Health & Safety Manual for Hospitality Workers

Health & SafetyM A N U A L

CAW HEALTH & SAFETY DEPARTMENTCAW HEALTH & SAFETY TRAINING FUND

205 PLACER COURTTORONTO, ON M2H 3H9

416-495-65581-800-268-5763

FAX: 416-495-3785e-mail: [email protected]

Internet: www.caw.ca/whatwedo/health&safety

Health & Safety Manual for HOSPITALITY WORKERS

1TABLE OF CONTENTS

ACKNOWLEDGEMENT............................................................................... 3

FORWARD................................................................................................... 4

LEGAL REQUIREMENTS............................................................................... 6

THREE RIGHTS............................................................................................. 7

IS YOUR JOB A HEALTH HAZARD? ............................................................. 8

INJURIES AND DISEASES IN THE HOSPITALITY INDUSTRY .............................9

WAGE LOSS DISEASE CLAIMS.....................................................................10

EDUCATION AND TRAINING.......................................................................11

PREMISES.....................................................................................................12

LIGHTING ....................................................................................................13

FLOORS.......................................................................................................14

FALLS...........................................................................................................15

CUTS AND BURNS.......................................................................................16

FIRE .............................................................................................................17

ELECTRICAL APPLIANCES............................................................................18

REFRIGERATION EQUIPMENT......................................................................19

HEAT ......................................................................................................20-21

BACK INJURIES ............................................................................................22

LIFTING .......................................................................................................23

WORKING ON YOUR FEET ...................................................................24-26

REPETITIVE STRAIN INJURIES (RSIs) .........................................................27-29

ERGONOMICS............................................................................................30

HOTEL LAUNDRY WORKERS..................................................................31-32

SHIFTWORK ...........................................................................................33-35

VIOLENCE..............................................................................................36-38

STRESS ........................................................................................................38

MICROWAVE OVENS..................................................................................40

COMPUTERS AND VISUAL DISPLAY TERMINALS (VDT’s) ........................41-43

SKIN INFECTIONS .......................................................................................44

COMMUNICABLE DISEASES ..................................................................45-46

UNIVERSAL PRECAUTIONS .........................................................................47

MOULDS AND FUNGUS ........................................................................48-50

TABLE OF CONTENTS


2

LATEX .....................................................................................................51-52

NEEDLESTICK INJURIES................................................................................53

GAMING WORKERS’ HEALTH AND SAFETY ...............................................54

CHEMICALS ...........................................................................................55-58

MATERIAL SAFETY DATA SHEETS...........................................................59-62

SMOKING..............................................................................................63-64

NOISE .........................................................................................................65

PRINCIPLES OF CONTROL..........................................................................66

LUNCHROOMS, WASHROOMS, LOCKER ROOMS.....................................67

FIRST AID ....................................................................................................68

MEDICAL TREATMENT ................................................................................69

WORKERS’ COMPENSATION......................................................................70

GOVERNMENT LAWS AND REGULATIONS.................................................71

ORGANIZING HEALTH AND SAFETY AT WORK..........................................72


Many thanks to the Liquor Trades union of Australiaand in particular Helen Casey upon whose booklet

“Is Your Job a Health Hazard?”

this manual is based.

Thanks also to David Geeformerly of the British General Municipal and Boilermakers’

and Allied Trades Union whose handbook“Risks a la Carte”

was also used for this manual.

3ACKNOWLEDGEMENT


Dear Brothers and Sisters:

The hospitality industry is one of the fastest growing sectors of our union.

From coast to coast to coast, our membership is growing among hotelworkers, restaurant workers, bartenders and servers, fast food workers,catering and institutional food service workers, as well as gaming workerswho are employed in workplaces from small bingo halls to casinos withthousands of workers.

Our membership in this industry is diverse with women workers and workersof colour making up an important part of the workplace and local unionleadership.

Health and Safety is probably the most important issue which trade unionsand their members face in the workplace.

Yet, in the past, they received insufficient attention relative to wages andconditions.

This manual provides important information for CAW members employed inthe hospitality industry. Once you can recognize hazards you can take stepsto eliminate them.

We hope you will use this manual to examine your workplace carefully toidentify hazards.

The manual can be used together with the CAW Health, Safety &Environment Committee Manual which is designed to assist workplace health,safety and environment committees.

Best of luck in making your workplace a safer and healthier place to work.

In solidarity,

Basil “Buzz” HargrovePRESIDENT

Jim O’NeilSECRETARY-TREASURER

This manual is produced by the CAW’s Health & Safety Department and the CAW Health & Safety Training Fund

205 Placer CourtToronto, ON M2H 3H9

Tel: 416-495-6558/1-800-268-5763Fax: 416-495-3785

www.caw.cae-mail: [email protected]

FORWARD4

Basil “Buzz” HargrovePRESIDENT

Jim O’NeilSECRETARY-TREASURER


“We miss David desperately,” said Rob Ellis, David’s fatherat an address to a hushed group of Grade 11 and 12students. David Ellis, an 18 year old student died onFebruary 17, 1999 after an accident where he becameentangled in a commercial dough mixer in a bakery. It wasDavid’s second day on the job which was to last just threeweeks.

David was an active teen, involved in sports and music.He was planning to enroll in university after finishing highschool. David Ellis also demonstrated a real love for thoseless fortunate, helping to peel potatoes for hours at aninner city mission and providing food to the hungry andhomeless in Hamilton out of the back of a truck. “Daviddidn’t speak a lot,” Robert Ellis said, “he just put his loveinto action.”

Robert Ellis pleaded with the students to educatethemselves and speak with others about workplace safetyso that the tragedy his family has experienced won’thappen again. Lyle Hargrove, Director of the CAW Health& Safety Training Fund and Cathy Walker, Director of theCAW Health & Safety Department, met with Robert Elliswho explained both the tragedy of his son’s death andthe need for strong, forceful measures both in the schoolsystem and in workplaces to prevent similar tragedies,especially among your people. Rob Ellis asked all CAW parents to talk to their children about the need forsafety in the workplace.

Tragically, another teenager, 16 year old Ivan Golyashov, was killed in a nearly identical accident in anunguarded dough maker in September in a Toronto bakery. Similar tragedies are occurring among youngworkers throughout Canada.

Young David Ellis and Ivan Golyashov were killed in non-union workplaces where there were no machineguards to protect them. The 1999 CAW Council meeting passed a resolution calling for education andtraining in the schools and on the job for all young workers.

5In Honour of DAVID ELLIS

… and all the other young workers killed on the job

Many people don’t think the hospitality industry and thefood industry are dangerous places to work – but they are.


LAWS

There are a number of health and safety laws whichaffect you. In most provinces, the main law is calledthe Occupational Health & Safety Act. In someprovinces it is called something else. In BC, forexample, it is called the Workers’ CompensationAct. There are also regulations which govern healthand safety.

YOUR COLLECTIVE AGREEMENT

The contract negotiated between your CAW LocalUnion and your employer is also a legal document.It contains a number of articles on health andsafety. Use what you have in your contract and usethe CAW Model Contract Language for Health,Safety and Environment to improve upon what youhave during your next set of negotiations.

LEGAL REQUIREMENTS6

As a CAW member, you have three health andsafety rights guaranteed by law:

The Right to KnowThe Right to Participate

The Right to Refuse

THE RIGHT TO KNOW

You have the right to know about the hazards ofyour workplace. Your employer has a legalobligation to fully train you in all of the hazards ofyour job and how to avoid them.

In all Canadian provinces, territories and in thefederal jurisdiction, workers are protected by theWorkplace Hazardous Materials Information System.This WHMIS law requires your employer to:

I label containers of hazardous materials;

I provide Material Safety Data Sheets (MSDSs)with additional information;

I provide education and training so that you willunderstand the hazards of the substances youwork with.

THE RIGHT TO PARTICIPATE

You are represented by a CAW health and safetyrepresentative and CAW participation on the joint(union-management) health and safety committee.

The representatives inspect your workplace,investigate accidents, and take up your health andsafety concerns with your employer.

In order to help your representatives it is importantthat you tell them of any concerns you may haveabout your health and your safety.

THE RIGHT TO REFUSE

You have the right, and in some provinces theobligation to refuse hazardous work.

When you refuse work which you believe is likely toendanger you, report the problem to yoursupervisor and to your union health and safetyrepresentative. If the employer still refuses tocorrect the problem, call in a government inspector.It is illegal for your employer to discipline you forexercising your right to refuse.

7THREE RIGHTS



person we see there are countless others whoseclaims are settled without the union being involved.

In most cases these accidents could have beenavoided if the workplace had been made safe.Employers are responsible for hazardous places ofwork although they often try to shift the blame ontoinjured workers by saying they were careless or lazy.

Members often don’t know about health hazards atwork, particularly when this involves the use ofchemicals.

This manual deals with some of the more commondangers associated with work in hotels, restaurants,bars, casinos and cafeterias.

Your health is very precious. To preserve it:

I INFORM yourself and your fellow workers aboutpossible hazards at work.

I CONTACT your union health and safetyrepresentative if your employer refuses to fix upan unsafe workplace.

I INSIST that your workplace be made safe.

IS YOUR JOB A HEALTH HAZARD?8

Most people associate workplace accidents withmines, building sites or fast machines. At firstglance a hotel, restaurant, bar, casino or cafeteriamay not seem like a particularly dangerous place towork.

Yet our local union officers see many injuredworkers every year who come for assistance withtheir workers’ compensation claims. For every


Why should we be concerned about health andsafety in the catering, hotel, bar, casino andrestaurant industry? Isn’t it a relatively safe industry?In fact, if you look at the injury and disease rate forworkers covered by the Workers’ CompensationBoards you will see that the rate is quite high.

The following figures are taken from the B.C.Workers’ Compensation Board. Compare thefigures from your province.

During the ten year period from 1990 to 1999there were 24 people who died in the B.C. hoteland restaurant industry (sub class 0627) as a resultof their work.

In 1999 in B.C. in sub class 0627 which coverscaterers, hotels, motels, clubs, bars, restaurants andmarinas there were 52,730 accepted claims for atotal benefit pay-out of $18,458,561.

These claims resulted in 185,479 days lost with anaverage claims duration of 34 days.

If we look at the number of lost time claims by typeof accident, we find the following statistics for yourindustry for 1999:

9INJURIES & DISEASES IN THE HOSPITALITY INDUSTRY

struck against 415

struck by 1,100

falls from elevations 275

falls on same level 880

caught in 100

rubbed or abraded 20

strains 1,510

harmful substances 715

transportation 45

miscellaneous 180

TOTAL 5,243


YEAR NO. OF ACCEPTED CLAIMS

1992 2731993 2971994 3291995 2271996 230

TOTAL 1,356

(TOTAL DAYS LOST : 73,759)

Major Cause of Disease

Repetitive Motion 703Poisoning 12Respiratory Irritation 63Contagious Disease 21Dermatitis, Chemical Burn 391Noise Exposure 8Welding Flash or Other Radiation 2Post Traumatic Stress 113Other 43

TOTAL 1,356

OCCUPATIONAL DISEASE LOST TIME CLAIMS10

ACCEPTED BY B.C. WORKERS’ COMPENSATIONBOARD FOR HOSPITALITY INDUSTRY

(1992 - 1996)


Many workers begin working in the hospitalityindustry fresh out of school. Others are recentimmigrants to Canada with no background in theindustry.

Many injuries and occupational diseases can resultfrom ignorance, with new workers failing tounderstand the hazards associated with their work.This manual is designed to help, but remember theprimary responsibility for safety and health trainingrests with the employer.

Check to ensure that:

I new workers are trained in safe methods ofwork.

I health and safety hazards are explained to them.

11EDUCATION & TRAINING

9. Are materials stored so as to be tidy, notobstruct gangways or exits and not be liable tofall?

10. Is access to all workplaces kept clear ofobstruction at all times?

11. Are there any cables that trail across floors organgways?

12. Is there a procedure and a place for storingdelivered goods that prevents stock clutteringup the workplace?

13. Is there a procedure and a place for removingempty cans, food containers etc. from workingareas?

14. Are ashtrays emptied regularly into metalcontainers?

15. Are walls kept in good repair and cleanedregularly?

16. Is the workplace kept clean, free of deposits ofdust, and accumulations of waste matter?

CHECKLIST

1. Has the layout of work areas and equipmentbeen designed for safety?

2. Are workers’ representatives involved in thedesign of new/altered premises, so that theirknowledge of hazards can be used to eliminaterisks?

3. Is there enough space for workers, especially inareas around cutting, mincing, chopping, slicingor sawing machinery, and in the meatpreparation areas?

4. Are there ‘in’ and ‘out’ doors to kitchens,dining rooms, serveries and still rooms?

5. Are they clearly marked?

6. If only one door is available, does it have wiredglass panels that allow good visibility?

7. Is ‘safety glass’ used in swing doors and alongbusy corridors?

8. Are all lanes and gangways kept clear ofequipment and other obstacles?

PREMISES12



Lighting levels in some work areas are inadequatewhich can lead to tripping or falling hazards.

