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Poultry Sanitation Worker Safety Course

Poultry Sanitation Worker Safety Course. What is OSHA?. O ccupational S afety and H ealth A dministration Responsible for worker safety and health protection. OSH Act of 1970. PURPOSE:

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Poultry Sanitation Worker Safety Course

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  1. Poultry Sanitation Worker Safety Course

  2. What is OSHA? • Occupational Safetyand Health Administration • Responsible for worker safety and health protection

  3. OSH Act of 1970 • PURPOSE: • " . . . to assure so far as possible every working man and woman in the Nation safe and healthful working conditions and to preserve our human resources."

  4. OSHA's Purpose • Encourage employers and employees to reduce workplace hazards and implement new or improve existing S&H programs • Provide for research in occupational S&H • Maintain a reporting and recordkeeping system to monitor job-related injuries and illnesses • Establish occupational S&H training programs • Develop and enforce mandatory job S&H standards • Provide for development and approval of state occupational S&H programs

  5. Slips, Trips& Falls Identification & Prevention

  6. Costs of STFs • Slips, trips & falls can happen anywhere in your operation • Slips & trips can result in falls, possibly disability or death • Costs to employer & worker can be substantial

  7. Slip Too little friction or traction between feet (footware) & walking/working surface, resulting in loss of balance Definitions

  8. Trip Foot or lower leg hits object & upper body continues moving, resulting in loss of balance Stepping down to lower surface & losing balance Definitions Potential Trip Hazards?

  9. Definitions • Fall • Occurs when too far off center of balance • Two types • Fall at same level • Fall to same walking or working surface, or fall into or against objects above same surface • Fall to lower level • Fall to level below walking or working surface

  10. Wet product or spills on smooth floors or walking surfaces Water Mud Grease Oil Food Blood Offal Causes of Slips

  11. Causes of Slips • Dry product or spills making walking surface slippery • Dusts • Powders • Granules • Wood • Plastic wrapping

  12. Causes of Slips • Highly-polished floors can be slick even when dry • Concrete • Marble • Ceramic tile • Freshly-waxed surfaces • Transitioning from one surface to another • Carpeted to vinyl • Grid to smooth concrete

  13. Causes of Slips • Sloped walking surfaces • Loose, unanchored rugs or mats • Loose floorboards or shifting tiles • Wet, muddy or greasy shoes • Ramps & gang planks without skid- or slip-resistant surfaces

  14. Causes of Slips • Metal surfaces • Dockboards & dock plates • Platforms • Sidewalk & road covers • Mounting & dismounting vehicles & equipment • Climbing ladders • Loose, irregular surfaces such as gravel

  15. Causes of Slips • Sloped, uneven or muddy terrain • Weather hazards • Leaves, pine needles & other plant debris (wet or dry)

  16. Causes of Trips • Uncovered hoses, cables, wires or extension cords across aisles or walkways • Clutter, obstacles in aisles, walkway & work areas • Open cabinet, file or desk drawers & doors

  17. Causes of Trips • Changes in elevation or levels • Unmarked steps or ramps • Rumpled or rolled-up carpets/mats or carpets with curled edges • Irregularities in walking surfaces • Thresholds or gaps • Missing or uneven floor tiles & bricks

  18. Causes of Trips • Damaged steps • Non-uniform, improper or irregular steps • Taller of shorter • Shallower tread depth • Otherwise irregular Tread Riser

  19. Causes of Trips • Debris, accumulated waste materials • Trailing cables, pallets, tools in gangways • Objects protruding from walking surface • Uneven surfaces • Sidewalk/curb drops • Speed bumps • Tire bumpers • Wheelchair ramps & curbs • Driveways

  20. Poor lighting Glare Shadows Bulky PPE (includes improper footware) Excess noise or temperature Fog or misty conditions Poor housekeeping Improper cleaning methods & products Inadequate or missing signage Environmental Conditions Increasing Risk of Trips & Slips

