Occupational health and safety management systems are used to identify hazards and manage risk. These tools are effective when used correctly to reduce liability, reduce operating cost, improve morale and corporate culture, worker job satisfaction, increase productivity and profitability, sustainable business development and projections for expansion, reduce financial risk, and improvement on company brand, reputation, and image.

1. Presented by:
BernardL Fontaine, Jr., CIH,CSP, FAIHA
November 2015

2. Objectives
 Describe the safety and health
management program to include
elements, job roles, and steps to
set up a program.
 Discuss elements of a safety and health
management program
 Explain benefits of a management/
employee team approach
 Conduct a job/task hazard analysis
 Present analysis to class
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3. Fatality and Injury
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 Workplace fatalities reduced by more than 65 %
since 1970
 38 deaths/day in 1970 to 13/day in 2010
 13,870 deaths vs. 4,960 deaths
 Occupational injury and illness rates have declined
by 67% while U.S. employment has almost doubled
 Worker injuries and illnesses are down from 10.9
incidents per 100 workers in 1972 to fewer than 4 per 100
in 2010.

4. Safety and Health Management4

5. Accidents and Near Misses
 Accidents
 Fatal Facts
 FACE Reports
 Weekly Fatality Reports
 Company Records
 Personal experience
 Near Misses
 Personal experience
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6. Safety Pays6

7. Safety Pays
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8. Safety Pays
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 Cost to Company – bottom line
 https://www.osha.gov/dcsp/smallbusiness/sa
fetypays/estimator.html

9. Safety Pays Data

10. Safety Pays Basic Estimator
This is the basic look of the estimator.

11. Safety Pays User Friendly
Sample illness/injury type:
Amputation
Black lung
Fracture
Inflammation
Strain
*many more
Drop down menu
for illness/injury type
Profit margin %
# of incidents

12. Safety Pays Utilization
This it the % of profit
1. Once the illness/injury type is selected from the drop-down menu, the actual cost is entered
or 2. the profit % , 3. followed by the number of incidents for a given period of time-press Add/Calculate.
1
2
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13. Safety and Health Management Program13

14. What is a S & H Management
Program?
The S&H Management
Program is the employer’s
method for preventing injuries
and illnesses to employees
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15. What Makes Up Such a Program?
 Identify the hazards
 Control or prevent the hazards
 Identify potential hazards
 Teach employees to do all of the
above
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16. Safety & Health Program Elements
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17.  Develop and communicate a safety and health policy to all employees.
 Demonstrate management commitment by:
 instilling accountability for safety and health,
 obeying safety rules and reviewing accident reports.
 Other
 Conduct regular safety and health meetings involving employees,
managers and supervisors.
 Assign responsible person(s) to coordinate safety and health activities and
provide resources to accomplish the program goals..
 Integrate safety and health into business practices (e.g., purchases,
contracts, design and development).
 Involve employees in safety and health related activities (e.g., self-
inspections, accident investigations and developing safe practices).
 Recognize employees for safe and healthful work practices.
Management Commitment and
Employee Involvement

18.  Evaluate all workplace activities and processes for Safety &
Health hazards.
 Reevaluate workplace activities when there are changes in:
 Processes or worksite
 Materials
 Machinery
 Conduct on-site inspections, identify hazards and take
corrective actions.
 Provide a hazard reporting system for employees to report
unsafe and unhealthful conditions.
 Investigate all accidents and near misses to determine their
root causes.
Worksite Analysis

19. Hierarchy of Controls
Hazard Prevention and Control19
Engineering
Administrative
PPE

20.  Eliminate and control workplace hazards (e.g.,
engineering controls, workstation design and work
practices).
 Establish a preventive maintenance program.
 Keep employees informed of safety and health
activities and conditions.
 Plan for emergencies (e.g., create an evacuation
plan, train employees and conduct fire drills).
 Record and analyze occupational injuries and
illnesses near misses/hits.
Hazard Prevention and Control

21. Hazard Prevention and Control
•Engineering meaning
•Administrative meaning
•PPE meaning

22. Safety and Health Training22

23. Safety & Health Training
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 Provide training on
specific safe work
practices before an
employee begins work.
 Provide additional training
for new work processes
and when accidents and
near misses/hit occur.
 Provide refresher training
on a routine basis.

24. Think back to “Intro to OSHA” module and the origin of the
regulations. It follows the S&H Management Guidelines:
 Why OSHA exists. OSHA Mission. Why is regulation development
necessary?
 The regulations are really grouped by hazards and work settings and
each works thru ID of specific hazards.
 Most regulations provide programs to address the hazards.
 Who benefits from safety and health management program development?
 Many employers fail to incorporate sustainable, effective, comprehensive
safety and health management.
 Many regulations specify some sort of training
Think Tank

25. Worksite Analysis25

26. Worksite Analysis
 Team approach
– Management/Safety Manager
– Line Supervisor/Forman
– Employees
 Why?
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27. Worksite Analysis
 Set area to be analyzed
– How do you start?
– What do you do?
– What do you look for?
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28. Worksite Analysis
 Information
 Recordkeeping
 Accident & Near Miss Investigations
 Checklists (see handout package)
 Walkthrough
 Personal knowledge
 Future plans
 Based on the information above you will settle on a
particular area in priority
 (most to least hazardous)
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29. Worksite Analysis
Job/Task Hazard Analysis
 Within each hazardous area there may be one or many tasks or jobs
going on pick one at a time and analyze:
 What is the task?
 How is the task done?
 Overall flow
 Number of people
 Individual steps
 Hazards with each step
 Where can something go wrong?
 Changes that may occur that would modify the above?
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30. Worksite Analysis
Job/Task Hazard Analysis
MAKE TOAST
Sequence of Basic Job Steps Potential Hazards Recommended Action or Procedure

