Health & Safety Manual For Hospitality Workers

Health & Safety
MANUAL
CAW HEALTH & SAFETY DEPARTMENT

CAW HEALTH & SAFETY TRAINING FUND
205 PLACER COURT
TORONTO, ON M2H 3H9
416-495-6558
1-800-268-5763
FAX: 416-495-3785
e-mail: cawhse@caw.ca
Internet: www.caw.ca/whatwedo/health&safety
TABLE OF CONTENTS 1
ACKNOWLEDGEMENT ............................................................................... 3
FORWARD................................................................................................... 4
LEGAL REQUIREMENTS............................................................................... 6
THREE RIGHTS............................................................................................. 7
IS YOUR JOB A HEALTH HAZARD? ............................................................. 8
INJURIES AND DISEASES IN THE HOSPITALITY INDUSTRY .............................9
WAGE LOSS DISEASE CLAIMS.....................................................................10
EDUCATION AND TRAINING.......................................................................11
PREMISES.....................................................................................................12
LIGHTING ....................................................................................................13
FLOORS.......................................................................................................14
FALLS...........................................................................................................15
CUTS AND BURNS.......................................................................................16
FIRE .............................................................................................................17
ELECTRICAL APPLIANCES............................................................................18
REFRIGERATION EQUIPMENT......................................................................19
HEAT ......................................................................................................20-21
BACK INJURIES ............................................................................................22
LIFTING .......................................................................................................23
WORKING ON YOUR FEET ...................................................................24-26
REPETITIVE STRAIN INJURIES (RSIs) .........................................................27-29
ERGONOMICS............................................................................................30
HOTEL LAUNDRY WORKERS ..................................................................31-32
SHIFTWORK ...........................................................................................33-35
VIOLENCE..............................................................................................36-38
STRESS ........................................................................................................38
MICROWAVE OVENS..................................................................................40
COMPUTERS AND VISUAL DISPLAY TERMINALS (VDT’s)........................41-43
SKIN INFECTIONS .......................................................................................44
COMMUNICABLE DISEASES ..................................................................45-46
UNIVERSAL PRECAUTIONS .........................................................................47
MOULDS AND FUNGUS ........................................................................48-50
Health & Safety Manual for HOSPITALITY WORKERS

2 TABLE OF CONTENTS
LATEX .....................................................................................................51-52
NEEDLESTICK INJURIES................................................................................53
GAMING WORKERS’ HEALTH AND SAFETY ...............................................54
CHEMICALS ...........................................................................................55-58
MATERIAL SAFETY DATA SHEETS...........................................................59-62
SMOKING ..............................................................................................63-64
NOISE .........................................................................................................65
PRINCIPLES OF CONTROL..........................................................................66
LUNCHROOMS, WASHROOMS, LOCKER ROOMS .....................................67
FIRST AID ....................................................................................................68
MEDICAL TREATMENT ................................................................................69
WORKERS’ COMPENSATION......................................................................70
GOVERNMENT LAWS AND REGULATIONS.................................................71
ORGANIZING HEALTH AND SAFETY AT WORK..........................................72

ACKNOWLEDGEMENT 3
Many thanks to the Liquor Trades union of Australia

and in particular Helen Casey upon whose booklet
“Is Your Job a Health Hazard?”
this manual is based.
Thanks also to David Gee

formerly of the British General Municipal and Boilermakers’
and Allied Trades Union whose handbook
“Risks a la Carte”
was also used for this manual.

4 FORWARD
Dear Brothers and Sisters:

The hospitality industry is one of the fastest growing sectors of our union.
From coast to coast to coast, our membership is growing among hotel
workers, restaurant workers, bartenders and servers, fast food workers,
catering and institutional food service workers, as well as gaming workers
who are employed in workplaces from small bingo halls to casinos with
thousands of workers.
Our membership in this industry is diverse with women workers and workers
of colour making up an important part of the workplace and local union
leadership.
Health and Safety is probably the most important issue which trade unions
and their members face in the workplace.
Yet, in the past, they received insufficient attention relative to wages and
Basil “Buzz” Hargrove conditions.
PRESIDENT
This manual provides important information for CAW members employed in
the hospitality industry. Once you can recognize hazards you can take steps
to eliminate them.
We hope you will use this manual to examine your workplace carefully to
identify hazards.
The manual can be used together with the CAW Health, Safety &
Environment Committee Manual which is designed to assist workplace health,
safety and environment committees.
Best of luck in making your workplace a safer and healthier place to work.
In solidarity,
Basil “Buzz” Hargrove

PRESIDENT
Jim O’Neil
SECRETARY-TREASURER Jim O’Neil
SECRETARY-TREASURER
This manual is produced by the CAW’s Health & Safety Department and the CAW Health & Safety Training Fund
205 Placer Court

Toronto, ON M2H 3H9
Tel: 416-495-6558/1-800-268-5763
Fax: 416-495-3785
www.caw.ca
e-mail: cawhse@caw.ca

In Honour of DAVID ELLIS 5
… and all the other young workers killed on the job

“We miss David desperately,” said Rob Ellis, David’s father
at an address to a hushed group of Grade 11 and 12
students. David Ellis, an 18 year old student died on
February 17, 1999 after an accident where he became
entangled in a commercial dough mixer in a bakery. It was
David’s second day on the job which was to last just three
weeks.
David was an active teen, involved in sports and music.

