FSM111: Occupational and Health

1st Semester
Lesson 1: Fire Safety Combustible substance – is a substance
having a flashpoint at or above 100 °F (37.8 °C).
Fire
chemical reaction between a flammable or
combustible material and oxygen. This process
converts the flammable or combustible materials
and oxygen into energy. Other by- products of
fire include light, smoke and other gases. Many
of these gases such as carbon monoxide,
carbon dioxide, hydrogen bromide, hydrogen
cyanide, hydrogen sulfide, sulfur dioxide,
Flashpoint - the lowest temperature at which
nitrogen dioxide, etc. are toxic to humans.
fuel begins to give off flammable vapors and
form an ignitable mixture in air.
The Fire Triangle and the Fire Tetrahedron
The fire triangle and the pyramid of fire illustrate
the elements necessary for fire to start and the 2. Oxygen
methods of extinguishment. Each side From our definition of FIRE, we need oxygen
represents an essential ingredient for fire. The which combines with fuel while burning.
three elements are Fuel, Oxygen and Heat. Normally, the air has 21% oxygen and 78% while
When a fire starts, a fourth element, which is the nitrogen.
chemical reaction itself, is necessary for flame
propagation. The four-sided figure is called the 3. Heat
Fire Tetrahedron. Completes the chemistry of fire Even if found
together, fuel and oxygen will not burn. An
Elements of Fire example is a piece of paper. This fuel is exposed
to oxygen in the air but will not burn.
1. Fuel
Any material that will burn is classified as fuel. I. How to extinguish a fire?
Identify examples of fuel you can find in your
workplace. The fire triangle demonstrates the principles of
extinguishing fire. If we remove any of the three
Flammable substance – is a substance having legs of the triangle, we will be able to extinguish
a flashpoint below 100 °F (37.8 °C) and vapor the fire.
pressure not exceeding 20 psia at 100 °F.
A. Removing fuel
Taking away fuel from a fire is difficult and often
times dangerous.

B. Removing oxygen
Oxygen cannot be eliminated completely so
what one can do is:

C. Removing heat
If we reduce the heat below the kindling point or
flashpoint, we stop the release of combustible

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vapors and gases and extinguish the fire. To Class K fire that involves
achieve this, it is necessary to remove the heat combustible cooking fuels
at a greater rate than the total heat that is being such as vegetable or animal
evolved from the fire. The most common agent oils and fats.
used is water or incorporated in foam.

D. Interrupting the chain reaction III. Principles of fire prevention and control
In order for fire to propagate continuously, there
must be uninhibited and continuous chain A. Prevent the outbreak of fire
reaction. Speed up the process and an We prevent fire by preventing the combination of
explosion results. the three elements at the right proportion.

II. Classification of fires Electricity

Hazards of electricity involve electrocution and
Class A fires are fire. Usually, fire is caused by overheating, arcs
those fueled by and sparks.
materials that, when
they burn, leave a Mechanical heat
residue in the form of Heated surfaces on furnaces, flues, heating
ash, such as paper, wood, cloth, rubber, and devices and light bulbs can cause fires if
certain plastics. flammable or combustible materials are close
enough to absorb sufficient heat to cause
Class B fires involve combustion.
flammable liquids and
gasses, such as Friction sparks
gasoline, paint Friction generates heat. Excessive heat
thinner, kitchen generated by friction causes a very high
grease, propane, and acetylene. percentage of industrial fires.

Class C fires that Open flames

involve energized Carelessly discarded cigarettes, pipe embers,
electrical wiring or and cigars are a major source of fire. Prohibit
equipment (motors, smoking, especially in woodworking shops,
computers, panel textile mills, four mills, grain elevators, and
boxes) Note that if the electricity to the places where flammable liquids or combustible
equipment is cut, a Class C fire becomes one of products are manufactured, stored or used.
the other three types of fires.
Spontaneous heat (auto-ignition)
Class D fires involve Results from a chemical reaction where there is
combustible metals a slow generation of heat from oxidation of
such as magnesium, organic compounds.
sodium, titanium, and
certain organometallic Welding and cutting sparks
compounds such as Hazardous sparks such as globules of molten,
alkyl lithium and Grignard reagents. burning metal or hot slag are produced by both
welding and cutting operations.

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Generation of static charge B. Provide for early detection of fire
Static Electricity is electricity at rest. It is Except for explosions, most fires start out as
formed by the contact and separation of small ones. At the initial stage, extinguishing a
dissimilar materials. Examples that produce fire seldom presents much of a problem.
static electricity: flow of fluid through a pipe.
Means of detection include:
Highly flammable or combustible materials • Human observer
Take care that the following materials are not • Automatic sprinklers
stored with machinery or near any type of • Smoke, flame and heat detectors
electrical or heat source. Highly flammable
materials may include: > Smoke detectors is a monitor changes within
• Hay and straw the area, provide early warning, changing stages
• Bedding material (especially sawdust and in the development of fire, when smoke is
shredded newspaper) produced.
• Cobwebs, dust, and grain dust
• Horse blankets > Heat detectors
• Paint Fixed temperature types – which
• Fertilizer responds when the detection element reaches a
• Pesticides and herbicides predetermined temperature
Rate-of-rise temperature – which
Accelerants respond to an increase in heat at a rate greater
Are substances that increase the speed at which than some predetermined value.
a fire spreads. All accelerants are highly
flammable or combustible, but not all highly > Flame detectors
flammable or combustible materials are Infra-red – sensing elements responsive
accelerants. to radiant energy outside the range of human
Common accelerants include: vision; useful in detecting fire in large areas, e.g.
• Gasoline storage areas
• Kerosene Ultra-violet – sensing elements
• Oil responsive to radiant energy outside the range
• Aerosol cans of human vision

Ignition sources C. Prevent the spread of fire

Is something that can cause an accelerant or Once a fire is discovered, it is of prime
flammable material to ignite or smolder. importance to confine it to the smallest area
Examples of ignition sources are: possible - that is, to prevent its spread.
• Cigarettes and matches
• Sparks from welding machines and machinery These are the three (3) methods of heat
(trucks, tractors, mowers) transfer and how it can be controlled:
• Motors
• Heaters - Conduction is the transfer of heat from
• Electrical appliances molecule to molecule. Thermal conductivity is
• Electrical fixtures and wires important in terms of fire spread. A steel girder
• Batteries passing through an otherwise fireproof wall may
• Chemicals which may react with each other or cause fire spread by conducted heat.
with water or dampness

