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OCCUPATIONAL HEALTH AND SAFETY  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I...

OCCUPATIONAL HEALTH AND SAFETY  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited LSPU Self-Paced Learning Module (SLM) Lecture Guide WHAT IS OCCUPATIONAL HEALTH AND SAFETY? Promotion and maintenance of the highest degree of physical, mental, and social well-being of workers in all occupation; Prevention among its workers of any departures from health caused by their working conditions; Protection among workers in their employment from risk usually from factors adverse to health; and, Placing and maintenance of worker in an environment adopted to his/her psychological ability Source:https://inspire.qa/training/safety/hi Health ghfield-certified-courses/ - is a state of complete physical, social and mental well-being, and not merely the absence of disease. Safety - is the condition of being protected against physical, social, spiritual, financial, (eLearning/Self- political, emotional, occupational, psychological, educational, or other types or consequences of failure, damage, error, accident, harm or any other event that Paced) could be considered non-desirable. Hazard - is anything that has the potential to cause harm BENEFITS OF SAFE AND HEALTHY WORKPLACE Improve company image and culture Improved competence and morale Reduced risks Fewer injuries and accidents in the workplace Reduced to injuries and hospitalization and death Lower employee absenteeism and turnover rates: Increased retention and recruitment Lessened threat of legal action Source: https://medium.com/teal-ua/https- Improved stand among suppliers and medium-com-teal-ua-the-new-self- management-leadership-paradigm-event- partners 4eea60d16c02  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited RESPONSIBILITIES OF EMPLOYER 1. Each employer shall furnish his workers a place of employment free from hazardous conditions that are causing or are likely to cause death, illness or physical harm to his. 2. Shall give complete job safety instruction to all his workers, especially to those entering the job for the first time, including those relating to the familiarization with their work environment, hazards to which the workers are exposed to and steps taken in case of. emergency 3. Shall comply with the requirements of this Standards, and 4. Shall use only approved devices and equipment in his workplace. WORK SYSTEM DIFFERENT FACTORS IN WORKPLACE Environment Equipment Machineries Materials Colleague HAZARD AND ACCIDENT Hazard - potential danger: something that is potentially very dangerous Hazard are things that can cause injury, health impairs, and worst-case scenario even death. Accident - Chance: the way things happen without any planning, apparent cause, or deliberate intent Accident and illnesses caused by the hazards will result in an adverse health effect to the human body Common Reason for Accidents: “LAYMAN’S Source: https://favpng.com/png_view/symbol- VERSION” warning-sign-hazard-symbol-warning-label- png/Q519DBGb a. Oras na nya b. Malas nya lang c. Tanga kasi d. Kasama sa trabaho Primary Causes of Accidents: 1. UNSAFE ACT - Human action that departs from standard or written job procedure or common practice, safety rules, regulations and instructions. FACTORS: a. IMPROPER ATTITUDE  Operating equipment without authority  Removing safety devices  Using PPE’s improperly  Horseplay  Working under the influence of drugs and alcohol b. PHYSICAL LIMITATION  Poor eyesight Source: https://pngio.com/images/png-  Muscular weakness a564874.html   Impaired hearing   Short in height  Too tall  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited  Slow reaction c. LACK OF KNOWLEDGE AND SKILL  Failure to understand instruction  Unaware of safe practices  Unskilled and unpracticed 2. UNSAFE CONDITION - The physical or chemical property of a material, machine or the environment which could result in injury to a person damage or destruction to property or other forms of losses. CLASSIFICATION OF HAZARDS Safety hazard Health or work environment hazard Kinds of safety hazards Falling hazard – is anything in the workplace that could cause an unintended loss of balance or bodily support and result to fall. FALL FROM HEIGHT Places and situation which workers fell Ladder Vehicles - lorry, Fork Lift, cab, tankers, etc. Machinery Platforms Stairs Roof/False ceiling Scaffold Warehouse racking FALLING OBJECT Objects have the potential to fall onto or hit people at the workplace or adjoining area if precautions aren't taken. Adjoining areas may include a public footpath, road, square or the yard of a dwelling or other building beside a workplace. Equipment, material, tools, debris and improper storage that can fall or be released sideways or upwards are some of the causes of falling objects. Some example of falling objects commonly found in the workplace: Source: Scaffolding https://www.safetysign.com/products/2135/w Tools arning-hard-hat-area-sign Rock Bricks Fixtures including pictures Ceiling panels  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited Tripping hazard Trip - is defined as fall due to the foot or lower leg hits object while the upper body continues moving that result in loss of balance - can be defined as fall due to stepping down to lower surface and losing balance Common Causes of Tripping are:  Obstructed View  Poor lighting  Clutter in your way  Wrinkled carpeting  Uncovered cables  Bottom drawers not being closed  Uneven (steps, thresholds) walking surfaces Source: https://www.accuform.com/safety- sign/caution-caution-tripping-hazard-wgraphic- Slipping hazards MSTF667 Slip – refers to a fall that is caused by too little friction or traction between feet (footwear) and walking/ working surface, resulting in loss of balance. Slip accidents can be caused by materials or substances that lessen the contract friction between the feet and the ground. Common causes of slips are:  Wet or oily surfaces  Occasional spills  Weather hazards  Loose, unanchored rugs or mats  Uneven floors Source: https://www.nicepng.com/ourpic/u2q8t4t4u2q 8e6w7_slip-and-fall-hazard-sign-slip-trip-and/  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited WHAT IS HAZARD? A hazard is any source of potential damage, harm or adverse health effects on something or someone. Basically, a hazard is the potential for harm or an adverse effect (for example, to people as health effects, to organizations as property or equipment losses, or to the environment). Sometimes the resulting harm is referred to as the hazard instead of the actual source of the hazard. For example, the disease tuberculosis (TB) might be called a "hazard" by some but, in general, the TB-causing bacteria (Mycobacterium tuberculosis) would be considered the "hazard" or "hazardous biological agent". CLASSIFICATION: e. Chemical f. Biological g. Radiation h. Physical i. Electrical j. Mechanical k. Airborne Hazardous Material l. Ergonomic Source: https://www.pinterest.ph/pin/75343821264652 9244/ HEALTH EFFECTS CAUSED BY INJURIES AND ILLNESSES Diseases Change in the way the body function, grows and develops Effects to the developing fetus (teratogenic effects, fetotoxic effects) Congenital effects (inheritable genetic effect) Decrease in lifespan Change in mental condition resulting from stress, traumatic experiences, exposure to solvents and others. Effects on the ability to accommodate additional stress. GENERAL LABORATORY SAFETY RULES AND REGULATIONS The following are rules that relate to almost every laboratory and should be included in most safety policies. They cover what you should know in the event of an emergency, proper signage, safety equipment, safely using laboratory equipment, and basic common-sense rules. 