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"Principles of Occupational Health and Hygiene offers a systematic and comprehensive overview of occupational health hazards and hazardous environments encountered in a range of industries and organisational settings. Leading industry professionals and educators explain how to identify key workplace hazards including chemical agents such as dusts, metals and gases; physical agents such as noise, radiation and extremes of heat and cold; and microbiological agents. They outline assessment procedures and processes for identifying exposure levels. They also explain how to evaluate risk and follow safety guidelines to control and manage these hazards effectively. Chapters are heavily illustrated with detailed case studies, diagrams, flowcharts and photos. Practical guidelines are provided for managing each hazard type. Principles of Occupational Health and Hygiene is an ideal resource for students of Occupational Health and Safety, and a professional reference for Occupational Hygienists, Safety Officers, and anyone working in an Occupational Health and Safety role."--Publisher's website.
Principles of Occupational Health and Hygiene offers a comprehensive overview of occupational health risks and hazardous environments encountered in a range of industries and organisational settings. Leading industry professionals and educators explain how to identify key workplace hazards including chemical agents such as dusts, metals and gases; physical agents such as noise, radiation and extremes of heat and cold; and microbiological agents. They outline assessment procedures and processes for identifying exposure levels. They also explain how to evaluate risk and follow safety guidelines to control and manage these hazards effectively. Chapters are heavily illustrated with detailed case studies, diagrams, flowcharts and photos. Practical guidelines are provided for managing each hazard type. This third edition has been extensively revised and updated and reflects current research evidence and the Workplace Health and Safety legislation on workplace hazards. Principles of Occupational Health and Hygiene is an essential reference for Occupational Hygienists and anyone in an Occupational Health and Safety role.
The WHO Guidelines on Hand Hygiene in Health Care provide health-care workers (HCWs), hospital administrators and health authorities with a thorough review of evidence on hand hygiene in health care and specific recommendations to improve practices and reduce transmission of pathogenic microorganisms to patients and HCWs. The present Guidelines are intended to be implemented in any situation in which health care is delivered either to a patient or to a specific group in a population. Therefore, this concept applies to all settings where health care is permanently or occasionally performed, such as home care by birth attendants. Definitions of health-care settings are proposed in Appendix 1. These Guidelines and the associated WHO Multimodal Hand Hygiene Improvement Strategy and an Implementation Toolkit (http://www.who.int/gpsc/en/) are designed to offer health-care facilities in Member States a conceptual framework and practical tools for the application of recommendations in practice at the bedside. While ensuring consistency with the Guidelines recommendations, individual adaptation according to local regulations, settings, needs, and resources is desirable. This extensive review includes in one document sufficient technical information to support training materials and help plan implementation strategies. The document comprises six parts.
There are 17 comprehensive and detailed Sustainable Development Goals, which are all interlinked. Although access to water, sanitation, and hygiene is a human right, billions of people in developing countries are still faced with daily challenges accessing even the most basic of services, specifically the poor and vulnerable in communities. Hygiene is an important aspect for women/girls to access the economic, educational, and social opportunities they deserve. Proper hygiene removes disease as a barrier for equality, economic growth, and more. The role of hygiene in water, sanitation, and infections must be addressed from both scientific and social perspectives. This book provides the reader with an analysis of hygiene behaviors and practices and provides evidence-based examples in a number of developing countries.
Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
Die erste umfassende und wegweisende Publikation zur Handhygiene, eines der grundlegendsten und wichtigsten Themen bei der Infektionsbekämpfung und Patientensicherheit. Für alle medizinischen Berufe ist dieses Handbuch zur Handhygiene ein wichtiges Referenzwerk, geschrieben von weltweit führenden Wissenschaftlern und Klinikern. - Geschrieben von weltweit führenden Experten des Fachgebiets. - Berücksichtigt umfassend die Richtlinien und Vorschriften der Weltgesundheitsorganisation (WHO). - Behandelt das Thema Handhygiene aus globaler Sicht, relevant für Industrie- und Entwicklungsländer. - Erörtert grundlegende sowie hochkomplexe klinische Anwendungen der Handhygiene. - Beinhaltet neue, ungewöhnliche Aspekte und Fragestellungen, wie religiöse und kulturelle Aspekte und die Einbeziehung der Patienten. - Bietet Leitlinien für nationale und weltweite Hygienekampagnen, für jeden Einzelnen, für Institutionen und Organisationen.
This is a reprint of ISBN 978-0-901-35743-4 Widely acknowledged as the one stop summary of health and safety fundamentals, Principles covers law, safety technology, occupational health and hygiene and safety management techniques. Originally written by the late international health and safety expert Allan St John Holt, this new edition has been comprehensively updated by Allan's colleague Jim Allen. The book is designed as a concise, accessible introduction to health and safety basics and includes revision notes and a wide range of references. It is a first class resource for NEBOSH Certificate students.
A comprehensive, best practices resource for public health and healthcare practitioners and students interested in humanitarian emergencies.