Photos

That was me,

the one they show in the video

falling at Normandy

right into the surf.

Each time you see it,

You wonder.

Whoes son was that?
Whoes father, brother?

And we go by it.

A portrait of death.

I can’t bring him back

I can make breath

fill him again.

 

That portrait

is the door hanger

at the death gate.

 

Here it here,

ring and enter

where faces end,

where humor ceases

the blest leave

 And belief?

Well, we could hope

make a wager

no matter how meager

that he would have some share,

Who knows?  Who knows?

 

But that photo war ghost

plays over and over,

the waves washing the body

the gate and the door

living among ruins.

 

27 June 09

Safety 5015 Emergency Management

5015-frank

 

Safety 5015 will be starting up soon!  I’ll post the class notes, outline and slides very soon!  Stay tuned.

The link to the outline is above.

Dave

Food Safety

Countdown to the Thanksgiving Holiday

As Thanksgiving approaches, cooking the traditional turkey dinner gives rise to anxieties and questions. What kind of turkey should I buy? Should I buy a frozen turkey or a fresh one? How do I store my turkey? A few simple steps will not only ease your holiday fears, but will ensure a delicious and a safe meal for you, your family, and your friends. The following information may help you prepare your special Thanksgiving meal and help you countdown to the holiday. Plan Ahead Plan your menu several weeks before the holiday. Shopping early will ease the countdown tension for your Thanksgiving meal. Ask these questions to help plan your meal. Do you want a fresh or frozen turkey? Do you have enough space to store a frozen bird if purchased in advance; if not, when should you purchase a turkey? What size bird do you need to buy? Fresh or Frozen If you choose to buy a frozen bird you may do so at any time, but make sure you have adequate storage space in your freezer. If you buy a fresh turkey, be sure you purchase it only 1-2 days before cooking. Do not buy a prestuffed fresh turkey. Use the following chart as a helpful guide: What Size Turkey to Purchase Type of Turkey Pounds to Buy Whole bird 1 pound per person Boneless breast of turkey 1/2 pound per person Breast of turkey 3/4 pound per person Prestuffed frozen turkey 1 1/4 pounds per person – keep frozen until ready to cook Thawing In the refrigerator Place frozen bird in original wrapper in the refrigerator (40 °F or below). Allow approximately 24 hours per 4 to 5 pounds of turkey. A thawed turkey can remain in the refrigerator for 1-2 days. Thawing Time in the Refrigerator Size of Turkey Number of Days 4 to 12 pounds 1 to 3 days 12 to 16 pounds 3 to 4 days 16 to 20 pounds 4 to 5 days 20 to 24 pounds 5 to 6 days In cold water If you forget to thaw the turkey or don’t have room in the refrigerator for thawing, don’t panic. You can submerge the turkey in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey. The following times are suggested for thawing turkey in water. Cook immediately after thawing. Thawing Time in Cold Water Size of Turkey Hours to Defrost 4 to 12 pounds 2 to 6 hours 12 to 16 pounds 6 to 8 hours 16 to 20 pounds 8 to 10 hours 20 to 24 pounds 10 to 12 hours In the microwave Microwave thawing is safe if the turkey is not too large. Check the manufacturer’s instructions for the size turkey that will fit into your oven, the minutes per pound, and the power level to use for thawing. Cook immediately after thawing. Preparation The day before Thanksgiving Make sure you have all the ingredients you need to prepare your holiday meal. Check to make sure you have all the equipment you will need, including a roasting pan large enough to hold your turkey and a food thermometer. Wet and dry stuffing ingredients can be prepared ahead of time and refrigerated separately. This may also be done on Thanksgiving Day. Mix ingredients just before placing the stuffing inside the turkey cavity or into a casserole dish. Thanksgiving Day If you choose to stuff your turkey, stuff loosely. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment. Place stuffed turkey in oven immediately. You may also cook the stuffing outside the bird in a casserole. Judging cooking time for your turkey will be easier if the following chart is used. The times listed are for a fresh or thawed turkey in an oven at 325 °F. These times are approximate. Timetables for Turkey Roasting (325 °F oven temperature) Cooking Time — Unstuffed Size of Turkey Hours to Prepare 8 to 12 pounds 2 3/4 to 3 hours 12 to 14 pounds 3 to 3 3/4 hours 14 to 18 pounds 3 3/4 to 4 1/4 hours 18 to 20 pounds 4 1/4 to 4 1/2 hours 20 to 24 pounds 4 1/2 to 5 hours Cooking Time — Stuffed Size of Turkey Hours to Prepare 8 to 12 pounds 3 to 3 1/2 hours 12 to 14 pounds 3 1/2 to 4 hours 14 to 18 pounds 4 to 4 1/4 hours 18 to 20 pounds 4 1/4 to 4 3/4 hours 20 to 24 pounds 4 3/4 to 5 1/4 hours Use a food thermometer to check the internal temperature of the turkey. A whole turkey is safe cooked to a minimum internal temperature of 165 °F throughout the bird. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. All turkey meat, including any that remains pink, is safe to eat as soon as all parts reach at least 165 °F. The stuffing should reach 165 °F, whether cooked inside the bird or in a separate dish. When turkey is removed from the oven, let it stand 20 minutes. Remove stuffing and carve turkey. Storing Leftovers Cut the turkey into small pieces; refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within 3-4 days or freeze these foods. Reheat thoroughly to a temperature of 165 °F or until hot and steaming.

