1926.25 Housekeeping During the course of construction, alteration, or repairs, form and scrap lumber with protruding nails, and all other debris, shall.

Slides:



Advertisements
Similar presentations
Health Hazards in Construction
Advertisements

Health and Safety Executive Health and Safety Executive Welfare facilities on small construction sites Presenters name in Arial regular 32pt.
Lesson 9 Design & Construction of Food Premises & Equipment
Professional Food Manager Certification Version © NSF International, 2007 Professional Food Manager Certification Version © NSF International,
Make Up Theory The Workplace (Health, safety and Welfare) Regulations 1992 By Jess Nadal Group A.
AzFest Food Safety Training Environmental Health & Safety Dept. San Diego State University Location: CSL 106 Phone: or Fax:
SANITARY DESIGN PRINCIPLES FOR FACILITIES. ZONES OF CONTROL.
MARKETS AND ABATTOIRS The construction sites should be free of nuisance conditions, contamination, should have available adequate water supply for cleaning.
Hazard Communication 29 CFR Compliance Training Presentation.
Environmental Safety Measures for Pesticides in Retailer Shops.
SMARTER. TOGETHER. LP and Safety: OSHA Updates and its Impact on Restaurants.
SGTM 16 D: Personal Hygiene Slide 1 SGTM 16 D: Personal Hygiene.
 MIOSHA Standard for Hazardous Work in Laboratories  Methods and Observations Used to Detect the Presence or Release of a Hazardous Chemical  Permissible.
© 2009 Michigan State University licensed under CC-BY-SA, original at Facility Environment.
Spray Finishing Operations/Spray Booth March 9, 2009.
IndianLife Foods keeping yourself clean
Health Hazards in Construction. Regulations for construction health hazards  29 CFR 1926 Subpart H 1a.
Good hygienic practices
As of 8/7/2015 6:34 PM 1 Occupational Health & Environmental Controls Subpart D
Essential requirements for street-vended foods on schools.
Health and safety support for staff. A safe environment to work in A safe environment means that the work place has no potential hazards and risks ensuring.
MAKE SURE YOUR OWN ACTIONS REDUCE RISKS TO HEALTH AND SAFETY.
Africultures Festival Pre- event food safety presentation AUBURN COUNCIL
Personal Protective Equipment
8.02 Aseptic Techniques Implement aseptic technique to maintain equipment Images courtesy of google images.
WORKER SAFETY Radionuclides Web Cast August 4, 2004 Loren W. Setlow Office of Radiation and Indoor Air
A Basic Overview of the US FDA’s Regulations for Regulatory Compliance
Copyright © Texas Education Agency, All rights reserved. Images and other multimedia content used with permission. 1 Shop Safety In this unit you.
4-1. Key Sanitation Condition No. 4:  Condition of hand washing facilities;  Condition of hand sanitizing facilities; and  Condition of toilet facilities.
HOUSEKEEPING CAN KEEP YOU SAFE. HOUSEKEEPINGHOUSEKEEPING Good housekeeping conditions should be maintained at all times. Adequate aisles and passageways.
Shop Safety and Operations
© 2009 Michigan State University licensed under CC-BY-SA, original at Water Quality.
Graphic Arts Safety Rules
LEAD SAFETY PROGRAM. REFERENCES 29 CFR CFR MCO F CHAPTER 17 BASE INSTRUCTION Lead Abatement 29 CFR MCO F HUD.
Peoplefirst-us.com. Photos shown in this presentation may depict situations that are not in compliance with applicable OSHA/MSHA/FHWA requirements.
Housekeeping. Responsibilities Supervisors are to ensure that good housekeeping is maintained at all Universal Compression’s office, shop and work locations.
Ruth Adams Building. Dead bird...not OSHA approved.
Focus on Foods. What is a risk factor?  Risk factors are those practices or procedures that pose the greatest potential for foodborne illness.
The Industry expresses confidence in House Keeping.
BLOODBORNE PATHOGENS LEE WILSON – JULY CFR
Night Operations. Dangers of Shift Work According to Occupational Hazards Magazine: According to Occupational Hazards Magazine: Work related injuries.
Subpart C General Safety and Health Provisions 29 CFR 1926.
ANA Food Code. Responsibilities Commanders Take appropriate actions to make sure corrective actions are completed when a facility fails to comply to standards.
Occupational Safety and Health Course for Healthcare Professionals.
Food Safety Training Course Co-financiado:. Work facilities and Equipments.
Materials used for walls, floors, and ceilings Arrangement of equipment and fixtures Layout of utilities Management of waste When designing or.
1 1 Poultry Slaughter Exemptions Under the Federal Poultry Products Inspection Act and the SC Poultry Products Inspection Law SC Poultry Products Inspection.
Introduction to Hazard Communication An Employee Orientation & Training Course ?
Housekeeping.
Food Safety Risk Management Agency Relations, Nutrition, and Programs
HEALTH & SAFETY AT WORK ACT (HASAWA)
Laboratory safety rules Dalia Kamal Eldien Mohammed Practical NO (1)
Temperature Minimum temperature of 60˚F Windows must be opened or suitable ventilation eg fans etc There must be toilets available They must be kept clean.
Confined Spaces. Definition: Are large enough that an employee can bodily enter them Are not designed for continuous occupancy. Have limited or restricted.
Flammable Liquids Directorate of Training and Education
Creating a Clean and Hygienic Foodservice Operation
Facility Environment 1.
THE FACTORY ACT 1948.
Poultry Slaughter Exemptions Under the Federal Poultry Products Inspection Act and the SC Poultry Products Inspection Law.
Cross Connection Survey Training
Walking and Working Surfaces
SANITATION & HYGIENE KHADIJAH ADE-ABOLADE MPH. FPCPharm.
2007 National Food Science CDE
An Overview of Housing for Migrant Farmworkers
Oklahoma Disaster Relief Feeding Unit Areas of Responsibility
CONSTRUCTION REGULATIONS AND CODES
Spray Booths Follow safe operating instructions
TRADE:TECHNICAL SERVICES SECTROR:ELECTRONICS MODULE:ELODR401 DOOR LOCK CODE SYSTEM REPAIR TRAINER:NIZIGIYIMANA THEOPHILE.
Client duties on CDM Regulation 2015
Presentation transcript:

