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• 0 Purpose and Scope Date Completed 1/15/2019 Revised 5/23/2018 The purpose of this document is to serve as a planning tool and implementation guide to help the Project Team Site, Site Safety Officer (SSO) or other designated responsible party to comply with the requirements set forth by Cal/OSHA Title 8 CCR 3395 Heat Illness Prevention Standard and the Washington State Outdoor Heat Exposure Regulations 296-62-09510 thru 09560. Note: This HASP Supplement is required to be used in California and Washington states. The Arcadis Health and Safety Standards ARC HSIHO13 Heat Stress Prevention, and ARC HSGE008 Injury and Illness Prevention Program (IIPP) must accompany this HASP Supplement. To completely address the regulatory requirements for work in CA and WA states these standards are required to be used in association with the project -specific HASP and this supplement. Project sites in other states and provinces can use this HASP Supplement as a Best Management Practice to prevent heat illness related injury. The scope of this HIPP applies to Arcadis projects which include, but are not limited to: outdoor operations conducted in hot weather such as construction, refining, oil and gas extraction, asbestos removal, and hazardous waste site activities, especially those that require employees to wear semi -permeable or impermeable protective clothing that are more likely to cause heat stress for the user. This HIPP provides guidance to prevent or reduce the risk of work-related heat illness. This HASP Supplement provides site specific instructions for actions to be completed at the project site. Project Site Name I Manteca, CA Project Manager JAron Hook Authority and Implementation The following designated individuals have authority and responsibility for implementing the provisions of this program at the project work site indicated above. Site Safety Officer (SSO) I Shawn Roberts I Designated Alternate j Beth Draeger Procedures for Provision of Water The SSO or designee will be responsible for implementing the following when conditions at the site are anticipated to exceed 80 degrees Fahrenheit (F) (26.6 Celsius [CI): 1. Proper hydration is critical to preventing heat related illness and injury. Project sites need to maintain an adequate supply of suitably cool, fresh and pure potable water on site at all times to allow each employee to consume 1 quart (1 L) of water per hour, ideally at a rate of four 8 -oz (250 mL) cups per hour. Fresh and pure is defined as "odor free" and "suitably cool" is defined as water being cooler than the ambient temperature but not so cold as to cause discomfort or prevent drinking. Note: Electrolyte replacement drinks or "Sports Drinks" should be used to replace essential minerals lost during sweating. Sports drinks should supplement water intake e.g. one "sport drink" to every three bottles of water (3 waters : 1 sport drink). Also, a teaspoon of salt added to every gallon of water could also be used. Entering the requested information into the formula provided below calculates the number of quarts of water required per employee, per hours worked per day. 2. During the Tailgate Safety Meeting and site briefings identify and communicate the type and location of the water source. The water source must provide suitably cool, fresh and pure water in sufficient quantity for all employees at the site. Water shall be provided free of charge or expenses will be reimbursed for employees. Note in the line below what type of water source will be provided (e.g. onsite potable plumbed system, chilled coolers containing bottled water, or drinking water coolers and disposable cups in sufficient quantity to support all field staff present). If the source is potable plumbed water do not complete Item 6 of this Section. Potable plumbed source Bottled water in chilled cooler. Drinking water dispensers & cups 3. Communicate to staff whether all water for the day will be provided at the start of the shift (e.g., 2 gallons (8 L) per employee for an 8 -hour shift), or how and when water will be replenished. Note: A sufficient quantity of water must always be present and readily accessible to allow every employee to consume at least 1 quart (1 L) of water per hour. It is suggested to have a minimum of three hours supply of water per employee on hand. 4. Water supplies must be positioned as close as reasonable possible to site workers. Placing water only in shaded areas or by toilet facilities is not sufficient, particularly at large work sites or at multi -story construction sites. Drinking water sources need to be close enough to workers to allow for routine consumption. 5. Inspect the coolers / water dispensers for cleanliness and replenishment of water and cooling ice routinely based on temperatures and staff size. Cooling ice will be stored in clean coolers if added directly to water dispensers. Note: If the site temperature exceeds 90 deg. F (32 C) the frequency of the cooler inspection will increase to verify water remains cool and the water supply is maintained. 6. Oversee the daily inspection and maintenance of coolers to ensure they are kept clean and in good condition. Number of Work Hours Per Da Quarts of Water Needed Below are calculations for using either water dispensers, or coolers stocked with bottles of water. Gallons of Water P r Number of Coolers Needed Amount of 16 -oz Bottles Required I NOTE - Cooler/bottle calculation accounts for one cooler stocked with 16 -ounce (500 mL) bottles to be provided for every four workers. Water dispensers come I in varietv of sizes (e.q. 3. 5. 7 & 10 gallon. The gallons calculation is provided to clarify what size is sufficient for the onsite staff. Form Color Key®Enterrequested Information Calculation Completed Check which situation applies. Must check at least one box, or provide additional detail. Ice will be purchased at the start of each day by the site SSO or designee. Ice will be distributed from on-site machine or service meeting applicable potable water standards. Additional details: of materials to order and keep on hand. Anti -microbial hand cleaner. Food Safe cleaning product for water cooler. Paper towels. Sufficient amount of drinking cups for each employee and water dispenser. Potable water to clean coolers. Other Items -