Fan Safety. DLA s Safety and Health Newsletter. Is the Fan Clean? Is the Plug in Good Condition? Is the Guard in Place?

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1 SAFETY Connection DLA s Safety and Health Newsletter Volume 4, Issue 6 June 2010 Fan Safety If the guard is not securely fastened, it is possible the guard will slip and the employee will come into contact with the blades while adjusting the fan Is the Fan Clean? Fan blades that are clean and free of dust move more air than a dirty blade. A clean fan blade will also keep you cooler. Take a moment to blow out any fans and get as much of the dust and dirt off the blades and guarding as possible. Is the Plug in Good Condition? As the summer season approaches, more fans come out of storage and are put into service. Fans help move the air around and keep us cool. Let s take a look at fans and some guidelines for fan safety. Take a look at the fans you see in your workplace and home. Is the Guard in Place? Fans less than 7 feet off the ground must have a guard on them The opening on the guard needs to be 1/2 or less so you cannot put your hands through it Ensure the guards are in place and secure Check the plug to make sure all the electrical prongs are in place Ensure the electrical prongs are not bent Cords should be in good condition and not frayed or spliced Cords should not be stretched to be plugged into an electrical outlet If you find a problem with a fan in your area, report it to your supervisor!

2 Dock Safety 6 Tips to Loading Dock Safety Putting tools away after use 2. Keep Dock Plates in Place Check dock plate load capacity to be sure it can handle the load - consider the weight of yourself, the materials, and the equipment Secure movable dock boards in position so they will not slip Slide - don t drop - dock plates into position 3. Prevent Falls Loading docks are busy areas. Trucks, trailers, and forklifts move throughout these areas and workers need to be careful about what they are doing. Workers must also be aware of what is going on around them. Loading docks are full of hazards. Be on the lookout for the following: Slipping or tripping on wet, oily or damaged floor surfaces Falls from unguarded dock edges Dock plates that are unsecured Changes in surface level Improper lifting and carrying Careless behavior and roughhousing 1. Keep Good Housekeeping Dock areas can be very dirty. Dock areas should be cleaned off periodically to remove debris build up. Poor housekeeping can lead to injuries and illnesses and is an easy step in creating a safe and healthful workplace. Good housekeeping consists of: Keeping all materials out of walkways, aisles and driving areas Cleaning up and properly disposing of trash Placing oily rags or other combustible trash in approved closed containers Cleaning up any spills immediately Report any cracked or broken surface to your supervisor Walk, don t run, on loading docks Stay away from loading dock edges Don t jump onto or off a loading dock Wear sturdy shoes with non skid soles that support both the feet and ankle (Safety shoes may be required) Pay attention to the task at hand Prevent forklifts from driving off an open dock by using barriers, guardrails, gates or chains Check that truck and trailer wheels are chocked before loading or unloading 4. Follow Equipment Safety Guidance Always inspect the floors of trailers and trucks before entering with the load Check that truck and trailer wheels are chocked before loading or unloading Make sure drivers turn off their motors to prevent potential carbon monoxide exposure All equipment operators must be trained on the equipment they use so they can operate it safely Continued on next Page

3 Dock Safety...Con t 5. Loading and Unloading Use mechanical lifting aides such as forklifts, dollies, and hand trucks Never try to lift skids, pallets, or other large, awkward loads alone, use a team lift or get a mechanical lifting aide When lifting, bend your knees and keep your back straight so that your legs do the work (not your back) Wear the required personal protective equipment (PPE) to protect yourself Load hand trucks with heavy objects on the bottom and weight forward over the axle Balance and secure hand truck loads; keep load height at a level that you can see over 6. Be Alert Do not try to ride on a forklift or other equipment or distract the operator Get out of the way when a forklift horn sounds Pay attention to materials on the dock that could fall or roll Wear personal protective equipment (PPE) when required to protect yourself Safety on the Dock: Be sure to use those chocks! Heat Stress Heat stress is when the body is unable to cool itself. The body is unable to control temperature which can result in heat stroke, heat exhaustion, heat cramps, heat rashes or even death. Workers who are exposed to high temperatures and humidity, direct sun or heat, limited air movement and physical exertions may be at risk of heat stress. Beyond heat stress, working in a hot environment also increases the risk of injuries to workers due to: Sweaty palms (dropped objects) Fogged-up safety glasses (blocked vision) Dizziness (fall risk) Burns may also occur as a result of accidental contact with hot surfaces and steam. Workers at greatest risk of heat stress include those who are: 65 years of age or older Overweight Having heart disease or high blood pressure problems Taking medications (vasoconstrictors, beta blockers, diuretics, anthistamines, tranquilizers, etc) may also increase the risk of heat stress. Continued on next Page

