What is good industrial hygiene for poultry companies?
It means getting control of any factors in the workplace that may cause sickness, impaired health and well-being or significant discomfort and inefficiency among workers. That requires a systematic evaluation of the work environment, sampling, plus the application of OSHA’s hierarchy of controls where necessary, says Dr. Myrtle Turner, director of the OSHA Training Institute Education Center at the Georgia Tech Research Institute.
Sometimes these processes require thinking outside the box, she added. Speaking at the National Safety Conference for the Poultry Industry this week, Dr. Turner outlined approaches to industrial hygiene with an emphasis on air quality sampling and record keeping.
Evaluating the occupational environment is an important first step. This requires recognizing potential hazards, preparing and performing a survey and interpreting results. This includes periodically reviewing and observing job activities of work areas, observing patterns and studying existing control measures.
Where potential hazards are found, OSHA’s hierarchy should be applied as follows:
- Engineering controls
- Work practice controls
- Administrative controls
- Personal protective equipment
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