ccupational and environmental health nursing is one of the more comple x and challenging areas of nursing practice. As with other nursing specialties, occupational and environmental health nurses must have a sound foundation in nursing sciences. In addition , effective practice require s expertise in the occupational and the environment al health sciences, knowledge of principle s of business and management, and an understanding of regulatory processes. Because occupational and environmental health nursing is such an autonomous specialty, occupational and environmental health nurses are often challenged to develop creative and independent solutions to complex health and safety problems. They must have the ability to think critically and to respond to the needs of both workers and employers. With the expan sive growth of nursing specialization and the increased emphasis on professional accountability, certification has become a critical process embraced by a large number of occupational and environmental

Specialty nursing certification programs, such as that administered by the American Board for Occupational Health Nurses, Inc. (ABOHN), must be firmly based on current practice to maintain validity. To determine this, ABOHN performed its most recent job analysis and role delineation study between 1992 and 1994. A comprehensive survey tool was developed by ABOHN Board members, and administered to all 3,805 certified occupational health nurses in practice at the time of the study. With a final return rate of 42.7 %, the results were believed to be representative of the knowledge, skills, and abilities needed to practice occupational health

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T he occupational health nurse in a large manufacturing facility arrives at work early one Monday morning to find three ill employees in the clinic waiting room and a message from several plant supervisors that multiple employees have called in sick. The supervisors are concerned. The employees have reported similar symptoms, including nausea, vomiting, diarrhea, and fever. Furthermore, two supervisors who rarely miss work have also called in sick and other employees are complaining of stomach cramps and diarrhea. The occupational health nurse promptly begins completing a nursing assessment and health history. She discovers that all sick employees attended the company picnic, catered by the facility's food service vendor, the day before. After notifying the local public health department, the occupational health nurse begins to investigate further.The occupational health nurse visits the cafeteria to speak with the manager and inquire about the food served at the picnic.The menu included ham and cheese sandwiches with mayonnaise, hamburgers, potato salad, and cake. The beverages were milk, non-bottled water, and lemonade. All leftover food was discarded, so nothing is available for testing. The manager mentions that yesterday was particularly hot, with a high of 93°F. He states the local health department conducts regular, stringent food inspections. However, he admits they have been short staffed recently and, although he tries to provide adequate training and oversee all food service operations, a few new employees worked at the company picnic. He also mentions his holding temperature logs are "not exactly up-to-date." While talking to the manager, the occupational health nurse notices one of the food service employees cutting raw vegetables on a wooden cutting board just used to cut raw chicken. The cutting board was wiped with a damp, visibly soiled sponge, rather than washed, after cutting the meat. It is abundantly clear that food safety training deficiencies exist in this food service.

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