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ARCHIVED REPORTS XR0012559
Environmental Health - Public
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EHD Program Facility Records by Street Name
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C
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CENTER
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121
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3500 - Local Oversight Program
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PR0544166
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ARCHIVED REPORTS XR0012559
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Entry Properties
Last modified
2/22/2019 6:01:25 PM
Creation date
2/22/2019 1:52:27 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
3500 - Local Oversight Program
File Section
ARCHIVED REPORTS
FileName_PostFix
XR0012559
RECORD_ID
PR0544166
PE
3528
FACILITY_ID
FA0005252
FACILITY_NAME
GREYHOUND LINES INC
STREET_NUMBER
121
Direction
S
STREET_NAME
CENTER
STREET_TYPE
ST
City
STOCKTON
Zip
95202
APN
13730011
CURRENT_STATUS
02
SITE_LOCATION
121 S CENTER ST
P_LOCATION
01
P_DISTRICT
001
QC Status
Approved
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EHD - Public
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; u M _ '2^ 3. � .:.fie R�� �� � fv�� � �� ��..��. ���:. '`� • � �" '�� �.,dze•�� �� � �.e <br /> f <br /> ES ENGINEERING,SCIENCE <br /> the heart :ate st111 2XCeeQ3 100 beats CeL 11a <br /> ul:e 4r t.e <br />{ - next ;sac =ert:d, , Or:e't _:e tollewing worx =-_12 6v one_ <br /> third. <br /> ^ a )ral temnerat-ure. Use a c14--l-cal -=Irmometer (3 fmLntitem <br /> under the tnnque) or similar daVLCe to measure the oral <br /> temperature It zhe end of the jerk perLod (before <br /> drinking). <br /> - IL o>:al __mperature exceeds 99.6'F (37.5'C), shorten <br /> - the next work cycle by ore-cnird without changLnq the E <br /> rest zertcd. <br /> r == Oral _aagerature —111 exceeas 99.64F (37.6'C; at <br /> r•„ <br /> the begLnnxnq of the next _est period. shorten the <br /> foilowLng cycle, by one-third. <br /> Do not vermxt a worker to wear a semipermeable or <br /> (. <br /> impermeabi.e garment when Oral temperature -!nceeds I <br /> 100.66F (38.1'C). <br /> 2.2.2 Prevenrion of Heat Stress <br /> -- Proper training and preventive mea <br /> of worker prcdttetivitt sures will aid in averting '_oast <br /> and serious illness. Heac stress orevenuan Ls <br /> aar;tct Orly important because once a person suf_ers from neat stroke or <br /> heat exaa-untLon. that person may ba predisposed to addit;onal haat <br /> related Illness. To avoid heat stress the fallowLng steps should be <br /> taken: <br /> t <br /> a Adjust work schedules. <br /> `(Qdffy work/rest schedules according to monxtrortnq requxre- <br /> meats. <br /> ;Mandate work slowdowns as needed. <br /> Perform work during cooler hours cf the day L° roaalble or <br /> - at 'tight ;= aaIauate light_:c can be provided. <br /> ►. <br />
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