He was planning to enroll in university after finishing high
school. David Ellis also demonstrated a real love for those
less fortunate, helping to peel potatoes for hours at an
inner city mission and providing food to the hungry and
homeless in Hamilton out of the back of a truck. “David
didn’t speak a lot,” Robert Ellis said, “he just put his love
into action.”
Robert Ellis pleaded with the students to educate

themselves and speak with others about workplace safety
so that the tragedy his family has experienced won’t
happen again. Lyle Hargrove, Director of the CAW Health
& Safety Training Fund and Cathy Walker, Director of the
CAW Health & Safety Department, met with Robert Ellis
who explained both the tragedy of his son’s death and
the need for strong, forceful measures both in the school
system and in workplaces to prevent similar tragedies,
especially among your people. Rob Ellis asked all CAW parents to talk to their children about the need for
safety in the workplace.
Tragically, another teenager, 16 year old Ivan Golyashov, was killed in a nearly identical accident in an
unguarded dough maker in September in a Toronto bakery. Similar tragedies are occurring among young
workers throughout Canada.
Young David Ellis and Ivan Golyashov were killed in non-union workplaces where there were no machine
guards to protect them. The 1999 CAW Council meeting passed a resolution calling for education and
training in the schools and on the job for all young workers.
Many people don’t think the hospitality industry and the

food industry are dangerous places to work – but they are.

6 LEGAL REQUIREMENTS
LAWS
There are a number of health and safety laws which
affect you. In most provinces, the main law is called
the Occupational Health & Safety Act. In some
provinces it is called something else. In BC, for
example, it is called the Workers’ Compensation
Act. There are also regulations which govern health
and safety.
YOUR COLLECTIVE AGREEMENT

The contract negotiated between your CAW Local
Union and your employer is also a legal document.
It contains a number of articles on health and
safety. Use what you have in your contract and use
the CAW Model Contract Language for Health,
Safety and Environment to improve upon what you
have during your next set of negotiations.

THREE RIGHTS 7
As a CAW member, you have three health and

safety rights guaranteed by law:
The Right to Know

The Right to Participate
The Right to Refuse
THE RIGHT TO KNOW

You have the right to know about the hazards of
your workplace. Your employer has a legal
obligation to fully train you in all of the hazards of
your job and how to avoid them.
In all Canadian provinces, territories and in the

federal jurisdiction, workers are protected by the
Workplace Hazardous Materials Information System.
This WHMIS law requires your employer to: THE RIGHT TO REFUSE
I label containers of hazardous materials; You have the right, and in some provinces the
obligation to refuse hazardous work.
I provide Material Safety Data Sheets (MSDSs)
with additional information; When you refuse work which you believe is likely to
endanger you, report the problem to your
I provide education and training so that you will
supervisor and to your union health and safety
understand the hazards of the substances you
representative. If the employer still refuses to
work with.
correct the problem, call in a government inspector.
It is illegal for your employer to discipline you for
THE RIGHT TO PARTICIPATE exercising your right to refuse.
You are represented by a CAW health and safety
representative and CAW participation on the joint
(union-management) health and safety committee.
The representatives inspect your workplace,

investigate accidents, and take up your health and
safety concerns with your employer.
In order to help your representatives it is important

that you tell them of any concerns you may have
about your health and your safety.

8 IS YOUR JOB A HEALTH HAZARD?
Most people associate workplace accidents with person we see there are countless others whose
mines, building sites or fast machines. At first claims are settled without the union being involved.
glance a hotel, restaurant, bar, casino or cafeteria
may not seem like a particularly dangerous place to In most cases these accidents could have been
work. avoided if the workplace had been made safe.
Employers are responsible for hazardous places of
Yet our local union officers see many injured work although they often try to shift the blame onto
workers every year who come for assistance with injured workers by saying they were careless or lazy.
their workers’ compensation claims. For every
Members often don’t know about health hazards at
work, particularly when this involves the use of
chemicals.
This manual deals with some of the more common

dangers associated with work in hotels, restaurants,
bars, casinos and cafeterias.
Your health is very precious. To preserve it:
I INFORM yourself and your fellow workers about

possible hazards at work.
I CONTACT your union health and safety

representative if your employer refuses to fix up
an unsafe workplace.
I INSIST that your workplace be made safe.

INJURIES & DISEASES IN THE HOSPITALITY INDUSTRY 9
Why should we be concerned about health and

safety in the catering, hotel, bar, casino and
restaurant industry? Isn’t it a relatively safe industry?
In fact, if you look at the injury and disease rate for struck against 415
workers covered by the Workers’ Compensation
Boards you will see that the rate is quite high. struck by 1,100
The following figures are taken from the B.C. falls from elevations 275
Workers’ Compensation Board. Compare the
figures from your province. falls on same level 880
During the ten year period from 1990 to 1999 caught in 100
there were 24 people who died in the B.C. hotel
rubbed or abraded 20
and restaurant industry (sub class 0627) as a result
of their work. strains 1,510
In 1999 in B.C. in sub class 0627 which covers
harmful substances 715
caterers, hotels, motels, clubs, bars, restaurants and
marinas there were 52,730 accepted claims for a transportation 45
total benefit pay-out of $18,458,561.
miscellaneous 180
These claims resulted in 185,479 days lost with an
average claims duration of 34 days. TOTAL 5,243
If we look at the number of lost time claims by type

of accident, we find the following statistics for your
industry for 1999:

10 OCCUPATIONAL DISEASE LOST TIME CLAIMS
ACCEPTED BY B.C. WORKERS’ COMPENSATION

BOARD FOR HOSPITALITY INDUSTRY
(1992 - 1996)
YEAR NO. OF ACCEPTED CLAIMS
1992 273
1993 297
1994 329
1995 227
1996 230
TOTAL 1,356
(TOTAL DAYS LOST : 73,759)
Major Cause of Disease
Repetitive Motion 703

Poisoning 12
Respiratory Irritation 63
Contagious Disease 21
Dermatitis, Chemical Burn 391
Noise Exposure 8
Welding Flash or Other Radiation 2
Post Traumatic Stress 113
Other 43
TOTAL 1,356

EDUCATION & TRAINING 11
Many workers begin working in the hospitality

industry fresh out of school. Others are recent
immigrants to Canada with no background in the
industry.
Many injuries and occupational diseases can result

from ignorance, with new workers failing to
understand the hazards associated with their work.
This manual is designed to help, but remember the
primary responsibility for safety and health training
rests with the employer.
Check to ensure that:
I new workers are trained in safe methods of

work.
I health and safety hazards are explained to them.

