Agribusiness Heat Illness Prevention

1. Do Managers, Supervisors and Lead workers have an understanding of Heat Illness Prevention principles?

2. Have workers and contractors been trained on Heat Illness prevention and how to recognize the symptoms of heat stress?

3. Is a suitable quantity (minimum 2 quarts per employee at start of shift) of fresh, pure and suitably cool water available at no cost to employees?

4. Is a suitable quantity (minimum 2 quarts per employee per shift) of drinking water located as close as practicable to areas where employees are working?

5. For elevators and multi-story work sites - is water available on every floor, and located as close as practicable to areas where employees are working?

6. Are shaded areas sufficient for 100% of the work force available and locations known to workers?

7. Does the company have employee acclimization policies to allow workers to adjust to working in high heat?

8. Is there a means to determine the heat index throughout the day at the work site (i.e. cell phone APP, access to Weather Service information, etc.)?

9. Does the Emergency Action Plan (for facilities) contain actions for a heat illness requiring evacuation of affected personnel?

10. Are several randomly selected employees able to describe the signs and symptoms of heat illness and what actions to take if they are affected?

11. Are there procedures to clean and sanitize water coolers and dispensers (if used) at regular intervals?

12. Are paper cones or bags of disposable cups and cup dispensers provided to employees for drinking, and and kept clean until used?

13. Are pre-shift meetings will be conducted before starting work when the temperature equals or exceeds 95 degrees Fahrenheit, to both encourage employees to drink plenty of water and to remind employees of their right to take a cool-down rest when necessary?

14. Are shade structures opened and placed as close as practicable to the employees when the temperature equals or exceeds 80 degrees fahrenheit?

15. Are enough shade structures available at the site to accommodate all of the employees who are on a break at any point in time?

16. Is enough shade available for all employees who choose to remain in the general area of work or in areas designated for recovery and rest periods during meal periods?

17. Is a thermometer available at the job site to monitor for a sudden increase in temperature and to ensure that once the temperature exceeds 80 degrees fahrenheit, shade structures will be opened and made available to the employees?

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