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AECOM Heat-Related Illness Prevention Risk for a heat-related illness varies based upon work activities, PPE/clothing selection, geographical locations, personal conditions and weather conditions. To reduce the potential of developing a heat-related illness AECOM has developed a the following procedures incorporating • AECOM's SOP for Heat Illness Preventions (S3NA-511—PR—Heat Stress), and • California Occupational Safety and Health Administration Heat Illness Prevention Standard (8 CCR 3395). 1.1 General Requirements 1.1.1 Planning The SSO and Field Supervisor shall verify the risk of heat related illnesses based on: • Weather forecasts • Planned work activities • Planned personal protective equipment • Personal risk factors The SSO and PM shall also ensure the appropriate equipment and resources are available to employees at risk of a heat related illness, example of necessary equipment may include (not limited to): • Potable water(cooler), in sufficient quantity to allow each employee a minimum of 2 gallons of water per 8 eight shift(or 1 quart per hour of work) • Drinking cups, insulated water bottles or other small sealable container which allow employees to have 1 quart of water readily available for consumption each hour. • Sun protection (hats, long sleeves, sunscreen, sun glasses) • Communication method (cell phone or similar) • Shade—See Section 1.1.4,Access to Shade • Reliable Thermometer, a simple thermometer(like those available at hardware stores), can be used to measure the outdoor("dry bulb")temperature. • Cooling devices such as cooing vests or misters. 1.1.2 Provision of water Employees shall have access to potable drinking water. The frequent drinking of water shall be encouraged by supervisors and field team members. Each employee shall be provided with a minimum 2 gallons of water for each 8 hour shift free of charge. Water will be located as close as possible to the work area. In order to keep water in close proximity to employees, employees may carry water bottles, or smaller sealed containers of water, with them while they are working, and refill containers at the primary source (cooler or other designated source)during breaks or as needed. Containers and refill frequency shall provide for a minimum of one quart of water to be consumed per hour while working. Employees may not wait for water bottles or smaller sealed container to be empty prior to refilling. All water shall be fresh, pure and cool. May 2015 Page 2 of 10