Accident Prevention Manual

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• Accident Prevention Manual
• for Business Industry
• Engineering Technology
• 13th edition
• National Safety Council

Compiled by Dr. S.D. Allen Iske, Associate
Professor University of Central Missouri
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CHAPTER 8

• INDUSTRIAL SANITATION AND PERSONNEL FACILITIES

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Industrial SanitationEmployee Health and Basic
Facilities

• Issues of drinking water quality at the worksite
• Appropriate disposal of company sewage, waste and
  garbage
• Keeping employee facilities safe and sanitary
• Issues of nutrition and sanitation in employee
  food service

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General Rules for Sanitation

• Management is responsible to provide sanitary
  environment
• approved water and wastewater piping and storage
  system
• good housekeeping
• as nature of work allows
• personal cleanliness
• routine, complete inspection system

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Drinking Water

• Facilities receive water for drinking, washing,
  and food preparation from a municipal supply.
• Water delivered to the facility meter must meet
• all applicable regulatory standards.
• criteria for classification as potable water
  (safe for drinking and cooking)

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Drinking Water (Cont.)

• In-facility contamination
• Water arrives clean, but it doesnt stay clean
• microbiological (salmonella, giardia, hepatitis,
  cryptosporidium, legionella)
• chemical (mercury, benzene, lead, copper,
  asbestos)
• physical (discoloration, taste, turbidity)
• The most common way of contamination is by mixing
  potable and nonpotable water.
• Backflow is a reverse flow condition due to
  differences in pressures.

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Drinking Water (Cont.)

• In-facility contamination
• Water outlets must be identified for their
  specific use.
• Dead-end pipes that cannot be flushed must not
  exist.
• Pipes containing water must be clearly marked
  whether it is potable or non-potable.
• No direct connections between drinking water
  lines and other water systems.
• Nonpotable water may be used to clean
  facilities, given that it does not contain
  hazardous chemicals or contamination.

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Drinking Water (Cont.)

• In-facility contamination causes
• mixing potable with nonpotable water
• actual or potential physical connection between a
  potable water system and an unapproved water
  supply
• improper maintenance of drinking and cooking
  facilities
• improper installation of plumbing facilities
• Reservoirs for treated water should be completely
  enclosed and located in such a way to prevent
  accidental contamination.

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Plumbing

• Workers should install fixtures and faucets to
  prevent back-siphonage.
• Other sources of contaminations are open joints
  in the underground pipes.
• Codes prohibit the installation of sewer and
  drinking lines in the same trench.
• Contamination may occur when pipes are opened for
  repair.

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Plumbing (Cont.)

• Faucets should be at least 1 in. above the
  floodrim of the receptacle.
• Contamination of the water supply results when a
  system is opened for repair or alteration.
• new pipe should be disinfected and properly
  flushed with clean water
• Restricted use of lead pipe, solder, flux in the
  installation or repair of any public water system
• U.S. Safe Drinking Water Act

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Private Water Supplies

• Built/operated under the supervision of a trained
  and experienced sanitary engineer
• All underground and surface waters viewed as
  contaminated until proven otherwise
• deep drilled well water free of biological
  contamination but may be affected by minerals
• shallow wells more likely to have
  biological/synthetic chemical contamination
• Surface sources treated with disinfectant and
  filtered for potable use

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Private Water SuppliesPer-Person Water
Requirements

• 1520 gal (5575 L) drinking, lavatory, toilet
  usage
• 2025 gal (7595 L) per shower
• 510 gal (2040 L) per meal if food is prepared
  on the premises

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Water Quality

• Organizations must evaluate their water supply
  based on the contaminates it might possibly
  contain.
• U.S. EPA regulation establishes two sets of
  standards (review Tables 8B to 8H)
• primary
• secondary
• Sanitary surveillance
• determines the type of treatment and frequency of
  laboratory tests of the source water and the
  treated water

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Water Quality (Cont.)

• U.S. regulations established two sets of
  standards relating to quality of drinking water
• Primary standards are mandatory and cover all
  contaminants considered health hazards. The
  contaminant categories are
• chemicals
• organic chemicals
• physical parameters
• microbial agents
• radioactivity
• Secondary standards are not mandatory but are
  highly recommended to be followed. These
  standards cover aesthetic quality of water, such
  as
• color
• taste
• odor

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Wells

• Drilled wells with intake below the water table
  show a reliable yield and are free from bacterial
  and chemical contamination.
• Wellhead located as far as possible from sewage
  lines, septic tanks, sewage drainage, and process
  waste-disposal systems, 200 ft minimum distance.
• Government and agencies require a space between
  well casing and surrounding area sealed with
  cement grout at a minimum depth of 10 ft below
  ground or floor level.
• Well installations should meet current state well
  code, such as top of well casing projects at
  least 12 in. above ground surface and wellhead
  not covered by paving or other material to make
  access difficult.