12 PREMISES
CHECKLIST
1. Has the layout of work areas and equipment 9. Are materials stored so as to be tidy, not
been designed for safety? obstruct gangways or exits and not be liable to
fall?
2. Are workers’ representatives involved in the
design of new/altered premises, so that their 10. Is access to all workplaces kept clear of
knowledge of hazards can be used to eliminate obstruction at all times?
risks? 11. Are there any cables that trail across floors or
3. Is there enough space for workers, especially in gangways?
areas around cutting, mincing, chopping, slicing 12. Is there a procedure and a place for storing
or sawing machinery, and in the meat delivered goods that prevents stock cluttering
preparation areas? up the workplace?
4. Are there ‘in’ and ‘out’ doors to kitchens, 13. Is there a procedure and a place for removing
dining rooms, serveries and still rooms? empty cans, food containers etc. from working
5. Are they clearly marked? areas?
6. If only one door is available, does it have wired 14. Are ashtrays emptied regularly into metal
glass panels that allow good visibility? containers?
7. Is ‘safety glass’ used in swing doors and along 15. Are walls kept in good repair and cleaned
busy corridors? regularly?
8. Are all lanes and gangways kept clear of 16. Is the workplace kept clean, free of deposits of
equipment and other obstacles? dust, and accumulations of waste matter?

LIGHTING 13
Lighting levels in some work areas are inadequate

which can lead to tripping or falling hazards.
1. Are the normal lighting levels sufficient to

prevent accidents?
2. Are all fixtures cleaned and maintained at

regular intervals?
3. Is lighting on stairs suitable and sufficient? i.e.

you don’t have to switch off the light at the
bottom of the stairs and then walk up in the
darkness?
4. Are emergency lighting systems in place and

checked regularly?

14 FLOORS
Unsafe floors are the cause of numerous accidents, 9. Are carpets sprayed regularly with anti-static
some with lasting effects. sprays to prevent people becoming ‘charged’
with static electricity?
CHECKLIST:
10. Are the recommendations of the floor covering
1. Has the most suitable floor surface been manufacturer followed so that cleaning
chosen for the work areas? e.g. are the methods do not reduce the safety of the
kitchen floors covered with a non-slip surface? floor?
2. Is there effective drainage around washing 11. Are the causes of regular spillages on the floors
machines, pot washing sinks, vegetable investigated and eliminated wherever possible?
preparation areas etc.? 12. Are there time, staff and facilities (e.g. good,
3. If it is impossible to keep the floor dry in some clean mops) for the cleaning of all spillages on
of these areas are special grid pattern floor the floor?
mats used? 13. Where spillages cannot be removed
4. If so, are they lightweight and easy to roll up immediately are they covered with an
during cleaning? absorbent material (e.g. sawdust) to reduce
5. If other mats are essential in working areas, are hazard?
they positioned safely and well maintained? 14. Is there suitable footwear for all staff working in
6. Are any curling edges of floor mats particular hazardous areas e.g. kitchens?
straightened or removed? 15. Are the coverings on stairs particularly well-
7. Are rubber mats available for workers who maintained with non-slip treads? Are hand-rails
must stand (especially necessary for concrete provided?
floors)? 16. Are changes in floor level (steps, ramps, etc.,
8. Are floors regularly maintained so that cracks especially in cellars) clearly marked?
and worn areas can be dealt with before they
cause an accident?

FALLS 15
Falls are a major cause of injuries to hospitality

workers. These frequently result in back and neck
injuries, sprains and broken bones.
CHECK
1. Are floors kept clean and non-slippery and are
spills wiped up immediately?
2. Is there enough space to move and are there

separate ‘in’ and ‘out’ doors between kitchens
and dining rooms to prevent collisions?
3. Is there sufficient lighting to work safely in

kitchens, dining rooms (even candle-lit ones),
stairs and outside?
4. Do you hurry excessively because your

employer has not hired enough staff?
5. Are stored materials kept tidy and are deliveries

put away immediately to avoid obstruction?
Does your employer provide sufficient storage
space?
6. Do electrical cords trail across floor space?
7. Are changes in floor levels (steps etc.) clearly

marked?
8. Are your shoes suitable? Non-slip enclosed

shoes are the best type. Your employer should
provide these.

16 CUTS & BURNS
Most people who work in kitchens cut or burn

themselves at some time. While this kind of
accident will probably always be a problem, most
could be avoided if obvious dangers in kitchens
were eliminated.
CHECK
1. Are all dangerous machines, such as mincers,
food mixers, meat slicers, and so on fitted with
guards?
2. Are guards always in place before machines are

used?
3. Are knives kept sharp and serviceable with

handles in place and free of grease?
4. Are knives stored safely when not in use?
5. Are all sharp tools collected and washed

separately?
6. Are ovens shallow enough to allow pans to be

easily removed from the back of the oven
without the risk of burns to the arms and are
oven gloves supplied which are long enough to
cover the arms?
7. Is the deep fat fryer turned off while fresh oil is

put in?
8. Is surplus moisture wiped from food before

frying to avoid ‘spitting’?