4 Heat Stress...Con t Recommendations for Workers Wear light-colored, loose-fitting, breathable clothing such as cotton - Avoid non-breathing synthetic clothing Gradually build up to heavy work Work with supervisor to schedule heavy work during the coolest part of the day Work with supervisor to schedule more breaks in extreme heat and humidity Problems/Symptoms Drink water frequently - Drink enough so you never become thirsty - Avoid drinks with caffeine, alcohol, and large amounts of sugar Be aware that protective clothing or personal protective equipment (PPE) may increase the risk of heat stroke Monitor your physical condition and that of your co-workers First Aid/Prevention DEHYDRATION HEAT STROKE HEAT EXHAUSTION HEAT SYNCOPE Dehydration occurs when more fluid is lost than what is taken in. Additionally, the body doesn t have enough water and other fluids to carry out its normal functions. Symptoms are: Dry, sticky mouth Sleepiness/tiredness Thirst Decreased urine output Muscle weakness Headache Heat stroke is the most serious heat-related disorder. It occurs when the body becomes unable to control its temperature: the body s temperature rises rapidly, the sweating mechanism fails, and the body is unable to cool down. When heat stroke occurs, the body temperature can rise to 106 degrees Fahrenheit or higher within 10 to 15 minutes. Heat stroke can cause death or permanent disability if emergency treatment is not given. Symptoms are: Hot, dry skin (no sweating) Hallucinations Chills Throbbing headache High body tempature Confusion/dizziness Slurred speech Heat exhaustion is the body s response to an excessive loss of the water and salt, usually through excessive sweating. Workers most prone to heat exhaustion are those who are elderly, have high blood pressure, and those working in a hot environment. Symptoms are: Heavy sweating Extreme weakness or fatigue Confusion/dizziness Nausea Clammy, moist skin Pale/flushed complexion Muscle cramps Slightly elevated body temperature Heat syncope is a fainting (syncope) episode or dizziness. Syncope usually occurs with prolonged standing or sudden rising from a sitting or lying position. Factors that may contribute to heat syncope include dehydration and lack of acclimatization. Symptoms are: Light-headedness Dizziness Fainting Drink plenty of water or other fluids (avoid sugary, caffeinated drinks; only use sports drinks occasionally) Call contact supervisor Move sick worker to a cool shaded area Cool the worker: - Soak clothes in water - Spray, sponge, or shower them in water - Fan their body Call contact supervisor Move sick worker to a cool shaded or air-conditioned area Drink plenty of water Have worker take a cool shower, bath or sponge bath if possible Sit or lie down in a cool place when symptoms start Slowly drink water HEAT CRAMPS HEAT RASHES Heat cramps usually affect workers who sweat a lot during strenuous activity. This sweating depletes the body s salt and moisture levels. Low salt levels in muscles causes painful cramps. Heat cramps may also be a symptom of heat exhaustion. Symptoms are: Muscle pain Spasms usually in abdomen, arms, or legs Heat rash is a skin irritation. The skin irritation is caused by excessive sweating during hot, humid weather. Symptoms are: Heat rash looks like red clusters of pimples or small blisters Most likely to occur on the neck and upper chest, in the groin area, under the breasts and in elbow creases Call contact supervisor Stop all activity, sit in a cool place Drink water Follow all medical provider instructions, such as not returning to work for a few hours Try to work in a cooler, less humid environment Keep the affected area dry Dusting powder (a fine powder, such as talcum or baby powder) may be used to increase comfort Find out more about heat stress at: Occupational Safety and Health Administration (OSHA). Quick Card 3154: Protect Yourself from Heat Stress. or National Institute for Occupational Safety and Health (NIOSH). Heat Stress, 28 September

