OSHA Flashcards
(27 cards)
as amended in 1989 serves as the country’s central legislation in promoting a safe and healthy workplace for all working people by protecting them against all hazards in their work environment
Occupational Safety and Health Standards (OSHA)
It can reduce employee injury and illness related costs, including medical care, sick leave and disability benefit costs
Occupational Safety and Health Standards (OSHA)
Reasons for Occupational and Health Standards
- Moral
- Ethical
- Legal
It is the idea that no one should have to risk their health for the sake of work, and that any risks at work can be reduced or eradicated.
Moral
If someone is injured at work, it can cost the whole of society a great deal of money because of medical costs associated with any injury.
Economic
Firms are legally required to invest in occupational health and safety in order that they never face legal proceedings resulting from an injury in the workplace.
Legal
Hazard Identification and Risk Control
- Identifying Hazards
- Assess the risks
- Control the Risks
consider every area of your work place when looking for hazards.
Identifying Hazards
Once you have identified a hazard, evaluate the risks associated with it. It will help you prioritize the hazards so you know which ones to deal with first.
Assess the risks
Once you identify hazards and assess the risks, look for ways to control them
Control the Risks
Basic Types of Risk Control
- Elimination or Substitution
- Engineering Controls
- Administrative Controls
- Personal Protective Equipment
Whenever possible, eliminate the hazard so there is no risk of injury.
Elimination or Substitution
Are physical changes to the way tasks are done by designing workstations or modifying equipment to make it safer or more ergonomic.
Engineering Controls
Are changes to the way work is organized and performed. Safe work practices and procedures are an important form of administrative control.
Administrative Control
Provides protection against hazards. It should be used when other safety controls are not practical or in addition to other controls.
Personal Protective Equipment
Solutions for Hazards in Food Service
- Unnatural or Awkward Postures
- Repetitive Motions
- Standing in the same place for a long time.
- Heavy Loads
- Forceful use of hand muscles
- SLIPS, TRIPS and FALLS
- Burns
- Cuts and Lacerations
Use countertops and cutting surfaces that can be adjusted to the right height
Install sinks that are the height of the most worker’s hips
Limit very low and overhead storage to items not often used
Unnatural or Awkward Postures
Spread repetitive tasks over the day and between workers
Change hands to spread out repetitive movement.
Repetitive Motions
Buy and install a thick rubber mat to make standing more comfortable.
Workers should take breaks from standing still by walking around to increase blood flow.
Standing in the same place for a long time.
Use carts to move food production in and trash out.
Use equipment to assist with pours.
Heavy Loads
Use large, rubber coated handles or knives, spoons, ladles and forks to increase friction.
Use carts or hand trucks, buy lighter tools, buy tools that allow workers to keep their wrists straight.
Forceful use of hand muscles
Increase traction on stairways and walkways.
Install handrails on both sides of stairways
SLIPS, TRIPS and FALLS
Use splash guards around surfaces.
Use materials handling devices.
Burns
Make sure that machine guards are installed on all meat slicers, mixers
Cuts and Lacerations