1. Are the normal lighting levels sufficient toprevent accidents?

2. Are all fixtures cleaned and maintained atregular intervals?

3. Is lighting on stairs suitable and sufficient? i.e.you don’t have to switch off the light at thebottom of the stairs and then walk up in thedarkness?

4. Are emergency lighting systems in place andchecked regularly?

13LIGHTING

Unsafe floors are the cause of numerous accidents,some with lasting effects.

CHECKLIST:1. Has the most suitable floor surface been

chosen for the work areas? e.g. are thekitchen floors covered with a non-slip surface?

2. Is there effective drainage around washingmachines, pot washing sinks, vegetablepreparation areas etc.?

3. If it is impossible to keep the floor dry in someof these areas are special grid pattern floormats used?

4. If so, are they lightweight and easy to roll upduring cleaning?

5. If other mats are essential in working areas, arethey positioned safely and well maintained?

6. Are any curling edges of floor matsstraightened or removed?

7. Are rubber mats available for workers whomust stand (especially necessary for concretefloors)?

8. Are floors regularly maintained so that cracksand worn areas can be dealt with before theycause an accident?

FLOORS14


9. Are carpets sprayed regularly with anti-staticsprays to prevent people becoming ‘charged’with static electricity?

10. Are the recommendations of the floor coveringmanufacturer followed so that cleaningmethods do not reduce the safety of thefloor?

11. Are the causes of regular spillages on the floorsinvestigated and eliminated wherever possible?

12. Are there time, staff and facilities (e.g. good,clean mops) for the cleaning of all spillages onthe floor?

13. Where spillages cannot be removedimmediately are they covered with anabsorbent material (e.g. sawdust) to reducehazard?

14. Is there suitable footwear for all staff working inparticular hazardous areas e.g. kitchens?

15. Are the coverings on stairs particularly well-maintained with non-slip treads? Are hand-railsprovided?

16. Are changes in floor level (steps, ramps, etc.,especially in cellars) clearly marked?

Falls are a major cause of injuries to hospitalityworkers. These frequently result in back and neckinjuries, sprains and broken bones.

CHECK

1. Are floors kept clean and non-slippery and arespills wiped up immediately?

2. Is there enough space to move and are thereseparate ‘in’ and ‘out’ doors between kitchensand dining rooms to prevent collisions?

3. Is there sufficient lighting to work safely inkitchens, dining rooms (even candle-lit ones),stairs and outside?

4. Do you hurry excessively because youremployer has not hired enough staff?

5. Are stored materials kept tidy and are deliveriesput away immediately to avoid obstruction?Does your employer provide sufficient storagespace?

6. Do electrical cords trail across floor space?

7. Are changes in floor levels (steps etc.) clearlymarked?

8. Are your shoes suitable? Non-slip enclosedshoes are the best type. Your employer shouldprovide these.

15FALLS


Most people who work in kitchens cut or burnthemselves at some time. While this kind ofaccident will probably always be a problem, mostcould be avoided if obvious dangers in kitchenswere eliminated.

CHECK

1. Are all dangerous machines, such as mincers,food mixers, meat slicers, and so on fitted withguards?

2. Are guards always in place before machines areused?

3. Are knives kept sharp and serviceable withhandles in place and free of grease?

4. Are knives stored safely when not in use?

5. Are all sharp tools collected and washedseparately?

6. Are ovens shallow enough to allow pans to beeasily removed from the back of the ovenwithout the risk of burns to the arms and areoven gloves supplied which are long enough tocover the arms?

7. Is the deep fat fryer turned off while fresh oil isput in?

8. Is surplus moisture wiped from food beforefrying to avoid ‘spitting’?

CUTS & BURNS16


A British survey on restaurant fires found that 25percent are caused by faulty electrical equipmentand 70 percent by fat or grease catching alight.Hotel fire tragedies in the United States and theconsequent lives lost are evidence of the need forparticular care in hotels.

Employers are required to provide adequate fireescapes, fire extinguishers and warnings if highlyflammable material is used. Details of theserequirements are contained in governmentregulations.

CHECK

1. Is all electrical equipment in good condition andregularly checked? (See section on ElectricalAppliances).

2. Are deep fryers fitted with thermostats toprevent over-heating, with a cut off device incase of thermostat failure?

3. Are all grease traps, extract ducts, filters etc.,cleaned regularly?

4. Are all fire escapes and exits kept clear ofobstruction and properly marked?

5. Are kitchen doors fire resistant?

6. Are adequate numbers of fire extinguishersprovided and are staff taught how and when touse them? Are the extinguishers checkedregularly?

7. In hotels and motels is there an automatic firedetection and alarm and sprinkler system?

8. Are staff adequately instructed and drilled onwhat to do if there is a fire?

9. Natural gas has a chemical added to it so thatyou are able to tell when gas is leaking.Sometimes in a kitchen, however, the bad smellis hard to detect. Are kitchen workersinstructed to visually check whether pilot lightshave gone out or burners switches are leftpartially on but the burner is unlit?

17FIRE


Faulty electrical equipment is the cause of a greatmany fires, as well as electrical shocks which injureand sometimes kill people operating it.

CHECK

1. Is all electrical equipment regularly inspected bya qualified electrician?

2. Are there enough plug points so that multipleadaptors are never used?

3. Are all cords, plugs and sockets in goodcondition and checked before use?

4. Is water and food kept away from electricalequipment and are hands dried beforeoperating switches?

5. Are machines isolated from the power supply(Locked Out) while being checked, cleanedmaintained or unblocked when jammed?

ELECTRICAL APPLIANCES18


(Including ice makers, domestic refrigerators, anddeep freezers).

1. Is all refrigeration equipment properly wired,sited and maintained?

2. Are refrigerators and coldrooms fitted withopening handles on the inside and outside ofthe doors?

3. If not, is an electric alarm system fitted inside?

4. Are all users of refrigerators and coldroomsmade familiar with the location and operation ofdoor handles and alarms?

5. If power systems fail will there be independentlighting for anyone trapped inside to find theirway out?

6. Are workers aware of the hazards of ammonia?It is very corrosive and irritating to skin, eyes,and lung tissues. Skin damage such as severeskin burns, blisters, and frostbite can result fromcontact with ammonia. Direct eye contact withliquid ammonia or highly concentrated gas mayresult in severe eye injury including blindness.Severe exposure to inhaled ammonia can causethe lungs to fill with fluid which may be adelayed reaction and may result in death.

Emergency equipment and procedures includingthe use of respirators and 15 minute eye washesmust be developed if workers are exposed toammonia.

19REFRIGERATION EQUIPMENT


Kitchens and laundries can be extremely hot placesto work. Temperatures of over 40°C are by nomeans unheard of. Excessive heat can cause healthproblems such as prickly heat, heat rash, cramps,exhaustion, heat stroke or even heart attack.

If excessive heat is a problem adequate coolingequipment should be installed, e.g. air conditioners,fans or insulation.

The following are guidelines for workers, notacclimatized to heat, who do moderate work.

26.5°C 15 minutes rest every hour. Cool drinks tobe provided by the employer at restbreaks.

28°C 30 minutes rest every hour. Cool drinks tobe provided by the employer at restbreaks.

29°C Either 45 minutes rest every hour, or gohome, depending on type of work.

NOTE: Salt tablets are not recommended as theyirritate the gastrointestinal tract.

This temperature is measured with a WBGT (Wet-Bulb Globe Thermometer) which takes into accountair temperature and movement and humidity.

Moderate work is defined by the ACGIH (AmericanConference of Governmental Industrial Hygienists)as:

I scrubbing in a standing position

I walking about with moderate lifting or pushing

I walking on level at 6 km/hour while carrying 3kg. weight load.

HEAT20


21HEAT


CONDITION SYMPTOMSCONTRIBUTING

FACTORSTREATMENT

A. Heat Stroke (Heat Hyperpyrexia, Sun Stroke)

B. Heat Exhaustion (Heat Prostration)

C. Heat Cramps

D. Heat Syncope (Heat Collapse)

E. Prickly Heat (Miliaria Rubra)

F. Heat Fatigue

Headache, nausea, dizziness,weakness, hot dry skin, rectaltemperature over 40oC. Rapidstrong pulse, rapid deeprespiration. Loss ofconsciousness, convulsions,coma may occur.

Headache, nausea, dizziness.Cool clammy, moist skin, heavysweating, weak fast pulse,shallow respiration,temperature normal.

Failure of central control ofsweating. Uncontrolled risein body temperature.

Unfit, unacclimatizedworkers, heavy physicalactivity, high air humidity.

This is an emergency!Immediate, rapid cooling.Move to cool place. Wrap inwet blanket or sheet. Fanwith cool air. If unconscious,or not responding to first aid,transfer to hospital. Workershould always be seen by adoctor.

Move to cool place and laydown. Give salted fluids bymouth. If unconscious orvomiting refer to doctor.

Move to cool place. Givesalted fluids by mouth. Ifsevere may need to see adoctor.

Water and salt loss fromexcessive sweating. Poolingof blood in dilated bloodvessels of muscle and skincauses low blood pressure.

Lack of acclimatization.Sustained exertion in heat.Failure to replace waterand/or salt loss in sweat.

Painful spasms of arm, leg orabdominal muscles during orafter work.

Loss of salt from bodythrough sweating.

Heavy sweating. Drinkinglarge amounts of waterwithout replacing salt loss.

Fainting while standing in hotenvironment.

Pooling of blood in dilatedblood vessels of skin andlegs.

Lack of acclimatization. Itoften occurs after exercise.

Move to cool place and laydown. Recovery should befast and complete. Refer todoctor.

Move to cool place. Applycalamine lotion or cool wetcloths. May take several daysto settle.

None necessary unless otherheat illnesses are present.Rest breaks andacclimatization will relievesome discomfort. If not,permanent removal may benecessary.

Painful, itchy, red rash. Occursduring sweating, on skincovered by clothing.

Rupture of blocked sweatgland.

Humid heat. Continuouslywet skin.

Wariness, irritability, loss of skillfor fine or precision work.Decreased ability toconcentrate. No loss oftemperature control.

Discomfort in heat.Emotional or psychologicalchanges.

Lack of acclimatization.Other emotional andpsychological stresses.

WHY DOES MY BACK HURT?

Damage to the vertebrae, discs, ligaments, muscles,and the spinal cord and nerves can and do causeback pain.

You can hurt these parts of your back in a numberof ways.

If you lift loads that

I are too heavy

I are too far from your body

I require frequent lifting

I require twisting

I require you to work too fast

I have no handles

you can injure your back.

You can hurt your back

I if you stand or sit at work for long periods

I if you sit all day on a bench with no back rest oron a poorly designed, unadjustable chair

I if you sit in a chair too high for you without agood support for your feet

I if you have to work in a cramped positionhunched over a work station

I if you have to pull or push objects, particularlythose which are heavy or awkward

I if you have to stretch and reach repeatedly

I if you are exposed to whole body vibration suchas driving a vehicle

If your stomach muscles are weak or if you have afat stomach, this puts stress on your back.

HOW DOES YOUR BACK WORK?

Your back is made up of a series of bones calledvertebrae as well as discs, ligaments, muscles, thespinal cord and nerves.

Your back keeps you upright, holds up your head,manages your body’s signals through the spinal cordand nerves and lets you bend, lift, twist and carry.

There are 24 vertebrae bones. Between each oneof the vertebrae are shock absorbers called discs.Ligaments bind bone to bone. Muscles expand andcontract to allow movement.

BACK INJURIES22


23LIFTING


Back injuries and strained muscles are the all toocommon results of lifting heavy or awkward objects.Most workplace health and safety regulations donot set down any limit on the weights which can belifted by workers.

ENSURE THAT YOU

1. Never carry anything heavier than you canmanage with ease. Find someone to help youlift it. Make beds in pairs.

2. Never bend from the waist only, bend your hipsand knees.

3. Never lift a heavy object higher than your waist.

4. Carry heavy objects close to your body.

5. Never lift or move heavy furniture. Wait forsomeone to do it who knows the principles ofleverage.

6. Limber up for 5 minutes before you do heavywork such as making beds, especially at thebeginning of your shift.

7. When pushing a heavy trolley make sure thatthe handle is no higher than your chest or solow that you have to stoop over to push it.There are almost no legal limits on pushingweights, but if a trolley is too heavy you shouldget help.

8. If heavy lifting can be eliminated by the use ofmachines, insist that they be purchased andused.

If the arches are lost (for example throughconditions of flat foot, overpronation or simpleoveruse) the shock-absorbing quality of the archesdisappears. This affects the feet, knees, hips andspine. Losing the arch in your feet also changes theposition of the knee and hip, which makes themmore vulnerable to injury from working on yourfeet.

Prolonged standing and walking can also makeworse pre-existing conditions such as plantarfasciitis, achilles tendinitis, bunions and corns.

WHAT ARE HEALTH SYMPTOMSFROM WORKING ON YOUR FEET?

The most common symptom from working on yourfeet, and usually the first to occur, is discomfort andfatigue in the legs. The closer the body part is tothe ground, the more likely it will be affected byprolonged standing (ie. the feet are most oftenaffected, followed by the shins and calves, followedby the knees, thighs, hips and low back). However,symptoms from working on your feet may reach tothe top of your body. In some studies necksymptoms have been related to prolonged standingat work.

