1.  Every year 200,000 teens are injured on the job.  100,000 15- to 17-year-olds visit the emergency room for work-related injuries.  70 teens are killed on the job each year. Teens are injured at higher rates than adults: :06 A teen is injured every six minutes on the job. Overhead 1

2. Where Teens Work Teens tend to be injured in the types of workplaces where they typically work–in restaurants, grocery stores, and other retail stores.

3. Where are teens injured? Overhead 2 Studies conducted by the federal government have found that about 200,000 teenagers are injured on the job each year in the United States–that’s about 548 youth injured every day. About half of these (100,000) are injured seriously enough to seek treatment in hospital emergency rooms. These numbers translate into a higher rate of work injuries for teens than for adults–which is surprising given that the child labor laws prohibit teens under 18 from working in the most dangerous types of jobs.

4. Watch the Following Video and answer the questions on the document:

5. Job Hazards A job hazard is anything at work that can hurt you either physically or mentally.  Safety hazards: knives, hot grease, etc.  Chemical hazards: dusts, gases, vapors  Biological hazards: living organisms  Other health hazards: noise, radiation, repetitive movements, heat, cold, stress Overhead #8

6. Hazards Safety HazardsHealth Hazards  Slippery floors  Knives and other sharp objects  Hot grease, other hot surfaces  Fire  Lifting heavy objects  Ladders  Machines without guards  Motor vehicles  Unsafe electrical currents  Lack of fire exits  Animals that bite  Violence, causing injury  Chemicals (e.g., solvents, cleaning fluids, pesticides, lead, asbestos, wood dust)  Poor air quality  Infectious disease agents such as HIV, hepatitis A, B, C  Repetitive movements  Awkward postures  Noise  Radiation  Germs and other biological hazards  Temperature extremes  Fast pace of work, stressful work, violence causing stress

7. Find the Hazards: Fast Food Overhead #9 Illustrated Workplaces

8. Find the Hazards: Grocery Store Overhead #10 Illustrated Workplaces

9. Find the Hazards: Office Overhead #11 Illustrated Workplaces

10. Find the Hazards: Gas Station Overhead #12 Illustrated Workplaces

11. Finding Hazards: Key Points  Every job has health and safety hazards  You should always be aware of these hazards  Find out about chemicals at work by checking labels, readings MSDSs, and getting training. Overhead #14

12. Chemical Hazards How do chemicals get inside your body?  When you inhale them, ingest them, or get them on your skin. How do chemicals harm you?  Chemicals can cause many different kinds of health effects–for example, dizziness, breathing problems, burns, and more serious diseases like cancer.  They can cause immediate injuries or health problems over time. It’s important to know what is in a chemical product you are using, what kinds of health effects it can cause, and how to protect yourself.  What are ways to find out how a chemical might harm you and how to protect yourself from it?  Product labels, training, resource agencies, and material safety data sheets (MSDSs). MSDSs are product information sheets that manufacturers of chemical products must prepare and send to companies that use their products.  The Occupational Safety and Health Administration (OSHA), which is the agency responsible for enforcing laws that protect workers’ health and safety, has a Hazard Communication standard. The Hazard Communication standard, also called the “Workers’ Right to Know” law, requires employers to make MSDSs available to employees on every chemical used or stored at the workplace. It also requires employers to train workers in how to use those chemicals safely and what to do in the case of an emergency involving that chemical.

13. Controlling Hazards Overhead #15 Remove the Hazard (e.g., use safer chemicals) Work Policies and Procedures (e.g., assign enough people to do the job) Personal Protective Equipment (e.g., wear gloves, use a respirator)

14. Jaime’s Story  Jaime is a 17-year-old dietary aide in a hospital. To clean cooking pans, she soaks them in a powerful chemical solution. She uses gloves to protect her hands and arms. One day, as Jaime was lifting three large pans out of the chemical solution at once, the pans slipped out of her hands and back into the solution, which splashed all over the side of her face and into her right eye. She was blind in that eye for two weeks.  “What strategies might prevent this injury from happening again?”  Remove the Hazard: Substitute a safer cleaning product. Use disposable pans.  Work Rules: Have employees clean one pan at a time. Employees need training about how to protect themselves from chemicals.  Personal Protective Equipment: Goggles.

15. Billy’s Story  Billy is a 16-year-old worker in a fast food restaurant. One day, while walking toward the grill, Billy slipped on grease that had splattered onto the floor. To catch his fall, he tried to grab onto a bar near the grill, but missed it and put his hand onto the hot grill instead. He suffered second-degree burns on the palm of his hand. “What strategies might prevent this injury from happening again?”  Remove the Hazard: Design the grill so the bar is not so close to the grill. Cover the floor with a non-skid pad. Put a shield on the grill when not in use to prevent people from accidentally touching it. Put a cover on the french-fry basket so grease won’t splatter out.  Work Rules: Teach employees to immediately clean up grease. Design the traffic flow so employees don’t walk past the grill.  Personal Protective Equipment: Gloves. Non-skid shoes.

16. Stephen’s Story  Stephen is a 17-year-old employee in a grocery store. One day, when he was loading 40-pound boxes onto a wooden pallet, he suddenly felt a sharp pain in his lower back. He had to stay out of work for a week to recover, and his back still hurts sometimes. “What strategies might prevent this injury from happening again?”  Remove the Hazard: Use a mechanical lifting device. Pack boxes with less weight.  Work Rules: Assign two people to do the job. Teach employees how to lift properly. Enforce the NIOSH recommendation that teens should never lift more than 30 pounds.  Personal Protective Equipment: Back brace for lifting (although there is evidence from a recent NIOSH study that back braces do not help).

