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Click on the
area for more specific information.
Common
safety and health topics:
Ergonomics
*Note: OSHA is currently involved in rulemaking
concerning employee protection against for Ergonomic
hazards which may influence the following information.
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Hazard
Employees may develop work-related musculoskeletal disorders from:

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- Repetitive motions; (rapid hand and wrist movements)
disorders such as Tendonitis, Carpal
Tunnel Syndrome, Raynaud's Syndrome.
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Example
Controls
Good work
practice recommends employers assess worksites for ergonomic stressors
and identify and address ways to decrease stressors such as:
Lifting/Reaching:
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Train employees
in proper lifting techniques.
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Lighten the
load that needs to be lifted.
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Get help when
lifting-use team lifts.
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Use mechanical
aids to reduce need to lift.
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Avoid awkward
postures.
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Avoid reaching
or working above shoulder height.
Repetitive
motions (rapid hand and wrist movements):
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Rotate workers.
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Use mechanical
aids.
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Select and use
properly designed tools.
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Maintain a
neutral (handshake) wrist position.
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Restructure
jobs.
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Reduce repeated
motions, forceful hand exertions, and prolonged bending.
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Provide
effectively designed keyboard stations.
For more
information see the Nursing Home Ergonomics
Module.
Additional Information
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Kitchen Equipment
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Hazard
Using kitchen equipment in an unsafe way that may lead to
injuries.
Example Controls
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- Employers must assess
hazards present and select, provide, and ensure employee use of
appropriate personal protective equipment [1901.132].
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- Employers shall select and require
employees to use appropriate hand protection when employees' hands
are exposed to hazards such as severe cuts or lacerations and thermal
burns. Examples of PPE which may be selected include using oven mitts when handling hot
items, and steel mesh or kevlar gloves when cutting [1910.138(a)].
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- Walk-in freezers must have
a panic bar or other means of exit
on the inside of freezers to prevent entrapment of workers [1910.37].
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- Good work practice
recommends the safe handling and storage of knives and other sharp
utensils.
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Fire Safety
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Hazard
Example
Controls

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- Keep grill, and grill duct work clean
of flammable residues and properly maintained [1910.38(b)(3)
and (5)].
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- Flammable items must be stored away from heat
producing equipment [1910.38(b)(3)].
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It is recommended grease traps be routinely
emptied.
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A facility's fire prevention plan must address whether employees
are to fight fires [1910.157]:
- If employees are to
fight fires, the employer must decide if all employees or just
designated employees will fight fires, or if a fire brigade will
be trained and equipped.
- If employees are not to
fight fires, (i.e., employer relies on safe evacuation of all
employees and outside services, e.g., local fire stations to
fight fires).
- Employers must provide an Emergency Action
Plan,
1910.38(a)
and a Fire Prevention Plan,
1910.38(b)
following the requirements of 1910.38.
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Fixed dry chemical extinguishing systems used to fight
grease fires must meet requirements of 1910.161
dry chemical fire extinguishers and 1910.160
general fire extinguishers.
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Additional Information
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Hazardous
Chemicals
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Hazard
Exposure
to hazardous chemicals due to:
Example
Controls
Implement
a written program which meets the requirements of the Hazard
Communication Standard to provide for worker training,
warning labels, and access to Material Safety Data Sheets (MSDS).
Unlabeled
chemicals/untrained employees:
The Hazard Communication
Standard ensures employee awareness of the hazardous chemicals
they are exposed to in the workplace.
- Agents with any of the
following characteristics are considered hazardous: carcinogens,
corrosives, toxic or highly toxic, irritants, sensitizers, or
target organ effectors Hazard Communication Standard Appendix
A and chemicals listed in 1910.1000 Table
2.
- Both human and animal
data are to be used in this determination. The Hazard
Communication Standard Appendix
B lists sources of toxicity information.
- There are exceptions to
some of the requirements of the HCS for consumer products that are
subjected to the labeling requirements of the terms as defined in
the Consumer Product Safety Act and the Federal Hazardous
Substances Act [1910.1200(b)(5)(v)].
- For example, OSHA does
not require that MSDS be provided to purchasers of household
consumer products when the products are used in the workplace
in the same manner that a consumer would use them, i.e.; where
the duration and frequency of use (and therefore exposure) is
not greater than what the typical consumer would experience. This
exemption applies to many of the cleaning products used in
nursing homes.
- Provide readily
available Material
Safety Data Sheets (MSDSs) for all hazardous chemicals.
- Workers must be trained
in potential chemical hazards and controls (engineering
controls, work practices, PPE) necessary to prevent hazards in
the work area [1910.1200(h)(3)].
- All hazardous chemicals
must be clearly labeled [1910.1200(f)].
Provide
PPE (e.g., gloves, goggles, splash aprons) as appropriate when
handling hazardous dishwashing detergents and chemicals [1910.132].
Medical Services and First
Aid:
Where the eyes or body of any person may be exposed to injurious
corrosive materials, suitable facilities for quick drenching or
flushing of the eyes and body shall be provided within the work area
for immediate emergency use [1910.151(c)].
Employer may choose to
use another laundry soap that is not considered hazardous.
The Laundry, Maintenance, and
Utility Modules also address hazardous chemicals.
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Machine Guarding
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Hazard
Commercial dough mixers and other kitchen equipment that have no machine
guarding can present various hazards to the employee such as amputations,
strangulations, burns, cuts, broken bones and other injuries.
Example Controls

