Coal Workers' Health Surveillance Program Is on Facebook

NIOSH's Coal Workers' Health Surveillance Program (CWHSP) is on Facebook. "Like" them on Facebook and receive updates on CWHSP, publications, scheduled survey sites, photos from those surveys and future plans for surveys.

How GHS Will Affect Semiotics in the Workplace

According to Geoffrey Peckham, CEO of Clarion Safety Systems, LLC, “Global consistency is important to safety communications for the simple reason that we live in an increasingly interconnected world.” Peckham believes OSHA’s final rule to revise its hazard communication standard (29 CFR 1910.1200) to align with the United Nations’ Globally Harmonized System of Classification and Labeling of Chemicals (GHS) will not only “signal to the world that the U.S. is on board with the idea that safety matters, but also begins the process of accepting internationally standardized graphical symbols as the means to improve the communication of critically important safety information.”

Click here to read a complete interview with Geoffrey Peckham from the latest issue of Safely Made, the Manufacturing Practice Specialty’s online technical publication.

What steps is your organization taking to prepare for GHS? We want to hear from you!

Ergonomics & the Mobile Environment

In her article, “Ergonomics & the Mobile Environment,” from the latest issue of the Ergonomics Practice Specialty’s online technical publication Interface, Tina Minter asserts that mobile and telecommuting computing environments have introduced new areas of ergonomic concern that may threaten workers’ well-being and lead to increased health costs in the workplace. To maintain employee health and reduce potential corporate liability, Minter suggests that risk and safety professionals develop telecommuting processes, standards and program elements using employee input from many corporate disciplines.

How do you ensure that your employees have the proper equipment, workstation setup and tools to work productively and safely, both at the office and at home?

NFPA Urges Grillers to Take Caution

Memorial Day Weekend is the unofficial kick-off to summer, but before you break out the burgers and fire up the grill, the National Fire Protection Association (NFPA) would like to remind you practice safe grilling.

Outdoor grills contribute to an average of 8,300 house fires annually, according to a 2012 NFPA report. It is important to remember that all grills pose a risk for fires and burns. Hanna Storm, anchor for ESPNSportsCenter, knows this all to well after being severely burned in a grill fire late last year.

Recently, Storm worked with NFPA to record several shorts videos to share her story and to help raise awareness for grilling safety in hopes of helping others avoid similar incidents. 

In addition to a PSA by Storm, NFPA offers these tips for grilling safety:

• Propane and charcoal BBQ grills should only be used outdoors.
• Keep children and pets at least three feet away from the grill area.
• Keep your grill clean by removing grease or fat buildup from the grills and in trays below the grill.
• Never leave your grill unattended.
• Always make sure your gas grill lid is open before igniting it.
• Check the gas tank hose for leaks before using it for the first time each year. Apply a light soap and water solution to the hose. A propane leak will release bubbles. If your grill has a gas leak, by smell or the soapy bubble test, and there is no flame, turn off the gas tank and grill. If the leak stops, get the grill serviced by a professional before using it again. If the leak does not stop, call the fire department.
• If you smell gas while cooking, immediately get away from the grill and call the fire department. Do not move the grill.
• If the flame goes out, turn the grill and gas off and wait at least 15 minutes before re-lighting it.

 Charcoal grills

• There are several ways to get the charcoal ready to use. Charcoal chimney starters allow you to start the charcoal using newspaper as a fuel.
• If you use a starter fluid, use only charcoal starter fluid. Never add charcoal fluid or any other flammable liquids to the fire.
• Keep charcoal fluid out of the reach of children and away from heat sources.
• There are also electric charcoal starters, which do not use fire. Be sure to use an extension cord for outdoor use.
• When you are finished grilling, let the coals completely cool before disposing in a metal container.

For more information, visit www.nfpa.org/grilling.

Workplace Safety Checklist to Prevent Anaphylaxis

The American College of Occupational and Environmental Medicine (ACOEM) has released a safety checklist to help employers and employees alike address concerns about anaphylaxis, a severe allergic reaction that can cause adverse or even fatal outcomes. Anaphylaxis can be triggered by many different allergens, including allergies to latex, bee stings, medications and certain foods, and the frequency of anaphylactic reactions is on the rise for unknown reasons.

Risk of anaphylaxis is present in many workplaces, especially those in which food is prepared or workers are wearing latex gloves or are exposed to outdoor environments where venomous insects are found, so ACOEM offers these tips:

• Be Aware of the Dangers of Anaphylaxis.

          Employers: Hold educational programs to teach employees about avoiding allergens and 

          recognizing and responding to signs of anaphylaxis.

    

          Employees: Participate in educational programs. If you have an allergy, talk with your 

          doctor about how to avoid allergens and tell your employer about any personal concerns you

          have.

• Work Practice Policies.      

          Employers: Review and enact policies regarding allergy management in the workplace, 

          including policies regarding cleaning/sanitizing of equipment and precautions employees should

          take when eating or preparing food at work.

          Employees: Read food labels carefully, and when bringing food to work to share, also bring a

          list of all ingredients used.

• First Aid Training.

          Employers: Provide workers with first aid training regarding anaphylaxis in accordance with 

          state laws and OSHA law.

 

          Employees: Participate in first aid training programs and learn the signs and symptoms of 

          anaphylactic reactions so that you can call for emergency help at the onset of a reaction.

• Handwashing.

          Employers: Post signs that encourage handwashing and provide adequate supplies, including

          alcohol-based hand sanitizers.

          Employees: Wash hands frequently, including before eating, after eating, and before arriving at

          work if you know a coworker has allergies.

• Cleaning & Disinfecting Work Areas.

          Employers: Schedule regular cleanings of food preparation areas, serving areas and restrooms.

          Employees: Keep your worksite clean and disinfected, and report any soiled surfaces in other

          areas of your workplace.

For more detailed information and tips on how to prevent anaphylaxis at home and while traveling, visit the American College of Occupational and Environmental Medicine's website.