Basics of Health - HS14

This course provides an overview of health hazard identification, health risk assessment and the basics of health impact assessments. The course covers essential basic knowledge on ergonomics, human factors engineering, food and water hygiene, and thermal extremes. Other important issues covered include health and emergency response facilities, psychological and social impact and fitness for duty and how these relate to the oil and gas industry. A new topic included is occupational hygiene and medical surveillance. A variety of exercises, readings, videos and case studies will be used to aid understanding and practice the skills required at this Awareness level as defined by the PetroSkills Competence Maps. It may be taken either independently or in conjunction with Basics of HSE Management, Basics of Safety, and/or Basics of Environment and serves as a foundation for participants seeking accreditation through the NEBOSH International General Certificate (HS55).

Non-health professionals in the Oil & Gas and petrochemicals industries requiring a basic awareness of health, industrial hygiene and medical issues in the workplace. These personnel may include: HSE professionals, operations, managers, engineers, supervisors, project managers. No prior health knowledge is required.

You will Learn:

• To describe the Health Risk Assessment process and how it relates to the overall HSE management and subsequently fits with national and local standards.
• To describe the Health Impact Assessment process and how it fits with national and local standards and corporate requirements i.e. how it relates to new projects, major modifications to existing facilities and decommissioning.
• To describe the steps of the Human Factors Engineering process and how it fits within the project cycle.
• To use initial ergonomic engineering, evaluation, and control techniques required to reduce risks.
• To describe the Medical Emergency Response procedures for the treatment of ill or injured employees.
• To describe the main elements of the organization?s minimum Fitness for Duty standards.
• To understand the potential health effects from poor food and water hygiene and prevent sickness of the workforce.
• To recognize the hazards presented by thermal extremes in the local worksite.
• To describe hazards related to occupational hygiene in relation to a typical local work site e.g. noise and vibration, chemical agents, ionising and non-ionising radiation, biological agents.
• To list the signs and symptoms of hazards associated with psycho/social agents.