5 Fight BAC! Against Foodborne Illness According to the Food and Drug Administration (FDA), each year millions of illnesses in the United States can be traced to foodborne bacteria. Right now, there may be an undetectable enemy ready to strike! You can t see, taste, or smell them. They are sneaky little critters, and they can spread throughout the kitchen and get onto cutting boards, utensils, countertops, and food. The enemy is called foodborne bacteria (BAC) and can make people sick. The Following guidelines will help to reduce the likelihood of becoming ill from BAC: 1. CLEAN: Wash hands and surfaces often Rub-A-Dub: Wash your hands for at least 20 seconds. Use warm water and soap. Hands should be washed before and after handling food, using the restroom, and after changing diapers or handling pets Keep your Scene Clean: Wash surfaces with hot soapy water after preparing each food item and before going on to the next Towel Toss: Use paper towels to clean up kitchen surfaces. Throw the paper towel in the trash when finished Did You Know One out of every four hamburgers turns brown before it has been cooked to a safe internal temperature. - USDA Food Safety and Inspection Service (FSIS) Surface Cleaning Tip Using a mixture of one teaspoon of liquid chlorine bleach per one quart of water can provide some added protection against bacteria on surfaces. Flush the surface with the bleach solution and allow it to stand for several minutes, then rinse and air dry. Never use bleach or detergent to clean food. 2. SEPARATE: Don t cross contaminate! Lather Up: Always wash Hands! Take Two: Use one cutting board for fresh produce and a seperate one for raw meat, poultry and seafood Clean the Plate: Never place cooked food back on a plate that previously held raw meat, poultry, seafood, or eggs Seal It: Seal any raw items in a bag to prevent juices from dripping onto other foods in the refrigerator Marinating Mandate: Sauce that is used to marinate raw meat, poultry or seafood should not be used on cooked food unless it is boiled first 3. COOK: Cook to proper temperature COOK IT RIGHT... Food is safely cooked when it reaches a high enough internal temperature. Reaching this temperature will kill harmful bacteria. Harmful bacteria can cause illness. Measure internal food temperatures with a food thermometer....and KEEP IT HOT Hot food should be kept at 140 degrees or higher. Continued on next Page

6 Fight BAC!...Con t 4. CHILL: Refrigerate properly The Cool Rule: A refrigerator should be 40 degrees F or below. Use a refrigerator thermometer to ensure these temperatures are met Don t Go Too Low: As you approach 32 degrees F, ice crystals can begin to form and lower the quality of foods such as raw fruits, vegetables and eggs The Chill Factor: Refrigerate or freeze perishables, prepared foods and leftovers within 2 hours of purchase or use The Thaw Law: Never defrost food at room temperature. Thaw food in the refrigerator. If cooking food immediately, for a quick thaw, defrost in the microwave or enclose the food in an airtight package, then submerge the package in cold water Avoid the Pack Attack: Do not overstuff the refrigerator. Cold air must circulate to keep food safe For more information visit: Fight BAC! Partenership for Food Safety Education, Quiz Buster Fact or Myth? If you become ill from eating contaminated food, it is the last food you ate that made you sick. Fact or Myth? A person should wash their hands for 20 seconds to send bateria down the drain. Fact or Myth? If other people ate the same meal that you did and did not get sick, then the meal did not cause your illness. Fact or Myth? There are about 250 different types of foodborne illnesses with a lot of variations in onset periods, typical foods they are found in, severity of disease, symptoms and consequences. Safe Cooking Temperatures Ground Meat & Meat Mixtures: Beef, Pork, Veal Lamb degrees F Turkey, Chicken degrees F Fresh Beef, Veal, Lamb Medium Rare degrees F Medium degrees F Well Done degrees F Poultry Whole poultry & poultry parts degees F Stuffing degrees F Fresh Pork Medium degrees F Well Done degrees F Ham Fresh(raw) degrees F Pre-cooked (to reheat) degrees F Eggs & Egg Dishes Eggs...Cooked until yolk & white are firm Egg dishes degrees F Seafood Fin Fish degrees F...or flesh is opaque & separates easily Shrimp, Lobster, Crab...flesh pearly & opaque Clams, Oysters & Mussels...shells open Scallops...milky white or opaque & firm Leftovers & Casseroles degrees F 1. Myth: This is usually not true. Most symptoms do not occur until hours or even days later. For example, when infected with salmonella, the most common foodborne illness, an individual will not develop sumptoms until 8-72 hours after contaminated food was eaten. 4. Fact 3. Myth: The bugs that cause foodborne diseases are not uniformly distrubuted throughout your food, and could be in one part and not the other. In addition, every person has a unique immune system which may react differently when eating the same contaminated food. 2. Fact ANSWERS:

