|
General Safety Reminders - Take One Step
|
Take One Step > Categories
|
9/13/2010
Date: September 8, 2010
To: Superintendents of Education, Principals, Vice Principals, and Managers
Copy to: Office Managers
From: Janan Di Nola, WSIB Officer
Re: First Aid Compliance
It is that time of year again to update all of our first aid information and to ensure that we have qualified first aid personnel at each work location. Regulation 1101 of the Workplace Safety and Insurance Act states, "all employers are required to have first aid equipment, facilities and trained personnel in all workplaces."
The Peel District School Board (PDSB) is required to comply with the following:
Have certified first aid personnel at each work location
A first aid station containing all relevant information and supplies
Update first aid boxes and their contents and record the inspections
Post the WSIB poster known as Form 82
Record all circumstances related to an accident
First Aid Certification Requirement
Each work location is required to have one full time staff member trained in standard first aid, but it is preferable to have at least two staff members with valid certification. It is also preferable that a member of the support staff in the school be one of the certified personnel, but this is not mandatory. If your location does not meet this requirement, please submit the names of up to two full time employees who are interested in becoming first aid certified. The Peel District School Board will cover the cost (for 2) of this training, however the employee is required to complete the course on their own time. If you already have two staff members at your location with current certification, please do not submit additional names.
Course Schedule
Listed below are the dates, times and location of the courses being offered by the PDSB through SJA:
Dates Time Location Registration Deadline
Session 1 (Wed/Thurs) 4 Evenings St. John Ambulance, 8-A Rutherford Road South
October 13, 14, & 20, 21 6:00 pm to 9:30 pm Brampton, ON L6W 3J1 September 30th
Session 2 (Sat/Sun) 2 Day (Weekend) St. John Ambulance, 110 Matheson Blvd West
October 16 & 17 9:00 am to 5:00 pm Mississauga, ON L5R 4G7 September 30th
Dates Time Location Registration Deadline
Session 3 (Sat/Sun) 2 Day (Weekend) St. John Ambulance, 8-A Rutherford Road South
November 6 & 7 9:00 am to 5:00 pm Brampton, ON L6W 3J1 October 15th
Session 4 (Wed/Thurs) 4 Evenings St. John Ambulance, 110 Matheson Blvd. West
November 10, 11 & 17, 18 6:30 pm to 10:00 pm Mississauga, ON L5R 4G7 October 15th
If your location does not have staff with valid certification, please complete the registration form below with the name(s) of the staff member(s) who are interested in obtaining certification, along with their choice of session and send it via courier to the attention of Eva Haté, Health, Wellness & Safety, CBO. Each location will be required to send a cheque ($100 per registrant) along with the registration. These cheques will be returned to the location once your staff have successfully completed the course. Confirmation will be sent via email on receipt of the registration and cheque(s).
Each location is responsible to ensure that staff who register are committed to completing the training, or to find a replacement prior to commencement of the course (substitutions will not be permitted in between sessions). The PDSB will cash the cheque(s) of locations whose staff register and do not attend, or do not successfully complete the course.
Requirements for First Aid Supplies, Stations and Inspections
Attached you will find a checklist of the supplies that are required to be included in your first aid boxes. Please check to ensure that your work location has all the supplies listed on this checklist. These sheets will also serve as your quarterly inspection sheets.
Please note: There are two different requirements for first aid supplies based on the number of workers. Please follow the one that applies to your workplace.
1. Facilities with more than 5 and not more than 15 workers;
2. Facilities with more than 15 and fewer than 200 workers.
A first aid station shall contain a first aid box with the required items. All items should be maintained in good condition and in plain view and easily accessible. Valid first aid certificates should be posted on your health and safety bulletin board. It is the responsibility of the certified worker to ensure the supplies are updated on a regular basis. These inspections shall take place no less than at quarterly intervals, and the certified worker shall sign the inspection card for each box along with the date of the most recent inspection. Equipment/supplies outside the scope of those listed on the checklist should not be included in the first aid box, e.g. medication or ointments.
