INTRODUCTION
The course is meant to ensure that students acquire knowledge and skills in the inspection of
premises of public health importance and write detailed reports. The course will direct the
students to the application of public health laws for premises that do not comply with such
laws.
COURSE AIM
To enable students acquire knowledge and skills in the inspection of premises of public health
importance and write detailed reports.
COURSE OBJECTIVES:
1. Describe different types of inspections
2. Describe procedures of inspecting premises of public health importance
3. Outline the procedure for abating nuisances arising from trade premises
4. Describe the procedure of inspecting offensive trade premises
5. Describe the anomalies that are associated with offensive trade premises
6. Explain the appropriate action that must be taken when an offensive trade premises is
found to be faulty
7. Describe the anomalies that are associated with slaughter houses
8. Outline the procedure of inspecting slaughter houses
9. Outline the procedure of inspecting swimming pools
COURSE COMPETENCIES:
1. Identify types of inspections
2. Conduct inspection of premises in accordance with procedures outlined in Public Health
Act, CAP 295 and Food and Drugs Act, CAP 303 of the Laws of Zambia
3. Inspect premises of public health importance to ascertain their compliance to public
health laws.
4. Identify the nuisances that fall under common law
5. Apply various techniques available for inspecting trade premises
6. Write reports of inspection of premises of public health importance
7. State public nuisances as provided for in the Public Health Act
8. Control public nuisances as provided for in the Public Health Act
9. Identify various types of offensive trades
10. Inspect offensive trade premises to ascertain their compliance to public health laws
11. Enforce legislation on offensive trades
12. Outline various types of slaughterhouses
13. Inspect slaughterhouses to ascertain their compliance with public health laws
14. Illustrate the design and construction details of swimming pools
15. Inspect swimming pools to ascertain their compliance to public health laws
16. Enforce laws related to inspection of premises
- Teacher: GESTON MOYO
INTRODUCTION
The course focuses on the principles of environmental epidemiology, its practical applications
for investigation of public health problems, planning, implementation and evaluation of
intervention strategies to deal with environmental challenges.
COURSE AIM
To equip students with knowledge and skills in environmental epidemiology
COURSE OBJECTIVES
1. Describe the scope of environmental epidemiology
2. Explain key concepts used in epidemiology
3. Discuss measures of frequency of health events
4. Explain exposure assessment and estimations
5. Describe environmental risk assessment procedure
6. Describe health effects due to exposure to environmental factors
7. Discuss epidemiological studies
COURSE COMPETENCES
1. Elucidate the significance of epidemiology studies
2. Explain environmental epidemiology and related sciences
3. Explain the history of environmental epidemiology
4. Conduct environmental surveillance for data collection
5. Calculate measures of health in populations
6. Interpret measures of health in populations
7. Compare the different exposure assessment techniques.
8. Characterize environmental health impacts and their advantages and disadvantages.
9. Integrate the disciplines of exposure assessment to quantify environmental health risks.
10. Conduct risk assessment in different settings
11. Conduct epidemiological studies
12. Recognize relationships between the environment and human health
13. Identify the risk factors during an epidemic
14. Characterize the associations between causal factors and health outcome of a particular
epidemic
- Teacher: GESTON MOYO
INTRODUCTION
The course provides students with an understanding of environmental monitoring and pollution
control. The students will be made to demonstrate the knowledge, skills and attitudes in specific
areas of environmental monitoring and pollution control, and be able to enforce environmental
management laws.
COURSE AIM
To enable the students demonstrate the knowledge, skills and attitudes in environmental
monitoring and pollution control.
