Tuesday, 26 July 2016

CHAPTER 13 : Occupational Health and Environment

What is Occupational Health and Environment Unit ?

Main function is to control and coordinates all activities related to occupational health among
health personnel and environmental health aspect in the community. Normally, this unit was divided into two scope which is Occupational Health and Environmental Health Programme


(http://ehqsconsulting.com/wp-content/uploads/2015/04/OccupationalSafetyHazards-flow-chart.png)


Occupational Health

  • Promote health & safety awareness among the 
    employees and responsibility to control and 
    protect themselves from occupational hazards 
    at workplace.
  • Instill physical & mental strength to employees 
    in connection with the workload to avoid stress 
    at work.
  • Continuous monitoring among health 
    personnel who are exposed to hazards at 
    workplace.
  • Under Section 15 of OSHA, employers are responsible for ensuring the safety, health and welfare of all employees.

The risk of Occupational Health workers need to face.

1. The type of hazard

2. Duration of exposure

3. The number of hazards exposed

4. Socio-demographic factors (e.g. age, gender, ethnicity and health history)

5. The use of PPE (Personal Protective Equipment)


Scope and Activities of Occupational Health

1. Establish Safety & Health Committee in health facilities

2. Audit Safety and Health at workplace

3. Conducting risk assessment in all KMM facilities

4. Notify poisoning cases (pesticide/chemicals), occupational injuries (fall, cut, needle-stick Injury)     or occupational disease (TB, hearing loss, skin disease, lung disease) among health personnel and
    investigate the cases.

5. Audiometry, stress, Hepatitis B Screening

6. Disease Prevention & Control programme

7. Provide training (chemical handling, safety etc.)

(http://www.omicsonline.org/journal-highlight-images/occupational-health-and-safety.jpg)



Scope and Activities Environmental Health

Monitoring & inspection of several organizations such as;

1. PLKN (national service training program)

2. Prison

3. Detention camps

4. Sanitary Inspection at school, market, recreational park, estates residential, farm complaints

5. Management of environmental pollution

6. Investigation of open burning and nuisance

7. Inspection of solid waste disposal site 

8. Inspection of Building Plan/Renovation/Sewerage Plan

9. Building Inspection for Certificate of Fitness for Occupancy (CFO)

10.Cemetery inspection

11.Certificate of import/export of body parts or corpse, body ashes

12.Inspection of TASKA, TADIKA/TABIKA, University and colleges


Regulations Involved 

1. Occupational Safety & Health Act 1994 (Act 514)

2. Factories and Machinery Act 1967 (Act 139)

3. Education Act 1996

4. Care Centres Act 993 (Act 506)

5. Private Higher Educational Institutions Act 1996

Tools

Commonly practices, in order to assess 
occupational health and environmental 
health scope/study;

Occupational health and safety – HIRARC, CHRA (DOSH)
Environmental and Health – EIA, HIA, EHIA (DOE)


Occupational Health and Safety

-HIRARC is an integration tool to identify, assess/measure and to control hazard and risk of any workplace and its activities.

-Chemical Health Risk Assessment (CHRA) is an assessment that has to be conducted by the employer arising from the use, handling, storage or transportation of chemicals hazardous to health in their workplace.


Environmental and Health

-Environmental Impact Assessment (EIA) is a study to identify, predict, evaluate and communicate information about the impact on the environment of a proposed project and to detail out the mitigating measures prior to project approval and implementation.

-World Health Organisation (WHO) defines HIA as “a combination of procedures methods and tools by which a policy, program or project may be judged as to its potential effects on the health of a population, and the distribution of those effects within the population.

-EHIA is the process of estimating the potential impact of a chemical, biological, physical or social agent on a specified human population system under a specific set of conditions and for a certain timeframe.



REFERENCES

  • http://ehqsconsulting.com/wp-content/uploads/2015/04/OccupationalSafetyHazards-flow-chart.png
  • http://www.omicsonline.org/journal-highlight-images/occupational-health-and-safety.jpg
  • Noted than had been given by our lecturer's Sir Mohd Jamalil Azam bin Mustafa


CHAPTER 12 : Air Quality and Pollution

What is Haze ?