FIRE 17
A British survey on restaurant fires found that 25

percent are caused by faulty electrical equipment
and 70 percent by fat or grease catching alight.
Hotel fire tragedies in the United States and the
consequent lives lost are evidence of the need for
particular care in hotels.
Employers are required to provide adequate fire

escapes, fire extinguishers and warnings if highly
flammable material is used. Details of these
requirements are contained in government
regulations.
CHECK
1. Is all electrical equipment in good condition and
regularly checked? (See section on Electrical
Appliances).
2. Are deep fryers fitted with thermostats to

prevent over-heating, with a cut off device in
case of thermostat failure?
3. Are all grease traps, extract ducts, filters etc.,

cleaned regularly?
4. Are all fire escapes and exits kept clear of

obstruction and properly marked?
5. Are kitchen doors fire resistant?
6. Are adequate numbers of fire extinguishers

provided and are staff taught how and when to
use them? Are the extinguishers checked
regularly?
7. In hotels and motels is there an automatic fire

detection and alarm and sprinkler system?
8. Are staff adequately instructed and drilled on

what to do if there is a fire?
9. Natural gas has a chemical added to it so that

you are able to tell when gas is leaking.
Sometimes in a kitchen, however, the bad smell
is hard to detect. Are kitchen workers
instructed to visually check whether pilot lights
have gone out or burners switches are left
partially on but the burner is unlit?

18 ELECTRICAL APPLIANCES
Faulty electrical equipment is the cause of a great

many fires, as well as electrical shocks which injure
and sometimes kill people operating it.
CHECK
1. Is all electrical equipment regularly inspected by
a qualified electrician?
2. Are there enough plug points so that multiple

adaptors are never used?
3. Are all cords, plugs and sockets in good

condition and checked before use?
4. Is water and food kept away from electrical

equipment and are hands dried before
operating switches?
5. Are machines isolated from the power supply

(Locked Out) while being checked, cleaned
maintained or unblocked when jammed?

REFRIGERATION EQUIPMENT 19
(Including ice makers, domestic refrigerators, and

deep freezers).
1. Is all refrigeration equipment properly wired,

sited and maintained?
2. Are refrigerators and coldrooms fitted with

opening handles on the inside and outside of
the doors?
3. If not, is an electric alarm system fitted inside?
4. Are all users of refrigerators and coldrooms

made familiar with the location and operation of
door handles and alarms?
5. If power systems fail will there be independent

lighting for anyone trapped inside to find their
way out?
6. Are workers aware of the hazards of ammonia?

It is very corrosive and irritating to skin, eyes,
and lung tissues. Skin damage such as severe
skin burns, blisters, and frostbite can result from
contact with ammonia. Direct eye contact with
liquid ammonia or highly concentrated gas may
result in severe eye injury including blindness.
Severe exposure to inhaled ammonia can cause
the lungs to fill with fluid which may be a
delayed reaction and may result in death.
Emergency equipment and procedures including

the use of respirators and 15 minute eye washes
must be developed if workers are exposed to
ammonia.

20 HEAT
Kitchens and laundries can be extremely hot places

to work. Temperatures of over 40°C are by no
means unheard of. Excessive heat can cause health
problems such as prickly heat, heat rash, cramps,
exhaustion, heat stroke or even heart attack.
If excessive heat is a problem adequate cooling

equipment should be installed, e.g. air conditioners,
fans or insulation.
The following are guidelines for workers, not

acclimatized to heat, who do moderate work.
26.5°C 15 minutes rest every hour. Cool drinks to

be provided by the employer at rest
breaks.
28°C 30 minutes rest every hour. Cool drinks to

be provided by the employer at rest
breaks.
29°C Either 45 minutes rest every hour, or go

home, depending on type of work.
NOTE: Salt tablets are not recommended as they

irritate the gastrointestinal tract.
This temperature is measured with a WBGT (Wet-

Bulb Globe Thermometer) which takes into account
air temperature and movement and humidity.
Moderate work is defined by the ACGIH (American

Conference of Governmental Industrial Hygienists)
as:
I scrubbing in a standing position
I walking about with moderate lifting or pushing
I walking on level at 6 km/hour while carrying 3

kg. weight load.

HEAT 21
CONTRIBUTING
CONDITION SYMPTOMS TREATMENT
FACTORS
A. Heat Stroke (Heat Hyperpyrexia, Sun Stroke)
Headache, nausea, dizziness, Failure of central control of Unfit, unacclimatized This is an emergency!
weakness, hot dry skin, rectal sweating. Uncontrolled rise workers, heavy physical Immediate, rapid cooling.
temperature over 40oC. Rapid in body temperature. activity, high air humidity. Move to cool place. Wrap in
strong pulse, rapid deep wet blanket or sheet. Fan
respiration. Loss of with cool air. If unconscious,
or not responding to first aid,
consciousness, convulsions,
transfer to hospital. Worker
coma may occur.
should always be seen by a
doctor.
B. Heat Exhaustion (Heat Prostration)

Headache, nausea, dizziness. Water and salt loss from Lack of acclimatization. Move to cool place and lay
Cool clammy, moist skin, heavy excessive sweating. Pooling Sustained exertion in heat. down. Give salted fluids by
sweating, weak fast pulse, of blood in dilated blood Failure to replace water mouth. If unconscious or
shallow respiration, vessels of muscle and skin and/or salt loss in sweat. vomiting refer to doctor.
temperature normal. causes low blood pressure.
C. Heat Cramps
Painful spasms of arm, leg or Loss of salt from body Heavy sweating. Drinking Move to cool place. Give
abdominal muscles during or through sweating. large amounts of water salted fluids by mouth. If
after work. without replacing salt loss. severe may need to see a
doctor.
D. Heat Syncope (Heat Collapse)

Fainting while standing in hot Pooling of blood in dilated Lack of acclimatization. It Move to cool place and lay
environment. blood vessels of skin and often occurs after exercise. down. Recovery should be
legs. fast and complete. Refer to
doctor.
E. Prickly Heat (Miliaria Rubra)

Painful, itchy, red rash. Occurs Rupture of blocked sweat Humid heat. Continuously Move to cool place. Apply
during sweating, on skin gland. wet skin. calamine lotion or cool wet
covered by clothing. cloths. May take several days
to settle.
F. Heat Fatigue
Wariness, irritability, loss of skill Discomfort in heat. Lack of acclimatization. None necessary unless other
for fine or precision work. Emotional or psychological Other emotional and heat illnesses are present.
Decreased ability to changes. psychological stresses. Rest breaks and
concentrate. No loss of acclimatization will relieve
temperature control. some discomfort. If not,
permanent removal may be
necessary.

