OSHA Hygiene and Illness Prevention Program
For HSE, facilities and HR managers who set up a program to stop illness spreading at work: the OSHA sanitation standard (29 CFR 1910.141) applied in detail, how infections spread, the hierarchy of controls for infectious disease, ventilation, sick-leave and hand hygiene, canteens, travel, outbreak and pandemic planning, records and privacy. It is not affiliated with or endorsed by OSHA or NIOSH, is NOT an OSHA Outreach (10-hour or 30-hour) course and issues no DOL or OSHA card, and your employer remains responsible for the site-specific and hands-on training the standards require.
- Module
- 7
- Max. Teilnehmende
- 20
- Sprache
- EN
Was sie üblicherweise umfasst
- 1
Orientation: Illness Prevention Programs and the OSHA Framework
- About This Course and What an Illness Prevention Program Covers
- Who Needs a Program and How Much of One
- OSHA and Infectious Disease: The Rules That Apply
- Emergency Standards, COVID-19 and the Infectious Disease Rulemaking
- Structuring the Written Program
- 2
How Infections Spread at Work
- The Chain of Infection
- Contact and Droplet Transmission
- Airborne Transmission and Shared Indoor Air
- Food-borne and Waterborne Spread
- Assessing Infection Risk by Task and Setting
- 3
The Sanitation Standards
- Scope of 1910.141, Housekeeping, Waste and Vermin Control
- Potable and Nonpotable Water
- Toilet Facilities: Numbers, Privacy and Access
- Washing Facilities, Showers, Change Rooms and Clothes Drying
- Eating and Drinking Areas and Food Handling
- Construction and Field Sanitation in Brief
- 4
Applying the Hierarchy of Controls to Infectious Disease
- The Hierarchy of Controls for Infectious Disease
- Ventilation and Air Cleaning
- Administrative Controls: Staying Home, Sick Leave and Work Arrangements
- Hand Hygiene and Respiratory Etiquette
- PPE and Respirators for Infection Control
- 5
Supporting Measures: Cleaning, Vaccination, Canteens and Travel
- Cleaning and Disinfection in the Program
- Workplace Vaccination Programs
- Food Safety in Workplace Canteens
- Travel Health for Business Travelers
- 6
Outbreaks, Pandemics and Health Information
- Responding to a Workplace Outbreak
- Pandemic Planning with OSHA and CDC Guidance
- Recording Work-Related Illness
- Privacy of Employee Health Information
- 7
Making the Program Work and Keeping It Working
- Training and Communicating the Program
- Evaluating the Program: Indicators and Audits
- Case Study: Building a Program at Quorvale Logistics
- Review: The Complete Illness Prevention Program
Diese Seite beschreibt, was die Schulung üblicherweise umfasst. Jeder Schulungsanbieter kann Inhalt, Dauer und Reihenfolge an die Gruppe anpassen. Klären Sie den endgültigen Inhalt mit dem Schulungsanbieter, bevor Sie buchen.
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OSHA Hygiene and Illness Prevention Program
6 Std. 45 Min.
Mehr aus Arbeitsschutz, Sicherheit und Umwelt (HSE)
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