Haze is traditionally an atmospheric phenomenon where dust, smoke and other dry particles obscure the clarity of the sky. The World Meteorological Organization manual of codes includes a classification of horizontal obscuration into categories of fog, ice fog, steam fog, mist, haze, smoke, volcanic ash, dust, sand and snow. Sources for haze particles include farming (ploughing in dry weather), traffic, industry, and wildfires.

(http://hollyonthehill.com/utahs-air-quality/)

HISTORICAL PERSPECTIVE

Malaysian Haze 1997

State of emergency had to be declared in Sarawak 
when the Air Pollutant Index (API) exceeded 500 
levels. During the period, the number of respiratory 
cases has increased.

(http://www.terradaily.com/reports/Malaysia_And_Indonesia_Join_Forces_To_Dampen_Haze_Problem_999.html)
Malaysian Haze 2005

Long-week choking smog-like haze over Malaysia. Its worst on August 11, 2005. This was a comeback of the haze crisis which last hit Malaysia in September 1997. A state of emergency was announced at Port Klang and Kuala Selangor when the Air Pollution Index (API) was raised above the 500 level


Health Effects of Haze

Exposure to haze may cause a variety of adverse health effects. The small particles that cause haze are composed of microscopic solids or liquid droplets that are so small that they can get deep into the lungs and cause serious health problems. When inhaled, they can enter the bloodstream and get absorbed by underlying tissue, potentially interacting with other compounds and substances in the body, for example ‘bad’ cholesterol, to produce damaging effects such as inflammation.

Short-term adverse effects of exposure to haze:

  • Eye irritation, watering eyes, and/or conjunctivitis (a type of eye inflammation)

  • Running nose, stuffy nose, sneezing, and/or post-nasal drip

  • Throat irritation, dry throat, sore throat and/or coughing, phlegm

  • Headache, dizziness, fatigue and/or stress

  • Decreased lung function, depressed respiratory immune defenses, chest tightness, chest pain, shortness of breath, bronchitis (lung inflammation)

  • These symptoms are usually mild and will subside if exposure to haze is limited by staying indoors. However, in susceptible individuals (e.g. diabetics, elderly) and those suffering from chronic disease, especially respiratory and heart disease (e.g. coronary artery disease, asthma and chronic obstructive pulmonary disease), their condition may be worsened by haze and are more likely to experience more severe haze-related effects than healthy people.

Long-term effects of exposure to haze


A large number of particles in a haze are below 2.5 micrometers in 
diameter. Therefore these ultra small particles stay in the air 
longer and are easily carried over long distances, increasing their 
chances of being inhaled by animals and humans.

The long-term risks associated with exposure to fine particles:

  • Faster rate of thickening of the arteries compared to others, promoting the development of vascular diseases.
  • Increases the risk of death by cardiovascular disease and reduces life expectancy by several months to a few years
  • May contribute to the development of diabetes
  • Spontaneous abortion, under-weight infants, birth defects and infant death.

General Measures at the Workplace

-Minimize outdoor activities.

-Close all windows, doors and any openings that may allow haze to enter the workplace.

-Ensure maintenance of the air conditioner with regular cleaning and servicing.

-Use an air purifier to keep the particulate levels low.

-Provide health education regarding Haze to the employees

-Provide respirators for employees who have to work outdoors

-Conduct Fit Testing

-Reassignment of job tasks


General Measures for the Workers

-Inform the management if you are suffering from any heart or respiratory diseases

-Take your medication regularly if suffering from an existing disease, especially heart disease
 and respiratory diseases.

-Drink more water and increase the intake of fresh fruits and vegetables.

-Cut down on alcohol and coffee

-Avoid smoking

-Wear a respirator when you go outside


Source of Pollution

NATURAL                                            ANTHROPOGENIC 

-Forest Fire                                                                            -Transportation 
-Dust storm                                                                            -Industrial
-Volcanic Eruption                                                                 -Agriculture
                                                                                               -Residential


Effect of Air Pollution

1. Respiratory and heart problems: The effects of Air pollution are alarming. They are known to create several respiratory and heart conditions along with Cancer, among other threats to the body. Several millions are known to have died due to direct or indirect effects of Air pollution. Children in areas exposed to air pollutants are said to commonly suffer from pneumonia and asthma.

2. Global warming: Another direct effect is the immediate alterations that the world is witnessing due to Global warming. With increased temperatures world wide, increase in sea levels and melting of ice from colder regions and icebergs, displacement and loss of habitat have already signaled an impending disaster if actions for preservation and normalization aren’t undertaken soon.

