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' Cla a :yWff EkVC ES consumption of liquids and food are very effective means of controlling and minimizing the onset of heat stress Heat stress symptoms and control measures will be reviewed during the Site-specific training - Work rest cycles will begin with one 15 minute break after every two hours of continuous work Breaks should be taken in shaded areas Unzip or remove coveralls during breaks Have cool water or electrolyte replenishment solution ' available Drink small amounts frequently to avoid dehydration For heat stress monitoring, count the pulse rate for 30 seconds as early as possible ' in the rest period If the pulse rate exceeds 110 beats per minute at the beginning of the rest period, shorten the work cycle by one third Repeat this process through several cycles until the pulse rate at the beginning of each rest period remains at, or below 110 beats per minute IAdjusted Temperature Normal Work Ensemble Impermeable Ensemble 90°F(32 2°C) After each 45 minutes of work After each 15 minutes of work or above 87 50 -90°F After each 60 minutes of work After each 30 mmnutes of work (30 0°-32 2°C) 82 50-87 5°F After each 90 mmnutes of work After each 60 mmnutes of work (28 P-30 8-) 77 50-82 5°F After each 120 minutes of work After each 90 minutes of work (25 P-28 10C) ' 72 50-77 5°F After each 150 minutes of work After each 120 minutes of (22 6°-25 3°C) work a Calculate the adjusted air temperature(ta adj)by using this equation to adj °F+(13 x% sunshine) Measure air temperature(ta)with a standard mercury-inn glass thermometer,with the bulb shielded from radiant heat Estimate percent sunshine by judging what percent time the sun is not covered by clouds that are thick enough to produce a shadow(100 percent sunshine=no cloud cover and a sharp distinct shadow, 0 percent sunshme=no shadows) b normal work ensemble consists of cotton coveralls or other cotton clothing with long sleeves and pants • 5 Nm S\Proj\P02263\2263-hsp_Oct 02 doe A-p