1926.25 Housekeeping During the course of construction, alteration, or repairs, form and scrap lumber with protruding nails, and all other debris, shall be kept cleared from work areas, passageways, and stairs, in and around buildings or other structures. Combustible scrap and debris shall be removed at regular intervals during the course of construction. Safe means shall be provided to facilitate such removal. Containers shall be provided for the collection and separation of waste, trash, oily and used rags, and other refuse. Containers used for garbage and other oily, flammable, or hazardous wastes, such as caustics, acids, harmful dusts, etc. shall be equipped with covers. Garbage and other waste shall be disposed of at frequent and regular intervals.

Illumination Foot Candles Area 5 General construction area lighting. 3 General construction areas, concrete placement, excavation and waste areas, access ways, active storage areas, loading platforms, refueling, and field maintenance areas. Indoors: warehouses, corridors, hallways, and exitways. Tunnels, shafts, and general underground work areas:(Exception: minimum of 10 foot-candles is required at tunnel and shaft heading during drilling, mucking, and scaling. Bureau of Mines approved cap lights shall be acceptable for use in the tunnel heading) 10 General construction plant and shops (e.g., batch plants, screening plants, mechanical and electrical equipment rooms, carpenter shops, rigging lofts and active store rooms, mess halls, and indoor toilets and workrooms. 30 First aid stations, infirmaries, and offices. 1926.26 and 1926.56 Construction areas, aisles, stairs, ramps, runways, corridors, offices, shops, and storage areas where work is in progress shall be lighted with either natural or artificial illumination. For areas or operations not covered in the table, refer to the American National Standard A11.1-1965, R1970, Practice for Industrial Lighting, for recommended values of illumination.

