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Tuesday, November 20, 2012
8 Hazardous Jobs In The Healthcare Industry
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| Multi-channel infusion pump for delivery of chemotherapy |
The National Institute For Occupational Safety And Health (NIOSH) has revised and republished informational material concerning the health hazards to healthcare workers were exposed to hazardous drugs. The publication directs attention for the medical surveillance of healthcare workers who come in contact with hazardous drugs or dispose of hazardous biological waste.
Healthcare workers who prepare, administer or transport hazardous drugs or dispose of hazardous drug waste may face risks to their own health such as skin disorders, reproductive disorders, and possibly cancer.
1. Pharmacists and pharmacy technicians
2. Nurses (RNs, ARNPs, LPNs)
3. Physicians and physician assistants
4. Operating room personnel
5. Home healthcare workers
6. Veterinarians and veterinary technicians
7. Environmental service workers (housekeeping, laundry, maintenance workers)
8. Workers who ship, transport, or receive hazardous drugs
The information provided by NIOSH is useful to identify and correct preventable failures that lead to disease. Early identification of health problems can also benefit individual workers.
If You’re Going Out To Eat Check Out “Behind The Kitchen Door”
Behind The Kitchen Door exposes the working conditions in the restaurant industry.
“How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions—discriminatory labor practices, exploitation, and unsanitary kitchens—affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched a national restaurant workers organization after 9/11, sets out to answer these questions by following the lives of ten restaurant workers in cities across the country - New York City, Washington DC, Philadelphia, Houston, Los Angeles, Houston, Miami, Detroit, and New Orleans. Blending personal and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables is not just a product of raw ingredients: it’s the product of the hands that chop, grill, sauté, and serve it, and the bodies to whom those hands belong.
“Behind the Kitchen Door “ is a groundbreaking exploration of the political, economic, and moral implications of eating out. What’s at stake when we choose a restaurant is not only our own health or “foodie” experience, but the health and well-being of the second-largest private sector workforce—the lives of 10 million people, many immigrants, many people of color, who bring passion, tenacity, and important insight into the American dining experience.
Download the 2012 National Diners Guide – See how your favorite restaurant ranks
Read more about "food" and "workers compensation"
Sep 04, 2012
What kind of corporate man was Eastwood when he owned his restaurant, “Hog's Breath Inn,” in Carmel, California, when he was mayor? How did he treat his workers and what did he think about unions? It turns out Eastwood ...
Jun 21, 2010
"So if a Boston restaurant says, 'We're losing business in our restaurant because we can't get shrimp from the Gulf,' let's take a look at Massachusetts law. Would Massachusetts law recognize that claim? If it would, I will.
Jan 13, 2010
"The New York City Health Department is coordinating a nationwide effort to prevent heart attacks and strokes by reducing the amount of salt in packaged and restaurant foods. ...Subscribe To Workers' Compensation. Posts ...
Apr 20, 2011
Having gained experience fighting hotel and restaurant unions, Levitt sent out seminar brochures across the country marketing his expertise and spreading fear. He included newspaper clippings from a Las Vegas strike, and ...
Constitutional Challenge to Texas Workers' Compensation Domain Name--The Forbidden Words
The Fifth Circuit Court of Appeals has remanded, for additional review, a complaint filed by a Texas Workers' Compensation attorney who alleges that his constitutional rights were infringed upon by a Texas statute prohibiting misleading advertising. The attorney was cited by the State of Texas for using a domain name that contain the words "Texas" and "Workers' Compensation." The site is named, TexasWorkersCompLaw.com
The Court stated that the use of the domain maybe constitutionally protected:
The Court stated that the use of the domain maybe constitutionally protected:
"A domain name, which in itself could qualify as ordinary communicative speech, might qualify as commercial speech if the website itself is used almost exclusively for commercial purposes."
Protective Equipment Needed for Hurricane Sandy Clean-Up Workers-Volunteers
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| Hurricane Recovery Worker / FEMA |
ASSE is asking companies and organizations if they can donate the following safety equipment:
1. Safety vests
2. Gloves (a) cloth, (b) rubber chemical resistant and (c) leather to handle tree branches
3. Hard Hats
4. Ear plugs
5. Knee pads, water proof coveralls and cut resistant chaps
6. Fire extinguishers
7. Goggles without vent hole
8. Electrically insulated watertight boots with steel shank, toe and insole
9. Disposable N 95 respirators but not elastomer respirators
10. Bags to contain all of the above
Please contact OSHA’s Cathie M. Mannion, Assistant Regional Administrator for Technical Support, at mannion.cathie@dol.gov if you have any questions about the specific donations or locations. OSHA notes that shipping to the individual organizations directly will speed the distribution to the workers. Also, companies should let ASSE know by contacting tstachura@asse.org or cnorgaard@asse.org on what donations are being made and where they are being sent to ensure the efforts are coordinated.
