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.
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?
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.
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…)
There are many important contributing factors to workplace safety. Properly training employees should be on the top of the list. Unfortunately, many high risk organizations may not have the financial means to provide proper and continuous training. The Occupational Health and Safety Administration has a program that has been aiding non-profit organizations with training for underserved, low literacy workers in high risk industries since 1978. The Susan Harwood Training Grant Program provides training and education for many organizations as well as informs workers of their rights under the OSH Act. Since its beginning; the program has helped over 2.1 million workers get hands on training in work place safety.
Where do I exit? Where is the first aid kit? That machine looks dangerous, what should I be careful of? These questions and more can be easily answered by the right safety signs. A blog on ehsworks1.blogspot.com gives a list of the top ten safety signs that should be in highly visible areas; all should be easily seen during a simple plant walk through.