As well as simple fatigue and discomfort, moreserious health effects can result from working onyour feet:

I low back painI painful feet and other foot problemsI plantar fasciitis and heel spursI orthopaedic changes in the feetI restricted blood flow (prolonged standing)I swelling in the feet and legsI varicose veinsI increased chance of arthritis in the knees and

hips

Initial symptoms can start within minutes into astanding task. Health affects have been shown toaccumulate within days.

Many workers in the hospitality industry work ontheir feet for more than half their shift.

HOW ARE FEET AFFECTED?

The foot has dozens of bones, joints, muscles,nerves, blood vessels, tendons and layers of fascia(connective tissue). When the body tissuesbecome are overly stressed, they become swollenor inflamed. Chronic inflammation may create scartissue and changes to bony structures.

The bones of the foot form arches that aresupported by ligaments and muscles. These archescontribute to the strength, stability, mobility, andresilience of the foot. During standing, walking,running or jumping, the arches serve as shockabsorbers, spreading energy before it is transferredhigher up the leg.

WORKING ON YOUR FEET24


WHAT CAUSES THESE PROBLEMS?

Joint Compression

Gravity squeezes your joints under the weight ofyour body. Each body part is compressed by all ofthe sections above it. Your feet are compressed bythe weight of your whole body.

Compressing a joint is like squeezing a sponge -body fluids are squeezed out of the space in thejoint. Without body fluids and circulation, yourjoints become malnourished, and cannot continueto support the weight of your body. Wear and tearof body parts occurs.

Postural Muscle Fatigue

Postural muscles keep your body from falling overwhile you’re standing or walking. Standing orwalking for a long time forces these muscles to workwithout a rest. Without rest these muscles becomeexhausted, resulting in pain.

Insufficient Blood Return in the Legs

Gravity pulls blood down into your feet. One waythat blood is pushed back up to your heart isthrough cyclic muscle contractions, often called a“muscle pump”. If the muscles are engaged in onelong contraction to keep you standing, they cannotproduce a muscle pump and return blood properlyto your heart. Continuous muscle contractions alsohinder circulation of body fluids.

Walking Causes Additional Problems

Your heel lands on the floor with a force of 1 1/2to 2 times your body weight in regular walking.Such impacts can cause microscopic damage.Without enough rest (ie. sitting or lying down) thesemicroscopic traumas can build up into an injury.

WHAT SHOULD BE DONE?

Reduce the Time Spent Standing or Walking

Many jobs could be done sitting, rather thanstanding, such as cashiers’ jobs or front desk jobs ina hotel. For jobs where the bulk of the work mustbe done standing or walking, seats should beprovided in the work area so that there areopportunities to sit even for brief periods. Workingon your feet for more than 30% of the work shiftcan produce health effects, so we must raise theseissues in our health and safety committee meetingsand at the bargaining table. We need to negotiatesuitable chairs with backs for workers and more restperiods for those who must stand or walk. Workersin grocery stores and retail salespersons in Europeare provided sit-stand stools with backs. There isno reason workers in Canada should have to standall day.

Alternate standing and walking with sitting. Sittingallows your upper body to be supported by theseat, instead of your legs and low back.

Make work surfaces height-adjustable to allow bothstanding and sitting. If the height of the worksurface cannot be changed, the person can beraised by positioning a temporary platformunderneath the worker. Make sure these platformscan be removed for taller workers.

What if Sitting is Not an Option?

I Alternate standing with walking, which has amuscle-pump effect to improve circulation.

I Shift your balance. This allows one leg to restwhile the other supports your body. The otherleg can rest when you shift back to the first leg.This also aids blood flow in the legs.

I If you have to stand in one place, put one footup on a 20 cm (6 inch) stool. Some servicecounters have foot rails for this purpose.

I To avoid prolonged standing, organize yourworkspace to encourage periodic walking (eg.position a storage cabinet on the other side ofthe room) - it isn’t always the best to haveeverything within arm’s reach if you will bestanding for 8 hours straight.

25WORKING ON YOUR FEET


You Also Need Good Shoes

I Wear effective, cushioned, comfortablefootwear. Simply wearing a new pair of shoeswith sufficient cushioning may help fatigue anddiscomfort considerably.

I Wear shoes that do not change the shape ofyour foot.

I Shoes should have a firm grip for the heel, butallow freedom to move the toes. Your feetshould not slip inside your shoes, or theinstability will lead to soreness and fatigue.Shoes with laces allow more control of how yourshoe fits.

I Wear shoes with arch supports.I Shoes with flat soles or with heels higher than 5

cm. are not recommended. Your heel shouldbe elevated between 1 cm or a bit more.

And You May Need

I Insoles or orthotics.

PREGNANT WORKERS

If you are pregnant, working on your feet for six ormore hours per day can harm your fetus. It hasbeen related to pre-term births and to low birthweight.

Recommendations for Pregnant Workers

I Limit standing to less than two hours in a row.Even with this limit, floor matting should beprovided.

I Prolonged sitting (more than two hours in a row)is also not good for the fetus, so pregnantworkers should be able to switch frequentlybetween sitting and standing.

I Workstation arrangement may have to bealtered to accommodate the pregnant worker.

I Pregnant workers should take frequent restbreaks with the legs raised.

Modify the Floor Surface

Floors in most buildings have a concrete base.Concrete is generally the worst surface to standon. Therefore, any padding over the floor (eg,carpets, mats, even cardboard) will reduce theeffects of working on your feet.

Anti-Fatigue Mats

I Anti-fatigue mats should be used whereverworkers have to stand for long periods of time.

I Thicker and softer mats may not be the best asthey may increase workers’ leg and back fatigue.

I The best test of the effectiveness of anti-fatiguemats is asking the workers and using theirpreference.

I Anti-slip mats are not anti-fatigue mats.I Anti-fatigue mats should be designed so they do

not slide on the floor and in slippery areas suchas kitchens and laundry areas, use speciallydesigned anti-fatigue mats.

I Anti-fatigue mats do not last forever so replacethem when they are worn.

I Anti-fatigue mats must have sloped edges sothey don’t become a trip hazard and it is easy toroll carts over them without running into abump.

I Easy cleaning and sanitizing of the mat isimportant.

Provide Foot Clearance at Standing Workstation

Tables should have foot clearance space to improvestanding work postures.

WORKING ON YOUR FEET26


WHAT ARE REPETITIVESTRAIN INJURIES (RSIS)AND OVERUSE INJURIES?

Overuse injuries are injuries to our bodies causedby overwork. There is a limit to how much ourbodies can do before they begin to “break down”and suffer injuries. Excessive work rates, rapidrepetitive movements and movements requiringprolonged periods of muscular strain are the maincauses of overuse injuries. Overuse injuriesgenerally involve damage to the muscles, tendons,tendon sheaths and nerves of the hands, arms,shoulders and neck, since we use our hands andarms to do most of our work. They can also occurin the feet and legs. They can cause permanentdisability. Hospitality industry workers are at risk. Acouple of examples are kitchen workers choppingfood and servers carrying heavy plates.

What Causes RSIs?

RSIs are caused by repetition and strain.

Workers are required to do the same task over andover again using the same muscles.

Machines wear out when they are used over andover again to the same work. So do we.

In many of our jobs we are asked to do too much.The pace of work is too fast. Our equipment ortools are poorly designed. Our work stations areawkward. Our workplaces are cramped.

What are the Symptoms?

Pain is usually the main symptom of an overuseinjury. This pain commonly occurs in the neck,arms, wrists, hands and back and occasionally in thelegs. Many people also suffer from swelling,numbness, tingling and feelings of heaviness andtiredness in the affected area.

MEDICAL NAMES AND TYPES OFOVERUSE INJURIES

Each name describes a different type of physicalproblem. The different

Epicondylitis

“Tennis elbow” - pain and tenderness of the muscleand tendons around the two bones that stick outon either side of the elbow.

Bursitis

Pain and tenderness of the shoulder (usually) butcan involve knee or elbow.

Causes of Overuse Injuries

I excessive work ratesI rapid, repetitious movementsI bonus and piece-rate systemI awkward working positionsI poor workplace, tool and equipment designsI lack of job variationI inadequate rest breaks I speed upI lack of staffingI inadequate trainingI poorly maintained equipmentI overbearing supervisionI compulsory overtimeI monitoring of work rate by machineI vibrationI lack of control over work processI return to work from holiday or illnessI changes in work process (e.g. introduction of

new equipment or material, increase in workrate)

I a knock or blow to vulnerable area (e.g. wrist,elbow, etc.)

27REPETITIVE STRAIN INJURIES (RSIs)


Carpal Tunnel Syndrome

Pain and tingling or numbness or weakness in fingersand sometimes hands.

Several tendons and an important nerve (themedian nerve) pass through the “carpal tunnel” (atunnel made of fibrous tissue between the arm andthe hands) at the wrist. Pressure on the nervecauses this condition. If the tendons or tendonsheaths become inflamed and swollen bytenosynovitis they can put pressure on the nervesrunning through the carpal tunnel.

Prevention

Prevention is the only way to stop these injuriesoccurring.

As workers know their workplace best, they shouldbe directly involved in determining preventionstrategies. Suggestions should be made through theHealth and Safety Committee.

Preventive Measures Could Include:

I ensuring awareness and providing informationabout the problem

I slowing down the rate of workI abolition of the bonus system or piece-workI redesign of the workplace with adjustable

equipmentI well maintained and well designed equipment

and machineryI training (both on commencement on the job

and during employment)I no monitoring of work rate by machine or

supervisorI adequate staff to cope with workloadI rest breaksI no compulsory overtimeI job rotation and/or task variationI avoiding forcible movements of musclesI eliminate or reduce frequent anti-clockwise

rotation of objects

Evaluation

I check the First Aid records to determinewhether there is a problem

I on a monthly health and safety inspection, askworkers, especially those on repetitive motionjobs, if they are experiencing difficulties.namesrefer to different parts of the body that get hurt.

Tenosynovitis

This describes pain and swelling of the tendonsheath (the covering around the tendon), mostcommonly in wrists and hands.

Tendinitis

Pain and swelling of the tendon, most commonly inwrists and hands. Tendinitis and tenosynovitis areterms often used interchangeably due to thedifficulty of distinguishing these conditions indiagnosis.

REPETITIVE STRAIN INJURIES (RSIs)28


29REPETITIVE STRAIN INJURIES (RSIs)


WHAT TO DO IF YOU THINK YOUHAVE AN OVERUSE INJURY

I When you first get sore, report to First Aid andyour supervisor. Report again whenever youfeel pain.

I Go to your own doctor and explain theproblem. Remember to explain your work indetail as your doctor is probably unfamiliar withyour job. To help in diagnosis you shoulddescribe your workplace and work practice indetail.

I The longer you work with pain, the sloweryour recovery will be and the greater the riskof permanent disability.

I File a Workers’ Compensation claim.I If you have difficulty in convincing the WCB to

accept your claim contact the local union officefor assistance.

I Don’t return to work before both you and yourdoctor feel you are ready. (Don’t let the WCBor your employer pressure you in this regard).

I Upon returning to work, ensure that yourworking conditions have changed to preventreoccurrence. Talk to your union Health andSafety Committee member if you feelprevention measures are inadequate to preventreoccurrence.

REDUCE REACHINGJobs and work stations should be designed so armsare not raised above shoulder height on a regularbasis. Keep your arms low and shoulders close toyour body.

SLOW DOWNSome employers want you to work too fast or toohard. If you do, you may get a repetitive straininjury or suffer from stress.

Protect yourself. You have the right to refuse workwhich is likely to hurt you. Talk to your health andsafety representative.

PREVENT BACK INJURIESDon’t lift things that are too heavy. Tell youremployer that you need a lifting device such as ahoist. Ask for hydraulic trolleys which raise bins ofdishes or trays to waist height so that you don’thave to reach down to pick up the bins or trays. Inthe meantime, get help when lifting heavy things.

Your job or work station needs to be changed soyou do not have to twist when lifting heavy objects.Even if you are moving light things, twisting rapidlyor often is bad for your back.

You need shelves, work tables or tilt bins so you donot have to move objects at floor height.

For further information on ergonomics, ask yourhealth and safety representative to get a copy ofthe CAW publication, Ergonomics in the WorkEnvironment: A Manual for Workers.

How to change your workplace, work station,equipment, tools and work organization toreduce injuries and discomfort and improve yourwell-being.

Ergonomics means changing the workplace, workstation, equipment, tools and work organization tomeet the needs of the worker, rather than havingthe worker adjust to the work.

People come in all sorts of shapes and sizes. Weneed to ensure where we work and what we workwith are changed to meet our needs. People withdisabilities need us to meet their needs too.

Think about your job. How could it be changed tomake your work easier and more comfortable?

The following are a few ideas about usingergonomic principles to prevent injuries andimprove your well-being.

Discuss your ideas with your CAW workplace healthand safety representative. Your representative canadvise you on ergonomics and can fight to get yourwork changed.

HOW CAN TOOLS ANDEQUIPMENT BE CHANGED?

Tools and equipment should be designed to keephands and wrists in the same position as they wouldbe if they were hanging relaxed at your side.

Look at this example of good knife design. Thewrist is straight and the knife is bent.

