ARCHIVED REPORTS_REVISED DRYWELL CLOSURE AND INVESTIGATION WORK PLAN

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f Neil O.Anderson&Associates HASP Page 10 of 21 March 18, 2014 ' heat in the work environment. Under such circumstances, the worker should be allowed to gradually reacclimatize. ' Heat stress also depends, in part, on the amount of heat the worker's body produces while doing a job. The amount of heat produced during hard, steady work is much higher than that produced during intermittent or light work. Ways of reducing the potential for heat stress are to make the job less strenuous, lessen its duration, or provide adequate or longer breaks. ' Number and Duration of Exposures Rather than be exposed to heat for extended periods of time during the course of a job, workers should, wherever possible, be permitted to distribute the work load evenly over the day and incorporate work-rest cycles. Work-rest cycles give the body an opportunity to get rid of ' excess heat, slow down the production of internal body heat, and provide greater blood flow to the skin. ' Workers employed outdoors are especially subject to weather changes. A hot spell or rising humidity can create overly stressful conditions. ' Scheduling/Wol-k Rotation When possible, do the most demanding tasks in cooler parts of the day, morning, and evening. Also, begin work shifts earlier in the day, or start later in the afternoon. Labor-intensive tasks may be spread out over a greater number of days. Use less intensive tasks to fill in the rest of the day. Rest Areas Providing cool rest areas in hot work environments considerably reduces the stress of working there. Shaded areas should be as close to the work area as possible. Individual work periods should not be lengthened in favor of prolonged rest periods. Shorter but frequent work-rest cycles benefit the worker most. Drinking Water ' In the course of a day a worker may produce as much as 2 to 3 gallons of sweat. Because so many heat disorders involve excessive dehydration of the body, it is essential that water intake be about equal to the amount of sweat produced. Most workers exposed to hot conditions ' drink less fluids than needed due to an insufficient thirst drive. Therefore, a worker should not depend on thirst to signal when and how much to drink. Instead, the worker should drink one cup of fluids every 15 to 20 minutes. There is no optimum temperature of drinking water, but most people tend not to drink warm or very cold fluids as readily as they will cool ones. ' Whatever the temperature, the water must be palatable and readily available. Individual drinking cups should be provided — never use a common drinking cup. ' Heat acclimatized workers lose much less salt in their sweat than do workers who are not adjusted. The average American diet contains sufficient salt for acclimatized workers even Ll902 Industrial Way•Lodi,CA 95240-209.367.3701•Fax 209.333.8303 02014 Neil O.Anderson&Associates,Inc.