22 BACK INJURIES
HOW DOES YOUR BACK WORK? WHY DOES MY BACK HURT?

Your back is made up of a series of bones called Damage to the vertebrae, discs, ligaments, muscles,
vertebrae as well as discs, ligaments, muscles, the and the spinal cord and nerves can and do cause
spinal cord and nerves. back pain.
Your back keeps you upright, holds up your head, You can hurt these parts of your back in a number
manages your body’s signals through the spinal cord of ways.
and nerves and lets you bend, lift, twist and carry.
If you lift loads that
There are 24 vertebrae bones. Between each one
of the vertebrae are shock absorbers called discs. I are too heavy
Ligaments bind bone to bone. Muscles expand and I are too far from your body
contract to allow movement. I require frequent lifting
I require twisting
I require you to work too fast
I have no handles
you can injure your back.
You can hurt your back
I if you stand or sit at work for long periods

I if you sit all day on a bench with no back rest or
on a poorly designed, unadjustable chair
I if you sit in a chair too high for you without a
good support for your feet
I if you have to work in a cramped position
hunched over a work station
I if you have to pull or push objects, particularly
those which are heavy or awkward
I if you have to stretch and reach repeatedly
I if you are exposed to whole body vibration such
as driving a vehicle
If your stomach muscles are weak or if you have a

fat stomach, this puts stress on your back.

LIFTING 23
Back injuries and strained muscles are the all too

common results of lifting heavy or awkward objects.
Most workplace health and safety regulations do
not set down any limit on the weights which can be
lifted by workers.
ENSURE THAT YOU

1. Never carry anything heavier than you can
manage with ease. Find someone to help you
lift it. Make beds in pairs.
2. Never bend from the waist only, bend your hips
and knees.
3. Never lift a heavy object higher than your waist.
4. Carry heavy objects close to your body.
5. Never lift or move heavy furniture. Wait for
someone to do it who knows the principles of
leverage.
6. Limber up for 5 minutes before you do heavy
work such as making beds, especially at the
beginning of your shift.
7. When pushing a heavy trolley make sure that
the handle is no higher than your chest or so
low that you have to stoop over to push it.
There are almost no legal limits on pushing
weights, but if a trolley is too heavy you should
get help.
8. If heavy lifting can be eliminated by the use of
machines, insist that they be purchased and
used.

24 WORKING ON YOUR FEET
Many workers in the hospitality industry work on If the arches are lost (for example through
their feet for more than half their shift. conditions of flat foot, overpronation or simple
overuse) the shock-absorbing quality of the arches
HOW ARE FEET AFFECTED? disappears. This affects the feet, knees, hips and
spine. Losing the arch in your feet also changes the
The foot has dozens of bones, joints, muscles, position of the knee and hip, which makes them
nerves, blood vessels, tendons and layers of fascia more vulnerable to injury from working on your
(connective tissue). When the body tissues feet.
become are overly stressed, they become swollen
or inflamed. Chronic inflammation may create scar Prolonged standing and walking can also make
tissue and changes to bony structures. worse pre-existing conditions such as plantar
fasciitis, achilles tendinitis, bunions and corns.
The bones of the foot form arches that are
supported by ligaments and muscles. These arches
WHAT ARE HEALTH SYMPTOMS
contribute to the strength, stability, mobility, and
resilience of the foot. During standing, walking, FROM WORKING ON YOUR FEET?
running or jumping, the arches serve as shock The most common symptom from working on your
absorbers, spreading energy before it is transferred feet, and usually the first to occur, is discomfort and
higher up the leg. fatigue in the legs. The closer the body part is to
the ground, the more likely it will be affected by
prolonged standing (ie. the feet are most often
affected, followed by the shins and calves, followed
by the knees, thighs, hips and low back). However,
symptoms from working on your feet may reach to
the top of your body. In some studies neck
symptoms have been related to prolonged standing
at work.
As well as simple fatigue and discomfort, more

serious health effects can result from working on
your feet:
I low back pain

I painful feet and other foot problems
I plantar fasciitis and heel spurs
I orthopaedic changes in the feet
I restricted blood flow (prolonged standing)
I swelling in the feet and legs
I varicose veins
I increased chance of arthritis in the knees and
hips
Initial symptoms can start within minutes into a

standing task. Health affects have been shown to
accumulate within days.

WORKING ON YOUR FEET 25
WHAT CAUSES THESE PROBLEMS? WHAT SHOULD BE DONE?

