Control of hazardous substances

This course describes possible ways of exposure to hazardous substances in the workplace, and the basic steps to recognize and control exposure. Here, the methodologies and technologies available to control exposures and, hence, reduce risks to health are described. A considerable amount of attention is paid to ventilation systems, contamination and personal protection equipment. In addition, several practical applications of control strategies in a variety of industrial sectors are given.

The material is appropriate for students/participants, who have basic knowledge of physics and biology. For teachers, a guideline is added.

The course consists of ready-to-use material, that can be downloaded free of charge, printed and displayed. No on-line interaction is necessary.

Language(s):

English

Original Authors:

Brian Davies, John Henderson, and others

Original affiliation, ownership:

School of Health Sciences, University of Wollongong, Wollongong, Australia

Year of publication:

2010

Charge for use or free:

Free of charge

Categories:

Target group(s):

OSH experts; or in training

Usefulness for non-OSH-expert professionals:

Not useful for non-OSH-expert professionals in health care or other sectors; or in training

Time demand to complete the lesson or course:

5 days

Comments:

Materials available for download include the syllabus, student manual, tutor guide, powerpoint slides, overnight and practical exercises.
The module is part of the collection of approved training materials of OHLearning.com.

Intellectual property and copyright:

Intellectual property: not strictly indicated, presumably: Occupational Hygiene Training Association (OHTA), Nottingham, UK.

Downloading of the training materials is free of charge but is subject to the Terms of Use of OHlearning.com: http://www.ohlearning.com/legal.aspx

Student Manual and course syllabus are provided under Creative Commons, Attribution – NoDerivs: http://creativecommons.org/licenses/by-nd/3.0/

The other materials are provided under Creative Commons, Attribution – ShareAlike: http://creativecommons.org/licenses/by-sa/3.0/

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