NHTSA Reports Highest Seat Belt Use Percentage in 2012

Recent National Highway Traffic Safety Administration (NHTSA) research shows that seat belt use in the U.S. reached 86% in 2012. The agency reports this is an all-time high, which has been increasing since 1994. NHTSA also reports that the southern region has shown the most dramatic increases in seat belt use, rising to 85% in 2012 from 80% in 2011. In addition, the agency says that seat belt use seems to be higher in states that have primary belt laws, which allow officers to give citations solely for not using a belt.

Clean Cities Initiative Adds 20 New Projects

As part of its Clean Cities initiative, U.S. Department of Energy has added 20 projects to help U.S. cities improve fuel efficiency of vehicles, which may help communities reduce fuel costs and protect the environment. The projects include transforming community infrastructures, providing safety training for fleet operators and helping fleets incorporate petroleum reduction strategies into their transportation plans.

CDC Tips for Cooking Turkey Safely

The CDC wants everyone to have a safe and happy Thanksgiving. Here are simple tips for cooking a delicious and safely prepared turkey:

• Safe Thawing. Thawing turkeys must be kept at a safe temperature. The "danger zone" is between 40-140°F. While frozen, a turkey is safe indefinitely, but as soon as it begins to thaw, bacteria that may have been present before freezing can begin to grow again, if it is in the "danger zone." Thaw food in the refrigerator, in cold water or in a microwave oven. For instructions, see "Safe Methods for Thawing;" instructions are also available inSpanish.

• Safe Preparation. Bacteria present on raw poultry can contaminate your hands, utensils and work surfaces as you prepare the turkey. If these areas are not cleaned thoroughly before working with other foods, bacteria from the raw poultry can then be transferred to other foods. After working with raw poultry, always wash your hands, utensils and work surfaces before they touch other foods.

• Safe Stuffing. For optimal safety and uniform doneness, cook the stuffing outside the turkey in a casserole dish. However, if you place stuffing inside the turkey, do so just before cooking, and use a food thermometer. Make sure the center of the stuffing reaches a safe minimum internal temperature of 165°F. Bacteria can survive in stuffing that has not reached 165°F, possibly resulting in foodborne illness. Follow the Food Safety and Inspection Service's steps to safely prepare, cook, remove and refrigerate stuffing; Spanish language instructions are available.

• Safe Cooking. Set the oven temperature no lower than 325°F and be sure the turkey is completely thawed. Place turkey breast-side up on a flat wire rack in a shallow roasting pan about 2-in. deep. Check the internal temperature at the center of the stuffing and meaty portion of the breast, thigh and wing joint using a food thermometer. Cooking times will vary. The food thermometer must reach a safe minimum internal temperature of 165°F. Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat. For more information on safe internal temperatures, visitFoodSafety.gov's Safe Minimum Cooking Temperatures. 

OMSHR Website Redesigned for Easier Use

The Office of Mine Safety and Health Research (OMSHR) has a newly redesigned website that helps users find the latest information about safety and health within the mining industry. The site also includes videos that detail OMSHR research projects and feature stories on current innovations. New online tools help users navigate information easier with improved search functions. Comments and suggestions about the new site are welcome.

Joint Commission Publishes Monograph to Improve Patient & Worker Safety Efforts

Preventable medical errors result in 44,000 to 98,000 patient deaths each year, according to an Institute of Medicine report. These statistics are well known among patient safety professionals. However, SH&E professionals are familiar with BLS statistics, which show that healthcare workers experience some of the highest rates of nonfatal occupational illness and injury.

In an effort to understand what can be learned from these statistics about patient and worker safety in a healthcare environment, and to explore possible synergies between the efforts of patient safety and worker safety advocates, the Joint Commission has published a monograph, “Improving Patient and Worker Safety: Opportunities for Synergy, Collaboration and Innovation.”

The monograph is intended to encourage greater coordination of patient and worker safety initiatives, and bridge safety-related concepts that are often siloed within the specific disciplines of patient safety, and occupational safety and health.

Topics include:

• high reliability in healthcare organizations and benefits to improving safety for both patients and workers;
• management principles, strategies and tools that advance patient and worker safety, and contribute to high reliability;
• specific case examples of activities and interventions to improve safety;
• key themes and action steps to meet challenges and achieve success.

Learn more about the Joint Commission’s patient safety efforts on the organization’s website.