Requirements for the Form 82 poster The large poster entitled In case of Injury at Work (Form 82), must be posted in every workplace where all workers can see it. The poster outlines the responsibilities and obligations of both the employer and the worker when an accident occurs on the job. To print your copy please go to http://inet.peelschools.org/departments/humres/HealthandSafetyWebsite.htm
If you have any questions, concerns or comments, please do not hesitate to contact the Health, Wellness & Safety Office at 905-890-1010 Ext 2444 or 2424.
Thank you all in advance for your time and your support in making our worksites safe places to work.
Sincerely,
Janan Di Nola
WSIB Officer 9/7/2010
Welcome back to a new school year!
As you commence your new duties for the 2010-2011 school year, you may require information pertaining to health, wellness and safety.
For instance, you may have the following questions:
• What are my responsibilities and rights as an Employee under the Occupational Health and Safety Act?
• What are my responsibilities as a Supervisor under the Occupational Health and Safety Act?
• What information should be posted on our health and safety bulletin board?
• How do I separate my hazardous chemical waste?
• Who has been trained at my workplace to operate the hydraulic lift?
Perhaps there has been an injury at your workplace and you will need to answer the following questions:
• Where can I find the accident reporting forms?
• Who has a valid standard first aid certificate at our school?
• How does WSIB work?
• How do I get in touch with the EAP office?
Or maybe you are looking for information about healthy eating or details about our corporate fitness partners.
The "Health, Wellness and Safety Tips" will be posted on the broadcast page every Monday morning.
6/28/2010While there are ways to prepare before and during an emergency, what about afterwards? Consequences of disasters can be similar but not every situation is the same. Read these general instructions on how to react after an emergency:
- Try to stay calm.
- Check yourself and others for injuries. Give first aid to people who are injured or trapped. Take care of life-threatening situations first. Get help if necessary.
- Check on neighbours, especially the elderly or people with disabilities.
- Confine or secure pets.
- Use the battery-operated radio from your emergency kit to listen for information and instructions.
- Do not use the telephone except to report a life-threatening injury. Please leave the lines free for official use.
- If possible, put on sturdy shoes and protective clothing to help prevent injury from debris, especially broken glass.
- If you are inside, check the building for structural damage. If you suspect it is unsafe, leave and do not re-enter.
- Do not turn on light switches or light matches until you are sure that there aren't any gas leaks or flammable liquids spilled. Use a flashlight to check utilities.
- Do not shut off utilities unless they are damaged, leaking (a gas leak smells like rotten eggs) or if there is a fire. If you turn the gas off, don't turn it on again. That must be done by a qualified technician.
- If tap water is available, fill a bathtub and other containers in case the supply gets cut off.
- If there is no running water, remember that you may have water available in a hot water tank, toilet reservoir or in ice cube trays.
- Do not flush toilets if you suspect that sewer lines are broken.
- If you are in a high-rise building, do not use the elevator in case of power failure. If you are in an elevator, push every floor button and get out as soon as possible.
- Pick up your children from school or the pre-determined collection point.
- Stay away from damaged areas unless you are asked to help or are qualified to give assistance.
- Do not go near loose or dangling power lines. Downed power lines can cause fires and carry sufficient power to cause harm. Report them and any broken sewer and water mains to the authorities.
- If the power has been off for several hours, check the food in the refrigerator and freezer in case it has spoiled.
- Water supplies may be contaminated so purify your water:
Three ways to purify water
1. Boil it for at least 10 minutes.
2. Add water-purification tablets.
3. Add one drop liquid chlorine bleach per litre of water (or three drops for cloudy water). Stir and let sit for 30 minutes before drinking. The water should have a slight chlorine smell.
6/14/2010Summer has started early this year and with it comes the dangers of working in the heat. Here are some tips for keeping yourself and others cool this summer as the temperature rises:
-
Slow down! Your body can't function as well in high temperatures. Limit strenuous activity outdoors.
-
When outdoors, stay in the shade whenever possible (natural or artificial structures). Especially limit time outdoors when temperatures and UV radiation are most intense, between 11 a.m. and 4 p.m.
-
When in the sun, wear a wide brimmed hat, UV protective sunglasses, and clothing appropriate for the activity.
