Ohio – New Hire Safety Orientation

By checking the box below, I confirm that I have watched the complete video and understand the information presented to me in its entirety.

Good Manufacturing Practices (GMP) primary focus is in relation to:

Match the emergency with the correct code by dragging the sort elements into the right-hand column:

Accidents, near misses and unsafe situations must be reported to your supervisor...

Which emergency code would be issued for a chemical release (e.g. Ammonia)?

Above what noise level (decibels) is hearing protection required?

Which code is announced to alert of severe weather?

It is required to wash your hands for at least 20 seconds:

Select the important safety tips to use when climbing ladders.

A key practice to prevent slips, trips, and falls would be...

Barrier devices such as gloves and safety glasses must be worn when working around bodily fluids.

Team members not trained in First Aid/BBP should try to aid victims without touching them and call for an ERT(Emergency Response Team) via the Code YELLOW.

MSDS/SDS are designed to inform you about chemicals being used in the workplace and safe practices on how to use the chemicals.

Changing out of street clothes, wearing dedicated footwear and the removal of jewelry are all key parts of preparing for work in the locker rooms.

In regards to confined spaces, only properly trained personnel are permitted to work in and around confined space activities. All other personnel must stay clear of the area.

Voluntary use respirators (dust masks) require medical evaluation and fit testing prior to use.

Proper lifting technique is a key component of ergonomics.

Lock Out/Tag Out is a method used to isolate energy sources so that workers can safely work on equipment.

When performing Lock Out/Tag Out, it is permissible to share a lock if you do not have one.

Never operate a machine without machine guards in place.

Sanitizer foot baths must be stepped into with both feet each time you enter a production area.

What is the best way to prevent allergen contamination in Brewster production areas?