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- Convection is caused by movement of heated 4. Located where they are easily accessible for
gasses produced by any burning material or by immediate use and the location is kept
heated air rising to the upper limits of the space accessible and clearly identified.
in which it is contained.
5. Mounting of fire extinguishers (Rule 1944.05
- Radiation is the transfer of heat in straight Portable Extinguisher)
rays.
a. Extinguishers with a gross weight not
Barriers exceeding 18 kg (40 lbs.) should be
Means of control that will limit the area of a fire installed not more than 5 ft (1.5 m) above
or at least retard its spread. Examples are: the floor.
firewalls, fire doors, shutters or louvers. b. Extinguishers with a gross weight
greater than 18 kg (40 lbs.) except
D. Provide for prompt extinguishment wheeled type extinguishers, should be
In providing for prompt extinguishment, the two installed not more that 3.5 ft (1 m) above
categories of fire extinguishers should be kept in the floor
mind – permanent or “built-in” extinguishers and c. In no case must the clearance between
portable fire extinguishers. the bottom of the extinguishers and the
floor be less than 4 inches.
> Permanent or "built-in" fire extinguishers
Examples include: 6. Maintained in operating condition
- standpipe and hose
- automatic sprinkler system Inspection
- fire hydrant A "quick check" that visually determines whether
- fire pump the fire extinguisher is properly placed and will
- fire truck operate. Inspection must be done
- automatic extinguishing system
Maintenance
> Portable extinguishers are also called first- As distinguished from inspection means a
aid fire extinguishers since they are intended complete and thorough examination of each
to be used for incipient fires. extinguisher

Requirements for effective use of fire 7. Operable by the area personnel who are
extinguishers: properly trained to use them effectively and
promptly.
1. Of the approved type - must have a seal of PS
mark for locally made, and UL mark for imported • For A fire - water is the best.
ones • For B fire - a metal cover, wet sack,
towel, cloth, or blanket will do. Sand and
2. The right type for each class of fire that may soil are very useful
occur in the area • For C fire - the main switch is the first
consideration. Pull it down to cut off the
3. In sufficient quantity - The number of fire current. What is useful on A & B can also
extinguishers must be computed according to be useful here.
the floor area, the degree of hazard of fire that
may occur and the class of fire.

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Remember the PASS - word Types of Fire Extinguishers
P - pull the pin
A - aim low Fire extinguishers are categorized according to
S - squeeze the lever above the handle the substances that they contain and by class of
S - sweep from side to side fire. Extinguishers are rated for use against only
certain kinds of fires, and will carry an ABCD
marking to indicate the classes of fire against
E. Provide for prompt and orderly evacuation which they may properly be used. For example,
of personnel an extinguisher rated for class B and C fires is
Once a fire is discovered in a building, the first called (and marked) a type BC extinguisher.
and foremost step is the prompt evacuation of all
personnel to a safe place. Lesson 2: Electrical Safety
Exit requirements for life safety in case of fire:
• at least two ways out remote from each other Electrical safety
• additional exits according to number of persons Refers to the practices and precautions taken to
prevent accidents, injuries, or damage caused by
and relative fire danger
electrical hazards.
• evacuation drills well planned, frequently
practiced (at least twice a year) Electricity
• exits are well-marked, clear, unobstructed and It can be defined as the flow of electrons along
well lighted a conductor.
• correct exit design
• regular exit drills Electrons
Negatively charged particles distributed in orbits
IV. General fire safety precautions around the nuclei of atoms, which are the
smallest units of an element than can exist either
alone or in combination.
 No smoking in storage, tack rooms, or
lounges; post signs and provide butt
Electrical Current
cans.
It is produced when electrons are removed from
 Mark exit doors clearly.
their orbit because of the external force. It
 Keep aisles clean, remove cobwebs, and
requires a suitable circuit to provide the energy
wipe dust from lights and outlets.
needed for lighting, heating, etc.
 Clear weeds and trash outside the
building.
Commonly used electrical materials:
 Keep paper away from electrical items
and flammable items outside.
Conductors
 Store vehicles and machines in another
Materials that are capable of conducting
building.
electricity It has relatively large number of free
 Have fire hoses, buckets, and practice
electrons compared to insulator Ex. Copper,
fire drills for safety.
Aluminum, Gold, Silver
V. Lightning protection
Insulators
Are incapable of conducting electricity.
 Use copper or aluminum lightning rods
with proper grounding.
Semi-Conductors
 Ground pipes, water systems, electrical,
Are materials that lie between conductors and
and phone lines.
insulators. Has unique ability to control electric
 Hire professionals for installation and
current.
maintenance.

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 Elements of Electricity 2. The path the current takes through the body
affects the degree of injury. A small current that
1. Voltage (V) – its function is to push electric passes from one hand to the other hand through
charges or electrons to produce current through the heart is capable of causing severe injury or
a circuit. death.

2. Current (I) – is the flow of electric charge in a 3. Duration of current flow. The longer the
circuit. current flows through the body, the more
devastating the result can be. That is the reason
3. Resistance (R) – its function is to control the why immediate action should be taken to free co-
flow of electric current in a circuit. workers when they are shocked or burned by
electricity.
Ohm’s Law
A fundamental principle in electronics and 4. Type of electric energy involved. There are two
electrical and electrical engineering that relates kinds of electrical energy:
voltage, current, and resistance. It is used to
determine the values of voltage, current, and • Alternating current (AC) - the flow of electric
resistance in electrical systems. charge whose magnitude and direction changes
periodically. This can cause a person to maintain
Ohm’s Law can be summarized with the formula: an involuntary grip on the live metal or conductor
- V is the voltage (in volts) and prolong the current flow.
- I is the current (in amperes)
- R is the resistance (in ohms) • Direct current (DC) – the flow of electric charge
that does not change direction
Hazards of Electricity
Refers to the potential dangers and risks that 5. Body condition. Personal sensitivity to electric
are associated with electrical systems. shock varies with age, sex, heart condition, etc.

Possible risk that we may encounter: • Ventricular Fibrillation which is defined as

“very rapid uncoordinated contractions of the
- Electric Shocks ventricles of the heart resulting in loss of
- Burns synchronization between heartbeat and pulse
- Fire beat.”

