Learning for life: Bakers’ asthma

first_img Previous Article Next Article Life Long Learning and Continuing Professional Development is the processesby which professionals, such as nurses, develop and improve their practiceskills. There are many ways to address CPD: formally, through attending courses,study days and workshops; or informally, through private study and reflection.Reading articles in professional journals is a good way of keeping up-to-datewith what is going on in the field of practice, but reflecting and identifyingwhat you have learnt is not always easy. These questions are designed to helpyou to identify what you have learnt from studying this article. They will alsohelp you to clarify what you can apply to practice, what you did not understandand what you need to explore further. 1. Bakers with occupational asthma are usually antigen positive to: a) Wheat and oats b) Oats and barley c) Wheat and flour d) Cornflower and wheat 2. The effect of sensitisers may be made more potent by the presence of: a) Irritants b) Pollen c) Flowers d) Perfumes 3. In bakers which of the following can trigger chest symptoms? a) Flower and grass pollen b) Flour dust, moulds and fungi c) Air conditioning d) Icing sugar dust 4. Continuous monitoring should take place as part of a surveillanceprogramme that is: a) Weekly b) Monthly c) Quarterly d) Annually 5. After starting in the bakery the peak risk time for sensitivity todevelop is: a) 4-6 weeks b) 4-6 months c) 6-12 months d) 6-18 months 6. When taking a history there are the three main areas to investigate.Which one is NOT one of the main areas? a) When did symptoms start? b) How much sick leave has the employee taken? c) What is the timing and pattern of the symptoms? d) What happens during sleep? 7. Which of the following is NOT recommended under HSE guidance: a) Pre-employment screening b) Periodic assessment c) Lung function testing d) Regular blood tests 8. What does SWORD stand for? a) Surveillance of Work-related and Occupational Respiratory Disease b) Statistics of Work-related and Occupational Respiratory Disease c) Surveillance of Work-related and Occupationally Related Disease d) Statistics of Work-related and Occupational-related Disease 9. COSHH Regulations under Stage 1 recommend reducing dust exposure to: a) <2mg/m3b) <5mg/m3c) <10mg/m3d) <15mg/m3 10. Why were all referrals for blood tests made to the Department ofOccupational and Environmental Medicine at the Royal Brompton and Harefield NHSTrust? It was: a) The only trust that did these tests b) The nearest to the bakery c) To ensure continuity d) Part of a research campaign Feedback1.c) It may be worth updating and revising your knowledge of immunology.Carrying out a literature search on the Internet may also be useful. Thewebsite http://omni.ac.uk and search for immunology is quite good. 2. a), 3.b), 4. d). Revise your knowledge of COSHH and the principles of prevention,5. d), 6. b), 7. d), 8. a), 9. c), 10. c). Now update and reviseyour knowledge of occupational asthma. If you do not have any specificsensitisers in your place of work it may be useful to spend some timediscussing occupational asthma with a colleague who has, or even asking tovisit their place of work to see how it is handled. Related posts:No related photos. Learning for life: Bakers’ asthmaOn 1 May 2001 in Personnel Today Comments are closed. last_img

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