Free E-Book

If you like what you’ve read here, please check out the free E-Book, available right here!
Dave

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Fine Poetry

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Preventing Carbon Monoxide Exposure

Safety Management | Training | Compliance | Equipment/PPE | Emergencies | Chemical Safety

Today’s Safety Daily Advisor Tip: 10 Tips to Prevent Carbon Monoxide Exposure Topic: Safety Management Carbon monoxide (CO) gas is a common industrial hazard resulting from the incomplete burning of natural gas and any other material containing carbon, such as gasoline, kerosene, oil, propane, coal, or wood. Because it is colorless, odorless, tasteless, and nonirritating, workers can be poisoned without warning. Here are 10 tips for safeguarding your workforce. CO poisoning—and even death—can happen very quickly. You may have read about the four people found dead on a houseboat in Illinois last week, and carbon monoxide has been confirmed as the cause of death. The reason CO can be lethal is that it displaces oxygen in the blood, depriving the heart, brain, and other vital organs of oxygen. Large amounts of CO can overcome a worker in minutes, causing the employee to lose consciousness and suffocate. Even if an employee recovers, acute poisoning may result in permanent damage. The OSHA Required Training for Supervisors monthly newsletter provides the following advice. Checklists keep airliners flying. They can keep your safety program up and running, too. See how in the award-winning Safety Audit Checklists program from BLR. Try it at no cost and no risk. Get the full story. Sources of CO Poisoning One of the most common sources of industrial CO poisoning is the fuel-driven forklift. The risk of CO poisoning is especially high when gas- or propane-powered forklifts are used inside enclosed spaces, such as tractor trailers, refrigerated storage areas, and other nonventilated spaces. Even with ventilation, the situation can still be hazardous, since poisoning can occur even at low CO concentrations. Other sources of workplace CO poisoning include: –Cars or trucks left idling in enclosed spaces, such as a garage, –Portable fuel-burning power tools, such as concrete saws and chainsaws used in confined or poorly ventilated spaces, –Generators used indoors, –Poorly vented or malfunctioning heaters, furnaces, and ovens, and –Power washers, insulation blowers, and compressors used in enclosed areas. The risk of CO exposure is heightened during cold winter months when doors, windows, and other sources of natural ventilation may be closed. How to Minimize the Risks Here are 10 simple tactics for reducing the risk of CO exposures in work areas under your supervision: 1. Identify potential sources of CO exposure and monitor employee exposure. 2. Make sure ventilation systems are working properly to remove CO. 3. Maintain CO-producing equipment in good working condition. 4. Consider switching from gasoline-powered equipment to equipment powered by electricity, batteries, or compressed air for situations where there is a high risk of CO poisoning. 5. Prohibit the use of fuel-powered engines or tools in poorly ventilated areas. 6. Install CO monitors with audible alarms in areas where CO might be formed. 7. Test air regularly in areas where CO may be present, especially confined spaces. 8. Require employees to use a full facepiece pressure-demand self-contained breathing apparatus (SCBA) or a combination full facepiece pressure-demand supplied-air respirator with auxiliary self-contained air supply in areas with high CO concentrations. Have them use respirators with appropriate canisters for short periods under certain circumstances where CO levels are not exceedingly high. 9. Provide training to educate workers about sources and conditions that may result in CO poisoning, preventive measures, symptoms of exposures, and first aid for CO poisoning. 10. Instruct employees to report ventilation or other problems that could result in CO exposure. Symptoms of CO Poisoning It’s important to ensure that your workers are aware of the signs of CO poisoning. Besides tightness across the chest, early symptoms include headache, fatigue, dizziness, drowsiness, or nausea. (Note that early symptoms could be mistaken for signs of other illness, such as a cold, flu, or food poisoning.) During prolonged or high exposures, symptoms may worsen and include vomiting, confusion, and collapse in addition to loss of consciousness and muscle weakness. Examine the best-selling Safety Audit Checklists program for 30 days at no cost … not even for return shipping. Get the details First Aid for Exposure When CO poisoning is suspected, prompt action can save