Electric shock occurrence Let go current

Electrical shock is a common hazard The maximum current that a person can tolerate
encountered by people involved in the when holding a conductor and can still free
installation, maintenance, and operation of himself/herself by muscular stimulation. •
electrical equipment.
Ventricular fibrillation
Factors affecting electric shock: Most death by electric shock are caused by
ventricular fibrillation.
1. Amount of current that flows through the
human body. The amount of current that flows to There are four main types of injuries caused by
the body depends on: electric currents – electrocution (fatal), electric
shock, burns, and falls.
• Voltage of the circuit. According to Ohms Law, - Electrocution
voltage is directly proportional to the current. A - Electric Shocks
higher voltage means a higher amount of current. - Burn
• Insulating quality - Falls

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 Electric Shock Prevention Cause of Electric Fires

A. Use of grounding system Grounding or Arcs - produced when an electric circuit carrying
earthing is any means of absorbing any leakage a current is interrupted, either intentionally – by a
current and making it flow directly to earth by knife switch or accidentally – where a contact at
using an electrical conductor. a terminal becomes loose

(1) System Grounding – means Sparks - Hot sparks from burning combustible
grounding the neutral point iron terminal of material and hot metal are thrown about, and
electrical circuits on power transformer of may set fire to other combustible materials.
electrical system;
Overheating - When an electric conductor
(2) Equipment Grounding – grounding of carries a current, heat is generated in direct
a non-charged metal part of electrical proportion to the resistance of the conductor and
equipment. to the square of the current.

B. Use Double Insulating Materials Insulating Hazardous Location

materials have extremely high resistance values, Areas where explosive or flammable gases or
virtually to prevent flow of electric current through vapors, combustible dust, or ignitable fibers are
it. present or likely to become present.

C. Use Appropriate Disconnecting Means Classification of Hazardous Location

(1) Fuse A fuse is essentially a strip of Class I – locations where flammable gases or
metal that melts at a pre- determined vapors are present or likely to become present.
value of current flow, and therefore cuts
off the current to that circuit. Overfusing Class II – applies to combustible dusts.
means using a fuse rating higher than that
of the circuit it is meant to protect. Class III – locations are those where easily
ignitable dust such as textile fibers are present
(2) Circuit Breaker A circuit breaker has but not likely to be suspended in the air in
several advantages for excess current sufficient concentration to produce an easily
circuit protection. The principle of the ignitable atmosphere.
operation is that excess current flow is
detected electromagnetically and the Lesson 3: Housekeeping
mechanism of the breaker automatically
trips and cuts off electric supply to the SEVEN (7) WASTES
circuit it protects.
1. SCRAP AND REWORK
(3) Earth Leakage Circuit Breaker
Majority of electric shock injuries occur 2. OVERPRODUCTION
when the body acts as conductor between
line and earth. 3. NON- EFFECTIVE WORK

D. Proper Maintenance of Portable Power 4. TRANSPORTATION

Tools. The necessity to use flexible cables to
supply electricity to the tools introduces hazards. 5. INVENTORY
Such cables are often misused and abused
resulting in damaged insulation and broken or 6. NON-EFFECTIVE MOTION
exposed conductors.
7. WAITING

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 What is 5s? • Check exhaust fans regularly for effective
function (Seiso)
1. Seiri/Sort/Suriin – is the first S which means
sorting out unnecessary items and discarding Canteen
them. • Do not leave unnecessary things on the dining
table (Seiton/Seiketsu)
2. Seiton/Systematize/ Sinupin – is the second • Tuck chairs properly after use (Seiton)
S which means we need to organize things • Return chairs and tables to their original
location when used for meetings or functions
3. Seiso/Sweep/Simutin – is the third S which (Seiton)
means we have to sanitize or clean our • Put away all cups and plates after each meal
workplace. (Seiso/Seiketsu)
• Clean up tables immediately after each meal
4. Seiketsu/Standardize/Siguruhin – is the (Seiso/Seiketsu)
fourth S which means we have to standardize
what we are doing. Hallways
• Do not smoke while walking in the hallways
5. Shitsuke/Self- Discipline/Sariling kusa – is (Shitsuke)
the fifth and last S which means we have to do • Do not place anything in the hallways without
this process without prodding. permission (Seiri/Seiton/Shitsuke)
• Pick-up and dispose any waste in the hallway
5S Office guidelines (Seiketsu/Shitsuke) Avoid talking loudly along
Desks hallways (Shitsuke)
• Do not place anything under your desk (Seiton)
• Dispose of unnecessary items in your drawers Notice Boards
(Seiri) • Ensure that outdates notices are removed
• Arrange items in your desk drawers neatly for (Seiketsu)
easy retrieval (Seiton) • Ensure that all information are updated
• Do not pile up documents on your desk top regularly (Seiri)
(Seiton) • Items should be neatly aligned and properly
• Wipe your desktop every morning secured (Seiton)
• Do not leave unnecessary things on your desk • Pins must be readily available (Seiton)
top when you go home (Seiton)
Visual Control
Office machines A technique that enables people to make the
• Clean office machines and equipment regularly rules easy to follow, differentiate normal and
(Seiso) abnormal situations and act accordingly, with the
• Set electric cables neatly for safety and good use of visual aids.
appearance (Seiton)
• inspect machines regularly and take action for 5S Evaluation procedure
required servicing (Shitsuke)
1. Walking rally – by to and middle management
Toilets 2. Fixed point photograph – visual comparison
• Flush after use (Seiketsu) of “before” and “after”
• Wash hands after using the toilet (Seiketsu) 3. Achieved level of evaluation – for
• Clean up toilet and wash basin everyday predetermined targets which are
(Seiso/Seiketsu) upgraded step-by-step after each evaluation
• Replenish toilet paper, soaps and paper towels 4. Competition – among departments
(Seiton/Seiketsu) /workplaces
• All users should always try to keep toilets clean 5. Combination of the above
and tidy (Shitsuke)