1. Be sure to read all fire alarm and safety signs and follow the instructions in the event of an accident or emergency. 2. Ensure you are fully aware of your facility's/building's evacuation procedures. 3. Make sure you know where your lab's safety equipment—including first aid kit(s), fire extinguishers, eye wash stations, and safety showers—is located and how to properly use it. 4. Know emergency phone numbers to use to call for help in case of an emergency. 5. Lab areas containing carcinogens, radioisotopes, biohazards, and lasers should be properly marked with the appropriate warning signs. 6. Open flames should never be used in the laboratory unless you have permission from a qualified supervisor. 7. Make sure you are aware of where your lab's exits and fire alarms are located.  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited 8. An area of 36" diameter must be kept clear at all times around all fire sprinkler heads. 9. If there is a fire drill, be sure to turn off all electrical equipment and close all containers. 10. Always work in properly-ventilated areas. 11. Do not chew gum, drink, or eat while working in the lab. 12. Laboratory glassware should never be utilized as food or beverage containers. 13. Each time you use glassware, be sure to check it for chips and cracks. Notify your lab supervisor of any damaged glassware so it can be properly disposed of. 14. Never use lab equipment that you are not approved or trained by your supervisor to operate. 15. If an instrument or piece of equipment fails during use, or isn't operating properly, report the issue to a technician right away. Never try to repair an equipment problem on your own. 16. If you are the last person to leave the lab, make sure to lock all the doors and turn off all ignition sources. 17. Do not work alone in the lab. 18. Never leave an ongoing experiment unattended. 19. Never lift any glassware, solutions, or other types of apparatus above eye level. 20. Never smell or taste chemicals. 21. Do not pipette by mouth. 22. Make sure you always follow the proper procedures for disposing lab waste. 23. Report all injuries, accidents, and broken equipment or glass right away, even if the incident seems small or unimportant. 24. If you have been injured, yell out immediately and as loud as you can to ensure you get help. 25. In the event of a chemical splashing into your eye(s) or on your skin, immediately flush the affected area(s) with running water for at least 20 minutes. 26. If you notice any unsafe conditions in the lab, let your supervisor know as soon as possible.  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited WHAT IS FIRE SAFETY? It is a set of practices intended to reduce the destruction caused by fire. Fire safety measures include those that are intended to prevent ignition of an uncontrolled fire, those that are used to limit the development and effects of a fire after it starts. It also includes those that are planned during the construction of a building or implemented in structures that are already standing and those that are thought to the occupants of the building. FIRE TRIANGLE Source: https://www.firerescue1.com/fire-products/apparatus- accessories/articles/what-is-a-fire-triangle-4HSY7X5xagWZR5KQ/ HEAT The first element in the fire triangle is heat, which is perhaps the most essential of fire elements. A fire cannot ignite unless it has a certain amount of heat, and it cannot grow without heat either. FUEL The second element in the fire triangle is fuel. A fire needs a fuel source in order to burn. The fuel source can be anything that is flammable, such as wood, paper, fabric, or chemicals. Once the fuel element of the fire triangle is removed, the fire will go out. OXYGEN The final element of the fire triangle is oxygen, which is also an essential component of fire. A fire needs oxygen to start and continue. That is why one recommendation for extinguishing a small fire is to smother it with a non-flammable blanket, sand or dirt. CLASSES OF FIRE Class A- made up of ordinary combustibles Ex. Wood, cloth, rubber, plastics Class B- are fueled by liquid, gases, grease Ex. Gasoline, oil grease, oil-based paint, thinner and lacquer Class c- Basically fueled by electuary Ex. Appliances, power tools, motors, lighting fixtures, electrical circuits and panels Class D- less common type fueled (fueled by metal) heavy metal (Alkali metals) Ex. Magnesium, sodium, potassium, titanium Fire Prevention can be achieved by controlling: Source of heat Source of fuel  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited The circumstances by which the two are bought together Fire Extinguishers: -Portable Fire Exit. (Pull, aim, squeeze, sweep) Source: https://spectrumforfireprotection.com/blog/how-to-use-a-fire-extinguisher/ -Water -Sand Source: https://www.enggcyclopedia.com/2011/11/classification-fires-hazards-nfpa/ Fighting the Fire Only attempt to fight a fire if: The alarm has been raised The emergency services have been contacted The fire is not spreading and is confined you have a clear escape route not threatened by fire You have selected the correct extinguisher You have received practical training. Do not attempt to fight a fire if: It is bigger than a wastepaper bin size (rule of thumb)  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited You need more than one extinguisher The room is filling with smoke You do not have a clear escape route Gas cylinders or chemicals are involved Your efforts are not reducing the size of the fire You do not have the current extinguisher You have not been trained to use a fire extinguisher. Upon hearing the alarm DO’S Leave the building by your nearest available exit Ensure all doors are closed behind you if you are the last one to leave a room Report to the assembly point Report any persons not accounted for to the person undertaking the roll call Only re-enter when told it is safe to do so by the fire service. DON’TS Delay the evacuation for any reason including to collect personal belongings Use lifts Take any risks Fire Signs and Symbols Fire exit keep clear Fire door keep shut Fire door keep locked shut How to call the fire service Automatic door keep clear Practices for Fire Safety The number of ways to minimize the risk of fire in your workplace is endless. Here are some of the practices worth noting down: 1. Install "no smoking" signs and strictly implement it. If the office has smoking areas, disposing of cigarettes properly should be imposed to the employees. 