Hygiene and Environmental Health Part 1 - Ethiopia (Full)

Topic outline

• 

  General

  • About/License Page
• 

  Topic 1

  Introduction to the Principles and Concepts of Hygiene and Environmental Health

  • Introduction Page

    

  • Learning Outcomes Page

    

  • Historical perspectives on hygiene and environmental health Page
  • Prehistoric and ancient civilisation Page
  • Modern times Page
  • Hygiene and environmental health development in Ethiopia Page
  • Hygiene and sanitation Page

    Hygiene and sanitation

  • Environmental health Page

    Environmental health

  • Components of environmental health Page

    Components of environmental health

  • Concepts and principles in hygiene and environmental health Page
  • Environmental health and disease transmission Page

    Environmental health and disease transmission

  • The place of environmental health in your community Page

    The place of environmental health in your community

  • Environmental intervention models Page

    Environmental intervention models

  • Environmental risk factors Page
  • Urbanisation and industrialisation Page
  • Development as a means of interaction Page

    Development as a means of interaction

  • The role of environmental health in public health Page
  • Environmental health planning Page
  • Summary Page

    

  • Quiz

    

• 

  Topic 2

  Environmental Health Hazards

  • Introduction Page

    

  • Learning Outcomes Page

    

  • What is an environmental health hazard? Page

    What is an environmental health hazard?

  • Categories of environmental health hazards Page
  • Physical hazards Page

    Physical hazards

  • Biological hazards Page
  • Chemical hazards Page

    Chemical hazards

  • Cultural/practice-related hazards Page

    Cultural/practice-related hazards

  • Social hazards Page
  • Describing environmental exposure to hazards Page
  • Principles of hazard management Page

    Principles of hazard management

  • What is pollution? Page

    What is pollution?

  • Pollution sources and categories Page

    Pollution sources and categories

  • Principles of pollution management Page

    Principles of pollution management

  • Principles of pollution prevention Page

    Principles of pollution prevention

  • Pollution control Page
  • Summary Page

    

  • Quiz

    

• 

  Topic 3

  Personal Hygiene

  • Introduction Page

    

  • Learning Outcomes Page

    

  • What is personal hygiene? Page
  • Difference between cleanliness and hygiene Page
  • Public health importance of personal hygiene Page
  • Body hygiene (skin care) Page

    Body hygiene (skin care)

  • Oral hygiene (oral care) Page

    Oral hygiene (oral care)

  • Handwashing (hand care) Page

    Handwashing (hand care)

  • Face hygiene Page

    Face hygiene

  • Fingernail and toenail hygiene (nail care) Page
  • Ear hygiene Page
  • Hair hygiene (hair care) Page

    Hair hygiene (hair care)

  • Foot hygiene (foot care) Page

    Foot hygiene (foot care)

  • Armpit and bottom hygiene Page
  • Clothes hygiene Page

    Clothes hygiene

  • Menstrual hygiene (Personal hygiene for women) Page
  • Planning for the improvement of personal hygiene Page

    Planning for the improvement of personal hygiene

  • Preparing a plan of action for personal hygiene promotion Page

    Preparing a plan of action for personal hygiene promotion

  • Identifying the audience Page

    Identifying the audience

  • Sites for personal hygiene promotion Page
  • How to promote personal hygiene Page
  • Evaluating the status of personal hygiene Page

    Evaluating the status of personal hygiene

  • Summary Page

    

  • Quiz

    

• 

  Topic 4

  Healthful Housing

  • Introduction Page

    

  • Learning Outcomes Page

    

  • What is healthful housing? Page

    What is healthful housing?

  • Basic requirements of healthful housing Page
  • Satisfaction of physiological needs Page

    Satisfaction of physiological needs

  • Protection against infection Page
  • Protection against accidents Page

    Protection against accidents

  • Protection against psychological and social stresses Page
  • Protecting people at special risk Page
  • Factors affecting healthful housing Page

    Factors affecting healthful housing

  • Guidelines for model housing Page
  • Location of housing Page
  • Size of housing Page
  • Type and size of rooms Page

    Type and size of rooms

  • Windows Page
  • Structure of the walls Page
  • Kitchen Page
  • Latrines and handwashing facilities Page

