Posts Tagged ‘safety’

Fall Protection: Most Workplace Falls are Preventable

In the United States construction industry, falls are the leading cause of worker injuries and fatalities. In 2018, 338 out of 1,008 total deaths in construction were from falls (33.5%), according to the US Bureau of Labor Statistics. The standard for fall protection deals with both the human and equipment-related issues in protecting workers from fall hazards.

The OSHA standard (29 CFR 1926.501(b))(1)) states: “Each employee on a walking/working surface (horizontal and vertical surface) with an unprotected side or edge which is 6 feet (1.8 m) or more above a lower level shall be protected from falling by the use of guardrail systems, safety net systems or personal fall arrest systems.”

The risk for falls is virtually present in every single workplace. However, the factors that can lead to a fall varies. There are specific unsafe acts by employees as well as unsafe conditions that can lead to fall incidents. Moreover, falls often result from a series of contributing factors. At times, they are the result of unsafe conditions and actions combined. It is important to look at both unsafe conditions as well as unsafe actions to recognize hazardous situations.

Unsafe Conditions that Lead to Falls

  • Unguarded leading edges
  • Open holes
  • Improper guardrails
  • Damaged equipment (ladders, stairs, safety equipment, etc.)
  • Slippery conditions
  • Unmarked elevation changes

Unsafe Actions that Lead to Falls

  • Working at heights without fall protection or fall prevention methods like handrails
  • Improper use of ladders
  • Leaning over guardrails

Best Practices to Avoid Falls in the Workplace

A few safeguards can mitigate the risk of falling.

  • Engineering controls such as physical barriers and guardrails are two fall protection systems that are effective in preventing falls from heights.
  • Use approved and tagged scaffolding if a guardrail is not feasible.
  • Use a proper fall arrest system such as a full body harness, self-retracting lanyard, and approved anchor point with 100% tie-off (required when working at heights 6ft or greater unless client policy is 4ft).
  • Proper use of a ladder. This includes using three points of contact when climbing, not leaning to one side while on the ladder, setting the ladder at the proper angle, securing the ladder, etc.
  • Proper housekeeping in work areas.
  • Warning signs and other methods of communicating fall hazards to nearby workers.
  • Inspect fall protection equipment before every use. Make this inspection a part of your daily safety checks prior to wearing.
  • Never use equipment that is not rated or made for fall protection. Only approved fall protection equipment should be used. If you are unsure, stop and ask.

Office Refrigerator Safety

What’s that smell?! If you share a refrigerator with co-workers, you may ask yourself this question multiple times a week. Expired yogurt, forgotten takeout, leaky containers… all these and more can contribute to a not so fresh aroma that can permeate the kitchen area and beyond.

The first thing to consider when utilizing a communal fridge setup is to assess the temperature of both the refrigerator and freezer. According to Foodsafety.gov, the ideal temperature for refrigerators is 40 degrees Fahrenheit or colder. For freezers, the Food and Drug Administration recommends 0 degrees Fahrenheit as an ideal target to preserve food as long as possible. It’s a good practice to double check temperatures with a thermometer—don’t trust the appliance’s internal readout. Temperatures between 40 degrees and 140 degrees are what’s known as the “danger zone” and should be avoided at all costs. Bacteria is the enemy and it thrives in this temperature range. It not only smells bad, but it can make you sick and even lead to death. According to Foodborneillness.com, there are 31 known foodborne pathogens. 90% of all illnesses due to these known pathogens are caused by seven of the most common:

  • Salmonella
  • Norovirus
  • Campylobacter
  • Toxoplasma
  • E. coli O157:H7
  • Listeria
  • Clostridium perfringens

Bacteria can begin growing in just 20 minutes in food stored in the aforementioned “danger zone” temperature range. To be safe, throw out any perishable food items from the refrigerator that are over a week old, even if they’ve been stored at the proper temperature. If you notice mold or something smells funny, err on the side of caution and discard the item immediately. If power is lost and you cannot determine how long it’s been out, throw away perishable items—better safe than sorry. If you do happen to ingest something that makes you feel sick, determine if it’s food poisoning or just a run of the mill stomach bug. Healthline.com has some valuable information in determining which is which:

Food poisoning can be serious. Avoid solid foods until any nausea or vomiting has ceased. Avoid spicy/greasy/fried/sweet foods. Eat small amounts of bland foods like, bread, crackers, rice or bananas. Sip on clear fluids and gradually increase the amount to stay hydrated. Webmd.com suggests calling a doctor if symptoms last more than 3 days or you have:

  • Fever
  • Severe stomach pain
  • Prolonged vomiting
  • Signs of dehydration

Hot, soapy water should be used to clean up any spills as soon as they are spotted. Once a spill is left for too long, it can seep into cracks and crevices, harden and become more difficult to remove.

Cleaning should be a shared responsibility in an office environment. Make a rotating schedule for everyone who uses the refrigerator to clean it every week or two. If we all take pride in keeping the fridge clean, the risk for foodborne diseases will decrease and you will feel a sense of accomplishment for a job well done.

Food labels also contain valuable information for storage guidelines and expiration dates. Did you know there are a plethora of items that people commonly think need to be refrigerated but actually don’t? Keep these items out of the fridge to improve the taste as well as free up some valuable refrigerator real estate for your co-workers. (cnet.com)

Another good tip is to label items you put into the communal fridge. If Items belonging to you are labeled, they’re less likely to “disappear” and you won’t have to spend money eating out instead of enjoying those delicious leftovers you whipped up last night.