2. Declutter. The best places for a fire to take control over are those with piles of waste and clutter. With good housekeeping at your own workplace, there should be minimal risk of fire. 3. Store flammable liquids in metal containers. Oily or solvent-soaked rags should be used with caution and disposed of properly. 4. Familiarize the firefighting equipment in your business and the location for each. Fire extinguishers in your workplace have designated installation positions near exit doors and fire- prone areas. Employees should be able to spot them easily. 5. Store chemicals in a safe compartment. Read the information sheet about hazard warnings to ensure safe storage and usage. 6. Electrical wirings and fixtures should be kept in order. Avoid using too many electronics in one socket and minimize the use of adapters to eliminate the hazard of faulty electrical connections.  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited 7. Prepare a list of all emergency contact numbers and make it accessible to everyone in the office. 8. Conduct fire safety drills for all employees. Knowing how to use a fire extinguisher is crucial in the workforce. Make sure workers are able to identify the different types of fire extinguishers and are able to function properly through the training provided. WHAT IS ELECTRICAL SAFETY? Electrical safety is a system of organization measures and technical means to prevent harmful and dangerous effect on workers from electric current, electric arc, electromagnetic fields and static electricity 3 FACTORS OF ELECTRICAL ACCIDENTS 1. Unsafe equipment and or installation -contact with energized conductors 2. Unsafe work practices -work near overhead power lines 3. Workplaces made unsafe by the environment -Fire started by poor electrical installation and faculty electrical appliances ELECTRICAL HAZARD is any potential threat to health and or poverty caused by inadvertent contact without release of electrical energy  defective or no installations  undersize electrical accessories  electrical spark and arcs EFFECTS OF ELECTRICAL HAZARD 1. Electrocution Source: 2. Electrical shock - received when https://www.stocksigns.co.uk/items/hazard- electrical current passes through the danger-electricity-sign/ body it occurs when:  Contact with both wires of the electric circuits  Contact w/both wires of the electric circuit  Contact with metal part that accidentally becomes energized with the ground SHOCK SEVERITY - An electric shock can result in anything from a slight tingling sensation to immediate cardiac arrest shock severity depends on the following: a. Path- of current through the body b. Amount of current- following through the body c. Duration – the body remains in the circuit Preventing Electrical Hazards – PPE Proper foot protection Rubber insulating gloves, hoods, sleeves matting & blankets Hard hat (insulated-non conducted)  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited CHECKLIST FOR BASIC ELECTRICAL SAFETY: 1. Assume that all overhead wires are energized at lethal voltages. Never assume that a wire is safe to touch even if it is down or appears to be insulated. 2. Never touch a fallen overhead power line. Call the electric utility company to report fallen electrical lines. 3. Stay at least 10 feet (3 meters) away from overhead wires during cleanup and other activities. If working at heights or handling long objects, survey the area before starting work for the presence of overhead wires. 4. If an overhead wire falls across your vehicle while you are driving, stay inside the vehicle and continue to drive away from the line. If the engine stalls, do not leave your vehicle. Warn people not to touch the vehicle or the wire. Call or ask someone to call the local electric utility company and emergency services. 5. Never operate electrical equipment while you are standing in water. 6. Never repair electrical cords or equipment unless qualified and authorized. 7. Have a qualified electrician inspect electrical equipment that has gotten wet before energizing it. 8. If working in damp locations, inspect electric cords and equipment to ensure that they are in good condition and free of defects, and use a ground-fault circuit interrupter (GFCI). 9. Always use caution when working near electricity. WHAT IS MECHANICAL SAFETY? Machine Safety is a tool to eliminate industrial injuries and accidents in the workplace. A machine is a tool used to make work easier. It is basically an assemblage of parts that transmit forces, motion and energy in a predetermined manner. Simple machines are mechanical devices that change the direction or magnitude of a force. They are the "building blocks" of which the more complicated machines or compound machines are made. Source: https://www.safetysign.com/moving- Hazardous mechanical motions and actions parts-hazard-labels The important aspect of machine safety – the basic types of hazardous mechanical motions and actions. 1. Motions a. Rotating - Rotating motion can be dangerous - even smooth, slowly rotating shafts can catch clothing, and through mere skin contact force an arm or hand into a dangerous position. b. Reciprocating - Reciprocating motions may be hazardous because during the back-and-forth or up-and-down motion, a worker may be struck by or caught between a moving and a stationary part. c. Transversing - Transverse motion (movement in a straight, continuous line) creates a hazard because a worker may be struck or caught in a pinch or shear point by the moving part. 2. Mechanical Actions a. Cutting - The danger of cutting action exists at the point of operation where finger, arm and body injuries can occur and where flying chips or scrap material can strike the head, particularly in the area of the eyes or face. b. Punching - Punching action results when power is applied to a slide (ram) for the purpose of blanking, drawing, or stamping metal or other materials. The  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited danger of this type of action occurs at the point of operation where stock is inserted, held, and withdrawn by hand. c. Shearing - Shearing action involves applying power to a slide or knife in order to trim or shear metal or other materials. A hazard occurs at the point of operation where stock is actually inserted, held, and withdrawn. d. Bending - Bending action results when power is applied to a slide in order to draw or stamp metal or other materials. A hazard occurs at the point of operation where stock is inserted, held, and withdrawn. Importance of machine safety Why it is necessary to have safety program for machine operations? Because, we know that machines can cause: