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Y • <br /> Recovery Heart Rate Measurement: Compare the pulse rate taken at 30 seconds (Pi) <br /> with the pulse rate taken at 2.5 minutes ( 3) after the rest break starts. The two pulse <br /> rates can be interpreted using Table III: 4-4. <br /> Employee Body Temperature Measurement: Check oral or ear canal temperature as <br /> early as possible in the rest period, before the employee drinks. If the employee's body <br /> temperature exceeds 99.7oF, shorten the next work cycle by one third. <br /> Percent Water Loss Measurement: Body water loss can be measured by weighing the <br /> worker on a scale at the beginning and end of each workday. If total body weight loss <br /> exceeds 1.5% in a workday, increase fluid consumption. <br /> Table 111:4-4: <br /> Heart Rate Recovery Pattern P3 Difference between P, <br /> and P3 <br /> Satisfactory Recovery <90 ---- <br /> High Recovery(Condition may require further study) 90 10 <br /> No Recovery 90 <10 <br /> Physical signs and symptoms of heat stress are discussed with employees every <br /> day and reviewed repeatedly, as necessary. Employees monitor each other's actions, <br /> speech and appearance for signs and symptoms of heat-related illnesses. Employees <br /> exhibiting signs or symptoms of heat exhaustion or heat stroke are dizziness, slurred <br /> speech, sweating followed by cessation of sweating, headaches etc. <br /> The physician's written opinion specifically addresses fitness for duty for employees <br /> who will work at temperatures at or above 1 °F/ 35°C. This evaluation is described in <br /> Chapter 5, Medical Surveillance. <br /> Liquid Replacement Program <br /> Since dehydration is a primary cause of heat illness, employees on this site follow the <br /> regimen for liquid consumption detailed in Table 8-2d. <br /> WINNIN INNINM <br /> Work Area Air or Adjusted Work Period Minimum Quantity Liquid Type <br /> Temperature Range Between Drinks (Ounces) <br /> >90°F As needed As needed Water <br /> Chapter 8 - 4 <br />