Food Processing Sanitation Worker Safety Course

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Food Processing Sanitation Worker Safety Course
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What is OSHA?

• Occupational Safetyand Health Administration
• Responsible for worker safety and health
  protection

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OSH Act of 1970

• PURPOSE
• " . . . to assure so far as possible every
  working man and woman in the Nation safe and
  healthful working conditions and to preserve our
  human resources."

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OSHA's Purpose

• Encourage employers and employees to reduce
  workplace hazards and implement new or improve
  existing SH programs
• Provide for research in occupational SH
• Maintain a reporting and recordkeeping system to
  monitor job-related injuries and illnesses
• Establish occupational SH training programs
• Develop and enforce mandatory job SH standards
• Provide for development and approval of state
  occupational SH programs

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Slips, Trips Falls

• Identification
• Prevention

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Costs of STFs

• Slips, trips falls can happen anywhere in your
  operation
• Slips trips can result in falls, possibly
  disability or death
• Costs to employer worker can be substantial

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Definitions

• Slip
• Too little friction or traction between feet
  (footware) walking/working surface, resulting
  in loss of balance

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Definitions

• Trip
• Foot or lower leg hits object upper body
  continues moving, resulting in loss of balance
• Stepping down to lower surface losing balance

Potential Trip Hazards?
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Definitions

• Fall
• Occurs when too far off center of balance
• Two types
• Fall at same level
• Fall to same walking or working surface, or fall
  into or against objects above same surface
• Fall to lower level
• Fall to level below walking or working surface

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Causes of Slips

• Wet product or spills on smooth floors or walking
  surfaces
• Water
• Mud
• Grease
• Oil
• Food
• Blood
• Offal

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Causes of Slips

• Dry product or spills making walking surface
  slippery
• Dusts
• Powders
• Granules
• Wood
• Plastic wrapping

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Causes of Slips

• Highly-polished floors can be slick even when dry
• Concrete
• Marble
• Ceramic tile
• Freshly-waxed surfaces
• Transitioning from one surface to another
• Carpeted to vinyl
• Grid to smooth concrete

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Causes of Slips

• Sloped walking surfaces
• Loose, unanchored rugs or mats
• Loose floorboards or shifting tiles
• Wet, muddy or greasy shoes
• Ramps gang planks without skid- or
  slip-resistant surfaces

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Causes of Slips

• Metal surfaces
• Dockboards dock plates
• Platforms
• Sidewalk road covers
• Mounting dismounting vehicles equipment
• Climbing ladders
• Loose, irregular surfaces such as gravel

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Causes of Slips

• Sloped, uneven or muddy terrain
• Weather hazards
• Leaves, pine needles other plant debris (wet or
  dry)

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Causes of Trips

• Uncovered hoses, cables, wires or extension cords
  across aisles or walkways
• Clutter, obstacles in aisles, walkway work
  areas
• Open cabinet, file or desk drawers doors

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Causes of Trips

• Changes in elevation or levels
• Unmarked steps or ramps
• Rumpled or rolled-up carpets/mats or carpets with
  curled edges
• Irregularities in walking surfaces
• Thresholds or gaps
• Missing or uneven floor tiles bricks

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Causes of Trips

• Damaged steps
• Non-uniform, improper or irregular steps
• Taller of shorter
• Shallower tread depth
• Otherwise irregular

Tread
Riser
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Causes of Trips

• Debris, accumulated waste materials
• Trailing cables, pallets, tools in gangways
• Objects protruding from walking surface
• Uneven surfaces
• Sidewalk/curb drops
• Speed bumps
• Tire bumpers
• Wheelchair ramps curbs
• Driveways

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Environmental Conditions Increasing Risk of Trips
Slips

• Poor lighting
• Glare
• Shadows
• Bulky PPE (includes improper footware)
• Excess noise or temperature
• Fog or misty conditions
• Poor housekeeping
• Improper cleaning methods products
• Inadequate or missing signage

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Human Factors IncreasingRisk of Trips Slips -
Physical

• Failing eyesight /or visual perception
• Age
• Physical condition fatigue
• Stress or illness
• Medications, alcohol drug effects

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Human Factors IncreasingRisk of Trips Slips -
Behavior

• Carrying or moving cumbersome objects or simply
  too many objects at one time
• Not paying attention to surroundings or walking
  distracted
• Taking unapproved shortcuts
• Being in a hurry and rushing

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Machine Guarding
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Machine Hazards
Hazardous Motions
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Methods of machine safeguarding

