Background: Despite the relative importance, the prevalence of workplace safety and health issues in hospital food service workers is not well studied. This study describes the epidemiology of work-related injuries and occupational diseases among hospital food service workers (FSWs) in a tertiary hospital in Singapore.
Methods: Using a total population sampling approach, a cross-sectional self-administered questionnaire was distributed to all FSWs employed at a major tertiary hospital in Singapore.
Fumigants are gaseous pesticides or biocides which eradicate pests by suffocation or poisoning. Worker exposure to fumigants is mainly via inhalation, followed by dermal contact and ingestion, leading to various acute and chronic health effects. Implementation of appropriate workplace controls such as adequate ventilation, training and personal protective equipment ensure that exposure to fumigants are kept to the lowest level as practically possible.
View Article and Find Full Text PDFThe COVID-19 pandemic has resulted in movement restrictions being instituted globally and the cessation of work at many workplaces. However, during this period, essential services such as healthcare, law enforcement, and critical production and supply chain operations have been required to continue to function. In Singapore, measures were put in place to protect the workers from infection at the workplace, as well as to preserve the operational capability of the essential service in a COVID-19 pandemic environment.
View Article and Find Full Text PDFAnnu Int Conf IEEE Eng Med Biol Soc
July 2019
More than 50% of the whole world lives with chronic diseases leading to a global economic burden of 47 trillion dollars. Healthcare organizations are moving towards managing patients outside hospital, thereby improving patient safety and quality of life. Current at-home ambulatory remote monitoring analytics based on population level thresholds of individuals physiology have shown poor outcomes and high degree of false alarm burden.
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