Safety

Management
for CpE

Regene G. Hernandez

Instructor I
Industrial Hygiene

“that science and art devoted to the anticipation, recognition, evaluation, and
control of those environmental factors or stresses arising in or from the workplace,
which may cause sickness, impaired health and well-being, or significant
discomfort among workers or among the citizens of the community.”
Evaluation of processes and facility designs involve the following steps:
1. Anticipation
2. Recognition
3. Evaluation
4. Control
Anticipation

– A worksite analysis
– Determine what jobs and work stations are the sources of potential problems
– measures and identifies exposures, problem tasks, and risks
– include all jobs, operations, and work activities
– If a situation hazardous to health is discovered, the industrial hygienist
recommends the appropriate corrective actions
Recognition

– Requires study of operating conditions and procedures

– Operating instructions
– Safety reviews
– Equipment description
– Chemicals description MSDS’s

– Potential Hazards -Hazard Data

– liquids - physical state / vapor pressure
– Vapors - temperature sensitivity
– Dusts - ate and heat of reaction
– Noise - by-products
– Radiation - reactivity with other chemicals
– temperature - explosion limits
– mechanical
Evaluation

– Observations
– Quantitative measurement of the agents of concern
– Agents
– Chemical Agents
– Agents• Dusts, mists, fumes, vapors, gases

– Physical Agents
– • Ionizing and non-ionizing radiation, noise, vibration, and temperature extremes
 – Biological Agents
– • Insects, molds, yeasts, fungi, bacteria, viruses

– Ergonomic Agents
– Monotony, fatigue, repetitive motion

– Measurements
– Air sampling, noise meters, light meters, thermal stress meters, accelerometers
(vibration)
Control

– Engineering controls
– Reduce or remove the hazard at the source or isolating the worker from the hazard
– Work practice controls
– Alter the manner in which a task Is performed
– Changing existing work practices to follow proper procedures that minimize
exposures
– Inspecting and maintaining process and control equipment on a regular basis
 – Implementing good housekeeping
– Prohibiting eating, drinking, smoking, chewing tobacco or gum, and applying
cosmetics in regulated areas
– Administrative controls
– include controlling employees' exposure by scheduling production and tasks
The OSHA Hazard Communication
Standard (1910.1200)

– covers all hazardous chemicals Producers of chemicals have the primary

responsibility for generating and disseminating information through:
– Label on containers
– MSDS
Chemical Hazard
Communication Rule
– Requires employer to inform and train your employees about hazardous
chemicals in the workplace.
– Requires that all workplace containers of hazardous chemicals be labeled,
tagged or marked with at least the following information:
1. The common, chemical or product name.
2. Appropriate hazard warnings.
3. Name and address of the manufacturer
Employers Tasks

– Identification and listing of all hazardous chemicals in their workplaces

– Obtain updated MSDSs and label
– Develop a system to ensure that all incoming hazardous materials are labeled
– Review of each MSDS
– Make MSDSs available to workers
– Develop and implement a written hazard communication program
– Formal training program
– Protective measures for workers handling hazardous chemicals
Sample Chemical Hazard
Communication Program Checklist

– Have we prepared a list of all the hazardous chemicals in our workplace?

– Do we update our hazardous chemical list regularly?
– Have we obtained or developed a Material Safety Data Sheet (MSDS) for each
hazardous chemical we use?
– Are our employees familiar with the different types of chemicals and the
hazards associated with them?
– Do we have a system for informing employees when we learn of new hazards
associated with a chemical we use?
Starting an Employee Training
Program
– Step 1: Know the requirements
– Step 2: Identify employees who must be trained
– Step 3: Inform all employees
– Step 4: Train employees with actual or potential exposure