If the equipment you are handling is too heavy,such as heavy plates which are used in somerestaurants, they should be replaced with lightplates.

ERGONOMICS30


Laundry workers in hotels work hard. They sufferfrom back injuries and other types of strains andsprains.

Our members at the Hotel Newfoundland(Fairmont Hotels, part of Canadian Pacific Hotels)participated in a study of hotel laundry workers.

The study found that each worker handlesapproximately 2,200 kg (4,800 lbs.) of laundry eachday.

Two operations, sorting, washing and drying weredone by one group of workers and drying andfolding was done by the other group of workers.This study provides a good example of how toanalyze risks to workers and how to makerecommendations to prevent injuries. The followingis taken from the study’s analysis of the sorting andwashing tasks and recommendations for improvingthe job to reduce injuries.

What are the sorting and washing tasks?

Housekeepers use a laundry chute to get the dirtylinen from the laundry area. The sorting andwashing operation involves the following:

I sorting laundryI loading bins which weigh 27 kilograms dry (55

kilograms wet)I transporting (pushing/pulling) bins to washerI loading washerI unloading washerI transporting (pushing/pulling bins to dryer (towels

only)I loading dryer with towelsI unloading towels from dryer

In one eight-hour shift, 20 bins of laundry areprocessed by two workers. The dry laundry ishandled four times (2,180 kg.); the wet laundry ishandled twice (2,180 kg.). The workload is dividedequally so each worker handles approximately2,180 kg. of laundry every day.

The handling of the laundry requires the use ofconsiderable force:

I pulling laundry from the pile under the chuteI loading laundry into the washerI pulling wet laundry from the washer

These movements are particularly stressful on thehands, wrists and shoulders.

Handling the laundry requires whole body motionsbeyond acceptable ranges. Reaching above theshoulder, bending to the floor and twisting areexamples. In addition, the job is carried out whilestanding on a concrete floor which adds stress tothe feet and legs as well as to the rest of the body.

What are the risk factors of“Sorting and Washing”?

I The heavy work load (handling over two tonnesof laundry per shift) combined with motionsbeyond the safe range creates risk of backinjuries.

I Frequent and forceful movements whilepulling/pushing the laundry create a high risk forwrist and other upper limb injuries.

I Working while standing/walking on a hard floorcreates the risk for lower back pain andaccelerates the development of fatigue.

31HOTEL LAUNDRY WORKERS


To reduce bending while reaching for the laundry atthe bottom of the bins, use different bins. Forexample, a bin with one side that opens mountedon a movable turntable.

To reduce pulling and pushing while manoeuveringthe bins full of laundry, use lighter bins with wheelsdesigned for hard floors. The bins should bemaintained regularly with particular attention to thewheels.

Working in the sorting and washing areas requiresstanding on a concrete floor. Use anti-fatiguematting. Workers should be provided cushionedfootwear with inserts to lessen the stress on theirbacks.

HOTEL LAUNDRY WORKERS32


HOW CAN WE REDUCE THE RISKS?

Manual material handling in this laundry cannot befully eliminated but it is possible to reduce the flowof work. For example, instead of sorting towels andlinens before loading it would be preferable to loadthe laundry in the bines directly from the pileunderneath. This would eliminate handling thesame laundry twice.

Further improvements of working conditions can beachieved by reducing stresses while handling thelaundry. Shortening the laundry chute (pipe)through which the laundry is sent would createmore space so that the laundry would notcompress against the chute. As a consequence,the sorting of the laundry would require less pullingforce.

LAUNDRY TOTESTAKE WEIGHTOFF WORKERS

The Nanaimo Regional General Hospital has found anew way to collect laundry so that workers suffer fewer

musculoskeletal injuries. The hospital used to go through119,000 bags of laundry every year, each weighing from

seven to 16 kilograms. These bags are big and awkward.Workers who loaded the bags into carts, often lifting them

as high as their shoulders, were injuring their elbows, wrists, andbacks in the process.Here’s what the hospital came up with, with the support of theworkers’ union. Totes for laundry which are designed like large liddedgarbage cans on wheels. A worker tosses linen into a tote, andhooks on another tote when it gets full. A motorized pullertransports the totes to a collection area, where a hydraulic lift dumpsthe linen into larger carts which are then transported to their laundryfacility.Musculoskeletal injuries have been reduced as a result of this newequipment and procedure, introduced throughout the facility inSeptember, 2000.Large hotels in the hospitality industry should consider using a similarsystem.

You can read a summary of the whole study on the home page of the CanadianCentre for Occupational Health and Safety on the Internet. The study is foundat http://www.ccohs.ca/oshanswers/occup_workplace/laundry.html

WHAT IS SHIFTWORK?

Shiftwork is working outside “normal” daylight hoursand “normal” working hours (eg. 9 am to 5 pm).Shiftwork is different from workplace to workplace.At some workplaces, workers are on permanentshifts while at others, workers rotate. In Europe,shiftwork is called working “nonsocial hours”.

Why Shiftwork?

Shiftwork allows for continuous services up to 24hours per day. Many members of the CAWemployed in the hospitality industry work shiftwork.In some cases shiftwork has led to increasedemployment since more workers were required tomaintain a twenty-four operation.

Work Hours

Traditionally, the standard work week consisted offive, eight hour shifts that total 40 hours per week.This has almost never been the case for workers inthe hospitality industry. In the hospitality industry,many workers are unable to get 40 hoursemployment at one workplace and must workseveral jobs to make ends meet.

Why Does Shiftwork Affect Us?

Circadian (Daily) Rhythms

Our bodies are governed by an internal clock thatworks to repair and maintain operation of ourbodies throughout a 24 hour day. A variety ofbiological functions show distinct rhythmic changesin the course of a 24 hour period. For example,functions such as heart rate and body temperatureare lowest around 4 am and peak in mid-afternoon.

The body’s circadian (daily) rhythms are thought tobe regulated by several separately operating“biological” clocks that maintain the normalfunctioning of our bodies. Circadian rhythms arereset every 24 hours by environmental cues, suchas light and dark. For example, body temperaturedecreases at night and increases during the day.

The human body is meant to be active during

daytime hours, while during nighttime hours it ismeant to sleep which allows it to recover andreplace energy. Working at night and sleepingduring the day is opposite to the body’s biologicalclock and what the body naturally wants to do.This means it may not recover properly andsleeping can be difficult.

Effects on Workers’ Performance

I circadian rhythms have been associated withchanges in ability to perform tasks

I job performance varies over the 24 hour day,with the low point occurring very late at night orvery early in the morning

I performance on the night shift can be affectedby:

I the type of shift system

I the nature of the task(s)

I the performance demands of the job

I adjustments to tasks and shifts

Health Effects of Shiftwork andRecommendations

Shiftworkers can suffer from chronic and serioushealth effects. A U.S. study of 79,000 nurses, forexample, found a 50% increase in cardiovasculardisease among nurses who worked shiftwork formore than six years.

Because of the wide variety of jobs in thehospitality industry, some of theserecommendations may be impossible or impracticalfor all jobs. But read through them, nonetheless soyou understand the basic principles of trying tocorrect or at least cope with “unsocial” hours.

Women and Shiftwork

Studies have found women who work night workexperience menstrual problems, including irregularcycles and menstrual pain. Studies have also shownhigher rates of miscarriage and lower rates ofpregnancies and deliveries among women workingrotating or irregular shifts.

33SHIFTWORK


HEALTH EFFECTS OF SHIFTWORK

SHIFTWORK34


WORKPLACE RECOMMENDATIONS

Digestive disorders

I Shift workers tend to have a poorer diet andreduced access to wholesome foods

I Increased snackingI Increase in ulcers, indigestion and heartburn

Workplace Recommendations

I Provide a cafeteria where night workers can obtaina hot, nutritious meal.

Sleep

I Shiftwork can lead to chronic fatigue and insomniaI Shiftwork can lead to disruption of sleep patternsI Shiftwork can lead to narcolepsy (falling asleep any

time, any place)


I Reduce the numbers of workers on night shift.I Rotate shifts forward (D-A-N)I Starting the shift at 7 am may be less disruptive than

starting the shift earlier.I Provide at least 48 hours between shift changes to

allow the body to adjust.I Avoid rotation if possible.I Only work one or two night shifts in a row.I Allow for choice so that individual differences which

may allow some workers to successfully work steadynights, may in turn reduce the numbers of workerswho have to rotate shifts.


I The workplace should be brightly lit at night.I Night work should be reduced as much as possible.I Avoid excessive overtimeI Workers need training about the steps they can

take to reduce the negative effects of shift work.

Safety

Disturbance of circadian rhythm affects:

I ConcentrationI MotivationI Memory, andI Reaction time

Which can result in an increased risk of accidents.


I Schedule the most demanding work early in theshift when workers are most alert.

I Schedule shorter, more frequent breaks throughoutthe shift.

I Do not schedule more than five to seven shifts in arow.

Stress

I May result from lack of socializing with family andfriends.

I Hard to plan for family responsibilities and take partin regular off-job activities.

I Rotation makes it hard to form routines.I Higher divorce rates than day workers.


I Plan shifts in advance.I Keep schedules flexible by allowing workers to trade

shifts.I Keep the schedule simple and predictable.

Workers should know their shifts well in advance.I Schedule as much time off as possible over

weekends.

Fatigue

I Excessive tiredness.

How to Help Yourself

The above changes to the workplace will help toreduce the effects of shiftwork on workers. Youcan also take steps yourself to help to minimize theeffects of shiftwork. We know these individualcoping mechanisms are difficult, particularly forparents with small children, but they will improveyour health. They must never be used as asubstitute for changing the workplace to bettermeet the needs of shiftworkers.

Dietary and Eating Patterns

A maintain regular eating patterns with wellbalanced meals

I avoid junk food and limit fat intake

A relax during meals and allow time for digestion

A time meals carefullyI afternoon workers should have their meal in

the middle of the day instead of the middleof their work shift

I night workers should eat lightly throughoutthe shift and have a moderate breakfast

A pay attention to the type of food you eatI drink lots of waterI eat a balanced diet of vegetables, fruit, lean

meat, poultry, fish, dairy products, grains, andbread

I minimize the intake of salt, caffeine andalcohol

I avoid greasy foods, especially at night

A avoid excessive use of antacids, tranquilizers andsleeping pills

Sleep

A sleep on a set schedule to help establish aroutine and to make sleep during the day easier

A make sure family and friends are aware of andconsiderate of the shiftworker’s sleep hours andneeds

A ensure you have a quiet, comfortable place tosleep during the day

I air conditioning, telephone answeringmachines, foam ear plugs and good blinds areexamples of devices that may improve ashiftworker’s sleep

A avoid strenuous exercise before sleepingI exercise increases the rate at which the body

uses energyI this rate is maintained several hours after

exercise making it more difficult to fall asleep

A make time for quiet relaxation before bed tofacilitate better sleep

I examples include muscle relaxationtechniques, breathing exercises

A if failing to fall asleep after one hour, read abook or listen to quiet music

A if sleep still does not come, reschedule sleepinghours for later in the day

Lifestyle

A pay close attention to physical fitnessI a regular exercise program helps the body to

adjust to the negative effects of shiftworkI it can also help improve the quality and

quality of sleep

A practice stress reduction

A schedule at least one meal a day with the familyI not only is this a good eating habit, it also

helps to keep communication channels openamong family members

A carefully plan family activitiesI family ties are a precious commodity

A socialize with other shiftworkers and theirfamilies

I helps to minimize the disruption that shiftwork can have on your social life

The information in this section comes from theOccupational Health Clinics for Ontario Workers.

35SHIFTWORK


If you work in a casino and deal with customerswho are sore about losing, they may take out theirfrustrations on you.

If you work alone at night, you may be at risk. Ifyou have to cross a dark parking lot to get to yourcar, you may be at risk. If you have to use thesame washroom as bar patrons, you may be at risk.

If you are a woman or gay or a person of colour ora person with a disability, you may be at risk simplybecause of who you are.

In order to assess the risk of violence in yourworkplace, you must consider previous experiencesat your workplace and experiences at similarworkplaces as well as the location andcircumstances you work in. It is important to keep arecord of incidents, including the names ofcustomers who have been violent.

If you are at risk of violence from, for example, aparticular customer who has a history of violentbehaviour at your workplace in general or at you inparticular or if you feel threatened by him, youhave the right to refuse this hazardous work underthe law. The Ontario Labour Relations Board hasupheld the right to refuse to serve a dangerouscustomer.

There are a number of measures that can be takento minimize the risk of violence. Parking lots anddark areas in buildings can be well lit. Privatewashrooms can be provided for employees. Noworkers should work alone or in isolation from eachother, particularly at night. It is better forchambermaids to work together in pairs than forthem to work on separate floors. Customers with ahistory of violence can be turned away at the doorof the restaurant or bar.

Workplace violence occurs when a worker isassaulted, abused or threatened at work from amember of the public, a customer, a supervisor, ora co-worker which can lead to mental or physicalinjury, disease or death.

If you serve alcohol in a restaurant or bar, yourcustomers may be more likely to abuse you than ifthey were sober.