a. severe accidents b. loss of trained and skilled employee/s c. loss of production d. damage to equipment e. incurring training cost for new employee/s f. overtime cost g. possible litigation h. accident investigation Machines can also cause: a. lost time expense b. cost of machine down time c. cost of machine damage and repairs d. lost time due to time spent on accident Source:https://inspire.qa/training/safety/hi investigation and other statutory ghfield-certified-courses/ requirements e. loss of production  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited Lecture Guide WHAT IS INDUSTRIAL HYGIENE? Industrial hygiene is “the science and art devoted to the recognition, evaluation and control of environmental factors or stresses arising in or from the workplace, which may cause sickness, impaired health and well-being, or significant discomfort and inefficiency among workers or citizens of the community.” North-West University (2017) Source: Theory and rationale of industrial hygiene practice: Patty’s industrial hygiene and toxicology, p. 14 Implementing industrial hygiene practices such as exposure assessment and instituting control measures to minimize occupational accidents and diseases and their costs as well as enhance productivity. Industrial hygiene is interconnected with the different aspects of work – research and development, production, medical/health, safety and management. 1. RECOGNITION OF OCCUPATIONAL HEALTH HAZARDS The various environmental stresses or hazards, otherwise known as occupational health hazards Offline Activities can be classified as chemical, physical, biological, (e-Learning/Self- or ergonomic. Paced) 1. Chemical Hazards. Occupational health hazards arise from inhaling chemical agents in the form of vapors, gases, dusts, fumes, and mists, or by skin contact with these materials. The degree of risk of handling a given substance depends on the magnitude and FAVPNG, (n.d.) duration of exposure. a. Gases are substances in gaseous state are airborne at room temperature. Examples are chlorine, hydrogen sulfide, ammonia, carbon monoxide, sulfur dioxide, phosgene and formaldehyde. b. Vapor results when substances that are liquid at room temperature evaporate. Examples are the components of organic solvents such as benzene, toluene, acetone, and xylene. c. Mist is a fine particle of a liquid float in air (particle size of 5 to 100 um approximately. Examples: nitric acid and sulfuric acid. d. Dust is a solid harmful substance are ground, cut or crushed by mechanical actions and fine particles float in air (particle size of about 1 to 150 um). Examples are metal dusts Amazon UK, (n.d.) and asbestos  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited e. Fume is a gas (such as metal vapor) condensed in air, chemically changed and becomes fine solid particles which float in air (particles size of about 0.1 to 1 um). Examples are oxides generated from molten metal such as cadmium oxide, beryllium oxide, etc. 2. Physical Hazards. Problems relating to such things as extremes of temperature, heat stress, vibration, radiation, abnormal air pressure, illumination, noise, and vibration are physical stresses. It is important that the employer, supervisor, and those responsible for safety and health are on guard to these hazards due to the possible immediate or cumulative effects on the health of the employees. a. Extreme temperature. Extreme temperatures (extreme heat and extreme cold) affect the amount of work that people can do and the manner in which they do it. In industry, the problem is more often high temperatures rather than low temperatures. Heat stress may be experienced by workers exposed to excessive heat arising from work. Workers at risk of heat stress include outdoor workers and workers in hot mynewlab, (n.d.) environments such as firefighters, bakery workers, farmers, construction workers, miners, boiler room workers, factory workers, etc. workers aged 65 and older, those with heart disease, hypertension or those taking medications are at a greater risk for heat stress. The factors influencing heat stress include: Air Temperature - known as the ambient room temperature. Air Humidity - the amount of water vapor or moisture content of the air. Air Velocity - the rate at which air moves and is important in heat exchange between the human body and the environment. because of its role in convective and evaporative heat transfer. Air movement cools the body by convection, the moving air removes the air film or the saturated air (which is formed very rapidly by evaporation of sweat) and replaces it with a fresh air layer, capable of accepting more moisture from the skin. Radiant Temperature - the thermal load of solar and infrared radiation in the human body. Clothing – working clothes style/design/mode and the type of fabric can affect the body heat temperature. Physical Workload - may be categorized as light, moderate, or heavy depending on the task or job activity carried out by the worker. Light - work-sitting or standing to control machines. Moderate work - walking about, moderate lifting and pushing Heavy work – intense work of the extremities and trunk. Cold stress. Workers exposed to extreme cold or work in cold environments such as those in ice plants or refrigerated workplaces may be at risk of cold stress.  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited b. Radiation. Electromagnetic waves are produced by the motion of electrically charged particles. These waves are also called “electromagnetic radiation” because they radiate from the electrically charged particles. They travel through empty space as well as through air and can penetrate some other substances. Radio waves, microwaves, visible light and X-rays are all examples of electromagnetic waves. Types of Non-Ionizing Radiation 1. Ultraviolet (UV) Radiation 2. Infrared (IR) Radiation 3. Laser Radiation mynewlab, (n.d.) 4. Microwave Radiation c. Extreme pressure. It has been recognized as from the beginning of caisson work (work performed in a watertight structure) that men working under pressures greater than at a normal atmospheric one, are subject to various illnesses connected with the job. Hyperbaric (greater than normal pressures) environments are also encountered by divers operating under water, whether by holding the breath while diving, breathing iStockphoto, (2019.) from a self-contained underwater breathing apparatus (SCUBA), or by breathing gas mixtures supplied by compression from the surface. d. Inadequate illumination. The measure of the stream of light falling on a surface is known as illumination. The key aspects of illumination include lux, luminance, reflectance, glare and sources of lighting. Key aspects of illumination: Lux - unit of measurement. Luminance - measure of light coming from a source Reflectance - ability of a surface to return light. Glare is caused by bright light sources which can be seen by looking in the range from straight-ahead to 450 above the horizontal. There are two types of glare: direct and reflected. * Direct Glare is produced when light is positioned at the surface. It can be prevented by correct installation of lighting fittings, installing louvers below the light source, enclosing the lamps in bowl reflectors, and opaque or prismatic shades. * Reflected Glare is produced when light is reflected off a shiny surface. It may be addressed by providing indirect lighting.  