Meat&Poultry - February 2013 - 58

Consejos de Sanidad

Proteja a sus empleados
Los trabajadores de higiene y empleados de manteni-

•

Desarrollar previsiones para considerarlas cuando el

miento pueden estar expuestos a serios daños físicos o la

equipo o la maquinaria tengan que moverse o probar-

muerte si la energía peligrosa de la maquinaria y equipo

se, cuando personal externo trabaje en las instalacio-

no se controla adecuadamente. De acuerdo con el Depar-

nes y durante el cambio de personal o turno.

tamento de Seguridad y Salud Ocupacional (OSHA, si-

Debido a que cada operación es diferente, OSHA pro-

glas en inglés), el cumplimiento de los procedimientos de

vee al patrón la flexibilidad de desarrollar un plan que se

bloqueado/identificación ayuda a prevenir un estimado de

ajuste mejor a su lugar de trabajo en particular. Sin em-

120 fallecimientos y 50,000 lesiones cada año.

bargo, los elementos básicos de los procedimientos de blo-

Los empleados necesitan estar entrenados para asegurarse de que conocen, entienden y siguen los procedimien-

queado/identificación pueden aplicarse a cualquier operación. Estos son los pasos básicos:

tos adecuados pertenecientes a bloqueado/identificación

Preparación para apagado – Esto incluye notificar a

en su complejo. El entrenamiento debe cubrir al menos

los empleados que serán afectados con el procedimiento.

las tres áreas siguientes:

Apagado de la maquinaria – Esto puede comprender la

1. Aspectos del programa de control energético del patrón.

revisión del procedimiento específico para asegurarse de

2. Elementos del programa de control energético que sean

que se hace correcta y seguramente.

parte de las obligaciones del puesto del empleado.
3. Los requerimientos de los estándares de OSHA relacionados con bloqueado/identificación.
Los estándares de OSHA establecen los requerimien-

Identificación de todas las fuentes de energía peligrosa –
La electricidad es solamente una fuente. Otras fuentes de
energía peligrosa pueden ser mecánicas, hidráulicas, neumáticas, químicas o térmicas.

tos que los patrones deben seguir cuando los empleados

Aislamiento y neutralización de todas las fuentes de ener-

estén expuestos a energía peligrosa al dar mantenimien-

gía peligrosa – Esto incluye el apagado de interruptores,

to o servicio al equipo. Algunos requerimientos incluyen:

cerrado de válvulas y otras acciones.

•

Desarrollo, implementación y refuerzo de un programa de control energético.

•

Bloqueado de fuentes de energía – Este paso se hace usualmente al mismo tiempo que el Paso 4.

Uso de aparatos de bloqueo en equipo que pueda

Verificación de los procedimientos de bloqueado – Asegú-

bloquearse. Los aparatos para etiquetar o identificar

rese de que la maquinaria está completamente bloqueada.

pueden usarse en vez de aparatos de bloqueo si pro-

Después de que se complete la desinfección o el mante-

veen la protección adecuada a los empleados.

•

Asegurarse de que el equipo nuevo o afi nado pue-

tos para retirar los aparatos de bloqueado/identificación.

de bloquearse.

•

nimiento, asegúrese de seguir los procedimientos correc•

Desarrollo, implementación y cumplimiento de un
programa efectivo de identificación si las máquinas

Asegúrese de que no hay gente o herramientas alrededor de la máquina.

•

Coloque cualquier cubierta protectora o aparatos de

Uso único de aparatos de bloqueo/etiquetado autori-

•

Verifique que nadie se encuentra en zona de peligro.

zados para equipo específico y aseguramiento de su

•

Retire los aparatos de bloqueado/identificación

duración y solidez.

•

Reincorpore la máquina al servicio.

o el equipo no pueden bloquearse.
•

•

Asegurarse de que los aparatos de bloqueo/identificación identifican a los usuarios individualmente.

•

58

Esta lista es para usarse solamente como guía. Dirija preguntas
específicas a su supervisor.

Inspeccionar los procedimientos de control de energía al menos anualmente.

•

Los procedimientos de bloqueado/identificación pueden proteger a los trabajadores. ■

Establecer una política que permita retirar el bloqueado/identificación solamente al empleado que lo aplicó.

•

seguridad que puedan haberse quitado.

Proveer entrenamiento adecuado a los empleados.

• Meat&Poultry • February 2013 • www.MeatPoultry.com

Nos gustaría esuchar de usted – para comentarios acerca de este
artículo o para reimpresiones, contáctenos vía electrónica a
meatpoultry@sosland.com.