3. Acid Rain: Harmful gases like nitrogen oxides and sulfur oxides are released into the atmosphere during the burning of fossil fuels. When it rains, the water droplets combines with these air pollutants, becomes acidic and then falls on the ground in the form of acid rain. Acid rain can cause great damage to human, animals and crops.

4. Eutrophication: Eutrophication is a condition where high amount of nitrogen present in some pollutants gets developed on sea’s surface and turns itself into algae and and adversely affect fish, plants and animal species. The green colored algae that is present on lakes and ponds is due to presence of this chemical only.

5. Effect on Wildlife: Just like humans, animals also face some devastating affects of air pollution. Toxic chemicals present in the air can force wildlife species to move to new place and change their habitat. The toxic pollutants deposit over the surface of the water and can also affect sea animals.

6. Depletion of Ozone layer: Ozone exists in earth’s stratosphere and is responsible for protecting humans from harmful ultraviolet (UV) rays. Earth’s ozone layer is depleting due to the presence of chlorofluorocarbons, hydro chlorofluorocarbons in the atmosphere. As ozone layer will go thin, it will emit harmful rays back on earth and can cause skin and eye related problems. UV rays also have the capability to affect crops. 

(https://i.ytimg.com/vi/bhvjfC5qenQ/maxresdefault.jpg)


Individual initiative that can be done to reduce air pollution

  • Car Pooled 
  • Hybrid vehicles-subsidized
  • NGV
  • Public Transport 
  • 4R (Reduce, Reuse, Recycle, Recover)
  • Stop open burning

National initiative that can be done to reduce air pollution

  • Support renewable energy such as solar, biofuels, wind & hydroelectric.
  • Stop mining fossil fuels.
  • Industrial-waste to energy, EIA, best available techniques, ISO 140001 etc.
  • Strengthen the enforcement (JPJ, Puspakom, DOE, any related agencies)
  • R&D on fuel quality
  • Intensive for public transport user
  • Public awareness-campaigns
  • Improve monitoring technology

Legislation in Malaysia

Environmental Quality Act 1974

 Control of Industrial Emissions
• Environment Quality (Clean Air): Regulation 1978
• Environment Quality (Compounding of offences): Rules 1978

 Control of Motor Vehicle Emissions
• Environment Quality (Control of lead concentration in Malaysia) Regulations 1985
• Environmental Quality (Motor vehicle Noise): Regulation 1987
• Environmental Quality (Control of emission for diesel engine) Regulations 1996
• Environmental Quality (Control of emission for petrol engine): Regulation 1996





REFERENCES

  • http://hollyonthehill.com/utahs-air-quality/
  • http://www.terradaily.com/reports/Malaysia_And_Indonesia_Join_Forces_To_Dampen_Haze_Problem_999.html
  • https://i.ytimg.com/vi/bhvjfC5qenQ/maxresdefault.jpg
  • http://www.conserve-energy-future.com/causes-effects-solutions-of-air-pollution.php
  • Noted that had been given by our lecturer's Sir Mohd Jamalil Azam bin Mustafa


CHAPTER 11 : Waterwaste Management

What is Wastewater ?


  • Waste Water is any water that has been adversely affected in quality by anthropogenic influence.


  • It comprises liquid waste discharged by domestic residences, commercial properties, industry, and/or agriculture and can encompass a wide range of potential contaminants and concentrations.


What is Sewage ?
  • “sewage” means any liquid waste or wastewater discharge containing human, animal, domestic, or putrescible matter in suspension or solution, and includes liquids containing chemicals in solution either in the raw, treated or partially treated form.

Sewage Content.

  • Organic matter
  • Nutrients (Nitrogen, Phosphorus, Potassium)
  • Inorganic matter (dissolved minerals)
  • Toxic chemicals (heavy metal and pesticides)
  • Pathogens

Individual Septic Tank
  • Premises with a proper individual septic tank (Malaysian Standards - MS 1228 ) has 3 to 4 rectangular metal covers and is usually located outside the premises.
  • It only provides partial sewage treatment that flows into it & needs to be desludged approximately once in two years.
(http://www.mitchellandmitchell.com/blog/septic_tanks_what_are_they_what_to_do_before_buying_a_home_with_one.aspx)


Why Treat Sewage ?