7 Rodents, Snakes, and Insects Rodents, snakes, and insects could be lurking around and potentially cause a threat if you come into contact with them. Use caution when working outdoors, participating in outdoor activities, or even inside if there are open windows and doors at times. Insects, Spiders and Ticks To protect against biting and stinging insects, wear long pants, socks, and long-sleeved shirts Use insect repellents that contain DEET or Picaridin Treat bites and stings with over-the-counter products that relieve pain and prevent infection Avoid fire ants, their bites and stings are painful and the sting causes blisters Severe reactions to fire ant bites (chest pain, nausea, sweating, loss of breath, serious swelling or slurred speech) require immediate medical treatment Rodents and Wild or Stray Animals Dead and live animals can spread diseases such as Rat Bite Fever and Rabies Avoid contact with wild or stray animals Avoid contact with rats or rat-contaminated buildings. If you can t avoid contact, wear protective gloves and a filter mask, and wash hands thoroughly afterwards Get rid of dead animals as soon as possible. Bag dead rodents and dispose in the trash as soon as possible If bitten/scratched, get medical attention immediately Snakes Watch where you place your hands and feet when removing debris. If possible, don t place your fingers or hands under the piles of debris you are moving. Wear heavy gloves If you see a snake, step back and allow it to proceed Wear boots which cover ankles Watch for snakes sunning on fallen trees, limbs or other debris A snake s striking distance is about 1/2 the total length of the snake If bitten, note the color and shape of the snakes head to help with treatment Keep bite victims still and calm. These actions will slow the spread of venom in case the snake is poisonous. Seek medical attention as soon as possible Do not cut the wound or attempt to suck out the venom. Apply first aid: lay the person down so that the bite is below the level of the heart, and cover the bite with a clean, dry dressing. Seek medical attention immediately For more complete information, visit the Occupational Safety and Health Administration (OSHA) U.S. Department of Labor

8 The Facts on Ground Fault Circuit Interrupters What is a GFCI? A GFCI is a ground fault circuit interrupter. GFCIs are life-saving devices that protect people from electrocution. GFCIs sense imbalances or differences along the electric circuit and shut it down when needed. GFCIs are designed to protect people from severe or fatal electric shocks and to prevent electrical fires. Availability of GFCIs: There are 3 common types of GFCIs: Receptacle Type: Used in place of the standard electrical outlet - the most common type Circuit Breaker Type: Used where circuit breakers are installed - serves a dual purpose of not only shutting off electricity in the event of a groud fault, but it will also trip when a short circuit or an overload occurs Portable Type: Used where permanent GFCIs are not pratical Where GFCIs should be Used: Some areas where GFCIs shall be used are: In any area where water may come in contact with electrical products - Kitchen - Basements - Bathrooms - Outdoors GFCIs should be used in areas near - Water Coolers - Sinks - Water Fountains The rule of GFCIs always applies even when working with highly safe or double insulated tools. Installing GFCIs Receptacle and circuit breaker type GFCIs should only be installed by a qualified electrician. A qualified electrician will ensure that the GFCI protects the circuit with minimal tripping. Warning Severe electric shock or death can occur if a person touches the hot and neutral conductor at the same time even if the circuit is GFCI-protected. Testing the GFCIs Never assume a GFCI is operational unless it is tested! All GFCIs should be tested once a month to make sure they are working properly. Testing GFCIs can protect workers from accidental and potentially fatal shock! GFCIs should be tested after installation to make sure they are working properly and protecting the circuit. If the GFCI cannot be reset by pushing the reset button, the GFCI is not protecting the circuit! View the video to see how to properly test a GFCI: Rumor Control Rumor: Protection must be at the user end of the circuit Fact: GFCI protection may be anywhere on the circuit as long as it works effectively to protect the worker. Protection may be for the entire circuit, the outlet receptable, or the extension cord.