VIOLENCE36


HARASSMENT IN THE WORKPLACE

TO: All CA W Local Union Presidents, Recording SecretariesUnit Chairpersons and National Representatives

Luc DesnoyersQuebec Director

Le directeur québecois

NATIONAL EXECUTIVE BOARD/LE BUREAU EXÉCUTIF NATIONAL

POLICY LETTER/CIRCULAIRE ADMINISTRATIVE

37VIOLENCE


Basil “Buzz” HargoveNational President

Le président national

Jim O’NeilNational Secretary-Treasurer

Le secrétaire-trésorier national

Vince BaileyAngus Grant

Denise KellahanCheryl Kryzaniwsky

Denis LapalmeKen Lewenza

Ken MaheuxEarle McCurdy

Lee MiersRichard Rose

Robert SuchDave Vyse

Letter No. 7 Adopted June 2nd, 1988Amended May 11th, 1996

Greetings:

The National Executive Board, at its meeting on May 11, 1996, adopted as amended the following policy regarding“Harassment in the Workplace”. I would ask each and every local union to circulate this policy throughout the workplace,display on their union bulletin boards and have it published in their local union newspapers.

We will need the cooperation of all local union leadership to help create a workplace environment free of harassment.

HARASSMENT IN THE WORKPLACE

Harassment is not a joke. It is cruel and destructive behaviour against others that can have devastatingeffects. Harassment, by co-workers in particular, is contrary to our basic union principles of solidarity andequality.

It is an expression of perceived power and superiority by the harasser(s) over another person, usually forreasons over which the victim has little or no control: sex, race, age, creed, colour, marital status, sexualpreference, disability, political or religious affiliation, or place of national origin.

Harassment on any of these grounds can be made the basis of a complaint to most provincial and federalhuman rights commissions.

Harassment can be defined as any unwelcome action by any person, in particular, by management,customer, client and/or a co-worker, whether verbal or physical, on a single or repeated basis, whichhumiliates, insults or degrades.

“Unwelcome” or “unwanted” in this context means any actions which the harasser knows or oughtreasonably to know are not desired by the victim of the harassment.

Sexual harassment is any unwanted attention of a sexual nature, such as remarks about appearance orpersonal life, offensive written or visual actions, like graffiti or degrading pictures, physical contact of anykind, or sexual demands.

Racial harassment is any action, whether verbal or physical that expresses or promotes racial hatred inthe workplace such as racial slurs, written or visually offensive actions, jokes or other unwantedcomments or acts.

…/2

VIOLENCE38


By pitting certain groups or workers, such as women or ethnic minorities, against others, harassmentcreates a climate of intolerance and division among the membership. By eroding our unity and strength, itcan weaken our effectiveness at the bargaining table or on a picket line.

It is the responsibility of management to ensure that the workplace is free of harassment. But just leavingthe issue up to management is not good enough.

Our goal as a union must be to help create a workplace environment free of harassment. That means notonly dealing with complaints when they arise, but also watching for instances of harassment andconfronting the source.

The role of the local union is crucial in combatting harassment. If a worker believes that he or she is beingharassed at work and wants help, the incident must be brought to the immediate attention of the unitchairperson and the local union president.

The experience of harassment can be overwhelming for the victim. People often react with shock,humiliation and intense anger. Therefore, the victim of harassment may not always feel comfortable goingthrough the normal channels for resolving such a problem.

Because of the sensitive, personal nature of harassment complaints, especially racial and sexualharassment, the victim may prefer initially to seek other assistance. This could be any local union electedperson or official, including members of the women’s committee, human rights committee andemployment equity committee. This person could assist the harassment victim in bringing the incident(s)to the attention of the top local union leadership.

The local union president and the unit chairperson must contact the CAW national representative, and ifnecessary, they will meet with a senior company representative(s) to carry out an investigation. The issuemust be handled with confidentiality, and is to be resolved within 10 working days of notifying the unitchairperson and local union president. An extension to the ten day time limit may be granted with writtenrequest to the National President’s office.

The national representative must notify the CAW national office about the complaint and its resolution.

Any resolution of a harassment complaint must reflect the serious nature of such acts, and send a clearsignal that they will not be tolerated.

All of us, as union members must challenge harassment whenever it occurs. We must ensure that thedignity of our brothers and sisters is not threatened by harassment.

In solidarity,

BASIL “B UZZ” H ARGROVE

President

The emotional stress of customer demands,inadequate staffing and unpleasant supervisors cancombine with physical stresses such as noise andsmoke to produce ill-health.

The Stress Response

Stressors produce a biological reaction in a personwhich is called a stress response. The stressresponse includes increased blood pressure;

increased metabolism (e.g. faster heartbeat andbreathing); increased stomach acids; increasedproduction of blood sugar for energy; faster bloodclotting; increased cholesterol and fatty acids inblood for energy production systems; anddecreases in the protein synthesis, digestion,immunity, and allergic response systems.

The stress response is therefore called ‘non-specific’. Regardless of the type of stress: physical,chemical, or emotional, the biological response isalways the same.

The stress response undoubtedly served a usefulfunction in primitive humans. Confronted by aphysical threat, the body understandably activatesits alarm system so that maximum energy is availablefor meeting and combatting an emergency, or forfleeing, if that is the logical alternative. Because ofthis, the stress response is sometimes called the“fight or flight” reaction.

Stress Can Cause Ill Health

The reason that too much stress is harmful isbecause the biological aspects of the stressresponse can produce ill health. The stressresponse was designed to be used only for a shortperiod of time. At work, however, we are exposedto stress throughout our shift. For example,excessive production of stomach acids over timecombined with steroid production (also part of thestress response) eats away at the stomach liningwhich can contribute to peptic ulcers. Heartdisease can result from a rise in cholesterol andchanges in fatty acid and blood-sugar content, allpart of the stress response. Persons exposed toexcessive stress produce fewer white blood cellsincreasing their susceptibility to infectious diseases.

Reducing the Stress Response

Adverse physical stressors must be reduced if theeffects of ill health are to be eliminated. It isimportant to remember that a physical stress such asnoise can produce the stress response at a levelbelow that required to produce hearing loss.

Reducing the emotional stressors in the workplace isa difficult task. Job security through seniorityprovided in union contracts and control of theemployer’s authority through union protection areimportant first steps down the road to reducing thelevel of stress in the workplace.

39STRESS


Increased cholesteroland fatty acids in bloodfor energy productionsystems

Decreased proteinsynthesis; intestinalmovement (digestion);immune and allergicresponse systems

Increasedblood pressure

Increased metabolism;e.g., faster heartbeat,faster respiration

Localized inflammation(redness, swelling,heat, and pain)

Faster blood clotting

Increased stomachacidsIncreased production

of blood sugar forenergy

ASPECTS OF THE STRESS RESPONSE

WORK, STRESS, AND HEALTH

INSPECTIONS

1. Is the oven regularly tested for – leakage– power– timer

and serviced by a qualified technician? Are resultsrecorded and posted?

2. Has your employer supplied a monitoringdevice (available from most electrical suppliers)?Are people trained in its use?

TRAINING

1. Is the oven used strictly according to themanufacturer’s instructions?

2. Are operators properly trained in the use andmaintenance of the oven?

PRECAUTIONS

1. Never tamper with or inactivate the interlockingdevices on the door.

2. Never poke an object, particularly a metalobject, through the grill or between the doorand the oven when the oven is operating.

3. Never place metal objects inside the oven. Thisincludes saucepans, trays, or any other metalutensils or metal rimmed or metal decoratedutensils.

4. Clean the oven cavity, the door and the sealswith water and a mild detergent at regularintervals.

5. Never use the oven without the trays providedby the manufacturer.

6. Never operate the oven without a load (i.e. anabsorbing material such as food or water) in theoven cavity unless specifically allowed in themanufacturer’s literature.

7. Never rest heavy objects such as foodcontainers on the door while it is open.

Radiation leakage from microwave ovens may causea heating effect on the skin and tissues which is notfelt as a burning sensation but which can harmsensitive organs. Microwaves penetrate deeply intothe body causing water molecules to “flip”. Whenthese water molecules rub against each other theyproduce heat. Some areas of the body such as theeyes and groin are particularly sensitive and areunable to dissipate this heat. This heating effectmay result in cataracts, sterility, birth defects, nerveand blood disorders.

People working with microwave ovens risk greaterexposure to radiation than users of domestic ovensdue to longer exposure periods and more wear andtear on the ovens. Workers must be very careful totake all precautions.

VISUAL INSPECTIONS

1. Door I does it fit squarely and open and close

smoothly?I do interlocks work?I are the hinges sound?I are the seals intact?

2. Is the oven clean so that spills do not stop thedoor closing properly?

3. Is there damage to any part of the oven?

4. Is the oven at a safe height so that the eyes andgroin area are not

level with the oven?

5. Is a warning sign posted?

MICROWAVE OVENS40


Computers with VDT’s are found in most hotels,especially in reception areas.

The following are hazards to operators:

1. Eye strain - fatigue of the eye muscles causedby stress in the working environment.Symptoms include soreness, dry or burningsensations and difficulties in focussing.

2. Stress - comes from isolation and being tiredand controlled by the machine. Symptomsinclude irritability, headaches and loss ofappetite. Stress is particularly bad if there isinsufficient staffing.

3. Body fatigue - occurs when sitting in possiblyuncomfortable seats while concentrating forlong periods on awkward equipment. Forcingworkers to stand all shift is even worse.Symptoms include headache, back and neckache and, in the case of those standing, sorefeet and varicose veins.

4. Noise, heat, electricity and possibly radiationfrom the machinery.

There should be full consultation with the healthand safety committee on all aspects of VDT workbefore decisions are taken to purchase equipment.

1. Is there sufficient space for the new equipmentgiving workers easy access to the work stationand other areas?

2. Is the general background lighting sufficient toprevent glare in both quantity and position oflight fixtures?

3. Temperature - is this kept around 21 - 23oC?

4. Noise - is this kept to less than 55 dBA wherea high level of concentration is required or toless than 65 dBA where routine tasks areperformed?

5. Radiation - is the level kept well below the X-ray standard of 0.5 millirem/hour?

6. Eye tests - are there regular eye tests to ensureworkers who require corrective lenses areidentified?

7. Work breaks - are there regular work breakstimed to prevent fatigue from occurring ratherthan to allow recovery from fatigue? Tenminutes an hour break is required for repetitiveVDT work.

8. Staffing - is there sufficient staff to allow workbreaks to be taken?

41COMPUTERS & VISUAL DISPLAY TERMINALS (VDT’s)


Are any of the function keys, which if accidentallypressed would produce serious consequences,located away from all other keys and require twohands to operate?

Can the keyboard be moved independently of thescreen so that the best work position can beachieved?

11. Screen - is the level of flicker more than 80Hertz? Light emitted by the phosphors on thescreen fades rapidly and must be constantlyrefreshed. A refresh rate of less than 60 timesper second - 60 Hertz (Hz) will produce aflicker, or jumping of images and cause eyestrain and stress.

Flicker-free images can be obtained by increasingthe refresh rate to 80 Hz or by employingphosphors that fade more slowly.

Is the character luminance and contrast adjustable?

9. Training - are all operators provided withadequate training?

10. Keyboard - is it stable enough to preventmovement in use?

Does the area around the keys have a matte finishto prevent glare?

Is the angle of the keyboard in the range of 5-15oand is the distance between the “home row” ofkeys and the base of the keyboard 30 mm toreduce the physical stress to the worker?

If the work of the VDT involves a great deal ofnumerical information is there an auxiliary numericalkeyset laid out according to the numbering used ontelephones, i.e. 1,2,3 on the top row?

Are the number of function keys limited to the jobsto be done on the VDT?

Is provision made for masking any function keyswhich are not in regular use?

COMPUTERS & VISUAL DISPLAY TERMINALS (VDT’s)42


Are the characters of the following dimensions,based on a 70 cm viewing distance:

minimum character height: 3.1 - 4.2 mm

maximum character height for 5 X 7 dot matrix: 4.5 mm

width to height ratio of between 3:4 - 4:5

stroke to height ratio of 1:6 - 1:8

minimum number of 10 roster scan lines per character

12. Display - is all information displayed in thecentre of the screen so that there are nodistortions or blurred characters near the edgesof the display?

13. Colour - are the screen and display colouredand not black and white?

14. Desk - is there sufficient space and goodlayout so that comfortable work postures arepossible?

15. Chair - have the chairs adjustable backs andseats for both angle and height?

16. Maintenance - is all equipment regularlymaintained, so that worn tubes, dirty lightfittings and electrical components etc., do notcause further hazards?

17. Shielding - is the back of the unit shielded witha mild steel cover to prevent radiation leakage?

18. Space - is the distance between the workerand the back of an adjacent VDT at least 3metres?

19. Exposure limit guidelines for VDTs at 50 cmfrom the outer surface of the monitor.

1. Testing visual display unitsSwedish National Board for Measurement andTesting, MPR.Box 878, S-501, 15 Boras Sweden. December24, 1990

2. IEEE Standard Procedures for Measurement ofEmissions of Electric and Magnetic Fields fromVDTs from 5 Hz to 400 kHz. Ad-hoc groupcontribution to P1140. 4th Working Paper -February 8, 1991.

