1. Health Inspection Prepared by : Ibrahim H. Abdulrahman
Ahmad M. Shekheel
Aram M. Azeez
Hawler Medical University
College of Medicine
Department of Community Medicine

2. Objectives To define health and its concepts and dimensions
Understand health inspection and its types
The purposes of health inspection
Discuss the duties of public health inspectors
Mention the principles of safety in food
Inspect workplaces and identify the types of hazards

3. Health
Is a state of complete physical, mental and social well- being and not merely the absence of disease or infirmity.

4. Psychosocial concepts
Concepts of Health
Biomedical concept
Holistic concepts
Ecological
concept
Psychosocial concepts

5. Physical Mental Social Dimensions of Health Well being
Enjoying good Social
relations
Ability to do
things one
enjoys
Well
being
Feeling
control
over life
Mental
Social

6. Dimensions of Health 1- Physical Dimensions :
implies the notion of perfect functioning of the body
2- Social Dimension :
Quantity and quality of an individual's interpersonal ties and the extent of involvement with the community

7. Dimensions of Health 3- Mental Dimension
It is not mere absence of mental illness
But it is a state of balance between the individual and the surrounding world,
A state of harmony between oneself and others,
Coexistence between the realities of the self and that of other people and that of the environment.

8. Other dimensions of health
Spiritual
Emotional
Cultural
Socio-economic
Educational
Other dimensions of health

9. Health Inspection An official visit To look at the things closely
To find problems
Whether the arrangements are actually
in place
Staff and students are doing what the policy requires of them.

10. Public Health Inspectors : are responsible for carrying out measures for protecting public health, including :
Food safety
Environmental protection
Noise control
Health and safety at work
Public health

11. Public health inspectors
They bring to the position an understanding of microbiology, risk assessment, environmental science and technology and food science.
Working in partnership with Government Ministries, local municipalities, businesses and community groups.

12. Duties of EHI inspecting businesses for health and safety.
collecting samples for laboratory testing.
advising community groups and giving educational talks.
keeping records and writing reports.

13. Routine Follow-up HACCP Complaint Pre-Operational License Renewal
Inspection Types
HACCP
Complaint
Pre-Operational
License Renewal

15. The five key principles of food hygiene, according to WHO, are:
1- Keep clean
2- Separate raw and cooked
3- Cook thoroughly
4- Keep food at safe temperatures
5- Use safe water and raw materials

16. Types of food establishments to be inspected
Restaurant
Caterer
Food Products
Grocery
School Cafeteria

17. Types of food establishments to be inspected
Marine food
Bakery
Hotel
Ice Cream Manufacturer
Mobile Vending

18. Workplace Inspections
An important part of the overall occupational health
Examination of the workplace
Help prevent injuries and illnesses
Inspect the entire workplace area
Look at all workplace elements

19. Workplace Inspections

20. Purpose of Inspections
listen to the concerns of workers
Identify existing and potential hazards
Determine underlying causes
Recommend corrective action

21. Types of Workplace Hazards
Safety hazards
Biological hazards
Chemical hazards
Ergonomic hazards
Physical hazards

22. Conclusion
Health inspection is an important medical and environmental process.
It is very important to be done and improved in order to make the environment and society healthier.