preventing cuts scrapes and punctures n.
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  2. Hazard Awareness • Our hands are some of our most valuable tools. • Without our hands, it would be nearly impossible to do the work we do. • Our hands are used for almost all activities. • Our hands have another invaluable partner, our eyes. • Eyes are the spotter for our hands. • Our eyes must be aware of the hazards that are near when using our hands. • What are a few of the dangers that we may encounter with our hands and what can we do to mitigate them?

  3. How Important Are Hands? Practical Exercise 1. Tuck your thumbs into the palms of your hands. 2. Now tie your shoes. It’s not so easy, is it?

  4. Screwdrivers • When using screwdrivers, place the object on a flat surface; don’t hold it in your hand! • Don’t use screwdrivers as chisels or pry bars. • Use the correct size driver for the screw. • Don’t use screwdrivers with chipped tips.

  5. Knives • Use safety knives whenever possible. • Keep knife blades sharp. • Cut away from your body. • Do not use folding pocket knives unless the blade can be locked into place. • Do not use knife blades as screwdrivers. • Avoid working on the same object when a coworker is using a knife.

  6. Shop Tools • Use a push stick to cut small pieces. • Unplug or Lockout tools before changing blades. • Keep tools sharp. • Never remove guards. • Use a drill press vise when drilling. Don’t hold parts with your hands!

  7. Bench Grinders • Don’t wear gloves when operating bench grinders. • Never remove guards! • Maintain proper clearances on tool rests and tongue guards. • Use vice grips when grinding small parts. • Maintain tool rest within 1/8” of the wheel. • Maintain tongue guard within ¼” of the wheel. • Don’t use grinders on aluminum unless the wheel is • specifically intended for use with aluminum!

  8. Sharp Object Safety Keep scissors sharpened. Use proper scissors for the job being done. Do not try to catch falling scissors. Carry scissors with the blades closed. Hand scissors to someone with the handle facing them.

  9. Sharp Object Safety • When using a box cutter or utility knife, do not cut toward yourself. • Keep box cutters closed when not in use. • Keep your free hand away from the cutting edge of a utility knife when making a cut. Keep it out of the “Line of fire”. • Do not carry hand tools or utility knives in your pocket. • Always wear the correct PPE when using hand tools.

  10. Sharp Object Safety (cont’d) Do not pick up broken glass with your bare hands; use gloves or a broom and dust pan. Put broken glass in a sturdy container and label it “Caution, Broken Glass Inside”. Use appropriate gloves when handling window/ door glass or metal sheets/pieces/covers that may have sharp edges.

  11. Sometimes there are hazards in picking up trash, as this soda can helps to demonstrate.

  12. Sometimes there are hazards even in the office environment using a stapler. Always concentrate on what you are doing when using office equipment. The State of Georgia has too many workers’ compensation claims involving “staples in the hand”. Remember: Use a stapler remover to remove staples. Please do not use your fingers, scissors or any other alternative methods.

  13. Cuts – First Aid If you cut yourself, wash the wound thoroughly under cold water. If the wound is shallow and the bleeding stops, dry the skin around it with a paper towel or a clean cloth. If available, put a first aid or antibacterial cream/spray on the wound. Cover the wound with a sterile bandage to keep the wound shielded and clean.

  14. Severe Cuts To stop bleeding if the wound is deep: → Apply dressing; apply and maintain pressure. → Raise the wound site above the heart. → Seek immediate medical attention.

  15. Kitchen Cuts, Lacerations, and Punctures Result primarily from: Peeling, Dicing, Mincing, or Slicing with: Non-powered cutting tools – mostly knives Food slicers Meat grinders Mixers, blender, and whippers A smaller number resulted from broken dishes, cups, and glasses.

  16. Preventing Cuts – Kitchens Blade safety tips: Cut AWAY from, not toward, your body. Use a stabilizing tool and not your fingers to steady the food. Use a cutting board. Never hold items in your hands while cutting or slicing. Use the correct knife for the job. For example: Carving knives for large jobs Boning knifes to remove meat from the bone Paring knives for slicing small jobs

  17. Preventing Cuts – Kitchens Blade safety tips: Wear appropriate gloves for your job. Use cut resistant gloves for high production jobs. However, remember they are cut resistant, not cut proof; injuries can still occur. Make sure gloves fit properly. Keep knives and blades sharp. Dull blades slip Sharp blades improve accuracy and performance Sharp blades decrease strain and fatigue Tighten or replace loose handles.