• Physical guards
• Devices
• Location/Distance

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Fixed Guard
Provides a barrier - a permanent part of the
machine, preferable to all other types of guards.
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Interlocked Guard
When this type of guard is opened or removed, the
tripping mechanism and/or power automatically
shuts off or disengages, and the machine cannot
cycle or be started until the guard is back in
place.
Interlocked guard on revolving drum
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Adjustable Guard
Provides a barrier which may be adjusted to
facilitate a variety of production operations.
Bandsaw blade adjustable guard
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Self-Adjusting Guard
Provides a barrier which moves according to the
size of the stock entering the danger area.
Circular table saw self-adjusting guard
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• One or more methods of machine guarding shall be
  provided to protect the operator and other
  employees in the machine area from hazards such
  as those created by the point of operation,
  in-going nip points, rotating parts, flying chips
  and sparks.

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• The point of operation of machines whose
  operation exposes an employee to injury, shall be
  guarded.

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• All belts, pulleys, gears, shafts, and moving
  parts shall be guarded in accordance with the
  specific requirements of 1910.219.

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• Horizontal, vertical, and inclined shafting must
  be enclosed.
• Projecting shaft ends shall present a smooth edge
  and end and shall not project more than 1/2 the
  diameter of the shaft unless guarded by non
  rotating cap or safety sleeves.

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• Pulleys 7ft. or less above the floor or platform
  must be guarded.
• Pulleys with cracks or pieces broken out of rims
  shall not be used.

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Lockout Tagout

• During normal operation equipment should be
  guarded to prevent accidental contact with moving
  parts
• When we bypass guards for servicing and/ or
  maintenance (cleaning) we need to ensure the
  worker is protected by using Lockout Tagout
  procedures.

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Energy types

• Electrical
• Mechanical
• Hydraulic
• Pneumatic
• Chemical
• Thermal
• Other

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Energy control procedure

• Notification of employees
• Preparation for shutdown
• Machine or equipment shutdown
• Machine or equipment isolation
• Lockout/tagout device application
• Stored energy
• Verification of isolation
• Release from lockout/tagout

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Lockout procedure

• VERIFICATION OF ISOLATION
• Prior to servicing or maintenance, authorized
  employee must verify machine has been de-energized

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Hardware requirements

• Durable
• Standardized
• Substantial
• Identifiable

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Durable
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Hardware must be (cont.)

• Identifiable identify the employee who applied
• Tags must include legend such as DO NOT START

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Locked Out Tagged Out of Service
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Subpart I
Personal Protective
Equipment
1910.132-138
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General Requirements

• (a)Protective equipment, including personal
  protective equipment for
• Eyes,
• Face,
• Head, and extremities,
• Protective clothing,
• Respiratory devices, and
• Protective shields and barriers,

• Shall be provided, used, and maintained in a
  sanitary and reliable condition wherever it is
  necessary by reason of hazards of processes or
  environment

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General Requirements

• (a)Includes
• Chemical hazards,
• Radiological hazards, or
• Mechanical irritants
• Encountered in a manner capable of causing injury
  or impairment in the function of any part of the
  body through absorption, inhalation or physical
  contact.

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Training

• (2)Workers must demonstrate an understanding of
  the training and the ability to use PPE properly,
  before being allowed to perform work requiring
  the use of PPE
• (4)Verify that each employee has received and
  understood the required training through a
  written certification that contains
• The name of each employee trained,
• The date(s) of training, and that
• Identifies the subject of the certification

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Routes of Exposure
Inhalation Absorption Ingestion
What is the 4th route of exposure??
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Should eye and face protection be worn?
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Good Personal Hygiene Practices For ALL Employees
Include

• Good Personal Habits
• Proper Clothing
• Good Health
• Hand Washing
• Handling Products Properly

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Keep Yourself Clean

• Bathe or shower daily
• Keep fingernails clean and trimmed at all times

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How to Wash Your Hands

1. Wet hands with warm water
2. Use ample liquid soap from a dispenser
3. Lather exposed arms and hands for 20 seconds by
   vigorously rubbing
4. Thoroughly rinse hands in warm water
5. Use foot operated faucets to prevent
   re-contamination of hands
6. Dry hands thoroughly and properly dispose of
   paper towels
7. Dip hands in sanitizing solution and
8. Do not touch unsanitary objects.