  • Environmentally-safe fluid waste stream and a solid waste suitable for disposal or reuse (usually as farm fertilizer).
  • Using advanced technology it is now possible to re-use sewage effluent for drinking water.

Sludge

  • Residual, semi-solid material left from sewage treatment processes or settled suspension from conventional drinking water treatment.
  • Untreated sludge is a significant environmental & public health hazard.
  • However, treated stabilized sludge is inert, stable and safe to use.

(http://www.slideshare.net/shankarmujoo/sludge-drying-beds)


Effluent Discharge

  • Must be accomplished without transmitting diseases, endangering aquatic organisms, impairing the soil, or causing unsightly or foul-smelling conditions.
  • Effluent standards define what is allowed within the wastewaters discharged into the aquatic environment.
  • 2 most important parameters are Biochemical Oxygen Demand (BOD) and Suspended Solids (SS).
  • BOD - amount of oxygen that sewage consumes over a given time. High BOD means, sewage rapidly consume all the naturally-dissolved oxygen in streams, rivers and lakes, thus killing off all aquatic life.
  • SS - undissolved material in sewage. High SS leads to sludge deposits in the waterways, thus causing significant environmental deterioration.

Health Effects


  • Contaminate via inhalation, ingestion, or direct contact to human by chemical, microbiological and biological properties of the sewage or sludge.

  • The Centers for Disease Control and Prevention (CDC) says sewage workers are not at more risk of Hepatitis A infection than other workers.

  • Sewage contain bacteria, fungi, parasites, and viruses that can cause intestinal, lung, and other infections.

  • Bacteria such E. coli, shigellosis, typhoid fever, salmonella, and cholera may cause diarrhoea, fever, cramps, and sometimes vomiting, headache, weakness, or loss of appetite.

Environmental Health


Nutrient enrichment: Sewage with high concentrations nutrients can be responsible for the formation of algal blooms which reduce light penetration through the water column, may produce toxins and can cause oxygen depletion when decomposition takes place.


Guideline and Legislation

  • Environmental Quality (Sewage) Regulations 2009

  • Environmental Quality (Industrial Effluent) Regulations 2009

REFERENCES

  • http://www.mitchellandmitchell.com/blog/septic_tanks_what_are_they_what_to_do_before_buying_a_home_with_one.aspx
  • http://www.slideshare.net/shankarmujoo/sludge-drying-beds
  • Notes that had been given by our lecturer's Sir Mohd Jamalil Azam bin Mustafa

Monday, 25 July 2016

CHAPTER 10 : Water Supply

Water Supply 

Water supply is the facility of water by public utilities, commercial organizations, community activities or by individuals, usually via a system of pumps and pipes.
(http://www.canstockphoto.com/illustration/water-supply.html)

Water-Borne Diseases in Malaysia


  • 2600 cases of gastroenteritis in Seremban (1982)
  • 81 cases of infectious hepatitis in Raub (1987)
  • 940 cases of infectious hepatitis in Kota Belud (1988)
  • 300 cases of typoid fever in Johor Bahru (1990)
  • 1278 cases of cholera in Penang (May 1996)


Basic component of a water supply system

     WATER        ->   TREATMENT   ->  WATER MOVING 
RESOURCES             FACILITY                 MECHANISM

->        SYSTEM
      DISTRIBUTION


Water Resources 
  • Two main sources of drinking water used by human 
  • population are surface water and underground water.
  • Surface water are from rivers and lakes, groundwater which is stored naturally in underground aquifers.
Water Resources in Malaysia 
  • inMalaysia, water resources are State matters under 
  • the Federal Constitution and policies on management, 
  • regulation and development fall under the jurisdiction 
  • of the states.
  • Various Federal and State agencies are responsible for water resources development and management – mainly water supply, irrigation and hydropower generation.
  •  In Peninsular Malaysia, the total water resources are dominated by the amount of water that flows in surface streams after rainfall.
  • The source of all water is rainfall, with heavy rainfall during the monsoon seasons.


(http://slideplayer.com/slide/5175607/)

Water Quality Monitoring 

Monitoring of river water quality in Malaysia by the 
Department of Environment (DOE) started in 1978, 
initially to establish water quality baseline and 
subsequently to detect water quality changes and 
identify pollution sources.