17. Terry’s Story  Terry is a 16-year-old employee in a grocery store. Terry thought that the meat slicer was turned off before she began to clean it, but just as she started to clean the blades, the blades moved. The machine cut a finger on Terry’s left hand all the way to the bone, and also broke her finger with the force. “What strategies might prevent this injury from happening again?”  Remove the Hazard: There should be a guard on the machine to protect fingers from the blade. There should be an automatic shut-off on the machine.  Work Rules: There should be a rule that the machine must be unplugged before cleaning. No one under 18 should be using or cleaning this machine.  Personal Protective Equipment: Cut-resistant gloves.

18. Reggie’s Story  Reggie is a 16-year-old gas station attendant. One very cold winter night, his fingers and toes started to feel cold and later became numb. He worked four more hours outside until the end of his shift at 11:00 PM. He went home but woke up in the middle of the night and couldn’t feel his fingers or his toes. He had second- and third-degree frostbite on all his fingers and on three of his toes. “What strategies might prevent this injury from happening again?”  Remove the Hazard: There should be warming lights near the gas islands.  Work Rules: Limit the amount of time out in the cold. Provide training on the dangers of working in the cold and of frostbite. Provide a place to go warm up between filling gas tanks. Enforce the child labor laws that prohibit working late at night.  Personal Protective Equipment: A warm hat and gloves.

19. Sean’s Story  Sean is a 17-year-old cashier who works about 40 hours a week at a large discount retail store. His boss is always on him to work faster and ring up purchases more quickly. Not only is Sean stressed out all the time but he is also starting to feel some pain in his wrist from working the cash register. “ What strategies might prevent this injury from happening again?”  Remove the Hazard: Change the design of the cash register to allow a more comfortable, ergonomically correct position.  Work Rules: Provide frequent breaks. Rotate jobs so one person isn’t working at the cash register all the time. Address the problem of too much pressure to work fast.  Personal Protective Equipment: Wrist supports (however, this may not work and must be prescribed by a doctor).

20. Andy’s Story–Overhead #10  Andy is a 17-year-old employee at a pizza shop. To make pizzas, he starts by putting dough through an electric dough roller to roll out the crust. One day, the dough got stuck in the machine. Andy tried to push it through with his hand but his hand got caught between the two rubber rollers, crushing two fingers on his left hand. “What strategies might prevent this injury from happening again?”  Remove the Hazard: There should be an automatic shutoff on the machine so it shuts off if something other than dough gets stuck.   Work Rules: There should be a rule that the machine must be unplugged before pushing dough through. There should be training on what to do if the dough gets stuck.   Personal Protective Equipment: Use a tool to push the dough through after turning off the machine.

21. Monique’s  Monique is a 15-year old worker in a fast food restaurant. One day, Monique was moving the french-fry basket from the hot oil to the drying bin. She didn’t realize that a co-worker was crouching behind her getting napkins out of the storage cabinet, which is located just below the fryolator. As Monique turned around, she bumped into her co-worker, spilling hot grease onto both of them. “What strategies might prevent this injury from happening again?”  Remove the Hazard: Move the storage bin away from the fryolator. Put a cover on the fry basket so grease won’t splatter out. Move the drying bin next to the fryolator so the basket doesn’t have to be moved far.   Work Rules: Make sure no one else is in the area when operating the fryolator. Enforce the child labor law requirement that employees be 16 years old to cook.  Personal Protective Equipment: None.

22. Tanya’s Story  Tanya is a 15-year-old worker for a summer cleanup crew that was cleaning up city beaches. One day while she was picking up trash, her hand was stuck with a hypodermic needle. She was later tested and diagnosed with hepatitis B virus. “What strategies might prevent this injury from happening again?”  Remove the Hazard: Use a tool to rake or shovel trash into proper containers.  Work Rules: Require that employees use tools instead of their hands to collect trash. Provide training on what to do if employees find a needle. Provide employees with hepatitis B vaccines.  Personal Protective Equipment: Heavy work gloves.

23. James’ Story  James is a 17-year-old employee at a city public works department. One hot afternoon (it was 92 degrees outside), while James was weeding an overgrown lot, he started to feel dizzy and disoriented. He fainted due to the heat. “What strategies might prevent this injury from happening again?”  Remove the Hazard: Limit outdoor work on very hot days.  Work Rules: Have a cool place to go for frequent breaks. Have plenty of water available. Provide training on the symptoms of heat stress and how to keep from getting overheated. Work in teams to watch one another for symptoms of overheating (such as disorientation and dizziness).  Personal Protective Equipment: Hat for shade. Plenty of water. Cooling vests.

24. An Effective Approach to Handing Workplace Problems  Clarify the issues/problems.  Define your goals.  Know your rights.  Decide whom to talk to.  Identify solutions.  Decide the best way to approach the supervisor.  If necessary, contact an outside agency for help.

25. You Have Rights at Work You have the right to:  Work in a safe place.  Receive safety and health training in a language that you understand.  Ask questions if you don’t understand instructions or if something seems unsafe.  Use and be trained on required safety gear, such as hard hats, goggles and ear plugs.  Exercise your workplace safety rights without retaliation or discrimination.  File a confidential complaint with OSHA if you believe there is a serious hazard or that your employer is not following OSHA standards.

26. Your Employer Has Responsibilities  Your employer must:  Provide a workplace free from serious recognized hazards and follow all OSHA safety and health standards.  Provide training about workplace hazards and required safety gear.*  Tell you where to get answers to your safety or health questions.  Tell you what to do if you get hurt on the job.  *Employers must pay for most types of safety gear.

27. Ways to Stay Safe on the Job  To help protect yourself, you can:  Report unsafe conditions to a shift/team leader or supervisor.  Wear any safety gear required to do your job.  Follow the safety rules.  Ask questions.  Ask for help if needed.

28.  If you hand any questions please contact Mrs. Jachym in Room 213