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Factors leading to the success of 5S Spill Control
a. Strong sponsorship and leadership of CEO The best way to control spills is to stop them
b. Active promoter/5S committee before they happen. Regularly cleaning and
c. Good launching activity maintaining machines and equipment is one
d. Regular audits way.
e. Good documentation
f. Visits by external consultants Tools and Equipment
g. Competition Tool housekeeping is very important, whether in
the tool room, on the rack, in the yard, or on the
Factors that hinder the success of 5S bench.
a. Project sponsor is not the decision maker
b. Organizational policies Maintenance
c. Lack of experience in undertaking cross- The maintenance of buildings and equipment
functional activities may be the most important element of good
d. Lack of top management support housekeeping.
e. Implementation carried out through orders
from the management
f. Implementation done by task forces Waste Disposal
g. 5S treated as a project The regular collection, grading and sorting of
h. Emphasis on immediate results scrap contribute to good housekeeping
practices.
What are the elements of an effective
housekeeping program? Storage
Good organization of stored materials is
Dust and Dirt Removal essential for overcoming material storage
In some jobs, enclosures and exhaust ventilation problems whether on a temporary or permanent
systems may fail to collect dust, dirt and chips basis.
adequately.
Lesson 4: Personal Protective Equipment
Employee Facilities
Employee facilities need to be adequate, clean Classification of hazards
and well maintained. Lockers are necessary for
storing employees' personal belongings. A. Direct hazards – These are very common in
companies that utilize oil, water or any liquid in
Surfaces the production process and in the construction
Floors: Poor floor conditions are a leading cause industry where there are a lot of falling debris, like
of accidents so cleaning up spilled oil and other small pieces of wood, nails, and hand tools.
liquids at once is important.
Examples:
Walls: Light-coloured walls reflect light while dirty • Unguarded moving parts of machines
or dark-coloured walls absorb light. • Falling/flying particles
• Slippery floors
Maintain Light Fixtures
Dirty light fixtures reduce essential light levels. B. Physical hazards
Clean light fixtures can improve lighting
efficiency significantly. 1. Noise.
The following table is the allowable time a worker
Aisles and Stairways can stay in a work area without hearing
Aisles should be wide enough to accommodate protection.
people and vehicles comfortably and safely.

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Allowable Exposure to Noise: poison, fire, explosion or ill effects to health.
8 hrs --- 90 db Examples include gases, fumes, vapor, mist and
4 hrs --- 95 db dust.
2 hrs --- 100 db
1 hr --- 105 db D. Biological Hazards – These are hazards
caused by viruses, fungi and bacteria.
2. Extreme Temperatures are of two types:
extreme heat which can cause heat stroke and E. Ergonomic Hazards – These are caused by
extreme cold which can cause hypothermia. improper posture or postural stress.

3. Radiation also has two types: the ionizing There are three methods in controlling
radiation and the nonionizing type. hazards: engineering, administrative and
PPE.
Ionizing radiation
• Ultraviolet (UV) light or alpha particle - from the Engineering method – this is the application of
sun can be shielded by paper engineering technology to control hazards.

• Beta particle – can penetrate paper but not Administrative method – this aims to minimize
concrete. the exposure of humans to workplace hazards
and employs administrative approaches such as
• Gamma ray – can penetrate concrete. This can rotation and shifting.
be shielded by using lead like in the x-ray room
which is made up of sheeted lead in-between PPE – these are considered as the last line of
concrete to prevent outside exposure. defense. These devices provide limited
protection to the ones using them.
Non-ionizing radiation
• radio waves, electric waves and infrared rays. Policy The policy should state the need for
An example is the welding process which the use of PPE. It may also contain
produces infrared rays that can damage the skin. exceptions or limitations on the use of PPE.

Three safety practices for controlling body Uses of PPE

exposure to radiation:
1. Head Protection
a. Time – the shorter the time, the lower the A safety hat is a device that provides head
exposure received protection against impact from falling objects and
b. Distance – the greater distance, the lower the protection against electrocution.
exposure received
c. Shielding – may be lead, steel, iron or 2. Eye Protection
concrete A device that provides eye protection from
hazards caused by:
4. Extreme Pressure – These are pressures
beyond the allowable levels needed by the o Flying particles
human body. Normal atmospheric pressure is o Sparks
14.7 psi, and even a small change in the o Light radiation
atmospheric pressure has a corresponding effect o Splashes
to humans. o Gases

5. Vibration 3. Face Shields

Face shields should only be used as eye and
C. Chemical Hazards – These are substances face protection in areas where splashing or
in solid, liquid or gaseous forms known to cause

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dusts, rather than impact resistance is the o Particulate contaminants include dust, fumes,
problem. mist, fog and smoke.
o Combination contaminants usually consist of
4. Ear Protection gaseous materials and particulates and result
from operations such as paint
Hazard: spraying.
o excessive noise - Noise exceeding 85-90 dB or o Oxygen-deficient atmospheres are those that
more on eight hour have less than 19.5 percent by volume. They
exposure. often occur in confined spaces and are
considered to be immediately dangerous to life
Examples: Ear plug and health.
Ear muffs
Canal caps 6. Hand and Arm Protection Hand and arm
protection is required when workers’ hands are
5. Respiratory Protection exposed to hazards such as harmful substances
Respiratory protection is required when that can be absorbed by the skin, severe cuts or
engineering improvements and administrative lacerations, severe abrasions, chemical burns,
controls can’t eliminate risk. thermal burns, and temperature extremes.

Types of respirators are divided into two Examples of hand protection

categories: appropriate gloves hand pads barrier cream
sleeves (for arm protection)
A. Air purifying respirators
Hazards:
Particulate respirators or mechanical filters
Screen out dust, fog, fume, mist spray or smoke. o Pinch points
Such filters need to be replaced at frequent o Hot surfaces
intervals. o Chemical substances
o Sharp objects
Chemical cartridge devices o Electrical
Remove contaminants by passing the tainted air
through material that traps the harmful portions. The following is a guide to the most
common types of protective work gloves
B. Air supplying devices and the types of hazards they can guard
against.
Self-contained are those where the air supply is
easily transportable and they protect against a. Metal mesh, leather or canvas gloves -
toxic gases and lack of oxygen. Provide protection against cuts, burns, and
sustained heat.
Supplied-air respirators get air through an
airline or hose. The breathable air is supplied by b. Fabric and coated fabric gloves - These
an air compressor or uncontaminated ambient gloves are made of cotton or other fabric to
air. provide varying degrees of protection.