Joint Compression Reduce the Time Spent Standing or Walking
Gravity squeezes your joints under the weight of Many jobs could be done sitting, rather than
your body. Each body part is compressed by all of standing, such as cashiers’ jobs or front desk jobs in
the sections above it. Your feet are compressed by a hotel. For jobs where the bulk of the work must
the weight of your whole body. be done standing or walking, seats should be
provided in the work area so that there are
Compressing a joint is like squeezing a sponge - opportunities to sit even for brief periods. Working
body fluids are squeezed out of the space in the on your feet for more than 30% of the work shift
joint. Without body fluids and circulation, your can produce health effects, so we must raise these
joints become malnourished, and cannot continue issues in our health and safety committee meetings
to support the weight of your body. Wear and tear and at the bargaining table. We need to negotiate
of body parts occurs. suitable chairs with backs for workers and more rest
periods for those who must stand or walk. Workers
Postural Muscle Fatigue
in grocery stores and retail salespersons in Europe
Postural muscles keep your body from falling over are provided sit-stand stools with backs. There is
while you’re standing or walking. Standing or no reason workers in Canada should have to stand
walking for a long time forces these muscles to work all day.
without a rest. Without rest these muscles become
Alternate standing and walking with sitting. Sitting
exhausted, resulting in pain.
allows your upper body to be supported by the
Insufficient Blood Return in the Legs seat, instead of your legs and low back.
Gravity pulls blood down into your feet. One way Make work surfaces height-adjustable to allow both
that blood is pushed back up to your heart is standing and sitting. If the height of the work
through cyclic muscle contractions, often called a surface cannot be changed, the person can be
“muscle pump”. If the muscles are engaged in one raised by positioning a temporary platform
long contraction to keep you standing, they cannot underneath the worker. Make sure these platforms
produce a muscle pump and return blood properly can be removed for taller workers.
to your heart. Continuous muscle contractions also What if Sitting is Not an Option?
hinder circulation of body fluids.
I Alternate standing with walking, which has a
Walking Causes Additional Problems muscle-pump effect to improve circulation.
I Shift your balance. This allows one leg to rest
Your heel lands on the floor with a force of 1 1/2
while the other supports your body. The other
to 2 times your body weight in regular walking.
leg can rest when you shift back to the first leg.
Such impacts can cause microscopic damage.
This also aids blood flow in the legs.
Without enough rest (ie. sitting or lying down) these
I If you have to stand in one place, put one foot
microscopic traumas can build up into an injury.
up on a 20 cm (6 inch) stool. Some service
counters have foot rails for this purpose.
I To avoid prolonged standing, organize your
workspace to encourage periodic walking (eg.
position a storage cabinet on the other side of
the room) - it isn’t always the best to have
everything within arm’s reach if you will be
standing for 8 hours straight.

26 WORKING ON YOUR FEET
Modify the Floor Surface You Also Need Good Shoes
Floors in most buildings have a concrete base. I Wear effective, cushioned, comfortable
Concrete is generally the worst surface to stand footwear. Simply wearing a new pair of shoes
on. Therefore, any padding over the floor (eg, with sufficient cushioning may help fatigue and
carpets, mats, even cardboard) will reduce the discomfort considerably.
effects of working on your feet. I Wear shoes that do not change the shape of
your foot.
Anti-Fatigue Mats I Shoes should have a firm grip for the heel, but
I Anti-fatigue mats should be used wherever allow freedom to move the toes. Your feet
workers have to stand for long periods of time. should not slip inside your shoes, or the
I Thicker and softer mats may not be the best as instability will lead to soreness and fatigue.
they may increase workers’ leg and back fatigue. Shoes with laces allow more control of how your
I The best test of the effectiveness of anti-fatigue shoe fits.
mats is asking the workers and using their I Wear shoes with arch supports.
preference. I Shoes with flat soles or with heels higher than 5
I Anti-slip mats are not anti-fatigue mats. cm. are not recommended. Your heel should
I Anti-fatigue mats should be designed so they do be elevated between 1 cm or a bit more.
not slide on the floor and in slippery areas such And You May Need
as kitchens and laundry areas, use specially
designed anti-fatigue mats. I Insoles or orthotics.
I Anti-fatigue mats do not last forever so replace
them when they are worn. PREGNANT WORKERS
I Anti-fatigue mats must have sloped edges so
they don’t become a trip hazard and it is easy to If you are pregnant, working on your feet for six or
roll carts over them without running into a more hours per day can harm your fetus. It has
bump. been related to pre-term births and to low birth
I Easy cleaning and sanitizing of the mat is weight.
important.
Recommendations for Pregnant Workers
Provide Foot Clearance at Standing Workstation
I Limit standing to less than two hours in a row.
Tables should have foot clearance space to improve Even with this limit, floor matting should be
standing work postures. provided.
I Prolonged sitting (more than two hours in a row)
is also not good for the fetus, so pregnant
workers should be able to switch frequently
between sitting and standing.
I Workstation arrangement may have to be
altered to accommodate the pregnant worker.
I Pregnant workers should take frequent rest
breaks with the legs raised.

