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Effective Changes in Safety

January-18-2016

It’s a New Year, and with a New Year comes New Year’s Resolutions.   People vowing to make changes in their health, their diets, their relationships and in their finances among other things.  Changes are not always easy to make and often time require some serious thought and stepping outside your comfort zone in order to accomplish.  This is no different for changes that need to be made in the workplace.  Health and Safety Professionals are always looking for changes that need to be made in order to increase safety and productivity.  A blog on ASSE blog site talks about how different types of people adapt to change and how an EHS professional can use five common categories of people in order to effectively work on safety initiative changes.

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OSHA Safety and Health Guidelines

December-03-2015

OSHA has just released a new draft to its Safety and Health Program Management Guidelines.  The guidelines were originally published in 1989.  After taking into account best practices and successful approaches under the Voluntary Protection Program and the Safety and Health Achievement Recognition Program, as well as building on the old guidelines, OSHA is asking for public comment on the new version.  Public comment can be made until February 15, 2016.

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Safety Leader Statements

November-17-2015

Have you seen the decorative plaques entitled “Family Rules” that include statements such as: Always Tell the Truth, Do Your Best, Use Kind Words?  Wendell Hughes, manager of environmental health and safety for Honda of SC recently shared a list of 12 statements for becoming a top safety leader that remind me of these “Family Rules” plaques.  They are 12 rules that Honda of SC has followed which have helped them decrease their incident rate by 91% over the past 6 years.  These could be the “Family Rules” for a safe work environment.

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Versatile Non Slip Products

November-03-2015

Food and beverage manufacturing facilities are a necessity to our way of life.  While some cultures may rely on hunting and gathering in natural environments, most of the civilized world relies on food that has been grown, processed and packaged to meet our needs.  These facilities have built in safety risks for employees as well as the products they produce.  While many of the safety risks are similar throughout the food and beverage industry, there are specific risks that are unique to each type of food manufactured.   “A Recipe for Safety” is a document written by the UK’s Health and Safety Executive and a working group of the Food and Drink Manufacturer Health and Safety Forum which provides invaluable information on safety issues and preventing injuries in the food and beverage industry.  Among other important information; this document lists some of the specific risks associated with different type of manufacturing facilities.  How can SlipNOT® products help each type of manufacturing location?

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OSHA Changes Inspection Strategy

October-06-2015

In the past OSHA has used the number of inspections performed during a fiscal year as a target and generally performs around 40,000 inspections a year.  According to an article on www.ehstoday.com the Assistant Secretary of Labor, David Michaels, announced on September 29, 2015 that OSHA will begin to change the way they do inspections in the fiscal year 2016.

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Hygienic Design Safety

September-24-2015

An article entitled “Hygienic Design: Best Practices for Food and Beverage Facilities” by Joseph Bove talks about how to best keep your food processing facility sanitary and up to the new FSMA standards.  He lists best practices such as integrating sanitation into facility design, controlling water accumulation inside the facility, designing utility systems to prevent contamination, establishing distinct hygienic zones within the facility and controlling room temperature and humidity among others.  He then goes further and says that all best practices fall within three major buckets: ability to maintain and clean the processing facility, temperature and moisture control, and zones of control.  SlipNOT® anti slip metal flooring products are used within hundreds of food/beverage processing facilities including General Mills, Tyson Foods and Hormel Foods among many others, and can help prevent slip and fall accidents while maintaining safe and sanitary conditions within these three “major buckets”.  (more…)

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