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+ Oral temperature. Use a disposable thermometer (three <br /> minutes under the tongue) to measure the oral temperature <br /> before site activities and at the end of the monitoring cycle <br /> (before the worker drinks liquid). <br /> L- <br /> If the oral temperature exceeds 99.6'F, shorten the next <br /> work cycle by one-third without changing the rest period. If <br /> the oral temperature still exceeds 99.6°F at the beginning of <br /> the next rest period, shorten the following cycle by one-third. <br /> Do notermit a worker to wear a semipermeable or <br /> P P <br /> impermeable garment when oral temperature exceeds <br /> 100.6°F. <br /> • Prevention of Heat Stress. Proper training and prevention measures <br /> will aid in adverting loss of work production and.serious illness. <br /> r Heat stress prevention is particularly important because once a <br /> L•� person suffers from heat stroke or heat exhaustion that person may <br /> be predisposed to additional heat-related illnesses. To avoid heat <br /> stress, the SSC has the authority to take the following steps. <br /> • Adjust work schedules. <br /> - Modify work/rest schedules according to monitoring <br /> r requirements. <br /> L•' - Mandate work slowdowns as needed. <br /> - Perform work during cooler hours of the day if <br /> 4 possible, or at night if adequate lighting can be <br /> provided. <br /> • Provide shelter (air-conditioned, if possible) or shaded areas <br /> to protect personnel during rest periods. <br />'I <br /> • Maintain worker's body fluids at normal levels. This is <br /> necessary to ensure that the cardiovascular system functions <br /> adequately. Daily fluid intake.must approximately equal the <br /> amount of water lost in sweat, e.g., eight fluid ounces <br /> (0.23 liters) of water must be ingested for approximately <br /> 93 R-72 East Bay Municipal Utility District <br /> 40429200." 40 Work Plan-Stockton Service Center <br /> ire . <br />