COURSE OBJECTIVES
1. Explain key concepts used in environmental monitoring and pollution control.
2. Describe the causes, effects and control measures of water pollution.
3. Explain the causes, effects and control measures of air pollution
4. Explain the causes, effects and control measures of soil pollution
5. Describe the causes, effects and control measures for noise pollution.
6. Describe the human health hazards associated with radiations
7. Describe current environmental issues
8. Describe the role of environmental education in environmental management.
9. Discuss strategic environmental assessment
COURSE COMPETENCIES
1. Identify the Links between environmental pollution and health
2. Explain key concepts used environment monitoring and pollution control.
3. Enforce environmental management laws
4. Describe international conventions and protocols in environmental management.
5. Categorize pollutants
6. Categorize types of pollution
7. Describe the causes, effects and control measures of water pollution.
8. Explain the causes, effects and control measures of air pollution.
9. Explain the causes, effects and control measures of soil pollution.
10. Describe the causes, effects and control measures for noise pollution.
11. Describe the human health hazards associated with ionising radiations.
12. Describe the role of environmental education in environmental management.
13. State the objectives of environmental impact assessment.
14. Outline the stages involved in strategic environmental assessment in Zambia.
15. Explain the importance of public involvement in environmental impact assessment
16. Evaluate environmental impact assessment reports
17. Conduct impact management and monitoring
18. Characterize the association between environmental pollution and the health outcomes
19. Identify various forms pollutants may take
PRESCRIBED READINGS
1. Farmer, A. (2002). Managing Environmental Pollution, Routledge, New York.
2. UNEP (2004). Environmental Impact Assessment and Strategic Environmental
Assessment: Towards an Integrated Approach. Geneva: UNEP.
3. Wright, R.T., and Boorse, D.F. (2011). Environmental Science: Toward a
Sustainable Future. Boston: Pearson Education,
RECOMMENDED READINGS
1. The Royal Society of Chemistry (2001). Pollution: Causes, Effects and Control. Fourth
Edition. Cambridge: The Royal Society of Chemistry.
2. Cheremisin N.P. (2001). Handbook of Pollution Prevention Practices. New York: Marcel
Dekker, Inc.
3. Republic of Zambia (2008) Integrated Water Resources Management and Water
Efficiency. Lusaka: Ministry of Energy and Water Development.
INTRODUCTION
The course assists students to acquire knowledge and skills of identifying occupational hazards
in work places. The students will also be able to explain the implementation of occupational
health and safety regulations and be equipped with critical skills to enforce legal requirements
related to occupational health. Additionally, students will be provided with skills in first aid so
that they can be able to assess the risk of injuries or illnesses from work places.
COURSE AIM
To equip students with knowledge and skills of occupational health in the workplace setting.
COURSE OBJECTIVES
1. Implement appropriate control measures including compliance with regulatory
requirements to prevent or minimise the risks in a work place for the benefit of the
worker and the enterprise
2. Classify occupational hazards and risks ad outline their sources and effects on a worker
3. Discuss various types of accidents
4. and injuries in relation to causes, control and prevention at a work place
5. Discuss diseases associated with
6. various occupations including health institutions by outlining the mechanisms of their
control in order to guarantee safety and health of the workers
7. Conduct occupational health services and risk assessment in an enterprise in order to
establish the safety of the work place
8. Discuss occupational health and Safety services that enterprises are mandated to
implement at a work place
9. Apply relevant legislation related to Occupational safety and health for compliance to
guarantee health and safety at a work place
COURSE COMPETENCES
1. Classify hazards, accidents and control measures in the work place.
2. Record keeping of statistical occupational health data within the area of operation
3. Use the various monitoring instruments in occupational health and safety
4. Conduct routine inspections of work places
5. Enforce legal requirements related to occupational health
6. Perform the process of risk assessment
7. Determine the level of worker’s exposure to hazards
8. Monitor enterprises to ensure that they prove compliance with regulatory requirements
9. Assess the risk of injury or illness from work places.
10. Describe the methods used in the control of dust in a work place
11. Implement appropriate control measures to prevent or minimise the risks in a work place.
12. Analyse workplace incident, accident, injury and illness data
13. Enforce the implementation of occupational health and safety regulations
169
14. Characterize risk factors associated with work environments that generate high
temperatures
15. Use the heat index chart in the work environment to determine the temperatures under
which workers are exposed to.
16. Elucidate the effects associated with the presence of vapours, fumes, gases and mists in a
work environment
17. Enforce the occupational health and Safety services that enterprises are mandated to
implement at a work place
PRESCRIBED READINGS
1. Alli, B. (2008). Fundamental Principles of Occupational Health and Safety. 2nd
edition. Geneva: International Labour Organisation Publication
2. Guild, R. et al editors (2001). Handbook of occupational health practice in the South
African mining industry. Johannesburg: SIMRAC. ISBN 1 – 919853 – 02 – 2
3. Afubwa, S. O. and Mwanthi, M. A. (2014). Environmental Health and Occupational
Health and Safety. Nairobi: Acrocodile Publishing.
RECOMMENDED READINGS
1. Ministry of Labour (2015). A Guide Occupational Health and Safety Act. Ontario:
Queens Printer.
