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After two decades as a consultant for Washington State Department of Labor and Industries, I'm finally able to offer safety and regulatory compliance experience to corporations and government organizations everywhere.
Like you, they're faced with the challenges of operating a business under intense scrutiny of OSHA and WISHA. That's why I provides training through attendant participation and day long interactive classes. Think of me when your organization needs assistance with:
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| L&I News: Heat Stress |
Washington State Department of Labor and Industries (LNI) is planning to ask for a 120 day emergency Outdoor Heat-Related Illness (Heat Stress) rule implementation during the first week of June 2007. It's intended to help employers and employees understand heat related illness and find ways to prevent heat related illness while working outdoors. Employers, associations and labor groups can obtain free heat-related illness training materials and learn how to teach employees and members about heat illness causes, prevention, symptoms and treatment. More...
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| H&S Tip: Disinfecting Solution |
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Did you know that adding white vinegar to diluted household bleach greatly increases the disinfecting power of the solution, making it strong enough to kill even bacterial spores?
Researchers from MicroChem Lab, Inc. in Euless, Texas, report their findings today at the 2006 ASM Biodefense Research Meeting. "Laundry bleach is commonly diluted about 10 to 25-fold with tap water to about 2000 to 5000 parts per million of free available chlorine for use as an environmental surface disinfectant, without regard to the pH value of the diluted bleach. However, the pH value is very important for the antimicrobial effectiveness of bleach." More...
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| Special Alert! |
Washington State Department of Labor and Industries (LNI) is planning to ask for a 120 day emergency Outdoor Heat-Related Illness (Heat Stress) rule implementation during the first week of June 2007. For more information, click here.
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| Accidents Hurt. Safety Doesn't |
If you would like additional information about any of the content provided in this newsletter, contact Mark Close. |