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited Sources of light There are two sources of light: Daylight, also called natural light depends on the availability at the location and weather condition. Electric Light can come from: * Incandescent lamps or bulbs * Fluorescent lamps or tubes * High intensity discharge or mercury Types of Lighting Illumination can also be viewed in terms of: General lighting illuminating the entire premises Local lighting directing light on a particular object that you are working with. Factors in determining the quantity of light: Nature of work - more light will be required if one is working with small objects. Environment - the ability of the surrounding surfaces to reflect light. Eyesight of the workers - the ability of the eye to adjust rapidly to different distances declines as people grow older. e. Excessive vibration A body is said to vibrate when it is in an oscillating motion about a reference point. The number of times a complete motion cycle takes place during the period of one second is called the frequency and is measured in hertz (Hz). Vibration usually refers to the inaudible acoustic phenomena, which are recognized by through touch and feeling. It is a vector quantity described by both a magnitude and direction. f. Noise or unwanted sound is a form of vibration conducted through solids, VectorStock, (n.d.) liquids, or gases. The level of noise in an industrial operation can constitute a physical hazard to the exposed workers. The extent of the hazard depends not only on the overall noise level but also on the time period and frequency and type of noise to which the worker is exposed. Types of noise Continuous noise is a steady state noise with negligible level fluctuations during the period of observation. Intermittent noise levels shift significantly during observation. Impact noise consists of one or more bursts of sound energy, each lasting less than one second.  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited 3. Biological Hazards. Biological hazards are any virus, bacteria, fungus, parasite, or living organism that can cause a disease in human beings. They can be a part of the total environment or associated with certain occupations such as medical professions, food preparation and handling, livestock raising, etc. Diseases transmitted from animals to humans are commonly infectious and parasitic which can also result from exposure to contaminated water, insects, or infected people. Biological hazards will be discussed further during the occupational health portion of mynewlab, (n.d.) this workshop. 4. Ergonomic Hazards. “Ergonomics” literally means the customs, habits, and laws of work. According to the International Labor Organization it is “… The application of human biological science in conjunction with the engineering sciences to achieve the optimum mutual adjustment of man [sic] and his [sic] work, the benefits being measured in terms of human efficiency and well-being.” The human body can endure considerable discomfort and stress and can perform many awkward and unnatural movements for a limited period of time. However, when DepositPhotos, (n.d.) awkward conditions or motions are continued for prolonged periods, the physiological limitations of the worker can be exceeded. To ensure a continued high level of performance, work systems must be tailored to human capacities and limitations. Examples of ergonomic hazards are: Poor workplace design – cramped leg area, crowded worktable, distant work materials Awkward body postures – prolonged sitting, twisted body while bending Repetitive movements – sewing, cutting, stamping Static posture – prolonged standing without motion Forceful motion – extreme pulling and pushing Manual handling – improper carrying of materials, use of pliers. In a broad sense, the benefits that can be expected from designing work systems to minimize ergonomic stress on workers are as follows: more efficient operation; fewer accidents; lower cost of operation; reduced training time; and more effective use of personnel.  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited 2. EVALUATION OF OCCUPATIONAL STRESSES/HAZARDS Determining the magnitude or level of hazards using industrial hygiene equipment through Work Environment Measurement (WEM) Once the hazards have been recognized, it is necessary to measure the levels of the hazards and the magnitude of workers’ exposure to them. This is done through the WEM which employs direct measurement of hazards. WEM is conducted for the following purposes: determine magnitude of harmful environmental agents. physically check the environment through measurement. predict harmfulness of new facilities, raw materials, production processes and working methods. monitor worker’s exposure to harmful substances. evaluate the effectiveness of environmental control measures adopted to improve the workplace. maintain favorable environment conditions. 3. EVALUATION OF OCCUPATIONAL STRESSES/HAZARDS Industrial hygiene is also concerned with the development of corrective measures to control hazards by reducing or eliminating the exposure. These control procedures may include: 1. Engineering controls such as substitution of harmful or toxic materials with less dangerous ones, changing work processes, and installation of exhaust ventilation system. 2. Administrative controls such as safety and health policies and programs (i.e.: hearing conservation program, healthy lifestyle project) 3. Provision of personal protective equipment like earplugs, face shield, and dust mask. PERSONAL HYGIENE Hygiene is the science that deals with the promotion and preservation of health. Personal Hygiene is the self-care by which people attend to functions as bathing, toileting, general body hygiene, and grooming.  The importance of food workers understanding and practicing proper hygiene cannot be overemphasized.  Workers can unintentionally contaminate fresh produce, water supplies, and other Vector Stock,, (n.d.) workers, and transmit food borne illness if they do not understand and follow basic hygienic principles. a. SKIN The functions of the skin are as follows:  the first line of defense against injury and microorganisms  maintains a body temperature  a secretory organ  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited  a sensory organ  produces and absorbs vitamin D Common Skin Problems 1. Abrasion - Superficial layers of the skin are scraped or rubbed away and the area appears red with bleeding Interventions  Keep the wound clean and dry to prevent infection Pinterest, (n.d.)  