http://www.MeatPoultry.com

Meat&Poultry - February 2013

Table of Contents for the Digital Edition of Meat&Poultry - February 2013

Meat&Poultry - February 2013
Table of Contents
Commentary - Sage advice
Business Notes - Cargill closes Texas beef plant
Olymel to acquire Big Sky
JBS acquires XL Foods’ Canadian operations
McDonald’s settles Halal-based lawsuit
Zacky Farms selling assets to family trust
Sanderson Farms pays $1M-plus to Nash County
Washington - HACCP visions
Sausage Report - Serious sausage
Sausage Report - By the numbers
Sausage Report - Soaring to new heights
Meat Processing Operations & Engineering - Institutional focus
Wrap artists
Promoting Lockout-tagout
Sanitation Tips - Protecting employees
Small Business Matters - Lake-effect
Ingredient Issues - Reducing Salt
CEO Series - Taking the torch
Food Safety - Staying safe
Labor - Tools of the trade
New Product Showcase
Names in the News
Classified Advertising
Ad Index
Meat&Poultry - February 2013 - Meat&Poultry - February 2013
Meat&Poultry - February 2013 - 2
Meat&Poultry - February 2013 - 3
Meat&Poultry - February 2013 - Table of Contents
Meat&Poultry - February 2013 - 5
Meat&Poultry - February 2013 - 6
Meat&Poultry - February 2013 - 7
Meat&Poultry - February 2013 - Commentary - Sage advice
Meat&Poultry - February 2013 - 9
Meat&Poultry - February 2013 - Olymel to acquire Big Sky
Meat&Poultry - February 2013 - JBS acquires XL Foods’ Canadian operations
Meat&Poultry - February 2013 - McDonald’s settles Halal-based lawsuit
Meat&Poultry - February 2013 - Sanderson Farms pays $1M-plus to Nash County
Meat&Poultry - February 2013 - Washington - HACCP visions
Meat&Poultry - February 2013 - 15
Meat&Poultry - February 2013 - 16
Meat&Poultry - February 2013 - Sausage Report - Serious sausage
Meat&Poultry - February 2013 - 18
Meat&Poultry - February 2013 - 19
Meat&Poultry - February 2013 - 20
Meat&Poultry - February 2013 - 21
Meat&Poultry - February 2013 - 22
Meat&Poultry - February 2013 - 23
Meat&Poultry - February 2013 - Sausage Report - By the numbers
Meat&Poultry - February 2013 - 25
Meat&Poultry - February 2013 - 26
Meat&Poultry - February 2013 - 27
Meat&Poultry - February 2013 - Sausage Report - Soaring to new heights
Meat&Poultry - February 2013 - 29
Meat&Poultry - February 2013 - 30
Meat&Poultry - February 2013 - 31
Meat&Poultry - February 2013 - 32
Meat&Poultry - February 2013 - 33
Meat&Poultry - February 2013 - 34
Meat&Poultry - February 2013 - 35
Meat&Poultry - February 2013 - 36
Meat&Poultry - February 2013 - Meat Processing Operations & Engineering - Institutional focus
Meat&Poultry - February 2013 - 38
Meat&Poultry - February 2013 - 39
Meat&Poultry - February 2013 - 40
Meat&Poultry - February 2013 - 41
Meat&Poultry - February 2013 - 42
Meat&Poultry - February 2013 - 43
Meat&Poultry - February 2013 - 44
Meat&Poultry - February 2013 - 45
Meat&Poultry - February 2013 - 46
Meat&Poultry - February 2013 - 47
Meat&Poultry - February 2013 - Wrap artists
Meat&Poultry - February 2013 - 49
Meat&Poultry - February 2013 - 50
Meat&Poultry - February 2013 - 51
Meat&Poultry - February 2013 - 52
Meat&Poultry - February 2013 - 53
Meat&Poultry - February 2013 - Promoting Lockout-tagout
Meat&Poultry - February 2013 - 55
Meat&Poultry - February 2013 - Sanitation Tips - Protecting employees
Meat&Poultry - February 2013 - 57
Meat&Poultry - February 2013 - 58
Meat&Poultry - February 2013 - 59
Meat&Poultry - February 2013 - Small Business Matters - Lake-effect
Meat&Poultry - February 2013 - 61
Meat&Poultry - February 2013 - 62
Meat&Poultry - February 2013 - 63
Meat&Poultry - February 2013 - Ingredient Issues - Reducing Salt
Meat&Poultry - February 2013 - 65
Meat&Poultry - February 2013 - 66
Meat&Poultry - February 2013 - 67
Meat&Poultry - February 2013 - CEO Series - Taking the torch
Meat&Poultry - February 2013 - 69
Meat&Poultry - February 2013 - 70
Meat&Poultry - February 2013 - 71
Meat&Poultry - February 2013 - 72
Meat&Poultry - February 2013 - 73
Meat&Poultry - February 2013 - Food Safety - Staying safe
Meat&Poultry - February 2013 - 75
Meat&Poultry - February 2013 - 76
Meat&Poultry - February 2013 - 77
Meat&Poultry - February 2013 - Labor - Tools of the trade
Meat&Poultry - February 2013 - 79
Meat&Poultry - February 2013 - New Product Showcase
Meat&Poultry - February 2013 - 81
Meat&Poultry - February 2013 - Names in the News
Meat&Poultry - February 2013 - 83
Meat&Poultry - February 2013 - Classified Advertising
Meat&Poultry - February 2013 - 85
Meat&Poultry - February 2013 - 86
Meat&Poultry - February 2013 - 87
Meat&Poultry - February 2013 - 88
Meat&Poultry - February 2013 - Ad Index
Meat&Poultry - February 2013 - 90
Meat&Poultry - February 2013 - 91
Meat&Poultry - February 2013 - 92
Meat&Poultry - February 2013 - 93
Meat&Poultry - February 2013 - 94
Meat&Poultry - February 2013 - Reiser - 1
Meat&Poultry - February 2013 - Reiser - 2
Meat&Poultry - February 2013 - Reiser - 3
Meat&Poultry - February 2013 - Reiser - 4
Meat&Poultry - February 2013 - Reiser - 5
Meat&Poultry - February 2013 - Reiser - 6
Meat&Poultry - February 2013 - Reiser - 7
Meat&Poultry - February 2013 - Reiser - 8
Meat&Poultry - February 2013 - Reiser - 9
Meat&Poultry - February 2013 - Reiser - 10
Meat&Poultry - February 2013 - Reiser - 11
Meat&Poultry - February 2013 - Reiser - 12
Meat&Poultry - February 2013 - Reiser - 13
Meat&Poultry - February 2013 - Reiser - 14
Meat&Poultry - February 2013 - Reiser - 15
Meat&Poultry - February 2013 - Reiser - 16
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