A million dollar occupational fatality fine, a new guide for cut-resistant gloves and pregnant workers’ safety were among the occupational safety and health stories featured on ISHN.com this week.
Next time you think about getting a burger or some other meat-containing meal from Burger King, Arby’s, Olive Garden, Domino’s pizza, Buffalo Wild Wings, Starbucks or Applebees, you may want to consult a recent report that gave those restaurant chains an “F” for using beef that contains large amounts of antibiotics.
A controversial rule issued by the U.S. Department of Agriculture (USDA) to increase line speeds and reduce government inspections at U.S. hog slaughterhouses will lead to increased workplace injuries and a greater risk of foodborne illness, says the National Council for Occupational Safety and Health (National COSH).
Sometimes bacteria can transfer in less than a second
September 19, 2019
Turns out bacteria may transfer to candy that has fallen on the floor no matter how fast you pick it up.
Rutgers researchers have disproven the widely accepted notion that it’s okay to scoop up food and eat it within a “safe” five-second window. Donald Schaffner, professor and extension specialist in food science, found that moisture, type of surface and contact time all contribute to cross-contamination.
The EPA has approved the use of a powerful pesticide that the agency’s own research determined was lethal to honeybees.
The agency’s approval of the insecticide sulfoxaflor, manufactured by DowDupont, comes just days after the USDA acknowledged that it has stopped tracking the honeybee population. The agency’s National Agricultural Statistics Service (NASS) collected statistics on the number of honey bee colonies and U.S. honey production for decades, to help track honey bee mortality. Lack of data going forward will make it difficult to gauge the effect of sulfoxaflor use on the been population.
Although some outdoor workers are required to perform their labors during certain hours, if you’re off duty, the American Heart Association (AHA) advises you to avoid being out of doors in the early afternoon (from noon to 3 p.m.) because that’s when the sun is usually at its strongest, putting you at higher risk for heat-related illnesses.
The staff of Industrial Safety & Hygiene News wishes you a happy 4th of July. Although many people will get today off work others – especially public service personnel who perform vital services – will be on the job. Whatever your work status, we hope you get a chance to enjoy the festivities and fireworks, grilling and sunshine, friends and family.
There’s still plenty of summer left, so we thought we’d provide you with some reminders about how to enjoy the season safely.
An OSHA regulation gets finalized – after dropping a controversial requirement; workplace violence claims four employees of a Florida bank and oil pipeline explosions kill dozens in Nigeria and Mexico. These were among the top stories featured on ISHN.com this week.
A new report says that “systemic failures” in the U.S. food safety system have led to a sharp increase in recalls of contaminated foods since 2013.
How Safe is Our Food?, from U.S. Public Interest Research Groups’ (PIRG) Education Fund, found that many types of food recalls have increased since the passage of the Food Safety Modernization Act (FSMA) in 2011.
ISHN hopes that all of our readers and website visitors have a safe and happy Thanksgiving. Many of you will be enjoying holiday dinners with family and friends. Here are some tips for how to safely enjoy those leftovers later (courtesy of FoodSafety.gov):