Air Contaminants – are divided into four types, c. Chemical and liquid-resistant gloves -
gaseous, particulate, combination of gaseous Gloves made of rubber (latex, nitrile, or butyl),
and particulate and oxygen deficiency. plastic, or synthetic rubber-like materials.

o Gaseous contaminants include gases and 7. Foot and Leg Protection

vapors. Hazards:
o Falling or rolling objects

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o Sharp objects o Duck - This closely woven fabric protects
o Hot surfaces employees against cuts and bruises while they
o Wet, slippery surfaces handle heavy, sharp, or rough materials.
o Electricity
o Leather - Leather protective clothing is often
Conductive Shoes protect against the buildup of used against dry heat and flame.
static electricity or equalize the electrical
potential between personnel and the ground. o Rubberized fabrics, neoprene, and plastics
- protective clothing made from these materials
Electrical Hazard Safety Shoes are non- protect against certain acids and other
conductive and protect against open circuits of chemicals.
600 volts or less under dry conditions.
Rule 1080
8. Fall Protection Occupational Safety and Health Standards
(OSHS) requires employers to provide
Travel restraint system is an assembly appropriate personal protective equipment to
composed of body belt and proper accessories workers.
that prevent a worker in a high elevation working
area from traveling to an edge where the 1081.01
occurrence of fall may happen. Every employer shall at his/her own expense
furnish his/her workers with protective equipment
Fall arrest system is an assembly composed of for the eyes, face, hands and feet, protective
full-body harness, safety lanyard and proper shields and barriers whenever necessary
accessories or a safety net which protect a
worker after a fall by stopping the fall before 1081.02
hitting the surface below. All protective equipment shall be of approved
design and construction appropriate for the
Lifelines shall be secured above the point of exposure and the work to be performed.
operation to an anchorage or other structural
member. 1081.03
The employer shall be responsible for the
9. Torso/ Full Body Protection must be adequacy and proper maintenance of personal
provided for employees if they are threatened protective equipment used in his workplace.
with bodily injury of one kind or another while
performing their jobs, and if engineering, work 1081.04
practices, and administrative controls have failed No person shall be subjected or exposed to
to eliminate these hazards. hazardous environmental condition without
protection.
These protective clothing come in a variety of
materials, each suited to particular hazards. Lesson 5: Environmental Control Measures
These materials include the following:
Environmental Control Measures
o Paper-like fiber - Disposable suits made of
this material provide protection against dust and There are three general environmental
splashes. control measures that are useful in the
workplace:
o Treated wool and cotton - Adapts well to 1. Engineering controls,
changing workplace temperatures and is
comfortable as well as fire resistant 2. Administrative controls
.
3. Personal protective equipment.

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 General Exhaust Ventilation – a system
Hierarchy of environmental controls: normally used to remove hot air and other
airborne contaminants in a general work area.
1. Engineering Controls - eliminate the hazard
by considering safety and health provisions, Dilution Ventilation - using fresh air supply, a
substitution, modification of process/equipment, fraction of air is introduced into the workroom
isolation, wet methods and industrial ventilation. such that airborne contaminants or heat are
diluted to levels not harmful to health.
a. Proper design and planning. Initial
consideration regarding safety and health Local Exhaust Ventilation (LEV) - Local
aspects must be made in the planning and exhaust ventilation system incorporating hoods,
construction stage. ductworks, air cleaning device, fans and blowers
and exhaust ducts is commonly used in industrial
b. Substitution/replacement of materials ventilation.
used. One of the control methods is through
substitution of non-toxic chemicals for the highly • Principles of LEV
toxic ones. - Enclose the contaminant
- Capture contaminant with adequate air
c. Modification in the process/equipment. A velocities
change in the process offers an ideal chance to - Keep contaminant out of the worker’ breathing
concomitantly improve working conditions. zone
- Discharge exhausted air outdoors
d. Isolation. Hazardous operations should be
isolated to minimize exposure of workers. The • Basic Elements of LEV
isolation can be a physical barrier, such as - Hoods
acoustic panels, to minimize noise transmission - Duct work
from a genset, whining blower or ripsaw. - Fan and motor
- Air cleaning device
e. Wet methods. Airborne dust hazards can be - Exhaust Stack
minimized or greatly reduced by applying water
or other suitable liquids. • Classifications/Types of hood
- Enclosure-type
f. Industrial ventilation. A very important aspect - Exterior type
of engineering control has to do with ventilation. - Receiving type
Industrial ventilation is the process of supplying
fresh air and/or removing contaminant laden air 2. Administrative Controls - control employees’
by natural or mechanical means to and from any exposure by scheduling hazardous work
space. process; reduced working hours in hot processes
and work areas with excessive noise levels.
Types of Industrial Ventilation
a. Reduction of work periods. Reduction of
General Ventilation – is classified into work periods is a method of control in limited
mechanical ventilation which utilizes fans and areas where engineering control methods at the
blowers and natural ventilation which uses source are not practical.
natural airflow (wind).
b. Adjusting work schedules. For workers who
Natural Ventilation – utilizing roof ridge opening must labor in a compressed-air environment,
schedules of maximum length work shift and
General Exhaust Ventilation – utilizing supply length of decompression time have been
and exhaust fans (Mechanical Ventilation) prepared.

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c. Job Rotation. Job rotation when used as a * Powered Air-Purifying respirators
way to reduce employee exposure to toxic
chemicals or harmful agents must be used with b. Air-supplying respirators – provide a
care. continuous supply of uncontaminated air and
offer the highest level of respiratory protection.
d. Education of supervisors. The education of
supervisors usually is process equipment- Air can be pumped from a remote source
oriented. The aim of the safety and health (connected to a high-pressure hose) or from a
professional should be to teach them about the portable supply such as from a cylinder or tank
safety and health hazards that may be found in containing compressed air or oxygen. This type
work areas. is known as self-contained breathing apparatus
(SCBA).
e. Employee information and training. The
worker must know the proper operating Lesson 6: Kitchen Safety
procedures that make engineering control
effective. Meal Preparation
A series of activities that start from washing,
f. Emergency response training and peeling, and cutting of foods for cooking.
education. Also, be sure to give employees
training on how to respond to emergencies. OSH Food Safety Handling
training on when to respond or not is also critical. The safety assurance of everybody should be
ensured at all times. It should be first and
g. Housekeeping and maintenance. Good foremost consideration of every person at home
housekeeping plays a key role in the control of and elsewhere, and utmost in food handling.
occupational health hazards.
Food Handler
3. Use of Personal Protective Equipment. Identifying common hazards and risks in the
should be considered as the last resort when kitchen is not enough. These should be
engineering controls are not feasible or are not immediately and properly addressed to ensure
sufficient to achieve acceptable limits of the safety of food being prepared.
exposure. PPE can be used in conjunction with
engineering controls and other methods. The Role of Government in Food Safety
The purpose of government regulation in food
PPEs protective devices have one serious safety is to oversee the food-producing system
drawback - they do nothing to reduce or and protect food intended for human
eliminate the hazard. The fact that a protective consumption.
device may become ineffective when the wearer
lacks sufficient knowledge on how to use it. The Role of the Food Industry/Manufacturers
in Food Safety
Types of respirators: The food industry/manufacturer is assuming
greater responsibility for overseeing the safety of
a. Air-purifying respirators - clean the air by its own processes and products. Customers look
filtering contaminants before they are inhaled. forward and deserve food that is safe to eat.