43COMPUTERS & VISUAL DISPLAY TERMINALS (VDT’s)


Guidelines ELF ELF VLF VLFMagnetic F. Electric F. Magnetic F. Electric F.(mG) (V/m) (mG) (V/m

Sweden (1) 2.5 25 0.25 2.5

IEEE (2) 2.5 50 0.25 10.0

Common irritants are - soaps, cleaning agents,detergents, bleaches and some flours, while foodssuch as vegetables and fruit or flavouring agentssuch as vanilla and cinnamon can cause allergicreactions.

PRECAUTIONS

1. Substitution of less irritating detergents or soaps.

2. Work in gloves. If rubber gloves irritate theskin, wear cotton gloves inside. Ensure that theglove is made of a material which isimpermeable to the substance you will beworking with. Replace oils removed bydefatting or by substances such as solvents.

3. Better equipment - use vegetable cutters tominimize irritation from vegetable or fruit juices.

4. If you have infected hands you should use afungicidal cream and work in surgical gloves untilit is cleared up. Creams and gloves should besupplied by your employer.

People whose work requires them to spend timewith their hands in water, or are in contact with de-fatting agents such as soaps, detergents andsolvents can develop skin reactions like dermatitis,fungal infections such as candidiasis (thrush) andallergic reactions. Bar attendants often get acomplaint called beer rot or beer gum (perionychia)caused from long soaking of the hands in beer.

SKIN INFECTIONS44


Hotels, restaurants, bars, cafeterias and casinos areoften sources of contagious diseases from colds tohepatitis to tuberculosis. If you feel you havecontracted a disease at work, file a claim forworkers’ compensation. Ensure that your healthand safety committee representatives and yourunion know about the problem so that steps can betaken to have your fellow workers examined andperhaps vaccinated, depending on the condition.

Food Poisoning

Bacteria cause the greatest number of biologicaldiseases in the hospitality industry. Food poisoningor gastroenteritis is caused by three types ofbacteria: the Salmonella group, Clostridiumperfringens and Staphylococcus aureus.

Harmful Effects

Symptoms of Salmonellosis usually appear 12 to 24hours after eating contaminated food, which usuallywill distinguish it from staphylococcal foodpoisoning. You will have a fever. It can range froma trivial diarrhea to an extremely severe disease withenteric fever, septicemia, dysenteric syndromes,and such other diseases as pneumonia, meningitis,and arthritis.

Staphylococcal food poisoning is produced by anenterotoxin which develops as the staphylococcusgrows in the food product. Onset of the symptomsusually occurs after three hours, but can vary fromone to six depending on the quantity of the toxiningested. Mild cases cause increased salivation,nausea and vomiting with retching, abdominal painand cramps and watery diarrhea. Severe cases goon to show bloody vomitus and stool and markeddehydration. Generally speaking there is completerecovery within 24 hours.

Clostridium perfringens is often present in animaltissue which if held at incubating temperatures forseveral hours prior to consumption can result inproliferation of the organisms and subsequenthuman illness. The disease is characterized by asudden onset of abdominal colic which is followedby diarrhea. Nausea is common, but vomiting is

rare. The disease is mild and recovery usuallyoccurs within 24 hours.

There is no treatment except symptomatictreatment for uncomplicated food poisoning.Salmonellosis is treated by antibiotic therapy.

Contagious Diseases

Other contagious diseases which are possible forhospitality workers include tuberculosis, Hepatitis A,Hepatitis B and Hepatitis C.

Tuberculosis (TB) is an infectious disease caused bya bacteria. Usually it causes an infection in thelungs but sometimes it can affect other parts of thebody. The symptoms of TB are common to manyother diseases and include weight loss, loss ofenergy, poor appetite, fever and cough. TB istransmitted through the air from exposure to germsin the saliva of infected persons and sputumcoughed up from their lungs. About 90% ofinfected persons remain infected for life withouthaving any symptoms but about 5% of infectedpeople develop the disease. It can be life-threatening if not treated. Some tuberculosis hasbecome resistant to antibiotics which makestreatment much more difficult.

45COMMUNICABLE DISEASES


sick. Those who do become sick may feel weak,tired, feverish. They may develop jaundice (skinand whites of eyes become yellowish in colour),may have dark urine, stomach pain and a poorappetite. Those who get very sick may developchronic liver disease, cirrhosis, and, in some cases,cancer of the liver. There is no cure for Hepatitis Bbut there is a vaccine available that is more than90% effective in preventing infection.

Hepatitis C

Hepatitis C is a disease of the liver caused by avirus. It is transmitted through direct blood to bloodcontact and sexual contact. Often there are nosymptoms of Hepatitis C. Some individuals mayhave a mild, short illness with the symptoms offatigue, jaundice, abdominal discomfort, weight loss,nausea, darkened urine and pale stools. To date,there is no vaccine or cure for this illness firstidentified in 1989. It is estimated 70% of peoplewith Hepatitis C will leave a full life with noproblems but 30% of Hepatitis C carriers are at riskof developing cirrhosis of the liver, chronic liverdisease, cancer or death.

AIDS

At the present time there is no evidence that AIDSis transmitted by anything other than blood or otherbodily fluids. If you are a restaurant worker who isconcerned about possible contact with AIDS,ensure that you are not exposed to the AIDS virusthrough any open cut or wound (wear gloves). TheHIV virus which causes AIDS cannot live in driedblood or other body fluids.

Preventive Measures

Primarily prevention consists of proper handling offood products, with clean hands and garments, andwith freedom from skin lesions. Refrigeration of thefood products at a proper level will prevent thegrowth of the bacteria. Adequate cooking of foodswill kill the salmonella organisms. Once theenterotoxin of the staphylococcus is produced inthe food, no amount of cooking, freezing, or anyother known method will remove it from the food.

HEPATITIS

Hepatitis means “inflammation of the liver”. Yourliver can become inflamed from a virus, alcoholconsumption, drugs or chemicals.

Hepatitis A

Hepatitis A is an infection caused by a virus foundin contaminated food or water. The contaminationcomes from feces. An infected person may beshedding the virus a week or two before they havesymptoms. Hepatitis A symptoms are sudden onsetof fever, vague aches and pains, tiredness, nauseaand stomach aches, dark urine and jaundice(yellowish discolouration of skin and whites of eyes).These symptoms occur 15 to 50 days afterexposure and usually last 1 to 2 weeks.

Hepatitis B

Hepatitis B is a virus spread by body fluids such asblood, saliva, semen and vaginal secretions. It canenter your body through tiny breaks in the skin.The virus can live in dried blood up to 7 days.Most people infected with Hepatitis B do not feel

COMMUNICABLE DISEASES46


Universal precautions is a method of infectioncontrol by which all human blood and body fluidsare treated as if known to be infectious forbloodborne diseases. They should be used wherethere is a potential for contact with blood or otherinfected material.

What are universal precautions?

I Barriers and precautionsI Hepatitis B immunizationI Safe handling of sharp instruments, needles

Why use universal precautions?

I Stop transmission of germs and diseasesI Asymptomatic carriersI Use on everyoneI Limit outbreaks

Why handwash?

Research into the control of infection has foundthat handwashing is the most important way toreduce the spread of germs and infection. Whensomeone washes, how they wash and thefrequency is more important than what soapproduct they use. Hands carry germs and the mostcommon method of disease transmission is thefingers. Bacteria or germs cannot be seen with thenaked eye. Given the right conditions (moisture,warmth and darkness) they grow rapidly and cancause infections.

When to handwash?

I Before and after going to the washroom, evenwhen helping a child.

I Before, during and after food preparation.I Anytime your hands become soiled (eg. contact

with nasal secretions).I Before and after dealing with persons or utensils

used by persons who are known to beinfectious.

I Before eating or serving another person.I Before and after applying a bandage or first aid.I After cleaning up any body fluid (blood,

mucous, vomit)

Handwashing routine:

I Wet hands first, leave water running and applysoap.

I Lather hands, wrists and forearms.I Wash for at least 30 seconds.I Rinse hands well (5 to 20 seconds)I Dry hands well with a towel.

47UNIVERSAL PRECAUTIONS


Moulds multiply easily in certain conditions foundinside buildings. Ideal breeding conditions formoulds are:

I wet surfacesI excess humidityI poor ventilationI improper maintenance of the heating,

ventilation and air conditioning (HVAC)system

I poor maintenance in generalI windows that do not openI dustI a lot of peopleI a lot of carpeting

Walls, floors, carpets, ceilings (including the realceiling behind a drop ceiling), windowsills andframes, stairwells, storage areas, and basements canall be good growth areas for mould if conditions areright. All parts of ventilation systems such as airintakes, filter units, cooling/heating fans and coils,spray humidifiers, reservoirs, ducts, insulation,induction and fan coil units, drain and condensatepans and sumps that are dirty or wet can besources of moulds. Since mould spores areairborne, they can spread easily through theventilation system, so mould in a basement, forexample, might circulate throughout the building.

Types of Illness

Some moulds can release toxic substances that cancause allergic reactions and flu-like symptoms.Others can cause cancer or areimmunosuppressants (can weaken the immunesystem).

It doesn’t matter if moulds are classified aspathogenic or non-pathogenic. Both can harmyour health.

THE PROBLEM

Poor indoor air quality can make workers sick.Moulds (also known as fungi) in buildings can causea variety of illnesses. Moulds are tinymicroorganisms normally present in indoor air. Theythrive in moist conditions. A common mould foundin homes is mildew. Some toxic moulds havecaused so much illness that classrooms, courthousesand other public buildings have had to be closed.Occasionally a particular type of mould can betoxic enough to cause death.

One toxic mould, stachybotrys chartarum has beenparticularly troublesome in facilities where CAWmembers work. It is a greenish-black mould that willgrow on materials that have become chronicallymoist or water damaged due to leaks or flooding.This mould produces toxic substances includingtrichothecenes and volatile organic compounds(VOCs). A number of our members have fallen illas a result of exposure to this mould.

MOULDS & FUNGUS48


Specific health effects associated with moulds:

I runny noseI eye irritationI coughI congestionI shortness of breathI asthmaI fatigueI headacheI respiratory infectionI skin irritationI systemic infectionI neurobehavioral and cognitive effectsI hypersensitivity pneumonitis (extrinsic allergic

alveolitis)I long term and cumulative effect - cancerI suppression of immune systemI for those with a suppressed immune system,

susceptible to serious infection from moulds

How to Detect Moulds in Buildings

Inspect the building on a regular basis. Look forsigns of water damage. Besides water or dirt stainson carpets, walls or ceilings, other tell-tale signsinclude musty odours, powdery mineral deposits(remaining after the water has evaporated) on wallsor concrete, and softened wood or drywall. Wetfloors and walls and indoor condensation onwindows support microbial growth that may not bevisible during an inspection.

Dealing with Mould

If mould is found, do not disturb it. Report itimmediately to your employer. Make sure removalis done with proper protective equipment.

If you are cleaning mould from hard non-poroussurfaces, do it when the building is unoccupied.Use appropriate personal protective equipment(PPE) such as respirators and gloves. Wash allsmooth surfaces that have been contaminated bymoulds with diluted 5% bleach (250mL/4L water).

Cleaning water-damaged porous materials such ascarpets, insulation or ceiling tiles is notrecommended. These materials should becompletely removed; use appropriate personalprotective equipment when disposing of them.

Preventing Growth of Mould

Ventilation

Ensure that there is sufficient ventilation and theHVAC (ventilation) system is working properly.Ensure preventative maintenance, servicing andcleaning are performed regularly.

Control Moisture

I Fix leaks and seepage. I Put a plastic cover over dirt in crawlspaces, and

make sure crawlspaces are well-ventilated.I Use exhaust fans in washrooms and kitchens to

remove the moisture to the outside. I Turn off humidifiers if you notice moisture on

windows or other surfaces. I Use dehumidifiers and air conditioners to reduce

moisture in air but keep them clean. I Raise the temperature of cold surfaces where

moisture condenses. Use insulation or stormwindows. (A storm window installed on theinside works better than one installed on theoutside.)

I Open doors between rooms to increasecirculation.

I If using carpet on a concrete floor, it may benecessary to use a vapour barrier (plasticsheeting) over the concrete, covered with sub-flooring (insulation covered with plywood) toprevent a moisture problem.

49MOULDS & FUNGUS


In HVAC systems, use steam for humidificationrather than recirculated water and spray humidifierswhere feasible. If spray systems are used, arigorous preventive maintenance program must beemployed, as these systems can easily becomecontaminated with bacteria and moulds. Thisincludes maintenance of slime-free surfaces and theaddition of potable water to the reservoir.Humidifiers should be drained and cleaned withchlorine bleach at intervals of 2-4 months. Rustand scale deposits should be removed from HVACsystem components once or twice a year. HVACsystems should be turned off during cleaningoperations, which should be scheduled duringunoccupied periods.

Porous synthetic insulation is often used to lineducts and air handling and induction units. Thevapour barrier on fibreglass should be intact. Thereshould be no standing water or condensation onthese surfaces. Dirty, contaminated insulationshould be removed, as the effectiveness of cleaningor encapsulation has not been verified.