1926.27 Sanitation Health and sanitation requirements for drinking water are contained in Subpart D. Sanitation issues covered by OSHA include: Toilets Drinking water Food handling Eating and drinking

1926.51 (a) Potable water An adequate supply of potable water shall be provided in all places of employment. Portable containers used to dispense drinking water shall be capable of being tightly closed, and equipped with a tap. Water shall not be dipped from containers. Any container used to distribute drinking water shall be clearly marked as to the nature of its contents and not used for any other purpose. The common drinking cup is prohibited. Where single service cups (to be used but once) are supplied, both a sanitary container for the unused cups and a receptacle for disposing of the used cups shall be provided. Potable water means water that meets the standards for drinking purposes of the State or local authority having jurisdiction, or water that meets the quality standards prescribed by the U.S. Environmental Protection Agency's National Primary Drinking Water Regulations (40 CFR part 141).

1926.51 (b) Nonpotable water Outlets for nonpotable water, such as water for industrial or firefighting purposes only, shall be identified by signage to indicate clearly that the water is unsafe and is not to be used for drinking, washing, or cooking purposes. There shall be no cross-connection, open or potential, between a system furnishing potable water and a system furnishing nonpotable water.

1926.51(c) Toilets at construction jobsites. The number of toilets provided shall meet the OSHA standards based upon the number of employees at the site. Under temporary field conditions, provisions shall be made to assure not less than one toilet facility is available. Job sites, not provided with a sanitary sewer, shall be provided with one of the following toilet facilities unless prohibited by local codes: Privies (where their use will not contaminate ground or surface water); Chemical toilets; Recirculating toilets; Combustion toilets. The requirements of the OSHA standards do not apply to mobile crews having transportation readily available to nearby toilet facilities.

1926.51(d) Food handling All employees' food service facilities and operations shall meet the applicable laws, ordinances, and regulations. All employee food service facilities and operations shall be carried out in accordance with sound hygienic principles. In all places of employment where all or part of the food service is provided, the food dispensed shall be wholesome, free from spoilage, and shall be processed, prepared, handled, and stored in such a manner as to be protected against contamination.

1926.51(e) Temporary sleeping quarters. When temporary sleeping quarters are provided, they shall be heated, ventilated, and lighted.

1926.51(f) Washing facilities The employer shall provide adequate washing facilities for employees engaged in the application of paints, coating, herbicides, or insecticides, or in other operations where contaminants may be harmful to the employees. Such facilities shall be in near proximity to the worksite and shall be so equipped as to enable employees to remove such substances.

1926.51(f) General Requirements Washing facilities shall be maintained in a sanitary condition. Lavatories shall be made available in all places of employment. Each lavatory shall be provided with hot and cold running water, or tepid running water. Hand soap or similar cleansing agents shall be provided. Individual hand towels or sections thereof, of cloth or paper, air blowers or clean individual sections of continuous cloth toweling, convenient to the lavatories, shall be provided. Whenever showers are required by a particular OSHA standard, the showers shall meet the OSHA standards. One shower shall be provided for each 10 employees of each sex, or numerical fraction thereof, who are required to shower during the same shift. Body soap or other appropriate cleansing agents convenient to the showers shall be provided as specified Showers shall be provided with hot and cold water feeding a common discharge line. Employees who use showers shall be provided with individual clean towels.

1926.51(g) Eating and drinking areas. No employee shall be allowed to consume food or beverages in a toilet room nor in any area exposed to a toxic material. Every enclosed workplace shall be so constructed, equipped, and maintained, so far as reasonably practicable, as to prevent the entrance or harborage of rodents, insects, and other vermin. A continuing and effective extermination program shall be instituted where their presence is detected.

1926.51(i) Change rooms. Whenever employees are required by a particular standard to wear protective clothing because of the possibility of contamination with toxic materials, change rooms equipped with storage facilities for street clothes and separate storage facilities for the protective clothing shall be provided.