-
Hydrate! Drink fluids, especially water, before feeling thirsty. Ensure children are well hydrated. Plain water is the liquid of choice, diluted fruit juice is okay.
-
Staff should be aware of signs and symptoms of heat cramps, heat exhaustion, and heat stroke. Follow first aid procedures promptly. (See below for more information).
-
Apply sunscreen (SPF 15 or higher), 20-30 minutes before going outside to ensure absorption. Reapply after swimming or heavy perspiration.
-
Never leave infants, children or pets inside a closed, parked vehicle.
-
Check regularly on young children and those children who are physically challenged or in wheelchairs and who have chronic illnesses such as asthma.
-
If your classroom is not equipped with air conditioning, open operable windows and utilize portable fans to help cool down the space. It is prohibited to bring in portable air conditioner units due to potential for electrical and air quality issues when the units are in operation.
Heat Cramps
Symptoms include sharp pains in the muscles caused by salt imbalance resulting from the failure to replace salt lost with excessive sweat. Treatment: Move person to cool, shaded area to rest, and apply firm pressure to cramping muscles. Give person two glasses of salty water (mix 5 milliliters of salt to 1 liter of water) at 10 to 15 minute intervals between each glass if cramps persist.
Heat Exhaustion
Symptoms include heavy sweating, weakness, dizziness, headache, diarrhea, muscle cramps, cold and clammy skin, low blood pressure, disorientation and possible vomiting. These are caused by excessive loss of water and salt.
Treatment: Move patient to cool area to rest, provide salty water, and cover person if shivering. The person should rest in bed until recovered. Seek medical attention immediately.
Heat Stroke
Symptoms include a core body temperature greater than 40ºC, complete or partial loss of consciousness, reduced cognitive function and cessation of sweating (hot and dry skin), dilated pupils, and elevated blood pressure. Skin may be flushed at first, later ashen or purplish.
Treatment: Heat stroke is very serious. Call 911 immediately and while waiting for the ambulance, move the person to a cool place and sponge body with cool water while letting the water evaporate to reduce body temperature.
6/7/2010The start of the warmer weather is also the start for all of those outdoor projects, keep these safety tips in mind when completing your "to do" lists:
• Cutting the lawn? Make sure to substitute those flip flops for a pair of closed toe shoes or better yet safety shoes. How loud is your lawnmower? – perhaps you should also be wearing hearing protection.
• Building a new deck / shed / fence? Protect your eyes, are you wearing your safety glasses? Are the tools you are using appropriate for the work to be completed? Are you working safely at heights and following the manufacturers instructions when using a ladder?
• Working outside? Try to avoid unnecessary exposure to the sun, especially to the intense midday rays between 11:00 a.m. and 4:00 p.m. during the summer. If possible, plan outdoor work for early morning or late afternoon, and work in the shade as much as possible. Have you applied your sunscreen? You should apply protective sunscreen on exposed skin 20 minutes before being in the sun, then reapply as directed by the manufacturer's. Remember, the higher the sun protection factor (SPF), the greater the protection from the sun.
• Summer Treats - Ice-cold watermelon on a steamy summer day really hits the spot. But you'll be best served by keeping it on your countertop until cutting time. Whole watermelons stored at room temperature deliver more cell-protecting antioxidants (specifically lycopene and beta carotene) than refrigerated or freshly picked melons.
• Working on the Garden? - The key to preventing lower back injury and pain is physical conditioning. "Getting into shape" involves the overall conditioning of the body and the cardiovascular system.
4/26/2010This year when your child begins looking for work, you should know that the Ministry of Labour (MOL) places a great deal of importance on their safety in the workplace. According to the MOL, young workers fall between the ages of 15 and 24 and account for 15 percent of the workforce in Canada. Statistics show that young workers are twice as likely to suffer injuries at work compared to adults, and 5 times more likely to get injured in the first four weeks on the job.
