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if available; place under the arms, around the neck, or any other place where they can cool large surface <br /> blood vessels. If transportation to a medical facility is delayed, reduce body temperature by immersing <br /> victim in a cool water bath (however, be careful not to over-chill the victim once body temperature is <br /> reduced below 102o F). If this is not possible, keep victim wrapped in a sheet and continuously douse <br /> with water and fan. <br /> 5.1.31.2 Prevention <br /> The implementation of preventative measures is the most effective way to limit the effects of heat-related <br /> illnesses. During periods of high heat, adequate liquids must be provided to re-place lost body fluids. <br /> Replacement fluids can be a 0.1 percent salt-water solution, a commercial mix such as Gatorade, or a <br /> combination of these with fresh water. The replacement fluid temperature should be kept cool, 50o F to <br /> 60o F, and should be placed close to the work area. Employees must be encouraged to drink more than <br /> the amount required to satisfy thirst. Employees should also be encouraged to salt their foods more <br /> heavily during hot times of the year. <br /> Cooling devices such as vortex tubes or cooling vests can be worn beneath impermeable clothing. If <br /> cooling devices are worn,only physiological monitoring will be used to deter-mine work activity. <br /> All workers are to rest when any symptoms of heat stress are noticed. Rest breaks are to be taken in a <br /> cool, shaded rest area. Employees shall remove chemical protective garments during rest periods and will <br /> not be assigned other tasks. <br /> All employees shall be informed of the importance of adequate rest and proper diet including the harmful <br /> effects of excessive alcohol and caffeine consumption. <br /> 5.1.31.3 Monitoring <br /> Heat stress monitoring will be required when employees are working in environments exceeding 90°F <br /> ambient air temperature. If employees are wearing impermeable clothing, this monitoring will begin at <br /> 78°F. There are two general types of monitoring that the health and safety representative can designate to <br /> be used: wet bulb globe temperature(WBGT)and physiological. <br /> Wet Bulb Globe Temperature (WBGT). The WBGT index is the simplest and most suitable technique <br /> to measure the environmental factors which most nearly correlate with core body temperature and other <br /> physiological responses to heat. When WBGT exceeds 25.9oC (78oF), the work regiment in Table 1 and <br /> Figure 1 of the section Heat Stress in the latest edition of the "American Conference of Governmental <br /> Industrial Hygiene(ACGIH)Threshold Limit Value(TLV)Booklet"should be followed. <br /> Physiological. Physiological monitoring can be used in lieu of, or in addition to, WBGT. This monitoring <br /> can be self-performed once the health and safety representative demonstrates appropriate techniques to <br /> affected employees. Since individuals vary in their susceptibility to heat, this type of monitoring has its <br /> advantages.The two parameters that are to be monitored at the beginning of each rest period are: <br /> • Heart Rate — The maximum heart rate (MHR) is the amount of work (beats) per minute a healthy <br /> person's heart can be expected to safely deliver. Each individual will count his/her radial (wrist) <br /> pulse as early as possible during each rest period. If the heart rate of any individual exceeds 75 <br /> percent of their calculated maximum heart rate (MHR = 200 - age) at the beginning of the rest <br /> period,then the work cycle will be decreased by one-third. The rest period will remain the same. An <br /> individual is not permitted to return to work until his/her sustained heart rate is be-low 75 percent of <br /> their calculated maximum heart rate. <br /> • Temperature — Each individual will measure his/her temperature with a thermometer for one <br /> minute as early as possible in the first rest period. If the temperature exceeds 99.6°F at the beginning <br /> 5-18 <br />