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Disinfecting Water Systems

• Water systems
• Pipes, reservoirs, standpipes, pumps, and well
  casing of new systems should be disinfected.
• Old systems carrying treated water for the first
  time following disuse must be disinfected.
• Repaired systems should be disinfected before
  placing back in service.
• Disinfect water by using chlorine-containing
  products, ozone, or ultraviolet radiation.
• Water contaminated with giardia lamblia or
  cryptosporidium need other treatment such as
  filtering.

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Disinfecting Water Systems (Cont.)

• Workers can disinfect water by using no less than
  100 mg/l of chlorine for at least 24 hrs for new
  systems, systems not previously used for treated
  water, and systems that were used for treated
  water but were out of service for less than 12
  hrs.
• Success is determined by measuring the residual
  chlorine in the solution at the end of the
  required time.
• If there is no residual chlorine, repeat the
  disinfection process.
• Systems with a standpipe or reservoir should have
  the solution added to the standpipe or reservoir.

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Water Purification

• Filtration
• primarily clears turbid waters
• removes some bacterial contamination
• made under competent engineering supervision and
  operated under continuous inspection
• Disinfection
• Chlorine is the best available disinfecting agent
  for drinking water.
• It is added to the water directly as a gas or as
  a soluble salt.

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Water Storage

• Reservoirs and standpipes have to be enclosed
  completely.
• Fill vents with screened downspouts well above
  floor level.
• Entrance manholes should be enclosed by
  watertight frames at least 6 in. higher than the
  surrounding surface and fitted with covers at
  least 2 in. down the outside frame.
• Cover should be closed when not in use.

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Waste Disposal

• Building drains and sewers
• In-facility sewage collection systems should be
  properly trapped and vented to prevent sewer
  gases from entering into the building and to also
  ensure proper drainage.
• Traps, grease interceptors, and interceptors that
  collect foreign materials should be large enough,
  located for easy access, and cleaned
  periodically.
• Backwater valves should be installed to prevent
  backup in the sewer line.

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Wastewater Disposal

• Sewage disposal systems must be constructed to
  prevent contamination of water or pollution of
  surface water.
• All sewage systems must be properly maintained.

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Wastewater Disposal (Cont.)

• Septic tanks are buried, watertight receptacles
  designed and constructed to receive wastewater
• separate solids from liquids
• provide limited digestion of organic matter
• store solids
• allow the effluent (clarified liquid) to be
  discharged for further treatment
• Secondary treatment components may consist of
  subsurface seepage field, waste oxidation lagoon,
  an aerated treatment system, or another type
  meeting state or local codes.
• Sewage disposal systems should be located and
  constructed to prevent contaminating the
  groundwater or polluting the surface water.
• All sewage systems must be maintained to avoid
  causing a nuisance or health hazard to the
  community.

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Solid Waste Disposal

• Solid waste should be collected and stored to be
  picked up by a municipal or private disposal
  service.
• Containers should be tightly sealed to keep out
  insects and rodents.
• Due to the unavailability of landfill sites,
  recycling programs are recommended to reduce the
  amount of waste produced.

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Solid Waste Disposal (Cont.)

• Fence in any large outside garbage receptacles
  and compactors.
• Lock the gates to keep children out and to
  prevent animals from distributing refuse.
• Use tight-fitting garbage container covers to
  keep out insects and rodents.
• Containers should be easy to clean and handle.
• Containers should be washed periodically with a
  detergent-deodorant solution.

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Refuse Collection

• Hazards in collection
• Type of equipment and conditions surrounding
  operation
• Frequent causes of accidents
• blades
• booby traps by companies
• loose or broken glass
• lightweight trash filled with heavy objects
• heavy objects concealed by paper and trash
• obstacles in path to refuse collection cans
• rusted or unmaintained cans for handling
• Mixing of recyclables with hazards items

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Insect, Rodent, and Nuisance Bird Control

• Should be done by professional pest-control
  operators.
• Poisonous chemicals should be handled by trained
  personnel.
• All departments should be notified in advance
  about the pest-control operators visit.
• Integrated Pest Management (IPM) system
• housekeeping
• maintenance
• pest-control services

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Personal Service Facilities

• Drinking fountains
• Washrooms and locker rooms
• Benches
• Floor
• Showers
• Toilets
• Janitorial Service

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Personal Service Facilities (Cont.)

• Drinking fountains
• Install one fountain for about every 50 people at
  convenient places throughout an industrial
  facility.
• Stream projector cannot be flooded or submerged,
  in case the water stream is stopped.
• Have the installer direct and project the stream.
• Fountains should be covered in dusty areas.

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Personal Service Facilities (Cont.)

• Drinking fountains (cont.)
• Water temperature should be 5055F for heavy
  manual labor, or 45F for less-active office work
• When using portable drinking fountains
• keep the containers scrupulously clean
• sterilize daily with steam, boiling water, or
  chlorine solution
• do not use a common drinking cup or ladle
• drinking cups should be single-service paper
  cups keep in a sanitary container at the
  drinking faucet, with a receptacle provided for
  disposal

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Personal Service Facilities (Cont.)