  18. Preventing Cuts – Kitchens Make sure all guards and safety devices are in place on slicers and other machinery such as mixers, blenders, electrical tools and maintenance equipment. Use food pushers to advance food in machines. Never put your fingers near moving parts or blades. Don’t try to cut anything too thin in a slicer. Use a knife. Don’t try to catch falling items, especially knives. Discard broken or chipped dishes and glassware. Learn the complete instructions for operating meat slicers, food grinders, or food choppers. Always read instructions.

  19. Preventing Cuts – Kitchens Lockout Equipment that starts up unexpectedly, especially during cleanup or maintenance, can cause many serious injuries. To reduce the risk of injury, unplug equipment before doing clean-up, maintenance, or repairs. If the equipment is hardwired, follow the specific lockout procedure for that equipment.

  20. Preventing Cuts – More tips Store knives in safe holders or racks. Knives should never be left in a sink or in an area where they cannot be seen. Never try to catch a falling knife. Use knives for cutting and chopping, never to open lids or cans. Hold knives and sharp tools by the handle. Drain sink before removing broken glass or china. Carry a knife properly. Hold it beside you, point down. Keep breakable items, such as dishes and glassware, out of the production area. Sweep up, don’t pick up, broken glass. Remove all nails and staples when opening crates and cartons.

  21. Preventing Cuts in Medical Settings Blade safety tips: Wear appropriate gloves for your job. Use cut resistant gloves. However, remember they are cut resistant, not cut proof. Injuries can still occur. Wear double gloves in a medical setting to reduce the risk of cuts and blood exposures. Make sure gloves fit properly. Keep knives and blades sharp. Dull blades slip Sharp blades improve accuracy and performance Sharp blades decrease strain and fatigue Tighten or replace loose handles.

  22. Needle Injuries Related to Work Practices Injuries occur because of the following: Passing or transferring equipment. Recapping contaminated needles. Colliding with coworkers. Decontaminating/processing used equipment. Injuries occur from sharps left in unusual places: Laundry Mattresses Tables, trays, or other surfaces

  23. The Sharps Safety Prepare to use the device the moment the sharps are first exposed. Take precautions while using sharps. Take precautions during cleanup. Take precautions during disposal.

  24. Sharps Safety Practices Be prepared. Be aware. Dispose with care.

  25. Organize equipment at the point of use. Make sure work space has adequate lighting. Keep sharps pointed away from the user. Locate a sharps disposal container or have one nearby. Assess the patient’s ability to cooperate. Get help if necessary. Ask the patient to avoid sudden movement. Be Prepared Before Beginning a Procedure

  26. Be Aware During a Procedure Maintain visual contact with sharps during use. Be aware of staff nearby. Control the location of sharps to avoid injury to yourself and others. Do not hand/pass exposed sharps from one person to another. Use predetermined neutral zone for placing/retrieving sharps.

  27. Activate safety feature of devices with engineered sharps injury prevention features as soon as procedure is completed. Observe audible or visual cues that confirm the feature is locked in place. Be Aware During a Procedure (cont’d)

  28. Clean Up and Dispose with Care Be accountable for sharps you use. Check procedure trays, waste materials, and bedding for exposed sharps before handling. Look for sharps/equipment left behind inadvertently. Transport reusable sharps in a closed container. Secure the container to prevent spillage.

  29. Clean Up and Dispose With Care (cont’d) Inspect container. Keep hands behind sharps. Never put hands or fingers into sharps container. While Disposing of Sharps:

  30. Handle carefully Keep hands behind sharps at all times. Use mechanical device if you cannot safely pick up sharps by hand. Clean Up and Dispose With Care If You Find Improperly Disposed Sharps in the Work Environment

  31. Contact Information Hiram S. Lagroon, BS Chief Loss Control & Safety Officer (404) 463-6309 Charles G. Lawrence, III, CSP, REM, ARM-P Chief Loss Control & Safety Officer (404) 657-4457