31. Worksite Analysis
Job/Task Hazard Analysis
MAKE TOAST
Sequence of Basic Job Steps Potential Hazards Recommended Action or Procedure
1. Prepare toaster
2. Ensure power supply
3. Ensure sanitary working conditions
4. Retrieve the bread
5. Insert the bread into slot
6. Adjust toast darkness
7. Depress toaster lever
8. Monitor the toasting process
9. Remove toast
10. Serve toast

32. Worksite Analysis
Job/Task Hazard Analysis
MAKE TOAST
Sequence of Basic Job Steps Potential Hazards Recommended Action or Procedure
1. Prepare toaster 1. Toaster is not readily accessible
2. Ensure power supply 2. Electrical shock
3. Ensure sanitary working conditions 3. Unsanitized hands
4. Retrieve the bread 4. Personal safety & ?
5. Insert the bread into slot 5. Improper bread insertion
6. Adjust toast darkness 6. Overtoasting (burning toast)
7. Depress toaster lever 7. Pinch hazard
8. Monitor the toasting process 8. Burn & fire hazards
9. Remove toast 9. Burn
10. Serve toast 10. Obstacles to the dining table

33. Worksite Analysis
Job/Task Hazard Analysis
MAKE TOAST
Sequence of Basic Job
Steps Potential Hazards Recommended Action or Procedure
1. Prepare toaster 1. Toaster is not readily
accessible
1. If necessary: remove cover, place on counter, pull away for obstructions;
i.e. away from the sink - away from the wall - not too close to the edge of the
counter
2. Ensure power supply 2. Electrical shock 2. If necessary seek technical assistance: ensure dry hands & working surface
(dry hands & surface) - inspect the break slots (remove foreign objects) ensure
complete connection of the plug into outlet
3. Ensure sanitary working
conditions
3. Unsanitized hands 3. Ensure hand washing with appropriate soap & dry completely
4. Retrieve the bread 4. Personal safety & ? 4. Ensure safety work area - proper footing - proper body movement (don't
overextend)
5. Insert the bread into
slot
5. Improper bread insertion 5. Ensure 1 bread slice per slot - standard/normal break shapes & sizes
(sandwich slice only) - use extreme caution when toasting specialty or pastry
breads
6. Adjust toast darkness 6. Overtoasting (burning toast) 6. Monitor toasting process
7. Depress toaster lever 7. Pinch hazard 7. Gently depress lever until it locks
8. Monitor the toasting
process
8. Burn & fire hazards 8. Burn hazards - do not touch the toaster or hold any object over the slots.
Fire hazard - do not cover toaster or add anything to the toasting process
9. Remove toast 9. Burn 9. Ensure toast is cool enough to touch (may require waiting)- do not remove
with fork/knife
10. Serve toast 10. Obstacles to the dining table 10. Care should be used for moving to the eating area

34. Worksite Analysis
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 Evaluate all workplace activities and processes for hazards.
 Reevaluate workplace activities when there are changes in:
 Processes
 Materials
 Machinery
 Conduct on-site inspections, identify hazards and take
corrective actions.
 Provide a hazard reporting system for employees to report
unsafe and unhealthful conditions.
 Investigate all accidents and near misses to determine their
root causes.

35. Worksite Analysis
Job/Task Hazard Analysis
 Teams
– Safety
– Supervisor
– Employee
 Handout package
 Exercise
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36. Worksite Analysis
Job/Task Hazard Analysis
 Team report (presentation to class) will consist
of:
– List of the job steps
– List H & S hazards at each step
– Provide recommendations to make that step safe
– Any other recommendations (e.g. engineering, work
practice, etc.)
– Team will develop a job safety checklist
36

37. Hazard Prevention & Control
 Eliminate and control workplace hazards
(e.g., engineering controls, workstation
design and work practices).
 Establish a preventive maintenance
program.
 Keep employees informed of safety and
health activities and conditions.
 Plan for emergencies (e.g., create an
evacuation plan, train employees and
conduct fire drills).
 Record and analyze occupational injuries
and illnesses.
37

38. Hazard Prevention & Control
 Provide training on specific safe work
practices before an employee begins
work
 Provide additional training for new work
processes and when accidents and near
misses occur
 Provide refresher training on a routine
basis
38

39. Summary/Recap
39
Think back to intro to Intro to OSHA module and
the regulations. It follows the S&H Management
Guidelines:
 Why OSHA is there. OSHA Mission
 The regulations are really grouped by hazards and
each works thru ID of specific hazards.
 Most provide programs to address the hazards
 Many specify some sort of training
What is YOUR role in the safety and health
management system?

40. The Windsor Consulting Group, Inc.
Website: http://windsgroup.wix.com/windsconsultingroup
Email: windsgroup@aol.com
Telephone: (732) 221-5687