• Washing facilities
• Washing facilities should always be clean.
• Each lavatory should have hot (lt140 F) and cold
  water, at least tepid running water, and liquid
  hand soap or similar cleansing agent.
• Circular washbasins
• permit a number of employees to wash at the same
  time
• easy to keep clean
• construction prevents water from splashing and
  spilling

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Personal Service Facilities (Cont.)

• Washing facilities (cont.)
• 1 lavatory for every 10 employees recommended
• 1 for every 15 additional employees for more than
  100
• 1 for every 5 recommended where workers need
  additional washing time

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Personal Service Facilities (Cont.)

• Lockers
• perforated for ventilation
• large enough to permit clothing to be hung to dry
• have separate lockers for work clothing and
  street clothing for persons working with toxic
  materials that can contaminate clothing
• lockers to change clothes on opposite sides of
  shower room to ensure employees move through
  shower to change to street clothes

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Personal Service Facilities (Cont.)

• Showers
• should be located near the work location to
  prevent workers from walking long distances
• must have non-slip surface
• personal cleaning agents near the shower
• provide 1 shower for every 10 employees for each
  sex who are required to shower during the same
  shift

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Personal Service Facilities (Cont.)

• Toilets
• Natural or forced ventilation is required for
  toilet rooms. Ventilation rate should be 3 to 4
  air changes per hour.
• Light fixtures must be installed in all toilet
  rooms and washrooms.
• Toilets and urinals should be installed in a way
  to allow easy sanitation of surrounding surfaces.
• Employees are prohibited from eating in toilet
  rooms or where toxic or noxious materials are
  present.
• Number provided according to the number of
  employees. (Table 8I)
• Be adequately supplied with toilet paper holders
  in every water closet.
• Provide at least 1 lavatory in the toilet room or
  adjacent to it for every 3 toilet facilities.
• Toilets should be only one floor above or below
  the work area in multistory buildings
• Ground fault circuit interrupters should be used
  whenever electrical receptacles are located
  within 6 ft of a sink.

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Personal Service Facilities (Cont.)

• Janitorial service
• A minimum janitorial service should be set up for
  all personal service facilities.
• Mop and clean floors and fixtures with detergent
  and hot water at least once daily.
• Use a sanitizing cleaner as often as necessary.
• Wear rubber gloves and goggles when cleaning.
• Flush the fixtures following use.
• Block off the area to prevent possible slipping
  accidents when floors are wet.

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Food Services

• Nutrition
• Nutrition is an important factor in employee
  health.
• Proper nutrition can strengthen immunity to
  diseases.
• Proper meals can lessen fatigue during work, thus
  reducing chances of accidents occurring.

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Food Services (Cont.)

• There are five types of industrial food service
• cafeterias, preparing and serving hot meals
• canteens or lunchrooms serving sandwiches,
  packaged foods, hot and cold beverages and a few
  hot foods
• mobile canteens that move throughout the work
  area dispensing hot and cold foods and beverages.
• box-lunch service
• vending machines

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Food Services (Cont.)

• Microwaves
• equipment installation and maintenance
• eating areas
• kitchens
• controlling food contamination

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Food Services (Cont.)

• Microwave Safety
• Some food service areas have a microwave oven
  nearby for quick heating of foods. Four important
  safety precautions regarding microwave ovens are
• Repairs should be made by manufacturer-authorized
  repair personnel.
• Persons with cardiac pacemakers should not come
  too close to the microwave ovens.
• Leakage tests should be done on a regular basis.
• Do not plug microwave ovens into extension cords.

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Food Services (Cont.)

• Kitchen
• Floors must be made of impervious,
  water-resistant, easily cleaned, skid-resistant
  material.
• Equipment should be properly sanitized after use.
• Proper ventilation is required where food is
  cooked.
• Portable extinguishers and sprinkler systems
  should be installed for fire protection. Fire
  blankets and extinguishers should be near any
  area where workers clothing could be ignited by
  open flame.
• Proper lighting at 20 foot-candles of light on
  all food preparation surfaces and at equipment or
  washing areas.

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Food Services (Cont.)

• Controlling food contamination
• Food and Drug Administration (FDA) recommends the
  use of a proactive methodology.
• Hazard Analysis Critical Control Points (HACCP)
  system is used to identify and eliminate food
  safety problems.
• Effective use of the HACCP system enables one to
  establish a list of critical control points.

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Food Services (Cont.)

• Foodborne illness
• Cannot be detected through taste, odor, texture
  or appearance
• Prevention
• Wash hands frequently during preparation and
  interruptions.
• Keep hot foods hot (140F or above) and cold
  foods cold (40F or below).
• Exclude from food preparation and handling,
  personnel with wounds, infections, or
  communicable diseases.
• Promptly place leftover foods under
  refrigeration.
• Reheat leftovers quickly to 165F before serving.
• Eliminate flies, insects, and rodents from food
  preparation or storage areas.
• Never use galvanized or cadmium-plated containers
  for storage of moist or acidic foods.
• Consult the local health authority for questions
  or concerns.

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Food Services (Cont.)

• Utensils
• carefully scraped and rinsed before washing
• clean with warm water containing soap
• rinse with clean water
• air dry