Main Aim(s) of the Unit:

This unit aims to help students identify tasks which are potentially hazardous with a view to implementing the correct management systems to prevent harm to the workforce and to monitor ill health conditions which could be affected by working practices.

Main Topics of Study:

1. Workplace Environment – Temperature / Lighting / Fresh Air / Humidity / Drinking Water / Welfare & WC
2. Hours of Work – Working Time Directive / Shifts and Breaks / Driving
3. Asbestos – Associated Risks / Asbestos Related Diseases / Duty Holders / Types of Asbestos Survey / Premises Register and Management / Removal & Air Monitoring / Waste disposal
4. Electricity – Systems and Equipment Maintenance / Portable Appliances / Inspection and Testing / Live Working
5. Gas Safety – Installation / Maintenance / Inspection / Installer Accreditation
6. Food Safety – Food-borne Illness / Hygiene / Training / Vending Machines
7. Vibration – Effects of Hand transmitted vibration / HAVS / Tool and Machinery selection and Maintenance / Vibration Assessment Training / Surveillance
8. Drugs and Alcohol - Causes of Substance Abuse / Policy on drugs or alcohol in the Workplace / Screening and monitoring / How to recognise potential problems / Taking Action
9. Health Surveillance – Criteria for Undertaking Surveillance / Conditions which should be monitored / Techniques and Surveillance Systems
10. Work Related ill health - Stress / Occupational Asthma / Occupational Dermatitis Legionnaires Disease / Leptospirosis / MSDs

Learning Outcomes for the Unit

At the end of this Unit, students will be able to:

1. Identify specific environmental risks associated with different workplaces and working practices.
2. Describe the steps required to minimise the specific environmental and occupational health risks detailed within the main topics of study for the unit.
3. Identify the main types of work related ill health and outline the requirements and procedures for monitoring work related ill health

Learning and teaching methods/strategies used to enable the achievement of learning outcomes:

Learning takes place on a number of levels through lectures, class discussion including problem review and analysis. Formal lectures provide a foundation of information on which the student builds through directed learning and self managed learning outside of the class. The students are actively encouraged to form study groups to discuss course material which fosters a greater depth learning experience.

Assessment methods which enable student to demonstrate the learning outcomes for the Unit:

Examination : 3 Hours duration : 100%

Indicative Reading for this Unit:

Main Text:

Introduction to Health & Safety at Work : Hughes & Ferrett, Taylor & Francis

Alternative Texts and Further Reading:

HSE Books: www.hsebooks.co.uk
HSG38 – Lighting at work
INDG244 – Workplace Health, Safety and Welfare
INDG293 – Welfare at Work – Guidance for Employers
HSG122 – New and Expectant Mothers at work
HSG 165 – Young People at Work
A Guide to Working Time Reguations – Joint HSE / BERR guidance
INDG73 – Working Alone Safely
www.food.gov.uk/safereating/

Guideline for Teaching and Learning Time (10 hrs per credit)

50 hours: Lectures / Seminars / Tutorials / Workshops
Tutorial support includes feedback on assignments and may vary by college according to local needs and wishes.

50 hours: Directed learning
Advance reading and preparation / Class preparation / Background reading / Group study / Portfolio / Diary etc

100 hours: Self managed learning
Working through the course text and completing assignments as required will take up the bulk of the learning time. In addition students are expected to engage with the tutor and other students and to undertake further reading using the web and/or libraries.