Based on research conducted across the country, at new jobs, young workers find that:
• Most tasks they are assigned involve work they aren't familiar with;
• They are afraid to ask for help or question existing work methods for fear of looking incapable or 'stupid';
• They don't have the experience to know how to recognize workplace hazards;
• They fall back on trust. Children are taught to respect and listen to adults, so when they don't know what to do, they decide to trust their employers to look out for their safety - which is one of the worst times to rely on trust;
• They don't get training, demonstrations, or supervision;
• The employer / worker relationship is new, and young workers don't always know how they are expected to relate to their 'boss';
• Some adults in the workplace don't know how to relate to young workers, and may not take the time to explain the basics to them.
Take time to speak with your young worker and have them ask the questions listed below, before they accept a new job, or better yet, ask the employer yourself. Getting involved is one of the best ways to ensure your child's safety.
1. How can a young worker be injured doing the job?
2. What kind of training and supervision will my child receive?
3. What safety procedures need to be followed?
4. What are my child's rights and responsibilities?
5. What health & safety laws are in place to protect workers?
6. Are there any harmful chemicals that need to be used?
7. Who do I speak to if I have a question about the job or equipment being used?
8. What safety gear (gloves, safety glasses, mask, safety shoes) will be needed?
In addition, you should know there are a number of internet resources that can help. For more information and to be taken to these sites, click the links below. Stay aware, and stay safe!
4/19/2010Chemical products are all around us, in our workplaces, our homes and our communities. There are laws pertaining to chemical products that are in place to protect us from both health effects such as corrosivity, and from safety effects such as fires. No matter where you use chemicals, knowing their hazardous properties and how to use them safely is important.
In our workplace, chemicals are generally used either for curriculum or for custodial purposes. Curriculum chemicals are typically found in our science, technology and visual arts programs. PDSB has a list of approved science chemicals, as well as guidance information for safe use of chemicals in technology and the arts.
Custodial chemicals undergo a health and safety review as well as field testing before becoming approved to be used in schools. The Facilities Services department actively promotes the Eco Schools program which includes use of environmentally-friendly, non-toxic products.
Bringing in cleaning chemicals from home is strictly prohibited.
Workplace chemicals that have hazardous ingredients may be considered "controlled" and would fall under the Workplace Hazardous Material Information System (WHMIS). WHMIS laws require labeling, material safety data sheets and training. For more information on WHMIS requirements, contact Health, Wellness and Safety.
Many chemical products are available in retail outlets such as your local hardware or grocery store. These products are regulated as Consumer Products. As such, there are certain requirements for labeling but no requirements for material safety data sheets or training. Despite this, consumer products can have health and safety hazards and it is important that they be handled safely. For more information, visit Health Canada's Consumer Product Safety website located at: http://www.hc-sc.gc.ca/cps-spc/index-eng.php3/29/2010How well do you know your feet? For bearing thousands of steps every day, the human foot is a wonder: Each has 26 bones, 33 joints, 107 ligaments and 19 muscles. There are more than 300 different foot ailments, according to the Canadian Podiatric medical Association. Trouble often results from lack of basic care. For example:
Do you wear poorly fitted shoes? They can contribute to blisters, bunions, and pain in the heel or forefoot. Shoes should feel comfortable right out of the box. Shop for shoes late in the day when feet tend to be a little swollen.
Do you wear poorly designed shoes? They should conform to the natural shape of your feet, with roomy toes and cushioned (low) heels. Avoid heels higher than 2 in / 5 cm; they cause foot and back problems. For sports, wear the right shoe for the right sport.
Do you ignore foot pain? If you have pain during a particular weight-bearing exercise, substitute low-impact activities such as swimming or cycling. If pain in your feet, knees, or lower back continues, see your health care provider. Insoles, orthotic devices, arch supports or other inserts can be helpful.
Do you walk barefoot? Walking is good exercise for the feet and legs, but wear shoes when you do it. Shoes are made for walking and protecting your feet from all sorts of mishaps, indoors and outdoors.
Put feet first if you have diabetes. Nerve damage and reduced blood flow in the feet are common diabetic complications that can lead to serious foot problems. See your Health Care Practitioner promptly if foot pain or sores persist. And have regular professional foot checkups.
