2007's been another great year for SafetyXChange. Our second annual safety industry awards, the Saxcies™, was a hit - again. We also dabbled in video production this year, to mixed reviews. And our community is also continuing to grow and change, with many new features planned for next year. But one thing that hasn't changed is the great advice we continue to receive from you, our members. Here's a quick look at just a dozen of your articles from this year's Best Practices Weekly published every Tuesday. (Remember that all SafetyXChange articles are archived on the site. The Best Practices articles can be found here.)

1. Relying too heavily on MSDSs for hazard communication is one common mistake that both employers and employees make when handling hazardous chemicals in the workplace. Hazardous Chemicals: 7 Common Mistakes to Avoid, by Ryan Stewart, MSc.(A), ROH, CRSP.
Part 1: http://www.safetyxchange.org/article.php?id=453&cha_id=2
Part 2: http://www.safetyxchange.org/article.php?id=458&cha_id=2

2. The Virginia Tech and Omaha Mall shootings were 2007's sad reminders that workplace violence remains a very real threat that safety professionals must address. The best defense is to acknowledge and anticipate the risk, and take some proactive steps to protect your workers. Workplace Violence: A Prevention Strategy, by Robert Siciliano.
Part 1: http://www.safetyxchange.org/article.php?id=533&cha_id=2
Part 2: http://www.safetyxchange.org/article.php?id=538&cha_id=2
Part 3: http://www.safetyxchange.org/article.php?id=543&cha_id=2

3. Practice makes perfect. And that principle applies to emergency evacuations, too. To ensure the safety of our employees and the protection of equipment and facility, it is necessary that everybody knows their responsibilities in the company's evacuation plans. The only way that can happen is for everyone to participate in regular drills. Preparing for Evacuation: Practice Makes Perfect, by Phillip Wells.
http://www.safetyxchange.org/article.php?id=615&cha_id=2

4. Guarding part-revolution presses can be an engineer's nightmare because of the complexity of some presses' tasks. Nevertheless, the press has to be guarded and guards must be foolproof to operators and other workers. Mechanical Power Press Guarding: What You Need to Know, by Rob Stacy.
Part 1: http://www.safetyxchange.org/article.php?id=484&cha_id=2
Part 2: http://www.safetyxchange.org/article.php?id=489&cha_id=2

5. Needless off-the-job injuries and the huge monetary and human costs that accompany them can be reduced by using good basic safety practices at all times and everywhere. Off-the-Job Safety: Why Home Is Not Always a Safe Haven, by John Bruce, HEI, AHC.
http://www.safetyxchange.org/article.php?id=468&cha_id=2

6. Speaking of off-the-job safety, the majority of grill owners use their grills year-round with some of them even shoveling snow to get to the grill in the winter. So any time of the year is a good time to share these barbecue safety tips. Summer Safety: 12 Rules for Safely Enjoying Your Barbecue, by Gary C. Wolf.
http://www.safetyxchange.org/article.php?id=609&cha_id=2

7. Ammonia is a common component of industry and home cleaning solutions and it's easy for people to become complacent about handling it. But high levels of exposure to ammonia can result in the buildup of fluid in the lungs, which may be extremely harmful and even result in death. Chemical Safety: What Every Worker Should Know About Ammonia, by Kenneth S. Weinberg, MSc, PhD.
http://www.safetyxchange.org/article.php?id=513&cha_id=2

8. When you think of hazards in an industrial facility, the honeybee isn't exactly the first thing that comes to mind. However, during the summer months, bee stings are one of the most frequent causes of injury listed on municipal worker accident reports. Whether you are a groundskeeper or an electrical linemen you can be attacked, even fatally, while doing your job. Bees: A Workplace Hazard, by John Riehs.
http://www.safetyxchange.org/article.php?id=601&cha_id=2

9. Stress leads to a host of adverse effects on business including early retirement, absenteeism, increased turnover and unsafe behaviors. Consequently, companies are coming to recognize that they need to help their employees manage stress. The Hawk's Eye View: 12 Ways to Help Your Employees Handle Stress, by Richard Hawk.
Part 1: http://www.safetyxchange.org/article.php?id=659&cha_id=2
Part 2: http://www.safetyxchange.org/article.php?id=667&cha_id=2

10. Gardening is a pleasant diversion for many people. It reduces stress, gets us out into the fresh air, provides exercise and can give us immediate gratification. It is also a physical task that requires a great deal of safety awareness. Seasonal Safety: PPE for the Gardener, by Barry R. Weissman REM, CSP, CHMM, CHS-IV, CIPS.
http://www.safetyxchange.org/article.php?id=509&cha_id=2

11. Is it safe for workers to move pallet jacks by pulling with both arms behind their backs? In a nutshell, the consensus seems to be no. A person can push almost four times what they can pull and if a worker feels it's necessary to use both arms to pull then the worker is probably overexerting and at risk for injury. Pallet Jack Safety: Is It Ever Safe to Pull a Pallet Jack?, by SafetyXChange Members.
http://www.safetyxchange.org/article.php?id=675&cha_id=2

12. Sometimes we don't have access to a community of safety professionals to find out if something is safe - like pulling a pallet jack. For those times, we need to know how to determine the safest method to perform a task. Pallet Jack Safety: How to Find Best Practices, by Richard Boyles.
http://www.safetyxchange.org/article.php?id=680

Editor's Note: Next Tuesday is Christmas Day and SafetyXChange will not be publishing its regular issue. For those of you planning to feast on the traditional turkey dinner, here's some timely advice.

TALKING TURKEY

What's wrong with this picture?

Don't Flip the Bird Into the Sink

By Dave Duncan

Survey says: eight out of 10 people wash their turkeys before placing them into the oven. That leaves two out of 10 cooks who need to get with the program, or does it?

Actually, the 20 percent who do not give the birds a pre-oven "bath" are doing the safe thing, according to the United Kingdom-based Food Standards Agency (FSA), which surveyed 2,000 people on their festive season poultry cooking practices.

Washing a turkey in the sink dramatically increases the risk of people in your home suffering food poisoning, not from the cooked bird, but because bacteria from the raw poultry is usually splashed over a wide area, where it can remain for days. Countertops, chopping boards, dishes and utensils are all within splashing range.

If someone then places food onto a contaminated surface or uses a contaminated utensil, the aftermath can be most unpleasant. It goes without saying that anyone who touches raw poultry and doesn't wash his or her hands thoroughly with hot, soapy water is also risking food poisoning - as is anyone who touches surfaces previously touched by the cook.

Ironically, FSA says there is no possibility of removing all harmful bacteria using water. Cooking until the internal temperature of the bird reaches 165 F is the only reliable way of killing all the germs.

The FSA survey found 17 percent of respondents don't know how to tell when their festive birds are fully cooked. One way is to cut into the thickest part of the turkey, making sure the meat is piping hot and not pink in any area. Juices should run clear.

If in doubt, use a meat thermometer and check for a 165 F reading in the thickest part of the bird. Bon appetit!

Story Tools:  Email This Post  Print This Post Top