  21. Human Factors IncreasingRisk of Trips & Slips - Physical • Failing eyesight &/or visual perception • Age • Physical condition & fatigue • Stress or illness • Medications, alcohol & drug effects

  22. Human Factors IncreasingRisk of Trips & Slips - Behavior • Carrying or moving cumbersome objects or simply too many objects at one time • Not paying attention to surroundings or walking distracted • Taking unapproved shortcuts • Being in a hurry and rushing

  23. Machine Guarding

  24. Machine Hazards Hazardous Motions

  25. Methods of machine safeguarding • Physical guards • Devices • Location/Distance

  26. Fixed Guard Provides a barrier - a permanent part of the machine, preferable to all other types of guards.

  27. Interlocked Guard When this type of guard is opened or removed, the tripping mechanism and/or power automatically shuts off or disengages, and the machine cannot cycle or be started until the guard is back in place. Interlocked guard on revolving drum

  28. Adjustable Guard Provides a barrier which may be adjusted to facilitate a variety of production operations. Bandsaw blade adjustable guard

  29. Self-Adjusting Guard Provides a barrier which moves according to the size of the stock entering the danger area. Circular table saw self-adjusting guard

  30. One or more methods of machine guarding shall be provided to protect the operator and other employees in the machine area from hazards such as those created by the point of operation, in-going nip points, rotating parts, flying chips and sparks.

  31. The point of operation of machines whose operation exposes an employee to injury, shall be guarded.

  32. All belts, pulleys, gears, shafts, and moving parts shall be guarded in accordance with the specific requirements of 1910.219.

  33. Horizontal, vertical, and inclined shafting must be enclosed. • Projecting shaft ends shall present a smooth edge and end and shall not project more than 1/2 the diameter of the shaft unless guarded by non rotating cap or safety sleeves.

  34. Pulleys 7ft. or less above the floor or platform must be guarded. • Pulleys with cracks or pieces broken out of rims shall not be used.

  35. Lockout Tagout • During normal operation equipment should be guarded to prevent accidental contact with moving parts • When we bypass guards for servicing and/ or maintenance (cleaning) we need to ensure the worker is protected by using Lockout Tagout procedures.

  36. Energy types • Electrical • Mechanical • Hydraulic • Pneumatic • Chemical • Thermal • Other

  37. Energy control procedure • Notification of employees • Preparation for shutdown • Machine or equipment shutdown • Machine or equipment isolation • Lockout/tagout device application • Stored energy • Verification of isolation • Release from lockout/tagout

  38. Lockout procedure • VERIFICATION OF ISOLATION • Prior to servicing or maintenance, authorized employee must verify machine has been de-energized

  39. Hardware requirements • Durable • Standardized • Substantial • Identifiable

  40. Durable…

  41. Hardware must be (cont.): • Identifiable – identify the employee who applied • Tags must include legend such as DO NOT START

  42. Locked Out Tagged Out of Service

  43. Subpart I Personal Protective Equipment 1910.132-138

  44. (a)Protective equipment, including personal protective equipment for: Eyes, Face, Head, and extremities, Protective clothing, Respiratory devices, and Protective shields and barriers, Shall be provided, used, and maintained in a sanitary and reliable condition wherever it is necessary by reason of hazards of processes or environment General Requirements

  45. General Requirements • (a)Includes: • Chemical hazards, • Radiological hazards, or • Mechanical irritants • Encountered in a manner capable of causing injury or impairment in the function of any part of the body through absorption, inhalation or physical contact.

  46. Training • (2)Workers must demonstrate an understanding of the training and the ability to use PPE properly, before being allowed to perform work requiring the use of PPE: • (4)Verify that each employee has received and understood the required training through a written certification that contains: • The name of each employee trained, • The date(s) of training, and that • Identifies the subject of the certification

  47. Routes of Exposure Inhalation Absorption Ingestion What is the 4th route of exposure??

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