Do not wear jewelry if possible 2. Excessive Dryness – the skin is scaly and rough Interventions  Encourage to increase fluid intake  Apply cream or lotion to moisturize the skin and prevent cracking  Avoid use of alcohol on the skin  Bathe less frequently, rinse skin thoroughly Dermnet NZ, (2015) 3. Acne - inflammatory condition of the skin which occurs in and around sebaceous glands characterized by papules, pustules, and comedones Interventions  Keep the skin clean and dry  Use warm water, adequate rest, sleep, and exercise  Have exposure to natural sunlight  Avoid food with high carbohydrate and fat content  Reduce emotional stress and anxiety  Avoid picking or squeezing of pimples  Use medications as prescribed Everyday Health, (2019.) 4. Erythema - redness of the skin which may be associated with rashes, exposure to sun, elevated body temperature Interventions  Wash skin thoroughly to minimize WebMD, (n.d.) microorganisms  Apply antiseptic spray or lotion to relieve pruritus  Promote healing and prevent impairment of skin integrity  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited 5. Hirsutism - excessive growth of the body hair among women Interventions  Shave excessive hair growth  Use depilatory cream  Enhance self-concept Mayo Clinic, (n.d.) GENERAL GUIDELINES FOR SKIN CARE  An intact, healthy skin is the body’s first line of defense  The degree to which the skin protects the underlying tissues from injury depends on the amount of subcutaneous tissue and the dryness of the skin  Moisture in contact with the skin can result in increased bacterial growth and irritation  Body odors are caused by resident skin bacteria acting on the body secretions, with this, cleanliness is the best deodorant  Skin sensitivity to irritation and injury varies among individuals and in accordance with their health  Agents used for skin care have selective actions and purposes b. FOOT Common Foot Problems 1. Callus  Painless, flat, thickened epidermis, a mass of keratotic material  Often caused by pressure from shoe on bony prominence Pinterest, (n.d.) 2. Corn  Keratosis caused by friction and pressure from a shoe  It commonly affects the fourth and fifth toe  It appears circular and raised Pinterest, (n.d.) 3. Unpleasant Odors  This results from perspiration and its interaction with microorganisms Pinterest, (n.d.)  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited 4. Plantar Warts  Caused by virus pap ova-virus hominis  They appear on the sole of the foot and are moderately contagious  They are painful and make walking difficult. Boyles M., (2016) 5. Fissure Occur in the dryness and cracking of the skin Pinterest, (n.d.) 6. Tinea Pedis (Athlete’s Foot)  Characterized by scaling and cracking of the skin, particularly between the toes, caused by a fungus  There may be blisters Healthline, (2019) 7. Ingrown Toenail  Inward growth of the nail, causing trauma into soft tissues due to trimming of the lateral edges of the toenails. Foot and Ankle Specialist, (n.d.) GUIDELINES FOR FOOT CARE  Wash the feet daily, and dry it well, especially the spaces between the toes  Use warm water for foot soak, to soften the nails and loosen debris under them  Use cream or lotion to moisten the skin and soften calluses  Use deodorant sprays or foot powder to prevent or control unpleasant odor  File toenails straight across  Change socks or stockings daily  Wear comfortable, well-fitted pair of shoes  Do not go barefooted  Exercise the feet to improve circulation  Avoid using constricting clothing or round garters which may decrease circulation  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited  Avoid crossing the legs  Avoid self-treatment for corns or calluses WAYS TO CARE FOR NAILS  Trim nails straight across, or follow the contour of the fingers  File nails to have smooth edges  Do not trim nails at the lateral corners to prevent ingrown  Diabetic people are advised against cutting hangnails or cuticles  Ingrown is also called unguis incarnatus  Separation of the nail from the nailbed is onycholysis  Inflammation of the skin fold at the nail margin is paronychia. Brannon H., (2020) c. MOUTH Possible Mouth Problems 1. Plaque  An invisible soft film of bacteria, saliva, epithelial cells and leukocytes that adhere to the enamel surface of the teeth Dental Care, (n.d.) 2. Tartar  A visible, hard deposit of plaque and bacteria that forms at the gum lines Dental Care, (n.d.) 3. Halitosis  Bad breath Pinterest, (n.d.)  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited 4. Glossitis  Inflammation of the tongue Wikepedia, (n.d.) 5. Gingivitis  Inflammation of the gums Dental Care, (n.d.) 6. Stomatitis  Inflammation of the oral mucosa Shutterstock, (n.d.) 7. Parotitis  Inflammation of the parotid salivary glands Alamy, (2018) 8. Sordes  A dark brown or blackish crust like collection on the lips, teeth, and gums of a person with dehydration associated with a chronic debilitating disease. Slideshare, (2018)  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited 9. Periodontal Disease  Gums appear spongy and bleeding Absolute Dental, (2020) 10. Cheilosis  Cracking of lips Pinterest, (n.d.) 11. Dental Caries  Teeth have darkened area Choice Dental, (2019) d. HAIR Common Hair and Scalp Problems  Dandruff diffuses scaling of the scalp, with pruritus  Alopecia  Scabies WebMD, (n.d.) MedicalNewsToday, (2017) Ovente, (n.d.)  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited HAIR CARE  The appearance of the hair may reflect a person’s sense of well-being and health status  Brushing and combing the hair:  stimulate circulation of blood in the scalp  distribute the oil along the hair shaft  helps to arrange the hair Purpose of Hair Shampoo Pinterest, (n.d.)  To stimulate the circulation of blood in the scalp through massage  To clean the hair and improve a person’s sense of well-being Proper Intervention for Eye Care  Cleanse the eyes from the inner canthus to the outer canthus  Use a new cotton ball for each wipe  Clean contact lens as directed by manufacturer Vector, (n.d.)  To remove artificial eyes, wear clean gloves, depress the client’s lower eyelid  Hold the artificial eye with thumb and index finger  Clean the artificial eye with warm normal saline, then place in a container with water or saline solution  Avoid rubbing eyes  Maintain adequate lighting when reading  Avoid regular use of eye drops  If dirt/ foreign bodies get into the eyes, clean them with copious, clean, tepid water as an emergency treatment Proper Intervention for Ear Care  Cleanse the ear with moist wash cloth  Remove visible dirt by retracting the ears downward  Do not use bobby pins, toothpicks or cotton- tipped applicators to remove dirt VectorStock , (n.d.)  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited THE HAND  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited WHAT IS TOXICOLOGY?  