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• <br /> 5. Prevent splashing of the contaminated materials. <br /> 6. Field crew members shall be familiar with the physical <br /> characteristics of investigations, including: <br /> * Wind direction in relation to ground-zero area; <br /> , r <br /> * Accessibility to associates, equipment, vehicles; <br /> '1F Communications; <br /> Hot zone (areas of known or suspected contamination) ; <br /> Site access; and <br /> * Nearest water sources. <br /> r, <br /> r� 7. The number of personnel and equipment in the con- <br /> taminated area should be minimized but only to the <br /> extent consistent with workforce requirements of <br /> safe site operations. <br /> B. All wastes generated during Dames & Moore and/or <br /> subcontractor activities at the site will be dis- <br /> posed of as directed by the PM. <br /> y' 7.2 DRILLING AND SAMPLING PRACTICES <br /> F For all drilling and sampling activities, the following standard <br /> safety procedures shall be employed: <br /> s? . <br /> 1 . All drilling and sampling equipment should be cleaned <br /> before proceeding to the drill site. <br /> 2. At the drill or sampling site, sampling equipment should <br /> be cleaned after each use. <br /> 3. Work. in "cleaner" areas <br /> should be conducted first where <br /> practical . <br /> 4. The minimum number of personnel necessary to achieve the <br /> objectives shall be within 25 feet of the drilling or <br /> samp.ling activity. <br /> 5. If emergency and backup subcontracted personnel are at <br /> the site, they should remain 25 feet from the drill- <br /> ing or sampling activity, where practical . <br /> F Exclusion zones will be established within designated <br /> hot lines. Delineation of a hot line will reflect the <br /> interface between areas at and below a predetermined <br /> threshold contaminant concentration, based on available <br /> data including the results of monitoring and chemical <br /> analyses, information from site personnel regarding <br /> historical site activities, and general observations. <br /> J <br />