Kinds of air purifying respirators: Hazard Analysis and Critical Control Point
(HACCP) is the best system for assurance of
* Mechanical Filter Respirators food safety:
* Chemical Cartridge Respirators
* Combination Mechanical Filter/Chemical 1. Identify hazards and assess their severity
Cartridge and risk – defined in the Food Code, means a
* Gas Masks biological, chemical, or physical property that

Reviewer by Kirby Paro

may cause an unacceptable consumer health 2. Acidity - Bacteria grows best at a slightly
risk. acidic and slightly neutral environment of (pH 4.6
to 7.5)
2. Identify the Critical Control Points (CCP) in
Food preparation – a critical control point for 3. Temperature - Temperature Danger Zone -
raw
temp. range 41F-140F (5C- 60C). Food borne
chicken would be the final cooking step because
this is the last opportunity to eliminate or reduce bacteria grow and reproduce.
the Salmonella to a safe level.
> Temperature Abuse happens when foods
3. Establish critical limit for precautionary that have not been to a safe
measure associated with each identified CCP temperature or kept at the proper temperature
– for example, time and end-point cooking > Psychrophilic bacteria grows within the
temperatures should be established for cooking temperature range of 320 F(00C) – 700 F (210
procedures. C) (spoilage organisms)
> Mesophilic bacteria grows at temperature of
4. Establish procedures to monitor/see CCPs
– example of these procedures may include 700 F (210 C) – 1100 F(430 C)
visual > Thermophilic bacteria can grow best above
evaluation and time temperature measurements. 1100 F (430 C)

5. Establish the corrective action to be taken 4. Time-Under ideal circumstances, bacterial

when monitoring shows that a critical limit cells multiply and can double in number
has been exceeded/surmount – for example, every 25 minutes to 30 minutes.
the receiving procedures should indicate that the
frozen products with evidence of thawing be
5. Oxygen Bacteria differs in their oxygen
rejected.
requirement.
6. Establish effective record-keeping system
that document the HACCP system – traditional Anaerobic bacteria – This type of bacteria
record such as receiving records, temperature cannot survive when oxygen is present because
charts, and recipes can serve as the basis for it is toxic to them.
documentation.
Anaerobic bacteria – grow well in vacuum
7. Establish procedures to verify that the packaged foods or canned foods where oxygen
system is working - this may be as simple as
is unavailable. Aerobic bacteria on the other
reviewing
records on timely, routine basis or as complex as hand needs oxygen to grow.
conducting microbiological test
Facultative anaerobic bacteria – These
Six Conditions where Bacteria Propagate bacteria can grow with or without free oxygen
and Multiply (FATTOM) but have a preference.

1. Food - Bacteria feed on Protein and Microaerophilic organisms – can survive in a

Carbohydrates. Foods that contain these items very little amount of oxygen
can be the bedding of the growth of
microorganisms 6. Moisture - Moisture is an important factor in
bacterial growth. It is the amount of water
available for bacterial activity:

Reviewer by Kirby Paro

Water Activity level – is the measure of the Diarrhea: Loose, watery stools are a hallmark
amount of water that is not available for bacterial symptom of many foodborne illnesses.
to grow (0- 10).
Vomiting: Nausea and vomiting are also
Potentially hazardous foods (PHF) –These common symptoms, and they can be severe in
are foods that have a water activity level of .85 some cases.
or higher
Abdominal cramps: Strong stomach pains and
Lesson 7: Food Borne Illness cramps are often associated with foodborne
infections.
Foodborne Illnesses
Fever: A rise in body temperature is a common
Any illness resulting from eating unsafe food: sign of infection, and it can be accompanied by
Can be mild to fatal chills.
Caused by microorganisms (bacteria,
parasites and viruses) Fatigue: Weakness and tiredness are often
Many microorganisms are used in small experienced by individuals with foodborne
amounts in food production (yogurt, some illnesses.
cheeses, etc.)
Headaches: A dull or throbbing headache can
Contamination of Foods be a symptom of some foodborne infections.

Occurs when harmful bacteria multiply to Muscle aches: Aching muscles are another
dangerous amounts: common symptom of foodborne illnesses.
The right environment is needed (type of food,
moisture levels, temperature, time) Management of foodborne illnesses
Bacteria multiply extremely rapidly between 4 typically involves supportive care to
and 60 C. This is called the Danger Zone. alleviate symptoms and prevent
Keeping hot foods hot (over 60C) and cold complications. This may include:
foods cold (under 4C) slows bacteria growth and
helps prevent food contamination Rest: Adequate rest is essential for allowing the
body to recover from the infection.
Symptoms of Foodborne Illnesses
Rehydration: It is crucial to replace lost fluids
Occur from 30 min. to 2 wks. after eating and electrolytes due to diarrhea and vomiting.
contaminated food (usually 4-48 hrs.): Drinking plenty of clear liquids, such as water or
General symptoms include nausea, vomiting, electrolyte-rich beverages, is essential.
diarrhea, abdominal pain.
If these symptoms are severe immediate Over-the-counter medications: Over-the-
attention is required (emergency room) counter medications like loperamide can help
control diarrhea.
Symptoms of foodborne illness can vary
depending on the specific pathogen Antibiotics: In some cases, antibiotics may be
involved, but common signs include: prescribed to treat severe bacterial infections.