9 Safety Tips Pneumatic Nail Guns Pneumatic nail guns are the most popular type of nail gun. Pneumatic nail guns contribute to many injuries and illnesses each year and these numbers are still increasing. Injuries: In 2005, approximately 28,000 (98%) of 28,600 workers injured by nail guns were men Injured workers had a median age of 27 years Approximately 4% of nail-gun injuries among workers resulted in fractured bones Injuries to upper extremities, primarily hands and fingers, accounted for 66% of all worker nail-gun injuries Lower extremities also were injured frequently, accounting for 24% of worker injuries Hazards: The pneumatic nail gun operators and coworkers are at risk. Eyes, hands and fingers are especially in danger. Nails can: Splinter or blow out fragments from the material Puncture the back of the material Fire completely through the material and strike workers behind the nailing surface Pose contact hazards, such as nails striking electrical wires Common Types of Pneumatic Nail Guns Contact: Requires the manual trigger and nose both be depressed for a nail gun to be discharged. Trigger can be held down to allow bump firing Use for nailing on flat surfaces Caution: If trigger is depressed, the tool will fire anytime the nose is depressed; can also cause unwanted double firing of nails Safe Work Practices & Personal Protective Equipment (PPE) Follow manufacturer labels and operating manuals Wear safety glasses with side shields Never defeat or modify safety features Keep fingers away from trigger when not driving nails Sequential tools have reduced risk of accident and double firing Protect areas in front of and behind materials; position yourself (especially your free hand) out of the line of fire. Never point nail guns at anyone Disconnect the gun to perform maintenance, to move to another area, or to clear jams Get trained on safe operating procedures, proper body placement, and correct PPE use NOTE: Any nail gun used at work must meet applicable OSHA guarding standards Sequential: Require nose (workpiece contact) to be depressed before the trigger is pulled. Two-step sequence makes accidental firing less likely May be used for most nailing tasks Recommended over contact tool

10 What You Need to Know About Noise Exposure to noise is an everyday occurrence on and off of the job. Exposure to hazardous noise levels can result in hearing loss. Identifying loud noises and choosing the proper hearing protection will help employees protect their hearing. Sound levels are measured in decibels (db) Once hearing is lost it will never come back Damage to hearing depends on the volume of the noise and the exposure time Employers must take steps so workers do not lose their hearing because of noise at work Hearing protection such as earmuffs or ear plugs need to be used to protect hearing when around noise It is important to know how long we will be around the noise and roughly how many decibels it is to decide if we need to wear protection Ask for a noise evaluation of your workplace if you have concerns about the noise levels Too Much Noise? Common Sounds Noise (db) Notes Jet Engine 140 Painful Night Club 120 Starts to hurt Football Game (stadium) 117 Power Saw, Rock Band 110 If you hear this for more then 1 minute everyday you risk losing some hearing permanently. Snowmobile 105 Garbage Truck 100 You shouldn t be around this noise without protection for more than 15 minutes a day. Farm Tractor 98 Subway, Lawnmower, Motorcycle Electric Razor, Some Factories Average City Traffic Normal Conversation Refrigerator Whisper Hearing damage can occur if you are around the noise for 8 hours or more a day. Hearing protection should be used. Normal Breathing 10

