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26 105°F - 130°F (41°C - 54°C) Sunstroke, heat cramps, or heat exhaustion likely, and heat stroke possible with prolonged exposure and/or physical activity. Every 60 minutes or sooner if signs of heat stress are observed. 130°F or Higher (54°C or Higher) Heat/Sunstroke highly likely with continued exposure. Every 30 minutes or sooner if signs of heat stress are observed. Source: National Weather Service Physiological Monitoring and Associated Actions When physiological monitoring is required, the following will be performed: • The heart rate should be measured by the radial pulse for 30 seconds, as early as possible in the resting period. Resting heart rate should be 110 beats per minute or less before returning to work • The heart rate after a one-minute rest period should not exceed 120 beats per minute (bpm). • If the heart rate is higher, the following work period should be shortened by 33 percent, while the length of the rest period stays the same. • If the pulse rate still exceeds 120 bpm at the beginning of the next rest period, the following work cycle should be shortened by 33 percent. • Continue this procedure until the rate is maintained below 120 bpm, or 20 bpm above resting pulse. • Alternately, the body temperature can be measured, either oral or aural (ear), before the workers have something to drink. • If the oral or aural temperature exceeds 99.6° F (37.6 ° C) at the beginning of the rest period, the following work cycle should be shortened by 33 percent. • Continue this procedure until the oral or aural (ear) temperature is maintained below 99.6° F (37.6° C). While an accurate indication of heat stress, oral temperature is difficult to measure in the field. However, digital aural thermometers are easy to obtain and inexpensive. Water Water is a key preventive measure to minimize the risk of heat-related illnesses; employees shall have access to potable drinking water meeting the requirements. Where the water supply is not plumbed or continuously supplied, water shall be provided in sufficient quantity at the beginning of the work shift to provide one quart per employee per hour for drinking for the entire shift. Employers may begin the shift with smaller quantities of water if they have adequate procedures for replenishment during the shift, as needed to allow employees to drink one quart or more per hour. The frequent drinking of water should be encouraged.