pharmaceutical hygiene

pharmacy students

1. 04/21/16 1

2. A: COURSE STRUCTURE

A: Two modules:
Module 1
Air
Water
Sewage and sewage disposal
Food composition.
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3. A: COURSE STRUCTURE:cont

B: Module 2:
 Communicable diseases
 Hygiene in pharmacy
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4. A: COURSE STRUCTURE:cont

C: Total hours:
 75 hours
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5. A: COURSE STRUCTURE:cont
D: Total units:
 5 units
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6. E: Methodology
Lecture/ discussion
Brainstorming/Ideas
Visits
Lecturing
Group discussion
Buzzing
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7. F: Method of evaluation:
Continuous assessment examinations
constitute 50% of the final grade
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8. G: Sources of information:
1. Eric, N . Communicable
diseases.
2. Banks, A.L and Hislop, J.A. A first
course in hygiene.
3. Wilkie, W. Tropical hygiene and
sanitation .
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9. G: Sources of information: cont
Microbiology For Nurses –
Edition Published – Bailliere
Tindall and Peter M.,
Communicable diseases –
Manual 2nd Edition
Medical Microbiology- Robert
C,
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10. INTRODUCTION TO HYGIENE:
The practice of pharmacy
profession is guided through
three principles namely
cleanliness, accuracy and
politeness.
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11. INTRODUCTION TO HYGIENE:cont
This subject deals with the
cleanliness component.
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12. INTRODUCTION TO HYGIENE:cont
All pharmaceutical
undertakings requires as a pre
condition a clean and tidy
environment for the benefit of
the workers, patients served
and the items
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13. INTRODUCTION TO HYGIENE:cont
This can be achieved through
proper designing of these
infrastructures in which day to
day pharmaceutical activities
are carried out.
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14. AIM:
The aim of this course is to
develop student’s awareness
on the role of both personal
and general hygiene to all
pharmaceutical undertakings.
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15. OBJECTIVES:
Define hygiene and state the
need for using scrupulous
hygiene at all times
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16. OBJECTIVES:cont
Explain importance of proper
ventilation of factories,
pharmacies, schools, public
places, hospitals, and houses
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17. OBJECTIVES:cont
Describe the process of air
purification and causes of air
pollution
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18. OBJECTIVES:cont
List diseases that spread by
poor ventilation, their
prevention and control
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19. OBJECTIVES:cont
List sources of water,
sources of impurities of
water and different ways of
water purification
Explain pharmaceutical
importance of water
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20. OBJECTIVES:cont
Define sewage
terminologies, composition
of sources and disposal
Method/treatment method
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21. OBJECTIVES:cont
Define the term drainage
List different types of drainage
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22. OBJECTIVES:cont
List diseases transmitted
through improper handling
and disposal of sewage and
excreta, their prevention and
control.
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23. OBJECTIVES:cont
Explain the composition of
food and requisite of a
balanced diet, and methods of
food preservation
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24. OBJECTIVES:cont
Classify vitamins and explain
the essential characteristics of
each vitamin, and minerals
found in food
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25. OBJECTIVES:cont
List the impurities of food and
identify the sources of
contamination of food
List diseases caused by faecal
contamination of food their
prevention and control
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26. OBJECTIVES:cont
Explain the epidemiological
characteristics of
communicable diseases
Describe how and when
diseases are spread
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27. OBJECTIVES:cont
Explain and classify germs
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28. OBJECTIVES:cont
Discuss individual communicable
diseases with particular interest in:
Occurrence
Causative agent
Incubation period.
Source of infection.
Mode of transmission
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29. OBJECTIVES:cont
Susceptibility and resistance.
Favouring factors.
Signs and symptoms.
Control.
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30. OBJECTIVES:cont
Explain oral hygiene and
describe dental carries
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31. OBJECTIVES:cont
State the importance of good
personal hygiene and wearing of
protective garments e.g. clothes,
shoes and gloves and the need for
work areas to have clean and tidy
benches and floor surfaces.
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32. OBJECTIVES:cont
Set standards of cleanliness
and hygiene required in
pharmacy
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33. CONTENTS:
Introduction to hygiene
Composition of air
Natural ventilation
Artificial ventilation
In sterile product manufacturing
Laminar air flow
Radiation
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34. CONTENTS:cont
Tuberculosis, measles,
whooping cough, diphtheria,
common cold, mumps and
influenza
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35. CONTENTS:cont
Surface water, underground
water and rain water. Organic
and non-organic impurities of
water. Filtration, distillation,
reverse osmosis and ion
exchange.
Water as a vehicle, solvent04/21/16 35

36. CONTENTS:cont
Sewage
Excreta, sewage, settling tanks,
precipitation tanks, septic tanks,
drainage and drain/sewer
Domestic sewage.
Industrial sewage
Biological method and treatment,
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37. CONTENTS:cont
Storm water drainage system
Fowl water drainage system.
Combined storm and fowl
water system.
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38. CONTENTS:cont
Bacillary dysentery,
amoebiasis, food poisoning
and ascariasis.
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39. CONTENTS:cont
Food
Carbohydrates, proteins, fats,
vitamins and minerals.
Vitamins, A, B, C, D, E, K, folic
acid etc.
Calcium, magnesium, chlorides,
phosphorus sodium
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40. CONTENTS:cont
Food storage/packaging.
Food handlers.
Drying.
Smoking.
Refrigeration
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41. CONTENTS:cont
Food poisoning, enteric fever,
gastroenteritis, viral hepatitis
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42. CONTENTS:cont
Introduction to
communicable diseases,
their prevention and control.
Definitions and terminology
applicable in the study of
communicable diseases.
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43. CONTENTS:cont
Sources of infection.
Transmission of infection.
Routes of infection.
Types/role of carriers in
spreading diseases.
Viability of germs.
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44. CONTENTS:cont
Parasites.
Protozoa.
Fungi.
Rickettsia
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45. CONTENTS:cont
Individual communicable diseases
Sexual Transmitted Infections such
as, gonorrhoea, AIDS and syphilis,
Airborne diseases such as tuberculosis,
leprosy, whooping cough, meningitis
and small pox.
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46. CONTENTS:cont
Food borne (faecal borne)
diseases such as: food poisoning,
bacillary dysentery, amoebiasis,
ankylostomiasis, ascariasis,
poliomyelitis and infectious
hepatitis.
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47. CONTENTS:cont
Water borne disease such as
typhoid fever, schistosomiasis.
Vector (insect) borne disease
such as malaria, plague and
sleeping sickness.
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48. CONTENTS:cont
Diseases attributed to
animals such as tetanus,
rabies and anthrax.
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49. CONTENTS:cont
•Definition of oral hygiene
Causes of dental carries.
Prevention and control of
dental carries
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50. CONTENTS:cont
•Personal hygiene.
Sources of infection.
Hygiene of premises.
Cleanliness in working areas
Clean and tidy benches
Clean and tidy floor surfaces
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51. CONTENTS:cont
Hygiene in pharmacy
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