* Portions of this broadcast printed from Body Bulletin Canada
3/22/2010
Electrical Safety
Electricity is all around us: in our homes, our workplaces and our communities. We recognize the usefulness of electricity, do we recognize the hazards? We usually encounter an electrical hazard (such as a frayed or damaged cord) at the most inconvenient time possible: the moment at which we plug something in to use it. What you do next can mean life or death for you, someone you work with or someone you love. Do you proceed to use that cord knowing the risk of serious electrical shock, even death by electrocution? Or do you stop and find a safer alternative? Here are examples of electrical hazards you may encounter and the appropriate solution for those hazards:
Hazard: I need temporary power for a specfic task (e.g.: power drill or overhead projector).
Solution: Use one CSA or ULC approved extension cord. Be careful to avoid creating trip hazards. Use only one cord, long enough for the task.
Hazard: I need long-term power (e.g.: installing a computer at a desk).
Solution: Use one CSA or ULC approved power bar of adequate length. Extension cords are NOT intended for long-term use.
Hazard: My equipment cord has 3 prongs but the extension cord only has room for 2 prongs.
Solution: Discard the extension cord and replace with a CSA or ULC approved cord with room for 3 prongs. Using 2 prong extension cords is hazardous.
Hazard: My power cord is damaged (e.g.: frayed, missing ground pin, cracked insulation etc.).
Solution: Never used damaged power cords! Damaged AV equipment can be repaired by placing a Heat Web call to LTSS. Non-AV equipment such as custodial or technology equipment can be repaired by placing a Category 33 Work Order.
2/15/2010
Foodborne illness can result from improper handling of food. Here are a few tips to help keep your family safe and healthy.
Clean
- Hand washing is one of the best ways to prevent the spread of foodborne illness. Wash your hands with soap and warm water for at least 20 seconds.
- Wash hands often, e.g. before, during and after food preparation, after using the washroom, after touching garbage, after playing with pets, etc.
- Clean and sanitize work surfaces, utensils and dishcloths often to reduce bacteria and prevent foodborne illness.
Cook
- Cooking food to safe internal temperatures will destroy bacteria that could make you ill. Use a digital food thermometer to check that proper temperatures have been reached.
- Food safety experts say food thermometers are the only way to cook food safely without overcooking. You can't tell just by looking that food has been cooked to a temperature high enough to destroy illness-causing bacteria.
- Keep hot food at or above 60°C to prevent the growth of bacteria and reduce the chance of foodborne illness.
Chill
- Set refrigerators at or below 4°C (40°F) and freezers at or below -18°C (0°F). Use appliance thermometers to check that proper temperatures are maintained.
- After buying groceries, immediately put away food that needs to be refrigerated and frozen.
- Bacteria grow quickly in the temperature "danger zone" (4°C to 60°C/40°F to 140°F) so thaw food in the fridge and NOT on the kitchen counter.
Separate
- Keep raw food away from ready-to-eat and cooked food while shopping, storing and preparing.
- Bacteria can be carried in raw meat juices. Place raw meat, poultry and seafood in containers on the bottom shelf of the refrigerator. Use containers that are large enough to prevent raw juices from dripping onto other food or touching other food.
- Prevent cross-contamination by using separate cutting boards for raw food, cooked food and ready-to-eat food.
Information from www.safetyisnogame.gc.ca | View in Web Browser | /_layouts/images/ichtmxls.gif | /_layouts/xlviewer.aspx?listguid={ListId}&itemid={ItemId}&DefaultItemOpen=1 | 0x0 | 0x1 | FileType | xlsx | 255 | | View in Web Browser | /_layouts/images/ichtmxls.gif | /_layouts/xlviewer.aspx?listguid={ListId}&itemid={ItemId}&DefaultItemOpen=1 | 0x0 | 0x1 | FileType | xlsb | 255 | | Snapshot in Excel | /_layouts/images/ewr134.gif | /_layouts/xlviewer.aspx?listguid={ListId}&itemid={ItemId}&Snapshot=1 | 0x0 | 0x1 | FileType | xlsx | 256 | | Snapshot in Excel | /_layouts/images/ewr134.gif | /_layouts/xlviewer.aspx?listguid={ListId}&itemid={ItemId}&Snapshot=1 | 0x0 | 0x1 | FileType | xlsb | 256 |
|
|
|
|
|
|
|