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.
- Módulos
- 7
- Máximo de participantes
- 20
- Idioma
- EN
Qué suele abarcar
- 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
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OSHA Hygiene and Illness Prevention Program
6 h 45 min
Más cursos: Salud, seguridad y medio ambiente (HSE)
Otros cursos con formador de la misma área temática.
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