Reviewer by Kirby Paro

Prevention of foodborne illnesses is crucial 2. Hepatitis A:
for protecting public health. Here are some Description: Viral infection affecting the liver,
key strategies to prevent foodborne often transmitted through contaminated
illnesses: food or water.
Signs and Symptoms:
Proper hand hygiene: Wash hands thoroughly Mild: Fever, fatigue, loss of appetite.
with soap and water for at least 20 seconds Moderate: Jaundice, dark urine.
before and after handling food, especially raw Severe: Abdominal pain, liver failure.
meat, poultry, and seafood. First Aid: Vaccination for prevention.
Treatment: Supportive care.
Thorough cooking: Cook meat, poultry, and Management: Improved sanitation, vaccination
seafood to their proper internal temperatures to campaigns, and heightened awareness about
kill harmful bacteria. Use a meat thermometer to personal hygiene.
ensure safe cooking temperatures.
3. Staphylococcal Food Poisoning:
Separate food items: Keep raw meat, poultry, Description: Caused by Staphylococcus aureus
and seafood separate from other foods to bacteria, produces a toxin in
prevent cross-contamination. contaminated food.
Signs and Symptoms:
Proper storage: Refrigerate or freeze food Mild: Rapid onset of nausea, vomiting.
promptly to prevent bacteria growth. Moderate: Abdominal cramps, headache.
Severe: Dehydration.
Clean and sanitize surfaces: Regularly clean First Aid: Rehydration with oral fluids.
and sanitize surfaces that come into contact with Treatment: Supportive care.
food to prevent the spread of pathogens. Management: Practice good hygiene during
food preparation.
Avoid unpasteurized products: Avoid
consuming raw or unpasteurized milk, juices, 4. Campylobacteriosis:
and other products to prevent contamination Description: Caused by Campylobacter
with harmful bacteria. bacteria, often found in raw or undercooked
poultry.
COMMON FOOD BORNE ILLNESSES Signs and Symptoms:
Mild: Diarrhea, abdominal cramps.
1. Salmonellosis: Moderate: Fever, vomiting.
Description: Caused by Salmonella bacteria Severe: Bloody diarrhea, neurological
commonly found in raw or undercooked symptoms.
eggs, poultry, and meat. First Aid: Rehydration with oral rehydration
Signs and Symptoms: solutions.
Mild: Diarrhea, abdominal cramps, nausea. Treatment: Antibiotics in severe cases.
Moderate: Persistent vomiting, high fever. Management: Ensuring the thorough cooking of
Severe: Bloody diarrhea, dehydration. poultry, avoiding cross-contamination.
First Aid: Rehydration with oral rehydration
solutions. 5. E. coli Infection:
Treatment: Antibiotics in severe cases. Description: Escherichia coli bacteria, often
Management: Proper cooking, handwashing, transmitted through contaminated food or
and avoiding cross-contamination. water.

Reviewer by Kirby Paro

Signs and Symptoms: First Aid: Rehydration with oral rehydration
Mild: Diarrhea, abdominal pain. solutions.
Moderate: Nausea, vomiting. Treatment: Antibiotics, especially for high-risk
Severe: Bloody diarrhea, kidney failure. individuals.
First Aid: Rehydration with oral rehydration Management: Avoid unpasteurized dairy
solutions. products, practice safe food handling.
Treatment: Supportive care, antibiotics in
severe cases. 9. Clostridium perfringens Infection:
Management: Cook meat thoroughly, practice Description: Caused by the bacterium
good hygiene. Clostridium perfringens, often associated with
improperly stored or reheated food.
6. Vibrio Infection: Signs and Symptoms:
Description: Caused by Vibrio bacteria, often Mild: Abdominal cramps, diarrhea.
associated with undercooked seafood. Moderate: Nausea, vomiting.
Signs and Symptoms: Severe: Severe abdominal pain.
Mild: Diarrhea, abdominal cramps. First Aid: Rehydration with oral rehydration
Moderate: Nausea, vomiting. solutions.
Severe: Cholera-like symptoms, dehydration. Treatment: Supportive care.
First Aid: Rehydration with oral rehydration Management: Ensure proper food storage and
solutions. reheating.
Treatment: Antibiotics in severe cases.
Management: Cook seafood thoroughly, 10. Mycotoxin Poisoning:
especially shellfish. Description: Caused by toxins produced by
fungi (molds) in food, such as aflatoxin in
7. Norovirus Infection: peanuts.
Description: Highly contagious virus, often Signs and Symptoms:
transmitted through contaminated food or Mild: Vomiting, abdominal pain.
surfaces. Moderate: Liver damage.
Signs and Symptoms: Severe: Increased risk of liver cancer.
Mild: Nausea, vomiting. First Aid: Rehydration with oral rehydration
Moderate: Diarrhea, stomach cramps. solutions.
Severe: Dehydration. Treatment: Supportive care, removal of
First Aid: Rehydration with oral rehydration contaminated food source.
solutions. Management: Ensure proper storage of food,
Treatment: Supportive care. especially grains and nuts.
Management: Practice good hand hygiene,
avoid contaminated food. 11. Cholera:
Description: Caused by the bacterium Vibrio
8. Listeriosis: cholera, often transmitted through contaminate
Description: Caused by the bacterium Listeria water or food.
monocytogenes, found in contaminated Signs and Symptoms:
food. Mild: Diarrhea.
Signs and Symptoms: Moderate: Rapid onset of watery diarrhea,
Mild: Fever, muscle aches. vomiting.
Moderate: Nausea, diarrhea. Severe: Severe dehydration, electrolyte
Severe: Meningitis, septicemia. imbalance.

Reviewer by Kirby Paro

First Aid: Immediate rehydration with oral
rehydration solutions. 15. Toxoplasmosis:
Treatment: Intravenous fluids, antibiotics in Description: Caused by the protozoan parasite
severe cases. Toxoplasma gondii, often found in
Management: Improve sanitation, access to undercooked meat or contaminated water.
clean water, and public health awareness. Signs and Symptoms:
Mild: Flu-like symptoms.
12. Ascaris Infection: Moderate: Muscle aches, swollen lymph
Description: Caused by the parasitic nodes.
roundworm Ascaris lumbricoides, often found in Severe: Neurological complications.
contaminated food or water. First Aid: Antiparasitic medications.
Signs and Symptoms: Treatment: Antiparasitic medications,
Mild: Abdominal discomfort. supportive care.
Moderate: Nausea, vomiting, diarrhea. Management: Cook meat thoroughly, avoid
Severe: Intestinal obstruction. contact with cat feces.
First Aid: Antiparasitic medications.
Treatment: Deworming medications. 16. Cyclosporiasis:
Management: Improved sanitation, proper Description: Caused by the parasite Cyclospora
hygiene, and regular deworming. cayetanensis, often transmitted through
contaminated produce.
13. Amoebiasis: Signs and Symptoms:
Description: Caused by the protozoan parasite Mild: Watery diarrhea.
Entamoeba histolytica, often transmitted Moderate: Abdominal cramps, weight loss.
through contaminated food or water. Severe: Dehydration.
Signs and Symptoms: First Aid: Rehydration with oral rehydration
Mild: Diarrhea, abdominal cramps. solutions.
Moderate: Bloody stools, fever. Treatment: Antibiotics.
Severe: Liver abscess. Management: Wash fruits and vegetables
First Aid: Antiparasitic medications. thoroughly, practice good hygiene.
Treatment: Specific medications, supportive
care. 17. Trichinosis:
Management: Improved sanitation, proper Description: Caused by the roundworm
hygiene, and safe water practices. Trichinella spiralis, often found in undercooked
pork or wild game.
14. Typhoid Fever: Signs and Symptoms:
Description: Caused by the bacterium Mild: Fever, muscle pain.
Salmonella Typhi, often transmitted through Moderate: Swelling, gastrointestinal
contaminated food or water. symptoms.
Signs and Symptoms: Severe: Heart and respiratory failure.
Mild: Fever, headache, malaise. First Aid: Antiparasitic medications.
Moderate: Abdominal pain, constipation. Treatment: Antiparasitic medications,
Severe: Intestinal perforation. supportive care.
First Aid: Immediate antibiotic treatment. Management: Cook meat thoroughly, especially
Treatment: Antibiotics, supportive care. pork and wild game.
Management: Safe food and water practices,
vaccination.

