- biodegradable
- non-biodegradable
## Footnote
1 & 2 same answer as above...
102
* Also known as **industrial wastes**
* **Immediate and long term risk** to man, animals, plants and environment
**Any discarded solid or liquid** that:
## Footnote
- Contains **carcinogenic compounds**
- **Catches fire easily** (gasoline, tinners)
- **Reactive or unstable** enough to explode or release toxic fumes
Hazardous waste
103
feces, urine and discharges from nose and skin
EXCRETA
104
**water with discharge of the human body** together with liquid waste from households and factory
SEWAGE
105
Three ways involved in disposing human wastes
## Footnote
structure that is **used for reception, disposal and storage of feces and human excreta**
* Use of **privy**
* Use of **sanitary toilet**
* **Burying**
## Footnote
PRIVY
106
pest management approach
RODENT CONTROL
107
Malaria, Filariasis, Dengue Fever,
Japanese Encephalitis, West Nile
Fever, Chikungunya Disease
Mosquitoes
108
Leishmaniasis, Sleeping sickness,
Onchocerciasis, Typhoid fever,
Dysentery, Cholera
Flies
109
Plague, Dipylidiasis, Hymenolepiasis
Fleas
110
Rocky mountain spotted fever,
Tularemia, Lyme disease
Ticks
111
Scabies, Scrub typhus
Mites
112
Epidemic typhus
Lice
113
two defensive/preventive measures against vectors:
1. Naturalistic or environmental control
2. Mechanical control
114
- **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 project**s
- Results **are permanent, lasting and more effective**
- **Proper waste disposal, drainage or flushing of stagnant water**
Naturalistic or environmental control
115
* 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
Mechanical control
116
* 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
117
* **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
118
five common air pollutants:
1. ground-level ozone
2. nitrogen oxides
3. particulate matters
4. sulfur oxides
5. carbon dioxide
119
# 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**
Ozone
120
Sources:
- motor vehicles
- electric utilities
- other industrial, commercial and residential **sources that burn fuel**
Nitrogen oxides
121
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
122
* 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
123
Colorless, odorless gas that is f**ormed 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
124
Measures to prevent and control air pollution
## Footnote
**enforcing laws and regulations** prohibiting the use of smoke-belching vehicles and **promotion of anti-pollution measures** especially in industries
* **Eliminate or reduce the source**
* **Use of anti-air pollution devices** in industries
* Are **planning/zoning**
* Legislation
* Health education
* Tree planting
## Footnote
LEGISLATION