Read more about Hurricane Sandy Recovery
Nov 06, 2012
Safety is a primary issue when you're recovering from a disaster. Follow these tips to help ensure your safety and cope with the disaster. If you aren't able to return home, states, tribes, localities, and the Red Cross continue to ...
Nov 04, 2012
The path of destruction to buildings caused by hurricane Sandy has created a potential threat of deadly asbestos exposure. Many structures destroyed and damaged by the storm contained asbestos fiber and those were ...
Nov 05, 2012
NJ Hurricane Sandy Resources: Food, Water, Fuel, Hotels and Pharmacies. The NJ Regional Operational Intelligence Center has now posted a list of resources for victims suffering from Hurricane Sandy. FOOD Type Address ...
Oct 25, 2012
The NJ Office of Emergency Management and the National Hurricane Center are closely monitoring Hurricane Sandy ("frankenstorm") as it has the potential to become an historic storm as it moves up the Eastern seaboard ...
Monday, November 19, 2012
Inconsequential
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| Employees Lives Are Inconsequential |
Workers' Compensation benefits were discussed in the boardroom following the loss of life of two members of the crew in a fatal crash. When the owner of the airlines was attempting to evaluate his economic exposure of a plane that crashed at the hands of a pilot who was flying DWI, the lawyers responded emphatically, the economic value of the two dead crew members could not be evaluated in the economic equation since their losses were inconsequential to the airlines as they were covered under workers' compensation.
Economics drives safety. If workers' compensrtion does not economically compensate injured workers and their famiies, then the remedy is inadequate. Loss of life should not be deemed inconsequential.
Happy Thanksgiving - Make It A Food Safe One
Food safety is especially important as you prepare a holiday meal. Within the last couple of years, CDC has investigated outbreaks of foodborne illness that were caused by bacteria in jalapeños, spinach, peanut butter, frozen pizza, frozen pot pies, and frozen beef patties. Many consumers are now more aware of the ongoing importance of food safety.
CDC is a food safety partner with the United States Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS), which is responsible for the safety of meat and poultry. The FSIS has assembled preparation tips intended to serve as safety reminders to those who are already familiar with meat and poultry preparation safety and as guidelines for the first-time chef.
Turkey Basics: Safely Thaw, Prepare, Stuff, and Cook
When preparing a turkey, be aware of the four main safety issues: thawing, preparing, stuffing, and cooking to adequate temperature.
Safe Thawing
Thawing turkeys must be kept at a safe temperature. The "danger zone" is between 40 and 140°F — the temperature range where foodborne bacteria multiply rapidly. While frozen, a turkey is safe indefinitely, but as soon as it begins to thaw, bacteria that may have been present before freezing can begin to grow again, if it is in the "danger zone."
There are three safe ways to thaw food: in the refrigerator, in cold water, and in a microwave oven. For instructions, see "Safe Methods for Thawing
;" instructions are also available in Spanish.
Safe Preparation;" instructions are also available in Spanish.
Bacteria present on raw poultry can contaminate your hands, utensils, and work surfaces as you prepare the turkey. If these areas are not cleaned thoroughly before working with other foods, bacteria from the raw poultry can then be transferred to other foods. After working with raw poultry, always wash your hands, utensils, and work surfaces before they touch other foods.
Safe Stuffing
For optimal safety and uniform doneness, cook the stuffing outside the turkey in a casserole dish. However, if you place stuffing inside the turkey, do so just before cooking, and use a food thermometer. Make sure the center of the stuffing reaches a safe minimum internal temperature of 165°F. Bacteria can survive in stuffing that has not reached 165°F, possibly resulting in foodborne illness. Follow the FSIS' steps to safely prepare, cook, remove, and refrigerate stuffing; Spanish language instructionsare available.
Safe Cooking; Spanish language instructionsare available.
Set the oven temperature no lower than 325°F and be sure the turkey is completely thawed. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2-1/2 inches deep. Check the internal temperature at the center of the stuffing and meaty portion of the breast, thigh, and wing joint using a food thermometer. Cooking times will vary. The food thermometer must reach a safe minimum internal temperature of 165°F. Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat. For more information on safe internal temperatures, visit FoodSafety.gov's Safe Minimum Cooking Temperatures.
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Following these cooking guidelines can help you prepare
a safe holiday dinner that everyone will enjoy.
a safe holiday dinner that everyone will enjoy.
More Information
- Holiday Food Safety [PODCAST - 3:29 minutes]
- Poultry Preparation
- Let's Talk Turkey: A Consumer Guide to Safely Roasting a Turkey
- Turkey Basics: Handling Cooked Dinners & Leftovers
- Turkey Basics: Safe Cooking
- CDC Foodborne Illness
- CDC Food Safety
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