A Note about Hazers…

October 12, 2008

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!

October 9, 2008

Occupational Safety and Health for Technologists, Engineers, and Managers

Food Safety – From USDA Page

October 9, 2008

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:

Safety Links!

October 9, 2008

American Industrial Hygiene Association: (AIHA)

· American Society of Safety Engineers (ASSE)

· Beryllium Program

· Best Practices

· Chemical Safety     Link to NIOSH Pocket Guide On line:

· Construction Safety

· Electrical Safety!  Electrical Safety Photo

· Ergo Checklist

· Ergonomics    Computer Work Stations

· Explosive Safety Courses

· Facility Safety

· FEOSH Committee


· Hoisting and Rigging Safety

· Lessons Learned Program Lessons Learned Feedback Form

· New Electrical Safety Standard!

· OSHA Milestones!

· OSHA Quick Takes!

· PanFlu Information:

· Radiation Safety

· 851 Worker Health & Safety!

October Safety Topic

October 9, 2008

October is Fire Safety Month.  

Risk of Fire Heats Up with Winter Weather

As temperatures cool, the risk of fire heats up. Exposure to fire, flame and smoke is the sixth-leading cause of accidental death in the U.S. – with more deaths occurring in the winter. December, and especially January, typically account for the most fire deaths, when cold weather mixes with the holidays.

In 2006, 2,800 Americans unintentionally lost their lives to fires, flames and smoke, according to the National Safety Council. Help protect your family and co-workers by planning for fire before one happens. Planning provides action steps that can prevent a panic and save lives.

One of the most important things you can do is install a smoke alarm. Properly working smoke alarms decrease your chances of dying in a fire by half, according to the U.S. Federal Emergency Management Agency (FEMA). Test and clean your smoke alarms once a month and replace batteries at least once a year. Replace smoke alarms once every 10 years.

In addition, create escape routes from your home or office and practice escaping from all parts of the building. Install fire extinguishers and teach your family or employees how to use them.

For additional tips, see Home Fire Prevention & Preparedness in the NSC’s online resource library.

Ergonomics Course Concludes

October 4, 2008

Well Guys, it’s been a pleasure.  Thanks for making this a great course!  I’d love to have your comments on the course. Improvements, suggestions, criticisms.   I will read them all.


Thanks again!


Last class tonight!

October 3, 2008

Just a reminder, this is the last class.  See you!