11 Noise Activity Activity: Place a star next to the person s name below if you think they should be using ear plugs or ear muffs. Use the chart to make your decision John has a summer job at a cemetery where he cuts grass all day long five days a week. Pearl is walking home from school along a street with heavy traffic. Susie is in a rock band and practices in her basement every day. Edgar is helping his uncle make furniture in the garage and stands beside him while he cuts pieces of wood using a power saw. Augusto got great tickets for a hip hop show and now he s sitting in the front row. Ankur rides a snowmobile once a week in the winter. Each trip takes her about 5 minutes. ANSWERS: The following names should have a star next to them: John, Susie, Edgar, Augusto Workplace Safety Word Jumble Answers from May s Workplace Safety Word Jumble! CLUE SCRAMBLE ANSWER 1. A limited means of entry 2. A form of medical treatment 3. Eyes 4. To clean up 5. Microorganisms 6. Lungs 7. Ears 8. Workplace design 9. An engineering control 10. Clothing ncnodefi esacsp tirfs ida fatsey essslag oeupekhgsein dlobonoebr hogpasten piesrraryto econtiotpr riheagn csovenoratni oicermonsg hmciane dgaringu esnprola tectirovpe ipntequme CONFINED SPACES FIRST AID SAFETY GLASSES HOUSEKEEPING BLOODBORNE PATHOGENS RESPIRATORY PROTECTION HEARING CONSERVATION ERGONOMICS MACHINE GUARDING PERSONAL PROTECTIVE EQUIPMENT SAFETY FIRST!

12 Hearing protection is a sound investment ~ Author Unknown Workplace Safety Crossword Test your knowledge of workplace safety. Across 1. Who do you report hazards to 3. An almost accident: a miss 5. Missing guards are called unsafe 7. An unsafe is careless behavior 8. Danger are posted in hazardous areas to warn employees of danger 9. To do any job you must be first by a knowledgeable individual Down 1. Taking is not following procedures or doing something to get the job done quicker 2. Never leave materials on the where they could become a tripping hazard 4. any tool before using it 6. Report these to your supervisor because the may result injury 10. After you become injured, you should immediately it to your supervisor Did You Know? The first fatal plane accident occurred on September 17, the pilot in that crash was none other than Orville Wright. In mid-flight, the propeller broke and the plane plunged 150 feet. Orville suffered multiple hip and leg fractures but Lieutenant Thomas E Selfridge of the U.S. Signal Corps., who was also on board, died. For more information, visit by Richard Hawk.

13 June is National Safety Month! Sponsored by the National Safety Council (NSC) The purpose of this observance is to educate the public in hopes that unintentional injuries or harm are avoided in the workplace, community, streets, and home. Unintentional injuries, both in and outside of the workplace, have a staggering economic impact estimated at $625 billion a year. Each week during the month of June focuses on a different aspect of safety: June 1-6: Prescription Drug Overdose Prevention June 7-13: Teen Driving Safety June 14-20: Preventing Overexertion at Work & at Home June 21-27: Dangers of Cell Phone Use While Driving June 28-30: Summer Safety During this month, take steps toward improving safety in your home, community, and workplace. This is an excellent opportunity to reflect upon and improve the safety culture of your workplace, as well as show your fellow co-workers you are committed to their safety and well being. For more information, visit the National Safety Council at BE CAREFUL THE BEST SAFETY DEVICE IS A CAREFUL WORKER, GET THE SAFETY HABIT Safety Connection is edited and distributed by Concurrent Technologies Corporation (CTC) in conjunction with: Defense Logistics Agency, DES-O Dave Hamel, Director Occupational Safety and Health Division 8725 John J. Kingman Road Ft. Belvoir, VA Safety Connection is a customized employee newsletter and we welcome your suggestions. If you have an occupational safety and health topic or question you would like discussed in a future issue of Safety Connection, please your request to susan.jervis@dla.mil.