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ACCESS SAFETY Todd Culver Assistant Director

MARO Removing Barriers to Community Access presents. ACCESS SAFETY Todd Culver Assistant Director. Occupational Safety & Health Training Project in partnership with MIOSHA CET Division. YOUNG WORKER SAFETY. June 14, 2011 Web Seminar. TRAINING OBJECTIVES.

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ACCESS SAFETY Todd Culver Assistant Director

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  1. MARORemoving Barriers to Community Access presents ACCESS SAFETYTodd CulverAssistant Director Occupational Safety & Health Training Project in partnership with MIOSHA CET Division

  2. YOUNG WORKER SAFETY June 14, 2011 Web Seminar

  3. TRAINING OBJECTIVES • Rights and responsibilities under MIOSHA • Why people get hurt at work • Hazards involved in food service / retail jobs: slips & falls, back injuries, cuts • Keys to avoid injury

  4. Where Teens Work Where Teens Are Injured

  5. MIOSHA • EMPLOYER RESPONSIBILITIES & EMPLOYEE RIGHTS: • Furnish a workplace free from recognized hazards • If there’s something about a job you’re asked to do that involves the risk of injury, that condition must be addressed

  6. MIOSHA • EMPLOYER RESPONSIBILITIES & EMPLOYEE RIGHTS: • Must comply with regulations and standards for employee safety • Examples – Right to Know, Personal Protective Equipment

  7. YOUNG WORKER SAFETY • Young workers are injured at higher rates than older adults • 230,000 young workers are injured at work annually • 100,000 visit the Emergency Room due to work-related injuries

  8. YOUNG WORKER SAFETY • WHY WORKERS GET HURT: • Pressure to produce, stressful conditions distract from working safely • Inexperience • Poor training or lack of supervision • Lack of awareness of MIOSHA rights • Hesitate to ask questions

  9. YOUNG WORKER SAFETY • SOME TEENS ARE EMPLOYED IN VIOLATION OF LABOR LAWS: • Too many hours • In prohibited, hazardous occupations • Without appropriate permits

  10. IN MICHIGAN, WORKERS UNDER 18 MAY NOT: • Drive a motor vehicle as part of the job. • Drive a forklift. • Use power driven equipment, saws or machinery. • Slaughtering, butchering and meat cutting. • Work in construction. • Come in contact with hazardous substances. • Work in logging or sawmill. • Perform brazing, welding, soldering or heat treating.

  11. YOUNG WORKER SAFETY • COMMON HAZARDS & POTENTIAL INJURIES • Slippery floors, resulting in falls • Heavy or awkward lifting, resulting in back injury • Using knives – particularly in food service - resulting in cuts & lacerations

  12. SLIPS, TRIPS, & FALLS • One of the leading causes of workplace accidents • Serious injury can result • In almost every case, these accidents were preventable

  13. HOW DO SLIPS OCCUR? • When there isn’t enough friction between your foot and the surface you’re walking on • Feet slide, lose traction, and lose balance: without support, you fall • Affected by: type of flooring material, any floor treatment, what kind of shoes you’re wearing

  14. HOW DO TRIPS OCCUR? • When your foot is stopped in the middle of its normal stride, but your center of gravity continues to move forward • Unable to support yourself, you fall • Caused by: an obstacle in your path, or a change in elevation

  15. SLIP HAZARDS • Ice & Snow • Water • Slippery materials, like oil • Any liquid spill or leak

  16. TRIP HAZARDS • Floor coverings that don’t lie flat • Damaged surfaces • Poor housekeeping • Debris

  17. SPECIFIC TROUBLE SPOTS • PARKING LOTS: Cracked pavement, lot dividers, speed bumps, curbs • ENTRANCES: People tend to track in water, snow, and slush • FOOD OR BEVERAGE SERVICE AREAS: Spills

  18. SPECIFIC TROUBLE SPOTS • AISLES: Materials, equipment, or debris • STAIRWAYS & RAMPS: Poor lighting, damaged stairs, loose handrails, clutter • RESTROOMS: Water on the floor

  19. PREVENTION: Look for the Following • Maintenance of sidewalks and parking lots • Repair damaged areas quickly; apply absorbent materials to oil or grease spills • Make sure all traffic areas are well-lit • Paint speed bumps so they’re easier to see

  20. PREVENTION: Look for the Following • Use mats at all entrances • During winter, use a primary and secondary mat to make sure shoes get dry - and vacuum regularly • Post signs warning of slippery conditions

  21. PREVENTION: Look for the Following • Be especially careful in areas where materials can leak or spill • Use appropriate floor cleaners if grease spills • Keep aisles clear