a life: –Immediately move the victim to fresh air in an open area. –Call emergency medical assistance. –Administer oxygen if the victim is breathing. –Administer CPR if the victim is not breathing. Employees can be exposed to fatal levels of CO in a rescue attempt. Rescuers should be skilled at performing recovery operations and in using equipment. Tomorrow we’ll tackle the legal, management, and training issues of carbon monoxide in the workplace. Share Your Comments Reproducible Audit Checklists for Managers and Supervisors, Keyed Directly to OSHA Safety Standards! What better way is there to make sure your line managers comply with OSHA standards than to have a set of checklists built right off those standards? That’s the idea behind BLR’s Safety Audit Checklists program. You get some 300 lists and related materials that monitor your company’s performance in all OSHA’s key compliance areas. What’s more, all materials are designed especially for supervisors and managers, and are reproducible, so this one resource meets the needs of your entire facility. Also includes a set of safety program management tools, and annual updates as long as you stay in the program, so that when standards change, you have the checklists to keep you both safe and legal. Click here for more information, or to order. Safety Daily Advisor Best Sellers Here’s what your colleagues are snapping up to make their jobs more efficient and easier. All are protected by BLR’s ‘Guarantee of Satisfaction’ and most can be tried at no cost in your own office for up to 30 days. Just choose and use! 7-Minute Safety Trainer Now you can stop worrying and procrastinating about OSHA safety meetings. Here’s the resource that’s done all the hard preparation for you, 7 Minute Safety Trainer. It delivers complete 7-minute meetings – from outlines… to quizzes… to reproducible handouts. Read more Safety Audit Checklists This handy book of checklists helps you easily perform a safety audit. Get your employees and safety committee ready for unexpected OSHA visits, quickly and easily with this checklist system. Helps you uncover problems before you’re cited or fined. Read more Essential Safety Policies Workplace safety starts with solid written safety policies, but who’s got time to write them … much less to get them legally reviewed? Now you don’t have to. BLR’s Essential Safety Policies contains 290 pages of prewritten policies and supplementary materials, to meet every key OSHA compliance and best practices need. Easily modify on your computer or use as is. This one’s a tremendous worksaver, and could be a lifesaver! Read more Safety Meetings Library This unique library of training materials has been helping safety professionals deliver high-quality training for over 10 years. But now with new features and even more meetings, it’s even easier to give OSHA required safety training to every type of employee in your organization. Read more Safety.BLR.com Meet BLR’s “do-it-all” safety subscription website! What will you find? Thousands of prewritten training meetings, policies, compliance explanations in plain-English, forms, news articles, and other resources. All accessible with a click of your mouse, 24/7. Plus our Ask the Expert service answers your toughest specific emailed questions within 1 business day. If it’s safety and you can’t find it here, it may not exist! Read more. Got OSHA-Compliant Checklists? You’ll have them if you request a complimentary evaluation of BLR’s unique Safety Audit Checklists program. It has some 300 checklists designed to channel your managers and supervisors into thinking about, and correcting, the exact items OSHA inspectors want to see. Learn More  7-Minute Safety Trainer Safety Audit Checklists Essential Safety Policies Safety Meetings Library Safety.BLR.com 10/14/2008 Safety Management Audio Conference – October 14 More OSHA Compliance Encyclopedia on CD You’ll rely on this easy-to-use CD-ROM tool for plain-English help on how to comply with every OSHA safety and health regulation. OSHA Compliance Advisor This practical newsletter delivers the plain-English safety compliance advice that will help you comply with OSHA’s complex regulations. Safety Audit Checklists – 2008 Edition This handy book of checklists helps you easily perform a safety audit. Get your employees and safety committee ready for unexpected OSHA visits, quickly and easily with this checklist system. Helps you uncover problems before you’re cited or fined. Easy Workplace Safety Program When it comes to developing a formal safety plain…relax. BLR’s done all the work for you! Easy Workplace Safety Program’s carefully crafted template on CD gives you a customized written safety plan in minutes. advertisement