Water Quality Index  

  • River water quality appraisal is based on the Water 
  • Quality Index (WQI)
               ~ Dissolved Oxygen (DO)

               ~ Biochemical Oxygen Demand (BOD)
 
               ~ Chemical Oxygen Demand (COD)

               ~ Ammoniacal Nitrogen (AN)

               ~ Suspended Solids (SS)

               ~ pH

  • The WQI serves as a basis for environmental assessment of a watercourse in relation to pollution categorization and designated classes of beneficial uses

Water Treatment Process




http://www.clevelandwater.com/your-water/water-quality-and-treatment/water-treatment
Moving The Water

Three primary methods of moving water throughout the 
water supply system.
  • Gravity
  • Direct Pumping
  • Combination
Water Issues and Problem

Drought

  • Three primary methods of moving water throughout the water supply system.
  • Even when the country’s climate is relatively “wet”, you 
  • still get drought by deforestation, land degradation and 
  • the construction of dams.
  • Drought can threatens public health and safety ~ if we 
  • continue to have bone-dry days with no reduction in 
  • demand.
  • There is a need to conserve over the long term to 
  • prepare for the uncertainty.

Pipe Failures 
  • Malaysia’s non-revenue water is currently 39%.
  • 26% lost via damaged water pipes
  •  6% through inaccurate meter reading
  •  5% was stolen
  •  2% was due to other reasons.

  • Under the 7th Malaysia Plan, RM499.5 million was pent for this. In 24 districts, water pipes totalling 2,648km were changed and water tank capacities were increased

Water Quality Issues
  • The effect of urbanisation/increase in population activities 
  • change the quality of runoff within a catchment and its 
  • receiving waters.
  • Sedimentation of rivers from land development & clearing - 
  • degrade water quality and affect the natural channel.
  • Rainfall washes contaminants into the storm water system 
  • whereby they are transported to receiving waters.
  • If this trend persists, the costs to rehabilitate the river and 
  • water treatment facilities will require higher investments.

Legislation Issues

  • The lack of effective legislation, institutional 
  • arrangements and human resources for the monitoring 
  • and control of pollution and the absence of effective 
  • cost-recovery systems at the local or national level

Water-borne Disease
  • Pathogens in water that can cause illness to human or 
  • animal.
  • Poor sanitation and water supply.


Water Pollution 

Definition:“The water which has contains and condition changed, not suitable to use”Any chemical, physical or biological change in the quality of water that has a harmful effect on any living thing that drinks or uses or lives (in) it.


Water Quality Parameters
(source image : google)

(source image : google)
Two types of water pollution :

Point Source

Point sources discharge pollutants at specific locations 
(direct) through pipelines or sewers into the surface 
water.

Examples of point sources are: factories, sewage treatment plants, underground mines, oil wells, oil tankers and agriculture 

Non-Point Source 

Non-point sources are sources that cannot be traced 
(indirect) to a single site of discharge.

Examples of non-point sources are: acid deposition 
from the air, traffic, pollutants that are spread through 
rivers and pollutants that enter the water through 
groundwater.

Non-point pollution is hard to control because the 
perpetrators cannot be traced.


3 Major Source :

Domestic Pollutants 

Wastewater generated from the household activities. It contains organic and inorganic materials such as phosphates and nitrates. Organic materials are food and vegetable waste, whereas inorganic materials come from soaps and detergents.

Industrial Pollutants

Caused by the discharged of industrial effluents. The industrial effluents contain organic pollutants and other toxic chemicals. Some of the pollutants from industrial source include lead, mercury, asbestos, nitrates, phosphates, oils, etc. 

Agricultural Pollutants 

Caused by agricultural wastes:
• Fertilizers
• Pesticides
• Soil additives
• Antibiotics/drugs
• Animal wastes

Drinking Water Legislation 
  • Drinking water should be free from any pathogen, virus or fine particles which can cause a disease or bad effect to human bodies.
  • WHO’s Guideline for Drinking Water Quality.
  • Malaysia National Standard for Drinking Water Quality.

