Looking both ways before crossing the street, buckling your seat belt, putting on an article of clothing or giving a kiss to a loved one, all of these are things that you can do in about three seconds. What if taking three extra seconds in and out of the workplace could drastically affect your safety? According to an blog article on ehstoday.com, it can!
Back in December of 2013 we shared a blog about OSHA proposing a rule that would require companies with more than 250 employees to submit records electronically on a quarterly basis and companies with 20 employees or fewer in specific industries to submit electronically once a year. The electronic data would be easily accessible to outside entities via OSHA’s website.
Increasing manufacturing output is the topic of an interesting article this month in Food Manufacturing Magazine. The article does a great job of giving practical ways to make production move quicker while still placing important emphasis on the well being of employees. Phillip Odette suggests four ways to run a smooth efficient operation while still “celebrating the staff.”
Some hazards are pretty obvious; a large puddle in the middle of a work space, a broken ladder rung, an un-even piece of flooring or worn safety tread, all of these dangers may be easy to spot. What about the hazards that might not be so easy to identify? How will an employee or manager learn what to look for and how to keep everyone in the facility safe? OSHA has developed an interactive training “game” to help facilities identify hazards. This online tool is intended to teach the core process for finding safety risks as well as to raise awareness about the type of information and resources the OSHA website offers. OSHA makes it very clear on their website that the Hazard Identification Training Tool is for training purposes only and possible citations and violations are not part of the tool.
Food Engineering Magazine performed their 37th Annual Plant Construction Survey and found that the number of reportable new construction projects was down a bit from 2012. With a total of 555 projects, down 45 projects from 2012’s 600 reportable projects, the article on the Food Engineering Website speculates several reasons why the number of projects could be down from last year:
In an article on www.ehstoday.com, David Rebbitt discusses the risks workers and employers are willing to take with safety in the workplace. The title “Risk Tolerant or Control Deprived”Safety Risk Hierarchy describes the struggle that employees may have when faced with risks that they recognize as a problem but may not have the resources or knowledge available to effectively take care of. With all the talk of making sure companies have a good safety culture, employees need to be made more aware or given more of an opportunity to eliminate risks.