It is important to use efficient filters to control theload of spores from moulds entering the airhandling system. Use prefilters and extendedsurface-type secondary filters with dust-spotefficiency ratings higher than 85% when possible.Replace the filters at regular intervals. The prefiltersare normally changed 4-6 times a year andsecondary bag filters once a year, depending onoutside conditions and retrofit safety.

Ensure Ventilation Systems is Well Maintained

Prevent accumulation of stagnant water in andaround HVAC system mechanical components suchas under cooling coils. Maintain the relativehumidity of indoor spaces at less than 60%.

MOULDS & FUNGUS50


WHAT IS LATEX?

Latex is the milky white sap produced by somerubber trees and some other shrubs and plants.The latex sap is made up of tiny droplets thatcontain water and hydrocarbon polymer and have acoating made of protein. The sap is used to makelatex rubber, also known as natural rubber. As theuse of latex has increased due to concerns aboutbloodborne diseases such as Hepatitis B and AIDS,rubber trees are being tapped more often and areresisting by producing more irritating toxins.

Latex has become widely used for medicalproducts, especially gloves, but is also used inrunning shoes, condoms, diaphragms, some babysoothers and nipples, some toys, and handles ofsome sports rackets and golf clubs.

Various chemicals must be added to latex to givethe natural rubber product the desired strength,stretch and durability properties. Starch such ascornstarch may be used to keep rubber productsfrom sticking to each other. It also makes it easierto put on latex gloves.

What Causes Latex Allergy?

The protein substances in natural latex are a majorsource of the allergy. Chemicals added to the latexand cornstarch powder (found in new gloves) havealso caused allergic reactions. Actually, it is theprotein in the glove material that has beenabsorbed by the cornstarch that causes the allergicreaction. Powder-free gloves cause fewer allergicreactions.

What Are Allergic Reactions to Latex?

There are three types of reactions associated withthe use of latex gloves:

Irritant Contact Dermatitis

This is not, strictly speaking, an allergic reaction. It iscaused by repeated irritation to the skin over aprolonged period of time. The skin may becomedry and flaky with cracks and sores. This is causedby the hands sweating under the gloves, the glovesrubbing the skin, frequent hand-washing, irritationfrom soaps or the gloves making an existing skin rashsore.

51LATEX


Immediate allergic reactions require prompt medicalattention. Your family doctor can refer you to anallergy specialist for proper identification of allergies.Wearing a medic alert bracelet may be necessary aswell as carrying an epi-pen for self-administration ofepinephrine for severe reactions.

Workplace latex reactions should be reported tofirst aid and to workers’ compensation.

Persons allergic to latex should also advise theirdoctor and dentist to use alternate products in anytreatment that normally requires the use of rubberproducts.

Who suffers from latex allergies?

Persons who use latex products in their everydayoccupations such as some workers in the hospitalityindustry, are at increased risk. If you have a historyof hay fever, asthma, or food allergies (especially tobananas, avocados, kiwis, papayas or chestnuts)you are at an increased risk of developing a latexallergy.

How can latex allergies be prevented orreduced?

Employers can protect workers from latex exposureby:

I Providing workers with non-latex gloves (HealthCanada’s Health Protection Branch has a list).

I Providing workers with education programs onlatex allergies.

I Ensuring workers use good housekeepingpractices to remove latex-containing dust fromthe workplace.

I Ensure gloves labelled “hypo-allergenic” areactually made from non-latex materials (contraryto many manufacturers’ claims, many are actuallylatex).

Allergic Contact Dermatitis

This delayed skin rash is caused by an allergyresulting from the chemicals used in the glovemanufacturing process. The rash is on top of thehands and stops at the wrist where the glove ends.The rash usually appears 2-4 days after contact withthe chemicals in the glove. An allergic rash isusually more severe than an irritant rash and mayresult in skin cracks, sores and blisters. An allergy tothese chemicals may occur more easily if the skin ischapped or broken when it comes into contact withthe glove.

Immediate Allergic Reaction

This is an allergy to the latex protein itself. Aperson may become sensitized or allergic byrepeated contact of latex on broken skin, contactwith the lining of body openings. Latex particlesmay be in the powder lining of the glove. Thepowder is released into the air when gloves are puton and taken off. The powder and also latexparticles may enter the body through inhalationcausing sensitization.

The allergic reaction usually occurs within 5 - 60minutes after contact with latex. The symptomsusually disappear after 30 minutes to 2 hours afterthe latex is removed.

Symptoms of the actual latex allergy may range froma rash where the latex contacts the skin to a rashover other areas of the body. There may beitching, hives, weeping eyes, runny nose, swelling ofthe lips, dizziness, shortness of breath, asthma,shock, collapse and anaphylactic shock. In rarecases, death may occur.

What is the treatment for latex allergies?

Relief from irritant contact dermatitis can usually beobtained by using a non-latex glove, or using a non-latex glove liner.

Allergic contact dermatitis can be avoided byswitching to non-latex gloves.

LATEX52


53NEEDLESTICK INJURIES


WHAT INFECTIONS CAN BE CAUSEDBY NEEDLESTICK INJURIES?

Needlestick injuries can expose workers to anumber of bloodborne pathogens that can causeserious or fatal infectious. The pathogens that posethe most serious health risks are:

I Hepatitis B virus (HBV)I Hepatitis C virus (HCV)I Human immunodeficiency virus (HIV) - the

virus that causes AIDS

All janitors and cleaners who might pick up garbagecontaining needles should have a Hepatitis Bvaccination unless they are immune because ofprevious exposure. HBV vaccine has proved highlyeffective in preventing infection in workers exposedto HBV. However, no vaccine exists to preventHCV or HIV infections.

Preventing needlestick injuries

is the best way to protect yourself

from these infections.

Who is at risk of needlestick injuries?

Any worker who may come in contact with needlesis at risk, including janitors.

How common are needlestick injuries amongcleaners and janitors?

Unfortunately, many needlestick injuries are notreported so we do not know. We do know newstaff tend to have more needlestick injuries thanexperienced workers. Always report needlestickinjuries to your employer and to the CAWmember of the health and safety committee toensure that you receive appropriate follow upcare and that future occurrences can beavoided.

What kinds of needles usually cause needlestickinjuries?

I Hypodermic needles used for insulin injectionsor intravenous drug use

How can I protect myself from needlestickinjuries?

I Insist your employer provide sharps (needle)containers anywhere (such as in restrooms)there is a risk of needles being contained ingarbage.

I Ensure the CAW members of the health andsafety committee have input into the selectionand evaluation of the location of sharpscontainers.

I Promptly dispose of any used needles you findin appropriate sharps disposal containers.

I Safety gloves should be provided for anyonehandling laundry that could possibly containneedles.

I Report all needlestick and sharps-related injuriespromptly to first aid to ensure that you receiveappropriate followup care. Never putcompression on a needlestick injury. It must beallowed to bleed freely. The wound should bewashed with soap and water and you should goto Emergency in a hospital.

I Tell your employer and your CAW health andsafety committee member about any needlestickhazards you observe.

I Participate in education and training related toinfection prevention.

I Get a hepatitis B vaccination.

Needlestick injuries can lead to serious

or fatal infections. Cleaners and janitors

who may be exposed to needles are at

increased risk of needlestick injury. All

workers who are at risk should take

steps to protect themselves from this

significant health hazard.

Members of CAW Local 444 employed at theWindsor Casino and members of the ManitobaGovernment Employees’ Union from WinnipegCasinos worked together on the Gaming Workers’Health and Safety Project to identify health andsafety issues of concern to casino workers.Researchers were from the occupational healthclinics in Windsor and Winnipeg.

Focus groups and mapping of workers’ bodies andthe workplace surveyed participants about theirhealth concerns, occupational hazards and theimpact of working conditions on their personal lives.Participants were asked to prioritize their concernsand make recommendations for improvements.

Gaming workers from both provinces identifiedsimilar health, hazard and psycho-social concerns.They prioritized the issues of stress, ergonomics,indoor air quality (including second-hand smokeand temperature), biological hazards, physicalhazards , violence and noise.

Results of the study gave support to the workermembers of the Health and Safety Committeesarguing for improvements in working conditions. As well, the study provided concrete evidence for awhole series of collective bargaining demands thatresulted in significant gains in negotiations, fromergonomics to ventilation to additional unionrepresentation.

GAMING WORKERS’ HEALTH & SAFETY54


55CHEMICALS


CHECK

1. Do you know exactly what chemicals are inthe products you use? Take a look at thefollowing pages. They describe cleaninghazards in detail. Following them are examplesof Material Safety Data Sheets (MSDSs) thatprovide detailed information on eachhazardous product.

2. Are all containers properly labelled?

3. Are you given gloves and other protectiveclothing if you handle chemicals?

4. Are respirators available for emergencies?

5. Is ventilation adequate?

6. Are employees trained in using potentiallyhazardous products in a safe way?

7. Is your employer prepared to inform you fullyabout the contents and possible hazards ofany product you use?

8. Are you told not to mix chemicals, especiallybleach and acids?

CHEMICALS56


BLEACH (containing sodium hypochlorite) is acorrosive which can irritate skin and eyes. It irritatesthe lining of the tubes to the lungs, causingcoughing and, if swallowed, will irritate the stomach.

It must be stored safely and used only by peopletrained to do so as it can be a fire hazard if mixedwith other chemicals.

It gives off toxic gases if it is heated. If brought intocontact with acids such as toilet bowl cleaners,chlorine gas may be produced which burns theeyes, nose and lungs. Workers exposed to largeconcentrations of chlorine gas can easily beovercome.

AMMONIA is used in cleaning products. It cancause watering of the eyes and nose, coughing,headaches, insomnia and disturbed vision. Afterheavy exposure, eyes and skin should be washedwith plenty of water and medical attention sought.Do not mix bleaches with products containingammonia. The gases may cause eye irritation,coughing and nausea.

DETERGENTS used in disinfectants and lavatorycleaners will irritate throat, nose, eyes and skin.

Products used to unblock sinks such as acids(phosphoric acid, sulfuric acid and hydrochloricacid) and alkalis (caustic alkali and ammonia) arecorrosive. Skin contact may cause severe burns ordermatitis in dilute solutions. Vapours are irritatingto lungs, nose, eyes and skin.

SOLVENTS are used for cleaning and degreasing.They are highly inflammable and, if breathed in orabsorbed through the skin can cause dermatitis,headaches, nausea, and unconsciousness.

Organic solvents’ properties are varied.

The following table lists the various types of solventstogether with their hazards and symptoms. Readthe label to determine which substance you areusing. Obtain a Material Safety Data Sheet (MSDS)from your employer if you are unsure of the typeof solvent you are using. If in doubt, contact theunion members of the health and safety committee.

Polyethylene

Neoprene

Liver and kidney damageDermatitis

ACUTE

Aliphatic(e.g. hexane)

Ethers(e.g. diethyl ether)

57CHEMICALS


CLASSES OF SOLVENTS

SYMPTOMS

SOLVENT HAZARD CHRONIC

Alcohols(e.g. methanol, isopropanol,ethanol)

Esters(e.g. ethyl acetate)

Ketones(e.g. acetone)

Aldehydes(e.g. formaldehyde)

Aromatics(e.g. toluene)

Cyclorparaffin

Glycols(e.g. antifreeze)

Halogenated Hydrocarbons(e.g. methyl chloride, chlorotheneNV)

Toxic to central nervous systemand liver

Narcotic, irritant

Anaesthetic, irritant, explosion

Irritant, narcotic, fire & explosion

Irritates eyes and upper respiratorytract

Benzene, blood disorders

Low toxicity skin irritant

IrritantLiver damage

Central nervous systemdepressant, intoxication

Intoxication

Irritation of eyes, skin, respiratorytract

Irritates eyes and respiratory tract.Defats skin

Irritant, narcotic

Irritates eyes

IrritationNarcoticDilates blood vessels

Irritates eyes

Irritates eyes and respiratory tract

DizzinessNauseaNarcotic

Liver damageCentral nervous system

Respiratory irritant

NarcosisPulmonary irritationDermatitis

DermatitisNarcosisImpaired Judgement

Dermatitis

DermatitisNervous system

Dermatitis

Liver and kidney damage

Narcotic effect in highconcentrations

HeadacheBlurred visionTremors

Dermatitis, central nervous systemdepressant

MATERIAL GOOD PROTECTION DO NOT USE

Polyvinyl Alcohol

Polyvinyl Chloride

Butyl

AcidsAlcoholsEstersSaltsAlkalis

Acetone

Detergents AcidsHydrocarbons

Hydrocarbons

TolueneChlorinated Hydrocarbons

Chlorinated Hydrocarbons

Aromatic HydrocarbonsChlorinated Hydrocarbons

WaterAcetoneWater Soluble Solvents

Oils, aliphatic hydrocarbons Aromatic HydrocarbonsHalogenated HydrocarbonsKetones

PROTECTIVE MATERIALS FOR SPECIFIC APPLICATIONSEnsure Your Gloves Are Made From The Right Material

CHEMICALS58


ASBESTOS has been used in many large buildingsto insulate ceilings and pipes. Asbestos is a deadlysubstance with workers exposed to friable asbestosfrom old deteriorating insulation at risk from lungcancer and mesothelioma (cancer of the lining ofthe lung or of the lining of the abdominal cavity).