  22. PREVENTION: Look for the Following • Make sure entrance mats aren’t curled at the edge • Check that handrails are secure • Wear shoes with slip-resistant soles

  23. PREVENTION: Look for the Following • Watch for trouble: clean up spills and remove obstacles immediately • It doesn’t matter who made the mess; if you don’t help to fix it, you become part of the problem • Accidents don’t just happen – there is always something that caused it – and it’s our collective responsibility to look out for those accident causes

  24. BACK INJURY PREVENTION • It hurts, it’s expensive, and it happens a lot • Some things that cause back problems • Some things to reduce the chance of getting hurt • Changing what we do, or maybe just how we do it

  25. WHAT PUTS OUR BACKS AT RISK • Posture & Body Mechanics • Force & Repetition • Smoking • Loss of Flexibility, Strength, and Endurance • Aging & Degeneration • Extended Exposure to Vibration • It All Adds Up

  26. CUMULATIVE INJURY • Most back injuries result from damage to our muscles that happens over a longer period of time

  27. WHAT WE CAN DO • Pay attention to the best posture and body mechanics the environment will allow – sitting, standing, lifting • When the environment is challenging, change it – that’s ergonomics • Help our bodies tolerate the tasks we ask them to perform – exercise and conditioning

  28. THE SPINE’S NATURAL POSITION • The spine has natural curves, which means the muscles supporting it are in their strongest positions • It’s the position our backs were designed to be in - the more often we use them the way they were designed, the better our chances to avoid injury

  29. OUT OF POSITION • POOR POSTURE • BAD BODY MECHANICS

  30. SAFE LIFTING TECHNIQUES AVOID PREFERRED

  31. SAFE LIFTING TECHNIQUES • When you have to bend somewhere to reach or lift something, bend at the knees – not at the waist • Stay as upright as possible • When you have to bend forward, support your upper body weight • Keep the load close to your body, to reduce the amount of force on your lower back • Avoid the twisting motion when lifting or carrying – move your feet

  32. CONDITIONING • Strength-building exercises can be helpful • But so can some simple stretches • Do what you can to get stronger, more flexible, and build endurance

  33. Stretching Guidelines • Always stretch gently, using controlled movements. • If you experience pain or discomfort, discontinue exercise and consult a healthcare professional. • If under care, check with your healthcare professional prior to doing these exercises.

  34. Hamstring (Back of Leg) Stretch • Grasp a sturdy, stable surface to maintain balance • Elevate one foot to a surface higher than floor level • Flex forward at hips (move chest toward foot – don’t have to touch toes) • Hold for 10-15 seconds • Repeat other side

  35. Lower Back Stretch • Place feet shoulder width apart to maintain balance • Place hands on hips • Flex gently backwards • Hold for 10-15 seconds • Return to upright position

  36. Side Stretch • Place feet shoulder width apart to maintain balance • Place one hand directly overhead • Bend sideways in the opposite direction • Hold for 10-15 seconds • Repeat other side

  37. Food Preparation • The Food Preparation area of a restaurant offers young workers an opportunity for developing skills in culinary art, sanitation principles, and in the use of kitchen equipment. Young workers in this area may also be exposed to the hazards involved with KNIVES & CUTS

  38. Young Worker Solutions • Handle, use, and store knives and other sharp utensils safely. • Cut in the direction away from the body. • Keep your fingers and thumbs out of the way of the cutting line. • DANGEROUS SAFER • Use any protective clothing provided by employer such as steel mesh or Kevlar gloves.

  39. Young Worker Solutions • Let a falling knife fall. Do not try to catch it. • Place a knife that you are handing to someone, down on a clean surface, and let the other person pick it up. Do not touch knife blades. • Avoid placing knives near the edge of a countertop. • Do not talk with coworkers while using a knife. When interrupted, stop cutting and place the knife down on a secure surface. Do not try to cut while distracted.

  40. Resources • MIOSHA’s Young Worker Initiative • http://www.michigan.gov/lara/0,1607,7-154-11407_30928---,00.html • Extreme Safety PowerPoint & Poster

  41. CONTACT INFO Todd Culver Assistant Director MARO An Association of Community Service Providers 517-484-5588 tculver@maro.org

  42. CONTACT INFO You can also visit the MIOSHA website at www.michigan.gov/mioshapublications where additional information may be available; or contact the Consultation, Education & Training Division at (517) 322-1809

  43. THANK YOU! • ACCESS SAFETY • MARO • Removing Barriers to Community Access

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