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Body protection summary

• Chemical protective rain suits
• Slip resistant shoes
• Safety glasses
• Face shield
• Gloves
• Hearing protection and respirators (when
  appropriate)
• Proper hygiene practices

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Hazard Communication Standard
1910.1200
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Purpose

• The purpose of the standard is to make sure that
  the hazards of chemicals are evaluated
• That information concerning their hazards is
  communicated to employers and employees

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Background

• The Hazard Communication Standard (HCS) is based
  on a simple concept--that employees have both a
  need and a right to know the hazards and
  identities of the chemicals they are exposed to
  when working

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Background

• They also need to know what protective measures
  are available to prevent adverse effects from
  occurring
• The HCS is designed to provide employees with the
  information they need

MSDS
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Labels NFPA Diamond

• RED - Flammability
• BLUE - Health
• YELLOW - Reactivity
• WHITE - Special

NFPA National Fire Protection Association
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Labels - Health Hazard

• What the numbers show
• 0 No hazard
• 1 Slight hazard
• 2 Dangerous
• 3 Extreme danger
• 4 Deadly

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Labels Flammability

• What the numbers show
• 0 Will not burn
• 1 Ignites above 200 degrees F
• 2 Ignites below 200 degrees F
• 3 Ignites below 100 degrees F
• 4 Ignites below 73 degrees F

Based on Flash Point the temperature at which a
material gives off enough vapors to sustain
ignition
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Labels - Reactivity

• What the numbers show
• 0 Stable
• 1 Normally Stable
• 2 Unstable
• 3 Explosive
• 4 May detonate

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Material Safety Data Sheets (MSDS) are one of the
most important tools available to employers for
providing information, and protection to workers
from hazardous chemicals which are used in the
workplace.
Material Safety Data Sheets (MSDS)
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Electrical
Safety
For The Poultry Industry
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Introduction-Hazards

• There are several hazards associated with
  electricity
• Shock or electrocution from contact with circuits
• Burns associated with electrical contact can be
  very serious
• Falls can potentially be a secondary hazard
• Arc flash or arc blast (equipment malfunctions)

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Effects on the Body

• Depends on
• Current and Voltage
• Resistance
• Path through body
• Duration of shock

• More than 10 mA- Muscle contraction No Let Go
  danger
• More than 3 mA- Painful shock- cause indirect
  accident
• More than 30 mA- Lung paralysis, usually temporary

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General Requirements

• The equipment used or permitted have to be
  approved by a nationally recognized testing
  laboratory.
• Do not use equipment that is not approved.

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Approval
Example Cord cap with wafer-Not approved
Example Extension cord-Listed or approved?
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Installation and Use

• All damaged electrical equipment should be
  immediately reported to management.
• Note equipment is designed to be mounted, but has
  been stripped or otherwise damaged.

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Equipment

• Conductors can not be exposed to adverse
  conditions, unless made for those conditions.
• Note Cleaning solutions used in sanitation could
  potentially damage the equipment

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Note Disconnect is capable of being locked out
Tags must always be used with locks
Note Seal used to close unused opening.
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Ground Fault Circuit Interrupters

• Single phase15 and 20 amp, 125 volt receptacles
  in baths and roofs must have GFCI (NEC also
  states all kitchens).
• Temporary wiring-Maintenance and repair
• GFCI on all receptacles not part of permanent
  structure
• Allows for equipment grounding conductor program
  in some cases.

Note A GFCI and ground fault protection are not
the same. Ground fault protection is designed to
protect equipment only.
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Testing GFCI at the Poultry Processing Facilities

• Included in the manufacturers instructions, which
  is included with each circuit breaker or
  receptacle and falls under listing and labeling
  of equipment is
• The device is to be tested on a monthly basis.
• PURPOSE The following will indicate why.

• A study reveals that up to 20 of the equipment
  does not function.
• The GFCI device may allow current flow even
  though the device is defective.
• Voltage surges such as lightning in the area, or
  power company switching can damage a GFCI.
• Always test after the device is tripped.

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ConfinedSpaces
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Confined Space

• Confined space is space that
• Is large enough so configured that employee can
  bodily enter perform assigned work
• Has limited or restricted means for entry or exit
  (i.e. tanks, vessels, silos, pits, vaults or
  hoppers)
• Is not designed for continuous employee occupancy

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Permit-RequiredConfined Space

• Permit-Required Confined Space is confined space
  that has one or more of following
  characteristics
• Contains or has potential to contain hazardous
  atmosphere
• Contains material that has potential for
  engulfing entrant

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Permit-RequiredConfined Space

• Has internal configuration such that entrant
  could be trapped or asphyxiated by inwardly
  converging walls or by floor which slopes
  downward tapers to smaller cross-section
• Contains any other serious safety or health hazard

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Examples
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The End

• Summary?