OCCUPATIONAL SAFETY GARON BOOTH

DEFINE

• OCCUPATIONAL SAFETY- OCCUPATIONAL SAFETY RANGES FROM SIMPLE HEALTHY/SAFE INFORMATION, PROCEDURES , EVACUATIONS, AND MUCH MORE HELPFUL INFORMATION THAT YOU SHOULD KNOW IN YOUR WORK CRITERIA.

IMPORTANCE?

• BESIDES THE FACT THAT THESE SIMPLE, AND MAYBE COMPLICATED INFORMATIONAL TIPS CAN SAVE YOUR LIFE, SAFETY PRECAUTIONS MAKE THE WORK AREA A MORE EFFICIENT, SAFE , AND PROFESSIONAL WORK SPACE. ESSENTIALLY MAKING THE WORK ENVIRONMENT BETTER IN MANY DIFFERENT WAYS.

THE THREE S’S

• SAFETY-BEFORE YOU MAKE ANY DECISIONS IN THE WORK PLACE ASK YOUR SELF IF ITS S A F E.

• STEADY-IF YOU’RE DOING A TASK THAT HAS POTENTIAL RISK FACTORS, NO MATTER THE PEER PRESSURE. TAKE YOUR TIME, YOUR LIFE MAY DEPEND ON IT.

• SURVEY-BEFORE YOU DO ANY JOB /TASK SCOPE OUT THE DETRIMENTAL FACTORS THAT MAY HAPPEN IN THE PROCESS.

RADIO STATIONS

• IM CURRENTLY AN INTERN AT 105.9 THE BASH, AND ALTHOUGH A 400 SQUARE FEET BUILDING DOESN'T’T HAVE MANY COMPLICATED PROCEDURES MOST SIMPLE SAFETY TIPS I PREVIOUSLY STATED CAN BE CARRIED OVER TO MY SPECIFIC FIELD.

• MY WORKPLACE HAS EVACUATION , FIRE , AND EMERGENCY PROCEDURES. (MOST DO) (REQUIRED)

• WE ALSO HAVE 2 FIRE EXTINGUISHERS, WHICH IS MORE THAN ENOUGH FOR THE SMALL BUILDING. EMPLOYERS ARE USUALLY REQUIRED TO HAVE A COMMON DUTY TO TAKE CARE OF THEIR EMPLOYEES HEALTH AND SAFETY.

EVACUATION ROUTINES

• CURRENTLY AT THE RADIO STATION WE ONLY HAVE TWO DOORS, A FRONT AND A BACK (BEING THE EMERGENCY EXIT) SO THE EVACUATION ROUTE ISN'T TO COMPLICATED.

• IF YOU CANT GET TO EITHER DOORS WINDOWS ARE A PREFERRED EXIT.

PENGUIN POINT ( FAST FOOD)

• YES I KNOW WHAT YOU'RE THINKING “THAT’S NOT YOUR INTERNSHIP”. YOU'RE DEFINITELY RIGHT, BUT FAST FOOD HAS MANY MORE RISK FACTORS!

SLIPPERY FLOORS!

• THE FIRST OBVIOUS ANSWERS IS TO WEAR NON-SLIP SHOES WHICH I THINK SHOULD BE WITHOUT A DOUBT REQUIRED. I SEE CO-WORKERS WEARING NIKES TO WORK, AND THAT IS COMPLETELY UNACCEPTABLE AND VERY UNSAFE.

• NEXT IS TO SLOP – MOP (DRENCHING MOP IN WATER, THEN MOPPING, THEN DRAIN WATER FROM MOP, AND FINALLY MOP OVER AGAIN) THE CERTAIN AREA THAT OIL WAS SPILT. ( OR JUST SIMPLY DRY-MOP IF ITS JUST WATER)

• ALSO CLEANING UP THE AFFECTED AREA (A S A P) THERE ARE MANY BAD OUTCOMES IF SLIPPERY FLOORS ARE NOT CLEANED UP IMMEDIATELY

HOT-GLOVES • EVERYDAY WE ARE REQUIRED TO FILTER

FRYERS, WHICH CAUSES US TO TOUCH VERY HOT POTS, AND BE NEAR VERY HOT OIL. HOT GLOVES ELIMINATE MANY DETRIMENTAL POSSIBILITIES!

• OUR HOT GLOVES GET VERY NASTY AND SOMETIMES ACQUIRE HOLES IN THEM. I THINK IT WOULD BE A SAFETY REQUIREMENT TO HAVE WEEKLY INSPECTION OF THE GLOVES TO ENSURE SAFETY. (MAYBE ILL RECOMMEND THAT)

BE OBSERVANT OF CO-WORKERS

• NOT ONLY WATCHING OUT FOR CO-WORKERS FAULTS AND MISTAKES WILL LEAD TO YOUR CO-WORKERS BEING MORE SAFE, BUT IT WILL ALSO LEAD TO YOU BEING SAFER AS WELL!

• LOOK OUT FOR EACH OTHER! BE ONE BIG HAPPY FAMILY!

HEALTH ASPECT

• OCCUPATIONAL SAFETY GOES HAND IN HAND WITH OCCUPATIONAL HEALTH! THIS INCLUDES HYGIENIC PROCEDURES AND KEEPING THINGS FRESH AND THE EXPIRED FOOD OUT. NOT ONLY FAST FOOD, BUT OTHER BUSINESS SHOULD ALSO BE WELL CLEANED AND HEALTHY FOR THE EMPLOYEES AND THE POSSIBLE CUSTOMERS. (DEPENDING ON BUSINESS)

OCCUPATIONAL HEALTH

• AT FAST FOOD THERE ARE MANY HEALTH RULES YOU NEED TO FOLLOW. • PATTIES SHOULD BE COMPLETELY DONE BEFORE SENT OUT.• HOT DOGS SHOULD BE HEATED TO 45 SECONDS.• BAKE BEANS, MC AND CHS, MASH SHOULD BE 1 MINUTE. • ALL THINGS FRIED SHOULD BE COOKED AT STATED TIME.

ELECTRICAL

• MAKE SURE YOUR ELECTRICAL BOX CAN COVER ALL OF YOUR APPLIANCES WATTAGE.

• BUSINESS SHOULD NOT HAVE OPEN WIRES, THAT DEFINITELY NOT SAFE!• IF THERE ARE OUTLETS NEAR POTENTIAL WATER RISK THEY SHOULD BE

WATER RESILIENT/PROOF FOR YOUR SAFETY AND OTHERS.

WORK CITED

• INFO = @GARONBOOTH • IMAGES : • HTTPS://

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