MPH Occupational Health / Course details

Year of entry: 2021

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Course unit details:
Management of Workplace Hazards (Occupational Hygiene)

Unit code POPH68990
Credit rating 15
Unit level FHEQ level 7 – master's degree or fourth year of an integrated master's degree
Teaching period(s) Semester 2
Offered by Division of Population Health, Health Services Research and Primary Care
Available as a free choice unit? No

Overview

This unit builds on aspects of risk management presented in earlier units and again highlights the importance of a multidisciplinary approach to control of occupational and environmental hazards. These aspects are also covered in units on food hygiene, accidents at work and industry and the environment. The challenges presented by the global market are considered, along with detailed aspects of toxicology and occupational hygiene.

Aims

The impact of the workplace on the environment is well recognised and an important aspect of occupational health practice is to advise employers about this in relation to organisational activities. This unit aims to introduce the broader aspects of occupational hygiene, including environmental aspects, food hygiene, accidents at work and the issues of global occupational hygiene. Occupational hygiene and toxicological issues that have been introduced in previous units are also covered in more detail. Familiarity with these broader fields is an important part of modern occupational hygiene practice.

Learning outcomes

The learning outcomes intend to:

  • provide an understanding of the main sources of environmental hazards and their risks to human health;
  • build further on the student’s knowledge of the principles of occupational hygiene practice;
  • provide an understanding of the fundamental principles of food hygiene, and an awareness of relevant legislation;
  • give a broad understanding of occupational accidents; and
  • provide an understanding of how agents exert toxic effects.

Syllabus

  • Industry and Environment
  • Occupational Hygiene Practice
  • Food Hygiene
  • Prevention of Accidents
  • Principles of Toxicology
  • Global Aspects of Occupational Hygiene

Teaching and learning methods

Learning and teaching will take the form of online materials supported by online lectures, webinars, group discussion, tutorial, face-to-face workshops and practical experience days where relevant.
 
Blackboard will be used for course materials including group discussions, announcements and updating of content, relevant lecture slides and additional reading, written example sheets and for online formative assessments. 

Knowledge and understanding

On completion, students should be able to:

  • have an outline of strategies that reduces environmental pollution;
  • understand occupational exposure measurement and methods of exposure control;
  • know how to identify food hygiene risks and implement control measures, in line with relevant legislation;
  • know about occupational accidents in terms of extent, common causes, prevention and systems for managing accidents when they occur; and
  • understand the likely effects of toxic agents on human health, and how to control toxic agents.

Intellectual skills

On completion, students should be able to:

  • consider the effects of working practices beyond the workplace, i.e. on the environment;
  • be aware of current legislation and the regulatory bodies relating to occupational hygiene practice in a broad context, such as in specific industries (e.g. food manufacture);
  • understand the importance of seeking relevant information (e.g. toxicological) beyond the usual resources within occupational hygiene practice; and
  • reflect on the impact of a wide range of global influences (such as cultural background and intellectual capacity) on the working environment.

Practical skills

On completion, students should be able to:

  • know how to obtain relevant further information (e.g. toxicological) from sources beyond the usual resources within occupational hygiene practice; and
  • be aware of peoples’ limitations and be able to seek advice/expertise from individuals outside the occupational hygiene discipline when necessary.  

Transferable skills and personal qualities

On completion, students should be able to:

  • have insight into when to seek advice from other members of a multidisciplinary team, and also from experts outside the team when necessary;
  • be able to use the wide range of information that is readily available, both online and relevant from professional bodies; and
  • transfer knowledge/skills from the discipline of occupational hygiene practice to other areas of day-to-day practice.    

Employability skills

Analytical skills
Students will understand the importance of seeking relevant information (e.g. toxicological) beyond the usual resources within occupational hygiene practice.
Group/team working
Students will know when to seek advice from other members of a multidisciplinary team, and also from experts outside the team when necessary.
Problem solving
Students will know how to obtain relevant further information (e.g. toxicological) from sources beyond the usual resources within occupational hygiene practice.
Other
Students will be able to transfer knowledge/skills from the discipline of occupational hygiene practice to other areas of day-to-day practice.

Assessment methods

Method Weight
Written assignment (inc essay) 100%

Feedback methods

  • Assessment feedback is available to all students.
  • Feedback on summative assessments is provided following ratification of results by the Examination Board.
  • Two online tutorials involving small group teaching, provide formative feedback to students.

Recommended reading

  • American Industrial Hygiene Association.  The occupational Environment: its evaluation, control and management 3rd ed.  AIHA Press 2010. ISBN 9781935082156.  
  • Cherrie J, Howie R, Semple S. Monitoring for Health Hazards at Work 4th ed. Wiley-Blackwell 2010. ISBN-10: 1405159626, ISBN-13: 978-1405159623.
  • Gardiner K, Harrington JM. Occupational hygiene.  Blackwell Publishing 2005. ISBN 1405106212.
  • Croner’s environmental management policy and procedures. Kingston-upon-Thames: Croner Publications 1995.  ISBN 1855243237
  • Sprenger RA.  Hygiene for Management, 17th ed. Highfield Publications 2014.  ISBN 9781909749269.

Study hours

Scheduled activity hours
Seminars 8
Tutorials 4
Independent study hours
Independent study 138

Teaching staff

Staff member Role
Anne Clayson Unit coordinator

Additional notes

If you have any questions regarding the content of this unit, please contact the Course Unit Leader, Anne Clayson, via anne.clayson@manchester.ac.uk.

If you have any other queries, please contac the Programme Admin team via pgt-coeh@manchester.ac.uk.

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