The science of poisons  The study of adverse effects of chemicals on living organisms  Concerns the chemical and physical properties of poisons, their physiological or behavioral effects on living organisms, qualitative and quantitative methods of their analysis and the development of procedures for the treatment of Source: https://zenodo.org/communities/toxicology/ poisoning about/ WHAT IS TOXICITY? Toxicity is a measure of the poisoning strength of a chemical. Chemicals with low toxicity require large doses or amounts to cause poisoning. Chemicals with high toxicity only need small doses to cause poisoning. FACTORS AFFECTING THE HUMAN BODY’S RESPONSE TO HAZARDS 1. Exposure duration or the length of time of being vulnerable to work hazards. Constant exposure to amounts which have low levels in the workplace over a prolonged period of time increases the risk of disease after a latency period (the interval between exposure to a hazard(s) and the clinical appearance of disease); A worker who is exposed to a hazard continuously or for several periods in a day is more at risk than those with less exposure 2. Magnitude, level or dose of exposure. As the concentration or amount of a hazard is increased the more likely it can do harm. 3. Multiplicity of exposure. Exposures to mixtures of hazards or several chemicals at the same time can cause synergistic or cumulative effects. Despite having similar exposure to workplace hazard, workers may be affected differently due to non-occupational factors. In smokers, for instance, clearance of dusts that have entered the lungs is inhibited, thereby increasing the risk of succumbing to the ill-effects of the hazard. The non-occupational factors that must be considered include age, sex, genetic factors, previous medical history and lifestyle habits of the worker.  Age is an important factor since elderly and young workers have poor metabolic processes, which allow a buildup of toxic substances. In a normal adult, these substances can be easily neutralized. Vector Stock (n.d.)  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited  Sex is a very important consideration, too. A hazardous agent may be toxic to female workers and not toxic to male workers or vice versa. For pregnant women, some toxins may cause developmental problems in the fetus. Lead and mercury have been documented to cause neurological defects in the offspring of exposed pregnant women. In both men and women, other Vector Stock (n.d.) toxins may affect their reproductive systems.  The genetic make-up of a worker should also be considered because those with history of allergies will find it difficult to work in an environment where their allergies would likely flare up. Also, those with enzyme deficiencies may not be able to handle toxic substances that enter the body. Vector Stock (n.d.)  Your medical history is important to identify previous illnesses, which may be aggravated by substances, or agents found in the workplace. An anemic (weak and pale) worker who will be employed in a company using lead may continue suffering from anemia (condition characterized by an abnormally low number of red Vector Stock (n.d.) blood cells in the circulating blood) due to lead exposure. A worker diagnosed with a liver disease should be closely monitored if he/she would be working with solvents since which may compromise the liver functions.  Lifestyle factors such as smoking, alcohol consumption, physical inactivity, unhealthy diet, drug abuse, among others can alter a worker’s natural defense mechanisms and increase the chance of developing ill-effects. For example, higher risk of liver disease in a worker exposed to solvents and a history of alcohol consumption; or increased risk of hypertension in a worker Vector Stock (n.d.) with occupational stress who is also eating high salt and high fat diet. The risk of lung cancer is much greater in workers who have workplace exposure to asbestos fibers and who also smoke.  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited Food Safety Hazards Food Safety - the assurance that food will not cause harm to the consumer when it is prepared or eaten according to its intended use (RA 10611 Food Safety Act of 2013). Food Hygiene - Conditions and measures necessary for the production, processing, storage and distribution Source: of food designed to ensure a safe, sound, wholesome http://thinktanktrainingsolutions.c product fit for human consumption (Codex om/product/food-safety-level- three/ Alimentarius). Food Contamination - refers to the contamination of food by microbial pathogens, chemicals, foreign bodies, spoilage agents, objectionable taints and unwanted or diseased matter (General Principles of Food Hygiene – FAO). There are four primary categories of food safety hazards to consider: biological, chemical, physical, and allergenic. Understanding the risks associated with each can dramatically reduce the potential of a foodborne illness. Each have their own unique characteristics, but all can be avoided through a robust food safety management system (FSMS). 1. Biological Hazards Biological hazards are characterized by the contamination of food by microorganisms. Found in the air, food, water, animals, and in the human body, these incredibly tiny organisms are not inherently unsafe – many provide benefits to our anatomy. Despite this, foodborne illness can occur if harmful microorganisms make their way into the Source: food we eat. There are several types of http://foodsafetytrainingcertification.com/fo microorganisms, each of which can od-safety-news/introduction-to-biological- food-hazards/ negatively impact health: bacteria, viruses, and parasites. There are a variety of factors that influence dangerous microorganism growth, including temperature, pH levels, and moisture of the food. The USDA has coined a term for the temperature range that encourages bacterial growth: the Danger Zone. This temperature range, 40° F – 140° F, enables bacteria to grow most rapidly, nearly doubling its number in 20 minutes. In addition, the pH level of a food, or its acidity, can accelerate growth. Foods that are less acidic, such as milk, tend to foster bacteria at higher rates than more acidic foods, like lemon juice. Microbes prefer warmer, wetter environments, which make moist foods hotbeds for microorganism growth.  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited Biological Hazard Examples Biological Hazard Commonly found in Eggs, poultry, meat, unpasteurized milk Salmonella or juice, cheese, fruits and vegetables, spices, and nuts Norovirus Produce, shellfish, ready-to-eat foods Raw and undercooked poultry, Campylobacter unpasteurized milk, contaminated water Undercooked ground beef, unpasteurized milk or juice, raw milk E. coli cheeses, raw fruits and vegetables, contaminated water Ready-to-eat deli meats and hot dogs, Listeria unpasteurized milk or juice, raw milk cheeses Clostridium perfringens Beef, poultry, gravies Biological Hazard Prevention The best way to prevent biological hazards from affecting customers is to implement robust processing and storage strategies. Kill steps used prior to packaging is necessary, such as cooking thoroughly or pasteurization of milk and juices. Use of packaging technologies during processing like vacuum sealing hinders bacterial growth. Proper temperature management for storage can dramatically reduce microbe growth. Finally, effective sanitation practices throughout the distribution chain will reduce cross-contamination of food products. 