    Latrines and handwashing facilities

  • Cleanliness Page
  • Indoor air pollution Page

    Indoor air pollution

  • Planning for the improvement of healthful housing Page
  • Defining problems associated with healthful housing Page
  • Working with the local government Page
  • Working with the community Page
  • Strategies for housing improvements Page
  • Summary Page

    

  • Quiz

    

• 

  Topic 5

  Institutional Hygiene and Sanitation

  • Introduction Page

    

  • Learning Outcomes Page

    

  • Scope of institutional hygiene Page
  • Public health importance of institutional hygiene Page
  • School hygiene and sanitation Page

    School hygiene and sanitation

  • Public health importance of school hygiene and sanitation Page
  • Components of school hygiene and sanitation Page

    Components of school hygiene and sanitation

  • Prison hygiene and sanitation Page
  • Health facilities Page
  • Public offices Page
  • Religious institutions Page
  • Mill house hygiene and sanitation Page
  • Planning for the improvement of institutional hygiene and sanitation Page
  • Knowing the scope of your activity Page
  • Identifying the problems related to hygiene and sanitation Page
  • Identifying partners that you can work with Page
  • Strategies for assessing and improving institutional hygiene Page
  • Summary Page

    

  • Quiz

    

• 

  Topic 6

  Important Vectors in Public Health

  • Introduction Page

    

  • Learning Outcomes Page

    

  • Definition of vector Page

    Definition of vector

  • Public health importance of vectors Page
  • Vector-borne disease transmission mechanisms Page
  • Arthropods Page

    Arthropods

  • Common insect vectors Page

    Common insect vectors

  • Rodents Page
  • Types of rodent Page
  • Behaviour of rats Page
  • Public health importance of rodents Page
  • Vector management and control Page
  • Basic sanitation Page
  • Physical measures Page

    Physical measures

  • Use of chemicals Page

    Use of chemicals

  • Biological methods Page
  • Integrated approach Page
  • Planning for the improvement of vector control Page
  • Knowing the scope of vectors Page
  • Identifying the extent of the problem Page
  • Identifying control methods Page
  • Identifying partners in vector management Page
  • Designing the plan of action Page
  • Summary Page

    

  • Quiz

    

• 

  Topic 7

  Introduction to the Principles of Food Hygiene and Safety

  • Introduction Page

    

  • Learning Outcomes Page

    

  • Important principles in food hygiene and safety Page

    Important principles in food hygiene and safety

  • What is food? Page

    What is food?

  • Food that is not safe to eat Page
  • Principles of safe food preparation Page

    Principles of safe food preparation

  • Food control Page
  • Important principles in food control Page
  • Components of a food control system Page
  • Responsibility for food control Page
  • Communication and education Page

    Communication and education

  • Summary Page

    

  • Quiz

    

• 

  Topic 8

  Food Contamination and Spoilage

  • Introduction Page

    

  • Learning Outcomes Page

    

  • Infectious agents and foodborne diseases Page
  • Bacteria Page

    Bacteria

  • Factors affecting the growth of microorganisms in foods Page

    Factors affecting the growth of microorganisms in foods

  • Extrinsic factors Page
  • Intrinsic factors Page

    Intrinsic factors

  • Routes of microbial contamination of food Page

    Routes of microbial contamination of food

  • Air and dust Page

    Air and dust

  • Soil, water and plants Page
  • Gastrointestinal tract Page

    Gastrointestinal tract

  • Animals Page
  • Animal feeds Page
  • Food handlers Page
  • Food utensils Page
  • Cross-contamination Page

    Cross-contamination

  • Unsafe temperature Page
  • Poor personal hygiene Page

    Poor personal hygiene

  • Pests Page

    Pests

  • Avoiding food contamination Page
  • Microbial food contamination Page
  • Chemical contamination of food Page

    Chemical contamination of food

  • Physical contamination of food Page
  • Food spoilage Page
  • Microbial spoilage Page

    Microbial spoilage

  • Physical spoilage Page
  • Chemical spoilage Page

    Chemical spoilage

  • Appearance of spoiled food Page
  • Factors affecting food spoilage Page
  • Water content Page

    Water content

  • Environmental conditions Page
  • Packaging and storage Page
  • Summary Page

    

  • Quiz

    

• 

  Topic 9

  Foodborne Diseases and the Investigation of Disease Outbreaks

  • Introduction Page

    