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- Meat slicers must be properly guarded and operated
by workers trained in safe work practices to avoid
cuts and amputations.
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- Good work
practice such as wearing a metal mesh glove, may
provide workers some additional protection.
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- Continuous feed dishwashers should be properly guarded to
prevent accidental scalding of workers by steam and hot
water, and possible nip-point injuries from rollers
and conveyors.
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- Machine guarding can be
accomplished by making hazards inaccessible to employees
(e.g., providing barrier guards
over the mixer when in use to prevent hazards of
strangulation or amputations).
- Other methods of machine
guarding include:
- Two-handed tripping
devices.
- Electronic safety
devices.
- Examples of
machine guarding for General Industry-Bakery
equipment can be found in [1910.263]. Paragraph (c)
addresses general requirements for machine guarding in
Bakeries.
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Additional Information
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Foodborne
Disease
Foodborne diseases, including foodborne intoxications and
foodborne infections, are illnesses from eating contaminated food. Contamination
can arise from toxins and bacterial growth before the food is eaten, or after
the food is ingested, and are caused by such organisms as Escherichia coli (E-coli),
Salmonella, Staphylococcus aureus, and Clostridium Perfringens.
OSHA Standard
1910.141(h)
states "In all places of employment
where all or part of the food service is provided, food must be
handled processed, prepared and stored in such a manner as to
protect against contamination". However, foodborne disease is
primarily a public health concern and
in most instances is regulated by local health authorities who
enforce their own specific requirements.
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Hazard

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Employees may develop foodborne illness from eating
or handling contaminated
food.
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Example
Controls
Contact local public
health authorities for specific requirements in your
area.
Recommended
good work practices help ensure effective handwashing techniques, good personal hygiene, and
safe food handing/preparation.
- Food
Safety: Government food safety information site.
- Food
Code: FDA published 1999 reference guide. Provides guidance on how to prevent
foodborne illnesses in facilities such as nursing homes.
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Slips/Falls
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Hazard
Kitchen spills lead to
slips/falls and possible injuries.
Example Controls
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- Floors shall be kept
clean and dry [1910.22(a)(2)].
In addition to being a slip
hazard continually wet surfaces promote
the growth of mold, fungi, and bacteria which can cause infections.
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Where wet processes are
used, drainage shall be maintained and false floors,
platforms, mats, or other dry standing places shall be
provided, where practicable, or appropriate waterproof
footgear shall be provided [1910.141(a)(3)(ii)].
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- Walking/Working Surfaces
Standard requires [1910.22(a)(1)]: All places of employment shall be kept clean and
orderly and in a sanitary condition.
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Other Recommended
Good Work Practices:
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- Ensure spills are reported
and cleaned up immediately.
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- The use of no skid waxes and surfaces coated with grit
or waterproof footgear may
also help decrease slip/fall hazards.
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Additional Information
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Electrical
Safety
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Hazard

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Electrocution or
shock from faulty electrical equipment or wiring.
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Example
Controls
Employers
must:
- Ensure that all
electrical service near sources of water is properly grounded
[1910.304(f)(5)(v)].
- Ensure electrical
equipment shall be free from recognized hazards [1910.303(b)(1)].
- Tag out and remove from
service all damaged receptacles and portable electrical
equipment [1910.334(a)(2)(ii)].
- Repair all damaged
receptacles and portable electrical equipment before placing
them back into service[1910.334(a)(2)(ii)].
- Ensure that employees
are trained not to plug or unplug energized equipment when their
hands are wet [1910.334(a)(5)(i)].
Additional Information
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