REFERENCES 
  • http://www.canstockphoto.com/illustration/water-supply.html
  • http://slideplayer.com/slide/5175607/
  • http://www.clevelandwater.com/your-water/water-quality-and-treatment/water-treatment
  • Notes that had been given by our lecturers Sir Mohd Jamalil Azam bin Mustafa

CHAPTER 9 : Food Hygiene And Sanitation

Food Hygiene and Sanitation 

Definition of Food Hygiene and Sanitation.

- FOOD : (the material that people and animals eat)  material containing carbohydrates, fats,   proteins, and supplements (as minerals and vitamins) that is taken in by and used in the       living body for growth and repair and as a source of energy for activities.

-HYGIENE : the things that you do to keep yourself and your surroundings clean in order to  maintain good health.

-SANITATION : to kill microorganisms and being clean and conducive to health.


Difference of cleaning and sanitizing.

  • Cleaning means removes the visible soil and food particles from a surface.
  • Sanitation means reduce the number of microorganisms (bacteria, fungi, viruses, etc.)
  • Something that looks clean doesn't mean it is sanitary. Billions of microorganisms may be present even though they are not visible to the naked eye.
  • Both cleaning and sanitizing are essential in preventing food borne illness.


(https://www.emaze.com/@AFRQFQCR/Presentation-Name)

Types of Contaminants


1. Biological contaminant may cause a food borne illness (bacteria,
    viruses, fungi, parasites, biological toxins)

2. Physical contaminant any foreign object that accidentally find its way
    into food.

3. Chemical contaminant A chemical substance that can cause food borne
    illness. 

(http://contaminationcontrol.dpp-europe.com/spip.php?rubrique103)





Prevention.

1. Biological contaminant :

• Maintain good personal hygiene

• Observe proper hand washing

• Clean and sanitize equipment

• Maintain clean and sanitize facilities

• Purchase foods only on reputable supplier

• Do not use wild mushrooms

• Control pests

** Cooking does not destroy toxins**

2. Physical contaminant :

• Wear hair cap (man) & veil or cover (woman)

• Avoid wearing jewelry when preparing, cooking
  and holding foods (ring, earrings)

• Do not carry pencil or pen

• Do not wear nail polish or artificial nails when
  working with foods

• Remove staple wire in the receiving area

• Place shields on lights


3. Chemical contaminant :
• Train employees how to use chemicals

• Store chemicals in original containers to
  prevent accidental misuse

• Labels are clearly identify chemical contents of
  chemical containers

• Wash hands thoroughly after working with
  chemicals

• Monitor pest control operator and make sure
  chemicals do not contaminate foods


Causes of Food Borne Illness 

The three main causes of food borne illness 

1. Cross- contamination

2. Time- temperature abuse
3. Poor Personal Hygiene

(https://www.pinterest.com/explore/foodborne-illness/)


1. Cross Contamination

The process by which bacteria or other microorganisms are intentionally transferred from one object to another, with harmful effect.

The bacteria can transfer from (prevention) :

  • Hand to hand (wash hands properly etc.)
  • Food to food (separate raw and cooked food etc.)
  • Equipment to food (use separate cutting boards for different food)

    (http://blog.sample6.com/author/shamira-mostafa)

2. Time -Temperature Abuse 

This TTA can occur when:
• Food is not stored, prepared or held at a required temperature 
• Food is not cooked or reheated to temperature high enough to kill harmful microorganisms
• Food is not cooled low enough
• Food is prepared in advance and not set to a safe required internal temperature while the     food is on hold.

(http://www.customer-is-king.ca/neptune/food_safety_2/page15.php)
Prevention Time- Temperature Abuse 
  
  'Danger Zone'


• Never leave food out of refrigeration over 2 hours. If the temperature is above 32 °C, food     should not be left out more than 1 hour.
 
• Keep hot food hot - at or above 60 °C. Place cooked food in chafing dishes, preheated         steam tables, warming trays, and/or slow cookers.

• Keep cold food cold - at or below 4 °C. Place food in containers on ice

Cooking

• Raw meat and poultry should always be cooked to a safe minimum internal temperature.

• When roasting meat and poultry, use an oven temperature no lower than 162 °C. If you         aren’t going to serve hot food right away, it’s important to keep it at 60 °C or above.

Storing Leftovers

 • One of the most common causes of foodborne illness is improper cooling of cooked foods.

• Bacteria can be reintroduced to food after it is safely cooked.

• For this reason leftovers must be put in shallow containers for quick cooling and                   refrigerated at 4°C or below within two hours.