2. International Labour Organization (2012). Encyclopedia of Occupation Health and
Safety. 4th/ online edition. 4 Vols.
3. Guild, R. et al editors (2001). Handbook of occupational health practice in the South
African mining industry. Johannesburg: SIMRAC.. ISBN 1 – 919853 – 02 – 2
18. Monitor enterprises to ensure that management provide occupational health and safety
Guidelines for workers in a work place
INTRODUCTION
This course provides students with background knowledge of information management and its
application in the health sector.
COURSE AIM
To equip students with knowledge and skills in data handling, analysis, interpretation and
presentation for delivery of quality health services
COURSE OBJECTIVES
1. Equip the student with background knowledge of information management in the health
sector.
2. Discuss the various principles of data collection
3. Describe tools used at each stage of the information cycle in collecting quality data.
4. Illustrate various ways in which data can be produced and processed
5. Describe ways in which quality data can be assured
6. Discuss data security and personal health information
7. Equip the student with background knowledge and skills of data analysis
8. Equip the learner with knowledge and skills of presenting data using various methods
according to the nature of the data
9. Equip learners with skills of interpreting information effectively
10. Discuss data submission in context with feedback mechanisms.
11. Enable learners to demonstrate the ability to set realistic goals, objectives and targets in
the management and planning/decision making, the implementation, monitoring and
evaluation of operational plans.
12. Describe SmartCare application as a tool for generating reports, produce graphs and
maps
13. Equip the learners with knowledge of interpreting laws and regulations related to health
information management.
COURSE COMPETENCES
1. Apply principles of information management at any level.
2. Use appropriate tools for data collection in the information cycle.
3. Demonstrate methods of data collation and processing.
4. Identify appropriate indicators for each programme
5. Use indicators in the planning cycle and epidemiological studies
6. Apply standard formulas for data analysis and Interpret data correctly for decision
making processes.
7. Utilizes appropriate performance indicators for measuring staff work performance/and
or self-assessment.
8. Prepare reports based on data collected
9. Present data using various methods according to the nature of the data
10. Use SmartCare for in-putting the collected data11. Implement security measures for authority of access to data
12. Employ regulations on access and disclosure of personal health information in a health
facility.
13. Monitor the operationalization of set goals, objectives and targets in the management
and planning/decision making
14. Evaluate from time to time the set goals, objectives and targets in the management and
planning/decision making
15. Demonstrate the ability to set realistic goals, objectives and targets in the management
and planning/decision making, the implementation, monitoring and evaluation of
operational plans.
16. Develop action plan based on health information
17. Apply tools used at each stage of the information cycle in collecting quality data.
18. Operate SmartCare system to improve the quality of health services.
PRESCRIBED READINGS
2. Heywood, A. and Rohde, J. (2003). Using Information for Action: A manual for Health
Workers at facility level, Equity Project. Cape Town: Belleville
3. Ministry of Health (2008). HMIS Procedures Manual. Lusaka: MoH publications
4. Ministry of Health (2007). DHIS 1.4 Operations Manual. Lusaka: MoH publications
RECOMMENDED READINGS
1. World Health Organization (2004). Developing Health Management Information
Systems: A practical guide for developing countries. Geneva: WHO Press
2. Glaser, J.P., Lee, F.W., and Wager, K.A. (2013). Health care information systems: a
practical approach for health care management. San Francisco: Jossey-Bass
3. SmartCare Job Aids (2013). Introduction to SmartCare. Lusaka: JHPIEGO.
INTRODUCTION
The course is designed to equip students with knowledge, skills and attitudes necessary to
diagnose and manage common human pathogenic infections. The course will also enlighten
students on various statutory provisions (legal requirements) relating to meat, poultry and fish
diseases.
COURSE AIM:
The course equips the student with knowledge, skills and attitude to diagnose and manage
common zoonotic and non-zoonotic infections that affect humans
COURSE OBJECTIVES:
1. Define important concepts in meat pathology
2. Describe diseases caused by bacteria.
3. Describe diseases caused by viruses
4. Describe diseases caused by fungi, mycoplasma, prions and rickettsiae
5. Describe diseases caused by helminthes
6. Describe diseases caused by protozoa
7. Describe diseases caused by arthropods
8. Explain the diseases affecting poultry
9. Explain the diseases affecting fish
10. Describe the various methods used in the disposal of condemned meat
11. Explain the various pieces of legislation related to meat inspection and animal handling
COURSE COMPETENCES:
1. Identify zoonotic diseases
2. Classify zoonotic diseases of animal origin.
3. Tabulate the effects of zoonoses in animal and human populations.
4. Illustrate the life cycles of various parasitic diseases
5. Describe the role of a Health Inspector in the control of zoonotic diseases.
6. Elucidate the public health significance of Zoonotic Diseases.
7. Conduct ante-mortem inspection of food animals, poultry and fish
8. Demonstrate ability to manage suspected and confirmed zoonotic disease during meat
inspection.
