Meat + Poultry - February 2009 - 56

Precauciones para
seguridad del trabajador
Primeros pasos:
* Los empleados de las cuadrillas de limpieza deben echarle
un vistazo a la planta y determinar si existen peligros que
requieran el uso de equipo
de protección personal EPP.
Los empleados tienen que verificar que la evaluación del
espacio requerido para trabajar se ha hecho mediante una
certificación por escrito que
identifica el lugar de trabajo
evaluado y cuando la evaluación del peligro se haya estado realizando.
* Si existen peligros, se debe escoger EPP y se requiere que
los miembros de las cuadrillas
de higiene lo usen. Los supervisores deben decirle a los
empleados esto y seleccionar
apropiadamente el EPP para
ajustarse a los trabajadores y
a las tareas que realizan.

Los empleados de las
cuadrillas de limpieza
requieren vestir EPP y
deben entrenarse para
hacer lo siguiente:
* Usar el EPP apropiadamente
* Estar conscientes de cuándo es
necesario usar EPP
* Saber qué tipo de EPP se
necesita
* Entender que el EPP es limitado en la protección contra
heridas.
* Entender cómo ponerse, ajustar
y quitarse el EPP
* Mantener correctamente el EPP
* Reconocer cuánto durará el equipo EPP, y cómo desechar el EPP
cuando ya no se pueda usar.
58

I

MEAT&POULTRY

I

February 2009

I

Algunas preguntas
comunes:
P. ¿El EPP puede proteger a
los trabajadores de la cuadrilla de limpieza de heridas en
la cabeza?
R. Sí, las gorras duras pueden
proteger a los trabajadores de impacto en la cabeza, heridas de penetración y eléctricas, tales como contacto
con conductores eléctricos. También
las normas requieren que los patrones se aseguren de que los empleados se cubren y protegen el cabello
largo para que no sea atrapado por
partes de la maquinaria como bandas o transportadores.
P. ¿ El EPP ayuda a proteger a
los miembros de la cuadrilla
de higiene de heridas en los
ojos y la cara?
R. Sí, además de los anteojos
y goggles, el EPP como las mascarillas para la cara y cascos especiales y lentes con protecciones laterales pueden proteger
a los trabajadores de peligrosas
salpicaduras de químicos, objetos y partículas, mugre, vaporizaciones, polvo, astillas de metal
y chispas calientes.
P. ¿Por qué los trabajadores
deben vestir EPP para proteger todo el cuerpo?
R. Algunos trabajadores deben
protegerse todo o casi todo el
cuerpo contra peligros en el lugar
de trabajo tales como exposición
a materiales peligrosos o desperdicio y líquidos muy calientes.
Además de la lana y algodón
retardantes del fuego, el equipo
de EPP para todo el cuerpo está
hecho de hule, cuero, materiales
sintéticos y plástico.

www.MEATPOULTRY.com

Los patrones deben
ofrecer el siguiente
EPP sin costo para el
empleado:
* Guantes de hule aislante y mangas y guantes aluminizados
* Delantales de cuero o guantes a
prueba de cortes con malla
* Ropa, delantales y guantes resistentes a químicos
* Protección para los pies, incluyendo botas con punta de acero y cubiertas para zapatos
* Gorras duras
* Protección no prescrita por médico para los ojos, goggles y mascarillas para la cara
* Protección para los oídos
* Guantes que protejan de machucones, cortadas severas o
problemas de la piel
* Cremas protectoras
Bajo el reglamento de OSHA,
los empleados no tienen que pagar por tales protecciones como
botas para trabajo pesado, bloqueador solar o lentes para el sol,
ropa para el frío o lluvia ordinarios, camisas de manga larga
o pantalones, o respiradores o
máscaras para el polvo usadas
bajo la disposición de uso voluntario en la Sec. 1910.134 del
reglamento.
Si tiene cualquier pregunta acerca del equipo de protección personal (EPP), pregunte a su supervisor
de cuadrilla de higiene.
Esta lista es para usarse solamente
como guía. Dirija a su supervisor
preguntas específicas.
Nos gustaría saber de usted, para
comentarios acerca de este artículo o
para solicitar reimpresiones, contáctenos
por correo electrónico: meatpoultry@
sosland.com.


http://www.MEATPOULTRY.com

Meat + Poultry - February 2009

Table of Contents for the Digital Edition of Meat + Poultry - February 2009

Contents
Meat + Poultry - February 2009 - 1
Meat + Poultry - February 2009 - 2
Meat + Poultry - February 2009 - 3
Meat + Poultry - February 2009 - Contents
Meat + Poultry - February 2009 - 5
Meat + Poultry - February 2009 - 6
Meat + Poultry - February 2009 - 7
Meat + Poultry - February 2009 - 8
Meat + Poultry - February 2009 - 9
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Meat + Poultry - February 2009 - 16
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Meat + Poultry - February 2009 - 18
Meat + Poultry - February 2009 - 19
Meat + Poultry - February 2009 - 20
Meat + Poultry - February 2009 - 21
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Meat + Poultry - February 2009 - 25
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Meat + Poultry - February 2009 - 27
Meat + Poultry - February 2009 - 28
Meat + Poultry - February 2009 - 29
Meat + Poultry - February 2009 - 30
Meat + Poultry - February 2009 - 31
Meat + Poultry - February 2009 - 32
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Meat + Poultry - February 2009 - 34
Meat + Poultry - February 2009 - 35
Meat + Poultry - February 2009 - 36
Meat + Poultry - February 2009 - 37
Meat + Poultry - February 2009 - 38
Meat + Poultry - February 2009 - 39
Meat + Poultry - February 2009 - 40
Meat + Poultry - February 2009 - 41
Meat + Poultry - February 2009 - 42
Meat + Poultry - February 2009 - 43
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Meat + Poultry - February 2009 - 45
Meat + Poultry - February 2009 - 46
Meat + Poultry - February 2009 - 47
Meat + Poultry - February 2009 - 48
Meat + Poultry - February 2009 - 49
Meat + Poultry - February 2009 - 50
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