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Poultry Sanitation Worker Safety Course What is OSHA? O ccupational S afety and H ealth A dministration Responsible for worker safety and health protection.

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Presentation on theme: "Poultry Sanitation Worker Safety Course What is OSHA? O ccupational S afety and H ealth A dministration Responsible for worker safety and health protection."— Presentation transcript:


2 Poultry Sanitation Worker Safety Course

3 What is OSHA? O ccupational S afety and H ealth A dministration Responsible for worker safety and health protection

4 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."

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

6 Slips, Trips & Falls Identification & Prevention

7 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

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

9 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?

10 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

11 Causes of Slips Wet product or spills on smooth floors or walking surfaces –Water –Mud –Grease –Oil –Food –Blood –Offal

12 Causes of Slips Dry product or spills making walking surface slippery –Dusts –Powders –Granules –Wood –Plastic wrapping

13 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

14 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

15 Causes of Slips Metal surfaces –Dockboards & dock plates –Platforms –Sidewalk & road covers Mounting & dismounting vehicles & equipment Climbing ladders Loose, irregular surfaces such as gravel

16 Causes of Slips Sloped, uneven or muddy terrain Weather hazards Leaves, pine needles & other plant debris (wet or dry)

17 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

18 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

19 Causes of Trips Damaged steps Non-uniform, improper or irregular steps –Taller of shorter –Shallower tread depth –Otherwise irregular Tread Riser

20 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

21 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

22 Failing eyesight &/or visual perception Age Physical condition & fatigue Stress or illness Medications, alcohol & drug effects Human Factors Increasing Risk of Trips & Slips - Physical

23 Human Factors Increasing Risk 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

24 Machine Guarding

25 Machine Hazards Hazardous Motions

26 Methods of machine safeguarding Physical guards Devices Location/Distance

27 Fixed Guard Provides a barrier - a permanent part of the machine, preferable to all other types of guards.

28 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

29 Adjustable Guard Provides a barrier which may be adjusted to facilitate a variety of production operations. Bandsaw blade adjustable guard

30 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

31 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.

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

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

34 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.

35 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.

36 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.

37 Energy types Electrical Mechanical Hydraulic Pneumatic Chemical Thermal Other

38 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


40 Lockout procedure VERIFICATION OF ISOLATION –Prior to servicing or maintenance, authorized employee must verify machine has been de- energized

41 Hardware requirements Durable Standardized Substantial Identifiable

42 Durable…

43 Hardware must be (cont.): Identifiable – identify the employee who applied –Tags must include legend such as DO NOT START

44 Locked OutTagged Out of Service


46 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

47 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.


49 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

50 Routes of Exposure InhalationAbsorption Ingestion What is the 4 th route of exposure??


52 Should eye and face protection be worn?


54 Good Personal Hygiene Practices For ALL Employees Include Good Personal Habits Proper Clothing Good Health Hand Washing Handling Products Properly

55 Keep Yourself Clean Bathe or shower daily Keep fingernails clean and trimmed at all times

56 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.

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




61 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

62 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



65 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


67 Labels – NFPA Diamond RED - Flammability BLUE - Health YELLOW - Reactivity WHITE - Special RED - Flammability BLUE - Health YELLOW - Reactivity WHITE - Special {NFPA – National Fire Protection Association}

68 Labels - Health Hazard What the numbers show 0 = No hazard 1 = Slight hazard 2 = Dangerous 3 = Extreme danger 4 = Deadly

69 Labels – Flammability Based on Flash Point {the temperature at which a material gives off enough vapors to sustain ignition} 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

70 Labels - Reactivity What the numbers show 0 = Stable 1 = Normally Stable 2 = Unstable 3 = Explosive 4 = May detonate




74 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.

75 For The Poultry Industry

76 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)

77 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

78 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.

79 Approval Example: Cord cap with wafer-Not approved Example: Extension cord- Listed or approved?

80 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.

81 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

82 Note: Seal used to close unused opening. Note: Disconnect is capable of being locked out Tags must always be used with locks

83 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.

84 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.

85 Confined Spaces

86 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

87 Permit-Required Confined 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

88 Permit-Required Confined 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

89 Examples

90 The End Summary?

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