Course Section Details

Duration: 8 weeks
Learning Objectives: At the end of this course, the participants will be able to:

1. Design and manage health programs in a company
2. Contribute to company goals and participate in company-level management activities
3. Support management in certification efforts such as ISO 22000 or OHSAS 18001
4. Conduct preliminary outbreak investigations
5. Design and monitor a food safety program
6. Describe and apply principles of emergency preparedness for the company and specifically for the Occupational Health clinic
7. Describe principles of industrial hygiene measurements and selection of personal protection equipment (PPE)

Integration of Occupational Health Services into Management Processes - Number of Module 0.5

Planning & management of prevention programs (e.g. noise, infection)
Health promotion programs at the workplace
Role of Occupational Health Center in certifications (OSHAS 18001, SA 8000, ISO 26000 Draft)

Introduction to Epidemiology & Biostatistics- Number of Module -1

Useful epidemiology methods for company-level practice: measures of disease frequency and comparisons of groups (rates & ratios)

Outbreak Investigation:

Strategies, procedures, checklists, data collection, data analysis, reporting 

Principles of food safety and water hygiene - Number of Module 0.5

Common problems of food safety in mass catering
Water hygiene
Surveillance programs and practices

Emergency preparedness - Number of Module - 1

Principles of emergency preparedness for a company (including logistics, alarm sequences, transport and communication)
Training requirements for the medical staff and other company employees (level and contents of training, numbers to be trained)
Organization of the medical team to handle accident victims (pre-hospital trauma management, stabilization, transport)

Medical Guidelines for Treatment of Accident Victims in a Company

Number of Module - 1

Medical treatment standards for trauma patients
Medical treatment standards for chemical accident patients

Introduction to Industrial Hygiene

Principles of exposure evaluation and control, principles of measurements of airborne par­ticles + gases, selection of sampling equipment & meth­ods, principles of protection
Principles of measurement of environmental hazards: thermal com­fort, heat stress, noise, illumination, dust counting, personal samplers

Personal Protective Equipment

Use and limits of PPE
Selection and adaptation of PPE for individuals

Total number of two-week modules  - 4.0