There is no safe level of exposure to asbestos. Therisk of developing cancer is much greater if yousmoke. Asbestos insulation in ceilings and laggingaround pipes should be regularly checked. If yoususpect you are exposed to asbestos (particularlyduring building renovations), contact the unionmembers of the health and safety committeeimmediately.

Comprehensive regulations and guidelines exist forremoval of asbestos and these should always befollowed. They are available from your governmentinspector or the union.

PESTICIDES can be very dangerous, even lethal, tohumans. If pesticides have to be used to controlpests, they should only be handled by trained pestcontrol operators. Pesticides should be chosenwhich are least dangerous to humans. Ensure noone is allowed to use pesticides while you areworking. Workers should not return to work until itis safe to do so.

PAH (Polycyclic aromatic hydrocarbons) can begiven off by the cooking process. These substancescan cause cancer. The B.C. Workers’Compensation Board has accepted one claim froma cook for a cancer caused by PAH.

59CHEMICALS


CHEMICALS60


61CHEMICALS


CHEMICALS62


Secondhand cigarette smoke presents a serioushealth hazard to many workers in bars, restaurantsand casinos.

The 1982 U.S. Surgeon General’s report on smokingstates: “For the purposes of preventative medicine,prudence dictates that nonsmokers avoid exposureto secondhand tobacco smoke to the extentpossible”.

There are 30,000 deaths in Canada, each year,from cardiovascular disease, emphysema andchronic bronchitis, and lung and other cancers.Many of these are attributable to cigarette smoking.Health care expenses from smoking are estimated at$2 to $3 billion.

Estimates from the Environmental ProtectionAgency say that each year 500 Canadian workerswill die from lung cancer caused by second handcigarette smoke.

Some Facts to Consider

A Only 1 in 3 adult Canadians smoke.A Sidestream smoke from the burning end of the

cigarette contains higher concentrations ofnoxious compounds than smoke inhaled by thesmoker. There can be twice as much tar andnicotine, five times as much carbon monoxide,and fifty times as much ammonia in sidestreamsmoke compared to mainstream smoke.

A Breathing secondhand smoke can aggravateconditions of people with heart or lung diseaseand asthma.

A Pulmonary function of nonsmokers who haveworked in smoky offices can be impaired.

A Secondhand smoke can cause burning of theeyes and nasal passages, headaches, nausea anddiscomfort in nonsmokers.

A Breathing secondhand smoke has beenassociated with lung cancer in two major studiesthat report nonsmoking wives of smokinghusbands face 2 - 3 times the risk of lung canceras nonsmoking wives of nonsmokers.

A Recent studies of death certificates done by theB.C. Cancer Control Agency and by the

National Cancer Institute show that bartendersand waiters have a greater risk of developingcancers of the mouth and upper respiratorytract. Cancer of the oral cavity is primarilycaused by smoking, often combined with alcoholconsumption.

According to a B.C. Cancer Control Agencyresearcher, bartenders and waiters could easily beat higher risk for those cancers because of smoke-filled bars and the common practice of buying adrink for the bartender.

Many cities and municipalities have passed or areabout to pass bylaws prohibiting smoking in publicplaces such as restaurants and sometimes allowingsome smoking in enclosed, separately ventilatedareas. While this will undoubtedly benefit patrons,the major beneficiaries will be restaurant workers. Ifyour city or town has not yet passed such a bylaw,is there at least a nonsmoking area in the workplaceand also in your rest area?

Our union strongly supports a policy of prohibitingsmoking in all workplaces except for enclosed,separately ventilated rest areas.

63SMOKING


Nicotine Benzo (a) pyrene

Carbon Monoxide 5-methylchrysene

Benzene dibenz (a,h) anthracene

Toluene dibenzo (a,l) pyrene

Formaldehyde benzo (b) fluoranthene

Acetaldehyde benzo (j) fluoranthene

Propioinaldehyde ideno (1,2,3,-cd) pyrene

Isobutylaldehyde benz (a) anthracene

Acrolein benzo (c) phenanthrene

Furfural 2-methylfluoranthene

Formic acid 3-methylfluoranthene

Acetic acid chrysene

Phenol 1-,2-,3- and 6-methychrysenes

Cresols dibenz (a,h) acridine

Hydrogen cyanide dibenz (a,j) acridine

Nitrous Acid dibenzo (c,g) carbazole

Hydrogen phenol

Argon o-,m-, and p-cresols

Methane 2,4- and 2,5-dimethylphenols

Arsine catechol

Bis (chloromethyl) stearic acid

ether (BCME) oleic acid

Hydrazines Polonium-210

Nickel carbonyl Nitrosonornicotine

Nitro olefins Arsenic

Volatile Nitrosamines 2-Naphthylamine

Plus: About 150 additional gases and over 2,000 kinds of particulate matter.

SMOKING64


SUBSTANCES PRESENT IN CIGARETTE SMOKE

Most experts say that no one should beconsistently exposed to a noise level of more than85 decibels (dB). It should be noted that 95decibels sound to your ear twice as loud as 85. Anincrease of 3 decibels, however, causes a doublingof sound energy and consequently twice as muchdamage is done to your hearing if you hear soundsof 93dB for a shift rather than 90dB (even thoughyou probably cannot detect the difference).

Noise levels with an intensity higher than 85decibels will damage hearing over a number ofyears; the higher the level, the faster and morecomplete the deafness. Approximately 15% of thepopulation will suffer hearing loss if exposed overthe years to noise higher than 85dB. Rotating staffin noisy areas limits the time of exposure; forinstance, the energy dose received in a noise levelof 90dB over eight hours is equal to (and so causesthe same damage) as 105dB over 15 minutes.

While plugs can be of some use, they can beuncomfortable and cause ear infections. In a barthey make it difficult to talk to customers.

Bands do not need to play so loudly that theydamage your hearing (not to mention thecustomers’ or the band members’). You shouldinsist that amplifiers be turned down.

If you do work under noisy conditions you shouldhave regular hearing tests arranged by youremployer. This is a legal requirement in mostCanadian provinces.

Workers in discos or other areas where loud musicis played can suffer from industrial deafness. Arecent survey found that noise levels in discosranged from 92 to 110dB, which is likely to causetemporary or permanent deafness.

Deafness is not the only problem created by noise.Surveys in Britain have linked health problems suchas indigestion, inability to sleep and irritability withworking in very noisy conditions. If you arepregnant, the fetus has no protection and yourbaby’s hearing may be impaired.

Most Canadian hearing conversation regulationsstate that employees must never be exposed to anoise level over 105dB and also not exposed tomore than 85dB over an 8 hour shift. If noise ismore than 85dB for 8 hours you must be given earplugs or muffs, or rotated around so that exposureis for limited periods. These precautions must betaken for exposures in excess of 85dB for 8 hourssince many people will suffer hearing loss at levelsbelow 85dB.

These regulations are inadequate and should bemade more stringent. You will probably havesuffered some permanent hearing loss if you haveto raise your voice in order to be heard or if yourhearing seems dull after work. Although yourhearing improves when removed from the source ofnoise eventually the temporary hearing lossbecomes permanent. This hearing loss isirreversible.

65NOISE


If we look at the workplace hazard as the beginningof a journey, and the worker as the end of thejourney we can see that the further a control isfrom the source of the hazard, the moreopportunity there is for the hazard to affect theworker, or the worker’s fellow workers.

There are three main sites of control - at thesource, along the path, at the worker.

At The Source

Control at the source, by far the best method ofcontrol, either eliminates a hazard from theworkplace completely, or isolates it from theworker. Although controls at the source are themost effective method, they are often the mostdifficult to attain. You can control a hazard at thesource by three methods: elimination, substitution,or isolation.

Along the Path

This control method, as it implies, deals with the sitebetween the source of the hazard and the worker.The closer to the source, the more effective will bethe control.

At The Worker

This is the easiest and most visible method ofcontrol, therefore, the most popular withemployers. It is also the least satisfactory method.Personal protective equipment provides an illusionof safety and puts the onus on the workers.

Controlling Workplace Hazards

There are several different methods of controllingworkplace hazards. The method used will dependupon the type of hazard and the work processesinvolved. There are certain basic requirementsneeded for control methods to work:

A they must adequately control the hazard toeliminate the danger to the worker;

A they must not make work stressful,uncomfortable, or create new hazards;

A they must protect all workers that are likely to beexposed; and

A they must not create environmental hazardsoutside the workplace.

PRINCIPLES OF CONTROL66


Most provinces require the employer to provideseparate lunchrooms, washrooms and locker roomsfor the exclusive use of employees.

A Does your employer provide these facilities?A Are they clean, pleasant and well-ventilated?

67LUNCHROOMS, WASHROOMS, LOCKER ROOMS


Your employer is legally required to provide andmaintain first aid supplies and equipment. Largerworkplaces require fully equipped first aid roomsand well trained First Aid attendants.

CHECK

1. Are the first aid kits kept fully equipped, withcontents replaced as they are used?

2. Are the kits located at every point whereaccidents could occur, e.g. kitchen, laundry,etc?

3. If the kit or room is locked, is someone alwaysavailable with a key and does everyone knowwho that person is?

5. Is there at least one person available at alltimes who is trained in first aid and doeseveryone know who that person is?

FIRST AID68


With any health problem it is important to seekproper medical advice from your own doctor.

You are not obliged to be treated by the companydoctor or nurse and if you are unhappy with themedical treatment received, you should get asecond opinion. Many doctors are notexperienced in treating occupational healthproblems. You should make sure your own doctoris aware of the type of work you do and theconditions in which you are employed.

69MEDICAL TREATMENT


6. Keep going to your doctor approximatelyevery two weeks while disabled. The WCBrequires regular medical progress reports.

7. Keep any appointment with a WCB doctorscheduled for you. You will be automaticallycut off benefits if you miss an appointmentwithout a very good reason.

8. Report any earnings you may have while oncompensation. These earnings will bededucted from WCB benefits. WCBoverpayments will be recovered from you.

9. Notify the WCB of any change in address.

10. Use your claim number whenever youcommunicate with the WCB.

11. If your WCB claim is disallowed unjustly,contact the local union regarding your rights ofappeal. There may be time limits involved sodo not delay excessively.

12. Keep copies of all correspondence to andfrom the WCB.

DON’T

1. DON’T leave the province while you requiretreatment without the written consent of theWCB.

2. DON’T change from one doctor to anotherwithout the written consent of the WCB.

3. DON’T guess at your rights. Get informationfrom the union or the WCB.

4. DON’T enter into any agreement with youremployer to waive the benefits to which youare entitled under the Workers’Compensation Act. Such agreements arecompletely illegal.

Note: Some provinces have changed the name ofthe Workers’ Compensation Board (WCB) tosomething else. In Ontario, for example, the WCBis now called the Workplace Safety and InsuranceBoard (WSIB).

DO

1. Obtain First Aid attention immediately even ifthe injury seems insignificant at the time.Make sure the injury or disease is registered inthe accident record book.

2. Report to your employer promptly, giving fulldetails of how, when and where you wereinjured, together with names and addresses ofany witnesses.

3. See your doctor or another type of qualifiedpractitioner (e.g. a chiropractor) promptly.

4. File a claim for WCB benefits by filling in aform and mailing it to the WCB even if medicalaid only is required.

5. Reply promptly and fully to all letters of inquiryfrom the WCB. If you are suspicious of theletter, please contact the local union foradvice.

WORKERS’ COMPENSATION70


WORKERS’

COMPENSATION CLAIMS

DO’S AND DON’TS

FOR INJURED WORKERS

Although no amount of money can give you backyour health, it is very important that if you sufferany work-related illness or injury you claim yourentitlement to workers’ compensation.

All provincial governments and the federalgovernment have both statutes and regulationsgoverning workers’ health and safety. The federaland most provincial laws are issued under theauthority of the Ministry of Labour but someprovinces are different. In British Columbia, forexample, health and safety is under the authority ofthe Workers’ Compensation Board.

Contact the union to obtain a copy of the relevanthealth and safety laws and regulations which governyour workplace. These laws are enforced bygovernment inspectors. Contact the union if youwould like an inspection of your workplace.Ensuring compliance with the applicable laws andregulations is also a responsibility of the joint union-management health and safety committee.

No provincial or federal laws or regulations protectworkers’ health and safety stringently enough. Amajor activity of our union is to lobby forimprovements.

71GOVERNMENT LAWS & REGULATIONS


Although it is the responsibility of the employer toprovide a safe workplace, it is often up to unionmembers to make sure that this happens. We wantto emphasize the importance of being informed ofhazards at work and taking action to ensure thatthey are fixed.

If you feel that any of the hazards described in thismanual, or any others, exist in your workplace, youshould ensure that your union health and safetycommittee representative knows about it. If thecommittee representative is unable to solve theproblem or if you do not have a committee,contact the union office.

If you do not have a union health and safetyrepresentative, ensure that one is elected bycontacting the union. Consider taking on this taskyourself. The union runs health and safety coursesto help representatives learn their duties.

ORGANIZING HEALTH & SAFETY AT WORK72


Documents

Health & Safety Manual for Hospitality Workers