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738 Workplace Hygiene and Illness Prevention Program Management
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Introduction

This course is designed to help supervisors, managers, and employers establish a workplace hygiene and illness program. This course covers the content in course 138 Workplace Hygiene and Illness Prevention, but also includes information on establishing an effective workplace hygiene and illness program to help protect your employees from a variety of communicable diseases, including COVID-19. Establishing a workplace hygiene and illness program can significantly reduce your absenteeism while keeping your employees safe.

Course Objectives

At the end of this course, you should be able to:
ID Objective
TO 1.0 Achieve a minimum score of 70% on the final course assessment.
LO 1.1.1 Discuss best practices for hand hygiene and good housekeeping, and methods to stop the spread of germs using hand sanitizers.
LO 1.2.1 Describe and give examples of the five main types of infectious pathogens , discuss modes of transmission, and identify symptoms of infection.
LO 1.3.1 Identify methods of disease prevention in the workplace.
LO 1.4.1 Give examples of how management can demonstrate effective management and leadership.
LO 1.5.1 Identify the elements of an illness prevention program.

Key: Terminal Objective (TO), Learning Objective (LO)