REPETITIVE STRAIN INJURIES (RSIs) 27
WHAT ARE REPETITIVE MEDICAL NAMES AND TYPES OF

STRAIN INJURIES (RSIS) OVERUSE INJURIES
AND OVERUSE INJURIES? Each name describes a different type of physical
Overuse injuries are injuries to our bodies caused problem. The different
by overwork. There is a limit to how much our
Epicondylitis
bodies can do before they begin to “break down”
and suffer injuries. Excessive work rates, rapid “Tennis elbow” - pain and tenderness of the muscle
repetitive movements and movements requiring and tendons around the two bones that stick out
prolonged periods of muscular strain are the main on either side of the elbow.
causes of overuse injuries. Overuse injuries
generally involve damage to the muscles, tendons, Bursitis
tendon sheaths and nerves of the hands, arms,
Pain and tenderness of the shoulder (usually) but
shoulders and neck, since we use our hands and
can involve knee or elbow.
arms to do most of our work. They can also occur
in the feet and legs. They can cause permanent Causes of Overuse Injuries
disability. Hospitality industry workers are at risk. A
couple of examples are kitchen workers chopping I excessive work rates
food and servers carrying heavy plates. I rapid, repetitious movements
I bonus and piece-rate system
What Causes RSIs? I awkward working positions
I poor workplace, tool and equipment designs
RSIs are caused by repetition and strain.
I lack of job variation
Workers are required to do the same task over and I inadequate rest breaks
over again using the same muscles. I speed up
I lack of staffing
Machines wear out when they are used over and I inadequate training
over again to the same work. So do we. I poorly maintained equipment
I overbearing supervision
In many of our jobs we are asked to do too much.
I compulsory overtime
The pace of work is too fast. Our equipment or
I monitoring of work rate by machine
tools are poorly designed. Our work stations are
I vibration
awkward. Our workplaces are cramped.
I lack of control over work process
What are the Symptoms? I return to work from holiday or illness
I changes in work process (e.g. introduction of
Pain is usually the main symptom of an overuse new equipment or material, increase in work
injury. This pain commonly occurs in the neck, rate)
arms, wrists, hands and back and occasionally in the I a knock or blow to vulnerable area (e.g. wrist,
legs. Many people also suffer from swelling, elbow, etc.)
numbness, tingling and feelings of heaviness and
tiredness in the affected area.

28 REPETITIVE STRAIN INJURIES (RSIs)
Evaluation Carpal Tunnel Syndrome

I check the First Aid records to determine Pain and tingling or numbness or weakness in fingers
whether there is a problem and sometimes hands.
I on a monthly health and safety inspection, ask
Several tendons and an important nerve (the
workers, especially those on repetitive motion
median nerve) pass through the “carpal tunnel” (a
jobs, if they are experiencing difficulties.names
tunnel made of fibrous tissue between the arm and
refer to different parts of the body that get hurt.
the hands) at the wrist. Pressure on the nerve
Tenosynovitis causes this condition. If the tendons or tendon
sheaths become inflamed and swollen by
This describes pain and swelling of the tendon tenosynovitis they can put pressure on the nerves
sheath (the covering around the tendon), most running through the carpal tunnel.
commonly in wrists and hands.
Prevention
Tendinitis
Prevention is the only way to stop these injuries
Pain and swelling of the tendon, most commonly in
occurring.
wrists and hands. Tendinitis and tenosynovitis are
terms often used interchangeably due to the As workers know their workplace best, they should
difficulty of distinguishing these conditions in be directly involved in determining prevention
diagnosis. strategies. Suggestions should be made through the
Health and Safety Committee.
Preventive Measures Could Include:
I ensuring awareness and providing information

about the problem
I slowing down the rate of work
I abolition of the bonus system or piece-work
I redesign of the workplace with adjustable
equipment
I well maintained and well designed equipment
and machinery
I training (both on commencement on the job
and during employment)
I no monitoring of work rate by machine or
supervisor
I adequate staff to cope with workload
I rest breaks
I no compulsory overtime
I job rotation and/or task variation
I avoiding forcible movements of muscles
I eliminate or reduce frequent anti-clockwise
rotation of objects

REPETITIVE STRAIN INJURIES (RSIs) 29
WHAT TO DO IF YOU THINK YOU I Upon returning to work, ensure that your
HAVE AN OVERUSE INJURY working conditions have changed to prevent
reoccurrence. Talk to your union Health and
I When you first get sore, report to First Aid and Safety Committee member if you feel
your supervisor. Report again whenever you prevention measures are inadequate to prevent
feel pain. reoccurrence.
I Go to your own doctor and explain the
problem. Remember to explain your work in
detail as your doctor is probably unfamiliar with
your job. To help in diagnosis you should
describe your workplace and work practice in
detail.
I The longer you work with pain, the slower
your recovery will be and the greater the risk
of permanent disability.
I File a Workers’ Compensation claim.
I If you have difficulty in convincing the WCB to
accept your claim contact the local union office
for assistance.
I Don’t return to work before both you and your
doctor feel you are ready. (Don’t let the WCB
or your employer pressure you in this regard).

30 ERGONOMICS
How to change your workplace, work station, REDUCE REACHING

equipment, tools and work organization to
Jobs and work stations should be designed so arms
reduce injuries and discomfort and improve your
are not raised above shoulder height on a regular
well-being.
basis. Keep your arms low and shoulders close to
Ergonomics means changing the workplace, work your body.
station, equipment, tools and work organization to
meet the needs of the worker, rather than having
the worker adjust to the work.
People come in all sorts of shapes and sizes. We

need to ensure where we work and what we work
with are changed to meet our needs. People with
disabilities need us to meet their needs too.
Think about your job. How could it be changed to

make your work easier and more comfortable?
SLOW DOWN
The following are a few ideas about using Some employers want you to work too fast or too
ergonomic principles to prevent injuries and hard. If you do, you may get a repetitive strain
improve your well-being. injury or suffer from stress.
Discuss your ideas with your CAW workplace health Protect yourself. You have the right to refuse work
and safety representative. Your representative can which is likely to hurt you. Talk to your health and
advise you on ergonomics and can fight to get your safety representative.
work changed.
PREVENT BACK INJURIES
HOW CAN TOOLS AND Don’t lift things that are too heavy. Tell your
EQUIPMENT BE CHANGED? employer that you need a lifting device such as a
hoist. Ask for hydraulic trolleys which raise bins of
Tools and equipment should be designed to keep
dishes or trays to waist height so that you don’t
hands and wrists in the same position as they would
have to reach down to pick up the bins or trays. In
be if they were hanging relaxed at your side.
the meantime, get help when lifting heavy things.
Look at this example of good knife design. The
Your job or work station needs to be changed so
wrist is straight and the knife is bent.
you do not have to twist when lifting heavy objects.
Even if you are moving light things, twisting rapidly
or often is bad for your back.
You need shelves, work tables or tilt bins so you do
not have to move objects at floor height.
For further information on ergonomics, ask your
health and safety representative to get a copy of
the CAW publication, Ergonomics in the Work
If the equipment you are handling is too heavy, Environment: A Manual for Workers.
such as heavy plates which are used in some
restaurants, they should be replaced with light
plates.

