This manual is the definitive source for information on installing decentralized wastewater treatment systems. Developed by a team of experts, this manual provides installers with training materials geared specifically to address installation—one of the many vital aspects of programs for managing decentralized wastewater treatment systems. Installers, regulators, and designers of onsite wastewater treatment systems will gain a better understanding of the activities related to proper installation and startup to maximize system efficiency, longevity, and performance. This manual is a recommended study reference for NEHA’s Certified Installer of Onsite Wastewater Treatment Systems (CIOWTS) credential.
As part of NEHA's continuos effort to provide convenient access to information and resources, we have gathered together for you the links in this section. Our mission is "to advance the environmental health and protection professional for the purpose of providing a healthful environment for all,” as well as to educate and inform those outside the profession.
How can funding cuts improve environmental health service delivery? Through innovations like the online Regulatory Information and Management System (RIAMS) being used in the UK and Australia, which has delivered big productivity gains and improved service outcomes across international borders. This success has led to more creative approaches for delivering environmental health through public health data, using apps for channel shifting service demand, and encouraging self-service to enable providers to do more with less and enable professionals to focus on the priorities of the day. See how these approaches could work in your program.
Conducting food safety inspections requires interpersonal skills and technical expertise. This requirement is particularly important for agencies that adopt a compliance assistance approach by encouraging inspectors to assist industry in finding solutions to violations. This article describes a study of inspections that were conducted by inspectors from the Michigan Department of Agriculture and Rural Development Food and Dairy Division at small-scale processing facilities. Interactions between inspectors and small processors were explored through a qualitative, ethnographic approach using interviews and field observations. Inspectors emphasized the importance of interpersonal skills such as communication, patience, empathy, respect, and consideration in conducting inspections. This article examines how these skills were applied, how inspectors felt they improved compliance, the experiences through which inspectors attained these skills, and the training for which they expressed a need. These results provide new insights into the core competencies required in conducting inspections, and they provide the groundwork for further research.
79.5 | 8-12
Investigation of Radon and Heavy Metals in Xuanwei and Fuyuan, High Lung Cancer Incidence Areas in China
Norovirus outbreaks are becoming common and environmental health professionals are trained and experienced in environmental controls, such as proper cleaning procedures, to halt outbreaks. But what happens when the environmental controls are not preventing the spread? What other methods of transmission should you consider? Learn in this session how one county investigated and halted a Norovirus outbreak that resulted from contaminated well water.
Presented at NEHA 2015 AEC
Isolation of Legionella pneumophila From Cooling Towers, Public Baths, Hospitals, and Fountains in Seoul, Korea, From 2010 to 2012
This session reviews an outbreak investigation conducted in a mega hotel in Jamaica. Along the way, we discover gaps in the investigation process, describe challenges in disease surveillance, and determine the barriers to effective outbreak prevention and control.
See how the existing regulations stack up against changing trends in the tourism sector and possible remedies for the shortcomings. Use this case study to identify the emerging challenges and possible solutions in your outbreak investigation process before they happen.
Food safety in hospitals is important to protect patients whose immunity may be compromised by their illness. The safety of food served to patients is dependent on its handling acquisition of raw food items, to preparation, packaging and distribution. The study described in this article assessed the knowledge and food handling practices of nurses in the food chain to patients in the hospital wards. The mean age of respondents was 33.7±9.3 years and 180 (56.6%) had worked in the hospital for 1–5 years. While respondents had good knowledge scores overall, only 22 (6.5%) knew the correct temperature for maintaining hot, ready-to-eat food. Also, 332 (97.6%) respondents knew the importance of hand washing before handling food while 279 (84.1%) always wash hands before handling food. The study revealed a decline in performance over time, from knowledge and attitudes to practice in food handling. Therefore, regular training on safe food handling procedures should be mainstreamed into the training curriculum of staff nurses in health care institutions.
78.6 | 32-38