Workplace Safety: Reducing Physical Hazards and Infection Risks

Minimizing Physical Hazards

Housekeeping: Keep aisles clear, clean spills immediately, ensure adequate lighting.
Equipment Safety: Use machines only if trained; follow lockout/tagout (LOTO) for maintenance; inspect tools before use.
PPE: Hard hats, safety glasses, gloves, hearing protection, steel-toe boots, high-vis vests—as required by hazard assessment.
Ergonomics: Adjust workstations; use mechanical aids for lifting; practice safe lifting (bend knees, keep load close, avoid twisting).
Hazardous Materials: Read SDS; use proper storage, labeling, ventilation, spill kits.
Emergency Preparedness: Know exits, assembly points, fire extinguisher locations; participate in drills.
Reporting: Report near-misses, hazards, damaged equipment immediately.
Maintenance: Scheduled preventive maintenance on all machinery.

Hand Hygiene: Wash with soap/water ≥20 sec or use ≥60% alcohol sanitizer—before eating, after restroom, after touching shared surfaces.
Surface Disinfection: Clean high-touch surfaces (doorknobs, keyboards, phones) with EPA-registered disinfectants per contact time.
Respiratory Etiquette: Cover coughs/sneezes (tissue or elbow); dispose tissues; mask if symptomatic.
Distancing & Ventilation: Maintain distance when illness is circulating; improve ventilation (HEPA, open windows).
Food Safety: Proper storage, cooking temps, avoid cross-contamination.
Vaccinations: Stay current on flu, COVID-19, Tdap, hepatitis B (if occupational risk).
Waste Management: Segregate biohazardous, chemical, general waste; use sharps containers.
PPE for Infection Control: Gloves, gowns, masks, eye protection when exposure risk exists.