Reviewer by Kirby Paro

18. Anisakiasis: unpasteurized dairy products or undercooked
Description: Caused by the larvae of the meat.
Anisakis worm, often found in undercooked or Signs and Symptoms:
raw seafood. Mild: Fever, joint pain.
Signs and Symptoms: Moderate: Fatigue, gastrointestinal
Mild: Nausea, abdominal pain. symptoms.
Moderate: Vomiting. Severe: Chronic complications.
Severe: Intestinal obstruction. First Aid: Immediate antibiotic treatment.
First Aid: Removal of the worm, symptomatic Treatment: Prolonged course of antibiotics.
relief. Management: Pasteurization of dairy products,
Treatment: Endoscopic removal of the larvae. thorough cooking of meat, and avoiding contact
Management: Cook seafood thoroughly, freeze with infected animals.
fish before consumption.
22. Yersiniosis:
19. Sapovirus Infection: Description: Caused by Yersinia bacteria, often
Description: A type of norovirus causing found in raw or undercooked pork.
gastroenteritis, often transmitted through Signs and Symptoms:
contaminated food or water. Mild: Diarrhea, abdominal pain.
Signs and Symptoms: Moderate: Fever, vomiting.
Mild: Diarrhea, vomiting. Severe: Severe abdominal pain.
Moderate: Abdominal pain. First Aid: Rehydration with oral rehydration
Severe: Dehydration. solutions.
First Aid: Rehydration with oral rehydration Treatment: Antibiotics.
solutions. Management: Cook pork thoroughly, practice
Treatment: Supportive care. safe food handling.
Management: Practice good hygiene,
particularly during food preparation. 23. Toxocariasis:
Description: Caused by the roundworms
20. Clostridium difficile Infection (CDI): Toxocara canis or Toxocara cati, often
Description: A bacterial infection that can occur transmitted through undercooked meat or
after antibiotic use, leading to an contaminated soil.
overgrowth of Clostridium difficile in the colon. Signs and Symptoms:
Signs and Symptoms: Mild: Abdominal pain.
Mild: Diarrhea. Moderate: Fever, cough.
Moderate: Abdominal pain, fever. Severe: Organ damage (liver, lungs).
Severe: Pseudomembranous colitis. First Aid: Antiparasitic medications.
First Aid: Immediate antibiotic treatment. Treatment: Antiparasitic medications,
Treatment: Antibiotics, probiotics, fecal supportive care.
microbiota transplantation in severe cases. Management: Proper meat cooking, deworming
Management: Proper antibiotic use, strict pets, and practicing good hygiene.
infection control measures in healthcare
settings. 24. Shiga Toxin-Producing E. coli (STEC):
Description: E. coli strains producing Shiga
21. Brucellosis: toxin, often transmitted through
Description: Caused by the bacterium Brucella, contaminated food or water.
often transmitted through consuming Signs and Symptoms:

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 Mild: Diarrhea, abdominal pain. Severe: Chronic complications.
Moderate: Bloody diarrhea, fever. First Aid: Antiparasitic medications.
Severe: Hemolytic Uremic Syndrome (HUS). Treatment: Antiparasitic medications,
First Aid: Rehydration with oral rehydration supportive care.
solutions. Management: Proper cooking of fish, avoiding
Treatment: Supportive care, avoiding certain raw or undercooked seafood.
medications.
Management: Safe food handling, avoiding 28. Toxic Shellfish Poisoning (TSP):
unpasteurized products. Description: Caused by consuming shellfish
containing toxins produced by harmful algae.
25. Cholangiocarcinoma (Liver Fluke Signs and Symptoms:
Infection): Mild: Tingling, numbness.
Description: Caused by liver flukes (parasitic Moderate: Ataxia, respiratory distress.
flatworms), often transmitted through raw Severe: Paralysis, death.
or undercooked freshwater fish. First Aid: Seek immediate medical attention.
Signs and Symptoms: Treatment: Supportive care, activated charcoal.
Mild: Abdominal pain, fatigue. Management: Monitoring and regulation of
Moderate: Jaundice, weight loss. shellfish harvesting areas
Severe: Liver cancer. .
First Aid: Antiparasitic medications. 29. Cysticercosis:
Treatment: Surgical removal, chemotherapy. Description: Caused by the larval stage of the
Management: Avoiding raw or undercooked pork tapeworm, often transmitted
fish, proper sanitation. through undercooked pork.
Signs and Symptoms:
26. Rotavirus Infection: Mild: Abdominal pain.
Description: Viral infection common in infants Moderate: Nausea, vomiting.
and young children. Severe: Neurological symptoms.
Signs and Symptoms: First Aid: Antiparasitic medications.
Mild: Diarrhea, vomiting. Treatment: Surgical removal (in severe cases),
Moderate: Severe diarrhea, dehydration. antiparasitic medications.
Severe: Severe dehydration, electrolyte Management: Proper cooking of pork,
imbalance. sanitation.
First Aid: Rehydration with oral rehydration
solutions. 30. Scombrotoxin Poisoning:
Treatment: Supportive care, vaccination for Description: Caused by the ingestion of fish
prevention. with high histamine levels due to improper
Management: Practice good hygiene, handling.
vaccination for prevention. Signs and Symptoms:
Mild: Flushing, headache.
27. Capillariasis: Moderate: Nausea, vomiting.
Description: Caused by the parasitic nematode Severe: Anaphylaxis.
Capillaria philippinensis, often First Aid: Antihistamines, seek medical
transmitted through raw or undercooked fish. attention.
Signs and Symptoms: Treatment: Supportive care, antihistamines.
Mild: Abdominal pain, diarrhea. Management: Proper fish handling and
Moderate: Malabsorption, weight loss. refrigeration.

Reviewer by Kirby Paro