Reheating

• Foods should be reheated thoroughly to an internal temperature of 73 °C or until hot and   steaming.

• In the microwave oven, cover food and rotate so it heats evenly.


3. Poor Personal Hygiene 

(http://slideplayer.com/slide/242674/)

Types of foodborne illness because poor personal hygiene :
  • Hepaitis A
  • Shigella 
  • E-coli infection 
  • Salmonella 
*Reminder : Sick employees must not work with foods 

Food Handlers Responsibilities 


A food handler must take all reasonable measures not to handle food or food surfaces in a   way that is likely to compromise the safety and suitability of food.

Food handlers also have specific responsibilities relating to health and hygiene.

1. Health requirements
2. Hygiene requirements


1. Health Requirements

 Any food handler with symptoms or a diagnosis of an illness (such as vomiting, diarrhoea or fever) must:


    report that they are ill to their employer or supervisor

    not handle food if there is a reasonable likelihood of food contamination as a result of           the illness

    if continuing to engage in other work on the food premises, take all practicable                       measures to prevent food from being contaminated

    • notify a supervisor if they know or suspect they may have contaminated food

2. Hygiene Requirements 
(https://in.pinterest.com/pin/42995371419625379/)
Food handlers must:
wash their hands whenever they are likely to be a source of contamination (after using the   toilet, smoking, coughing, sneezing, using a handkerchief, eating, drinking or touching the     hair, scalp or body)

wash their hands before handling ready-to-eat food and after handling raw food

not eat, sneeze, blow, cough, spit or smoke around food or food surfaces

take all practicable measures to prevent unnecessary contact with ready-to-eat food

take all practicable measures to ensure the body, anything from the body or any clothing       does not contaminate food or food surfaces

ensure clothing is clean

cover bandages and dressings on exposed parts of the body with a waterproof covering

Employer Responsibilities 

A food business must:

• ensure food handlers do not handle food if there is a possibility of contamination

• maintain easily accessible hand washing facilities and supplies of hot running water, soap     and single-use paper towels

• ensure all food handlers have appropriate skills and knowledge in food safety and food         hygiene. This can be done either on-the-job or via formal training.

Food Safety

• Unsafe food causes many acute and life-long diseases, ranging from diarrheal diseases to   various forms of cancer.

• Foodborne illnesses are defined as diseases, usually either infectious or toxic in nature 
(http://www.superiorequipmentsupplies.com/12143-2/)

Other food safety issues 

POPs

• Persistant Organic Pollutants: compounds that accumulate in the environment & human       body.
• E.g. Dioxins & PCBs (polychlorinated biphenyls).

Metals

• Lead & mercury, cause neurological damage in infants & children.
• Exposure to cadmium cause kidney damage in elderly.
(http://www.foodsafetynews.com/2010/07/world-war-era-food-posters-on-display-at-national-ag-library/#.V5ZMBOh97IU)



HACCP

• Hazard Analysis Critical Control Point

• A management tool used to protect the food supply against biological, chemical and           physical hazards.

• Purpose: formally recognize food processing industry to implement and maintain an           effective HACCP system for food products.

Food Premises Inspection 

• Aim: to examine the status of cleanliness & hygienic of the premises (raw food, storage,     preparation, serve and food handler itself).

• Routine activity undertaken by the District Health Office and Local Authorities.

• Inspection among school canteen and kitchen, the Institute Higher Education and               Training Institutions, plant food, stalls and restaurants in the area of public attention and     caterer.

References

  • https://www.emaze.com/@AFRQFQCR/Presentation-Name
  • http://contaminationcontrol.dpp-europe.com/spip.php?rubrique103
  • https://www.pinterest.com/explore/foodborne-illness/
  • http://blog.sample6.com/author/shamira-mostafa
  • http://www.customer-is-king.ca/neptune/food_safety_2/page15.php
  • http://slideplayer.com/slide/242674/
  • https://in.pinterest.com/pin/42995371419625379/
  • http://www.superiorequipmentsupplies.com/12143-2/
  • http://www.foodsafetynews.com/2010/07/world-war-era-food-posters-on-display-at-national-ag-library/#.V5ZMBOh97IU
  • Noted that been given by my lecturer's Sir Mohd Jamalil Azam bin Mustafa.