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A Note about Hazers…

Hazers are devices used to produce smoke or fog effects in productions, plays and recently in churches.  They produce a fine particulate that has been shown to effect asthmatics in severe ways.  One exposure can cause sensitization and a second a severe asthma attack.  Unfortunately, the second attack can cause long-term and life-term damage.   The devices use various material for producing the smoke/fog.  Some use dry-ice (CO2) while others use glycerin.   It should be noted that if the unit overheats, it can produce acrolein, a suspect carcinogen.

Recently, some churches have begun using hazers for their services despite warnings and concerns by the congregation and music department. As a result, some individuals have experienced the worst type reaction that is possible causing them to stop attending services.  If your church is planning on using these devices, please advise them on the effects.  Encourage them to research the material they plan to use and think about the effects.  For a little light show, it’s not worth the long-term lung damage these materials can cause. 

 

Dave, 12 Oct 08

Recommended Books!

Food Safety – From USDA Page

Why Be Food Safe? What is the Be Food Safe Campaign? How Can You Help Others Be Food Safe? Related Information Foodborne illness is a serious public health threat. Each year, approximately 76 million cases of foodborne illness occur in the United States alone, according to the Centers for Disease Control and Prevention (CDC). Of those cases of foodborne illness, more than 325,000 people are hospitalized and about 5,000 deaths occur. Why Be Food Safe? Preventing foodborne illness is one of the U.S. Department of Agriculture’s (USDA’s) top priorities. For more than 100 years, the USDA’s Food Safety and Inspection Service (FSIS) has worked with our Nation’s commercial suppliers to ensure that meat, poultry, and egg products are safe, wholesome, and correctly labeled and packaged for public consumption. And because research shows that improper handling, preparation, and storage of food can cause foodborne illness, FSIS has conducted—and is a key stakeholder in—many public education programs to prevent foodborne illness. What is the Be Food Safe Campaign? USDA developed the Be Food Safe campaign in cooperation with the Partnership for Food Safety Education, FDA, and CDC because research shows that Americans are aware of food safety, but they need more information to achieve and maintain safe food handling behaviors. The Be Food Safe campaign, which is grounded in social marketing, behavior change, and risk communications theories, is designed to provide educators with the tools to inform consumers about foodborne illness and raise the level of awareness of the dangers associated with improper handling and undercooking of food. How Can You Help Others Be Food Safe? Did you know local newspapers and news broadcasts report more news and information on food safety and nutrition than national news outlets? Partnerships with local organizations across the country will factor greatly in the success of this campaign. Partners like you—stakeholders in education, public health, retail, and industry —can achieve a greater momentum for the Be Food Safe message and have a greater positive impact on consumer behavior than one or two organizations alone. For more information, read the complete Partner’s Campaign Guide (PDF Only). If you would like to become a Be Food Safe partner, please contact us at BeFoodSafe@usda.gov. Or, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854). Related Information For more information regarding the development and launch of this campaign, see also: Partner’s Campaign Guide (PDF Only, 525kb) Campaign Components Guide (PDF Only; 634kb) Be Food Safe Research Reports Welcome Letter to Educators | PDF USDA Sponsors Food Safety Education Conference; Offers Preview of New Food Safety Campaign (Sep 27, 2006)