  • Learning Outcomes Page

    

  • Overview of foodborne diseases Page
  • Transmission of foodborne diseases Page

    Transmission of foodborne diseases

  • Classification of foodborne diseases Page

    Classification of foodborne diseases

  • Food poisoning Page
  • Food infection Page

    Food infection

  • A catalogue of foodborne diseases Page

    A catalogue of foodborne diseases

  • Selected examples of common foodborne diseases in Ethiopia Page
  • Bacterial infections Page
  • Viral infections Page
  • Tapeworms Page

    Tapeworms

  • Bacterial food poisoning Page
  • Chemical food poisoning Page
  • General management of foodborne diseases Page

    General management of foodborne diseases

  • Investigation of foodborne disease outbreaks Page

    Investigation of foodborne disease outbreaks

  • Summary Page

    

  • Quiz

    

• 

  Topic 10

  Food Protection and Preservation Methods

  • Introduction Page

    

  • Learning Outcomes Page

    

  • General principles of food protection Page

    General principles of food protection

  • Precautions for food storage Page

    Precautions for food storage

  • Precautions for food preparation Page

    Precautions for food preparation

  • Food preservation Page
  • Prevention of contamination (aseptic technique) Page
  • Removal or reduction of microorganisms Page
  • The use of high temperature Page

    The use of high temperature

  • The use of low temperature Page

    The use of low temperature

  • Drying Page

    Drying

  • Fermentation and pickling Page
  • Chemical preservation Page
  • Other methods of food preservation Page
  • Summary Page

    

  • Quiz

    

• 

  Topic 11

  Hygienic Requirements of Food and Drink Establishments

  • Introduction Page

    

  • Learning Outcomes Page

    

  • What is a food and drink establishment? Page
  • Categories of food and drink establishments Page

    Categories of food and drink establishments

  • Hygienic requirements of food and drink establishments Page
  • Licensing Page
  • Location of the food establishments Page
  • Condition of the building Page
  • Sanitary facilities Page

    Sanitary facilities

  • Access to water Page
  • Waste management Page
  • Kitchen and food preparation site Page

    Kitchen and food preparation site

  • Cleaning dishes, drinking utensils and cutlery Page

    Cleaning dishes, drinking utensils and cutlery

  • Maintaining hygienic kitchen equipment Page
  • Storing and serving foods Page
  • Vector control Page

    Vector control

  • Meat handling and butchery Page
  • Food handlers’ health and hygiene Page

    Food handlers’ health and hygiene

  • Sanitary inspection in food and drink establishments Page
  • What is the purpose of the inspection? Page
  • When to inspect Page
  • Informing the owners about the sanitary inspection Page
  • How and what to inspect Page

    How and what to inspect

  • Concluding the sanitary inspection Page

    Concluding the sanitary inspection

  • Summary Page

    

  • Quiz

    

• 

  Topic 12

  Hygiene and Safety Requirements for Foods of Animal Origin

  • Introduction Page

    

  • Learning Outcomes Page

    

  • Meat and its dangers Page

    Meat and its dangers

  • Beef tapeworm Page

    Beef tapeworm

  • Anthrax Page
  • Abattoirs and meat transportation Page
  • Hygiene in the butcher’s shop Page

    Hygiene in the butcher’s shop

  • Meat preservation methods Page

    Meat preservation methods

  • Your role in controlling tapeworm infection Page
  • Fish hygiene and its health impact Page

    Fish hygiene and its health impact

  • Environmental conditions that can contaminate fish Page

    Environmental conditions that can contaminate fish

  • Diseases associated with poor fish hygiene Page

    Diseases associated with poor fish hygiene

  • Assessment of fish quality Page

    Assessment of fish quality

  • Preservation of fish Page
  • Milk hygiene Page

    Milk hygiene

  • Sources of milkborne diseases Page

    Sources of milkborne diseases

  • Diseases that may be transmitted from milk cows Page
  • Essentials of milk hygiene Page

    Essentials of milk hygiene

  • Methods of making milk safe Page

    Methods of making milk safe

  • Poultry and egg hygiene Page

    Poultry and egg hygiene

  • Poultry keeping and processing Page
  • Handling eggs Page

    Handling eggs

  • Storing eggs Page
  • Summary Page

    

  • Quiz