2. Chemical Hazards Chemical hazards are identified by the presence of harmful substances that can be found in food naturally, or unintentionally added during processing. Some chemical hazards include naturally occurring chemicals, such as mycotoxins, intentionally added chemicals, including the preservative sodium nitrate, and Source: https://vuechaunce.weebly.com/food- unintentionally added chemicals, like hazard.html pesticides.  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited Chemical Hazards Examples Chemical Hazard Examples Produced by fungi and can be toxic to humans and animals. They are formed by Mycotoxins molds which grow on crops and foods under certain conditions. Biochemical compounds produced by Natural Toxins plants in response to certain conditions or stressors. Decomposition or microscopic marine Marine Toxins algae accumulated in fish and shellfish. Accidentally or deliberately enter the Environmental Contaminants environment. Typically manufactured for industrial use. Any chemical substance that is added to Food Additives food during preparation or storage. Undesirable chemicals can be formed in certain foods during processing as a result Processing-induced Chemicals of reactions between compounds that are natural components of the food. Used to control, destroy, or repel a pest, or Pesticides/Agricultural Products to mitigate the effects of a pest. Used in food-producing animals to control Veterinary Drug Residues and/or prevent illness in the animal. Chemical Hazards Prevention Similar to preventing biological hazards, proper cleaning procedures and sanitation requirements are the best methods of prevention. Training employees to follow strict guidelines is essential in preventing a chemical hazard. Additionally, limiting the use of chemicals to those generally recognized as safe (GRAS), and ensuring that chemicals are stored in designated areas separated from food products. 3. Physical Hazards Physical hazards are foreign objects that are found in food products. They are either naturally found in the specific item, such as stems in fruit, or not normally part of the food item, such as hair or plastic. Unnatural physical hazards are generally more dangerous to health, whereas natural physical hazards can be harmless. Source: https://cwsimons.com/how- to-control-physical-hazards/  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited Physical Hazards Examples Physical Hazard Examples Insects, hair, metal fragments, pieces of Unnatural plastic, wood chips, and glass Stems in blueberries, microscopic Natural airborne debris, dirt on potatoes, or minute insect fragments in figs Physical Hazards Prevention Prevention of physical hazards focus primarily on thorough inspection of food, and strict adherence to food safety regulations, such as Hazard Analysis Critical Control Point (HACCP) discussed below. Organizations can also take proactive steps in eliminating the potential of a physical hazard. Light bulbs, for instance, can be manufactured using different materials. Acrylic is both lighter and stronger than glass, and tends to shatter into larger, blunter fragments than glass. Allergenic Hazards The final, and perhaps the most deadly, are allergenic hazards. Allergies are the 6th leading cause of chronic illness in the U.S., with more than 50 million people suffering from allergies each year. Allergic reactions occur when the human body produces an abnormal immune response to specific proteins found in food. Source: https://www.owensborohealth.org/services/community-wellness --education/nutrition- weight-management-/food-allergies/  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited Allergenic Hazards Allergenic Hazard Commonly found in Butter, cheese, cream, milk powders, and Milk yogurt Cakes, some meat products, mayonnaise, Eggs mousse, pasta, quiche, sauces, and foods brushed with egg Breads, biscuits, crackers, desserts, ice Nuts cream, marzipan, nut oils, sauces, and curries or stir fries Desserts, ice cream, sauces, and Soy vegetarian products Baking powders, batter, breadcrumbs, bread, cakes, couscous, pasta, pastries, Wheat sauces, soups, and foods dusted with flour Fish sauces, pizzas, relishes, salad Fish dressings, stock cubes, and Worcestershire sauce Shellfish Shrimp paste, and curries or salads Prevention Unfortunately, there is no way to prevent allergies, but it is possible to reduce the risk of an allergic reaction. So long as companies embrace proper sanitation techniques and present potential allergenic ingredients obviously on product packaging, allergic reactions will be minimized. Preventing an allergic reaction falls primarily on the consumer, but they can only do so effectively if businesses do their part with effective sanitation and labeling of ingredients The HACCP System One effective food safety system is called the Hazard Analysis Critical Control Point System, or HACCP. Hazard Analysis Critical Control Point System or HACCP is one of the effective food safety systems being implemented by food service establishments. Hazard analysis involves the identification of ingredients and products that might have profound effect on food HACCP, (n.d.) safety Include this in the slide.  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited Systems for food safety Many food service operations have designed food safety systems that enable food workers to keep a close check on food items whenever there is a risk of contamination growth of pathogens. VectorStock, (n.d.) The Flow of Food HACCP begins with a concept called the flow of food. This term refers to the movement of food though a food service operation, from receiving through various storage, preparation and service, until it gets to the final consumer. VectorStock, (n.d.) Receiving  Storing  Serving Hazards and Critical Control Points Contamination, such as cross- contamination from soiled cutting surfaces, torn packaging that permits insect infestation; working on food without washing hands; spilling cleaning chemicals on food. Growth of bacteria and other pathogens, due to such conditions as inadequate refrigeration on storage and holding hot VectorStock, (n.d.) foods below 140F (60C). Survival of pathogens or the continued presence of toxins, usually because of inadequate cooking or heating or inadequate sanitizing of equipment and surfaces.  Republic of the Philippines Laguna State Polytechnic University ISO 9001:2015 Certified Province of Laguna Level I Institutionally Accredited