9. Provide appropriate and timely information when a notifiable disease is suspected/
confirmed.
10. Illustrate various parasitic infections
11. Notify relevant authorities on the outbreak of zoonotic diseases
12. Recommend appropriate measures for prevention and control of zoonotic diseases.
13. Inspect carcasses of food animals and take appropriate action.
14. Dispose suspected/confirmed meat or meat by products in accordance with the Public
Health Act CAP 295 of the Laws of Zambia.
15. Document important ante-mortem findings of various diseases of food animals, poultry
and fish.
16. Document important post-mortem findings of various diseases of food animals, poultry
and fish
17. Enforce legislation relating to meat, poultry and fish diseases
PRESCRIBED READINGS
1. Herenda. D. (2011). Manual on meat inspection for developing countries. Rome: FAO.
2. Collins D. S. (2013). Meat Hygiene. 10th Edition. WS Saunders.
3. Wilson, W.G. (2005) Wilson’s Practical Meat Inspection. Oxford: Blackwell publishing.
RECOMMENDED READINGS
1. Sastry, G. A. and Rao, P. R. (2002). Veterinary Pathology. 7th edition. CBS Publications.
2. Fernandez, P and White, W. (2011). Atlas of Trans-boundary Animal Diseases and
Animales Trans-fronterizas
3. Blood, D.C. (2000). Pocket companion to Veterinary Medicine. London:
BailliereTindall.
INTRODUCTION
The course is designed to equip students with practical skills in meat inspection. The course
will also enlighten students on various statutory provisions (legal requirements) relating to
inspection of meat, poultry and fish.
COURSE AIM:
To equip students with all skills and knowledge relevant to meat inspection
COURSE OBJECTIVES:
1. Demonstrate an understanding of the importance of personal protective equipment and
personal hygiene in meat inspection
2. Describe anatomy and physiology of food animals paying particular attention to
lymphatic system
3. Demonstrate an understanding of gross/comparative anatomy of food animals
4. Demonstrate an understanding of the important physiological and pathological
conditions related to tissues and organs of food animals including poultry and fish
5. Outline procedure of conducting antemortem and postmortem inspections of various
animal species
6. Outline the important antemortem and postmortem findings
7. State the decisions made at each inspection conducted
COURSE COMPETENCES:
1. Utilise PPEs and practice hygiene during meat inspection
2. Locate key lymph nodes during meat inspection
3. Identify tissues and organs of various animal species
4. Distinguish tissues and organs of various animal species
5. Conduct antemortem and postmortem inspection
6. Apply olfaction, observation, palpation and incision techniques to meat inspection
7. Recognise conditions associated with tissues and organs
8. Identify lesions associated with tissues and organs
9. Differentiate zoonotic and non-zoonotic diseases and
10. Demonstrate ability to notify authorities regarding notifiable zoonotic diseases of meat
origin
11. Make reasonable judgement in accordance with relevant legislation
12. Identify appropriate methods of disposing the condemned carcasses or part thereof
13. Outline procedure of disposing condemned carcasses or part thereof
14. Advise on the appropriate method of disposing the condemned carcasses or part
PRESCRIBED READINGS
1. Herenda. D. (2011). Manual on meat inspection for developing countries. Rome:
FAO.
2. Collins D. S. (2013). Meat Hygiene. 10th Edition. WS Saunders.
3. Wilson, W.G. (2005). Wilson’s Practical Meat Inspection. Oxford: Blackwell
Publishing.
RECOMMENDED READINGS
1. Sastry, G. A and Rao, P. R. (2002). Veterinary Pathology. 7th Edition. CBS Publications.
2. Fernandez, P and White, W. (2011). Atlas of Trans-boundary Animal Diseases and
Animales Trans-fronterizas
3. Blood, D.C. (2000). Pocket companion to Veterinary Medicine. London:
BailliereTindall.