HOTEL LAUNDRY WORKERS 31
Laundry workers in hotels work hard. They suffer I pulling laundry from the pile under the chute
from back injuries and other types of strains and I loading laundry into the washer
sprains. I pulling wet laundry from the washer
Our members at the Hotel Newfoundland These movements are particularly stressful on the
(Fairmont Hotels, part of Canadian Pacific Hotels) hands, wrists and shoulders.
participated in a study of hotel laundry workers.
Handling the laundry requires whole body motions
The study found that each worker handles beyond acceptable ranges. Reaching above the
approximately 2,200 kg (4,800 lbs.) of laundry each shoulder, bending to the floor and twisting are
day. examples. In addition, the job is carried out while
standing on a concrete floor which adds stress to
Two operations, sorting, washing and drying were the feet and legs as well as to the rest of the body.
done by one group of workers and drying and
folding was done by the other group of workers. What are the risk factors of
This study provides a good example of how to “Sorting and Washing”?
analyze risks to workers and how to make
recommendations to prevent injuries. The following I The heavy work load (handling over two tonnes
is taken from the study’s analysis of the sorting and of laundry per shift) combined with motions
washing tasks and recommendations for improving beyond the safe range creates risk of back
the job to reduce injuries. injuries.
I Frequent and forceful movements while
What are the sorting and washing tasks? pulling/pushing the laundry create a high risk for
wrist and other upper limb injuries.
Housekeepers use a laundry chute to get the dirty I Working while standing/walking on a hard floor
linen from the laundry area. The sorting and creates the risk for lower back pain and
washing operation involves the following: accelerates the development of fatigue.
I sorting laundry
I loading bins which weigh 27 kilograms dry (55
kilograms wet)
I transporting (pushing/pulling) bins to washer
I loading washer
I unloading washer
I transporting (pushing/pulling bins to dryer (towels
only)
I loading dryer with towels
I unloading towels from dryer
In one eight-hour shift, 20 bins of laundry are

processed by two workers. The dry laundry is
handled four times (2,180 kg.); the wet laundry is
handled twice (2,180 kg.). The workload is divided
equally so each worker handles approximately
2,180 kg. of laundry every day.
The handling of the laundry requires the use of

considerable force:

32 HOTEL LAUNDRY WORKERS
HOW CAN WE REDUCE THE RISKS? To reduce bending while reaching for the laundry at
the bottom of the bins, use different bins. For
Manual material handling in this laundry cannot be example, a bin with one side that opens mounted
fully eliminated but it is possible to reduce the flow on a movable turntable.
of work. For example, instead of sorting towels and
linens before loading it would be preferable to load To reduce pulling and pushing while manoeuvering
the laundry in the bines directly from the pile the bins full of laundry, use lighter bins with wheels
underneath. This would eliminate handling the designed for hard floors. The bins should be
same laundry twice. maintained regularly with particular attention to the
wheels.
Further improvements of working conditions can be
achieved by reducing stresses while handling the Working in the sorting and washing areas requires
laundry. Shortening the laundry chute (pipe) standing on a concrete floor. Use anti-fatigue
through which the laundry is sent would create matting. Workers should be provided cushioned
more space so that the laundry would not footwear with inserts to lessen the stress on their
compress against the chute. As a consequence, backs.
the sorting of the laundry would require less pulling
force.
LAUNDRY TOTES new

The Nanaimo Regional General Hospital has found a
way to collect laundry so that workers suffer fewer
TAKE WEIGHT 119,000 bags of laundry
musculoskeletal injuries. The hospital used to go through
every year, each weighing from
OFF WORKERS seven to 16 kilograms. These bags are big and awkward.
Workers who loaded the bags into carts, often lifting them
as high as their shoulders, were injuring their elbows, wrists, and
backs in the process.
Here’s what the hospital came up with, with the support of the
workers’ union. Totes for laundry which are designed like large lidded
garbage cans on wheels. A worker tosses linen into a tote, and
hooks on another tote when it gets full. A motorized puller
transports the totes to a collection area, where a hydraulic lift dumps
the linen into larger carts which are then transported to their laundry
facility.
Musculoskeletal injuries have been reduced as a result of this new
equipment and procedure, introduced throughout the facility in
September, 2000.
Large hotels in the hospitality industry should consider using a similar
system.
You can read a summary of the whole study on the home page of the Canadian
Centre for Occupational Health and Safety on the Internet. The study is found
at http://www.ccohs.ca/oshanswers/occup_workplace/laundry.html

SHIFTWORK 33
WHAT IS SHIFTWORK? daytime hours, while during nighttime hours it is

meant to sleep which allows it to recover and
Shiftwork is working outside “normal” daylight hours replace energy. Working at night and sleeping
and “normal” working hours (eg. 9 am to 5 pm). during the day is opposite to the body’s biological
Shiftwork is different from workplace to workplace. clock and what the body naturally wants to do.
At some workplaces, workers are on permanent This means it may not recover properly and
shifts while at others, workers rotate. In Europe, sleeping can be difficult.
shiftwork is called working “nonsocial hours”.
Effects on Workers’ Performance
Why Shiftwork?
I circadian rhythms have been associated with
Shiftwork allows for continuous services up to 24 changes in ability to perform tasks
hours per day. Many members of the CAW
I job performance varies over the 24 hour day,
employed in the hospitality industry work shiftwork.
with the low point occurring very late at night or
In some cases shiftwork has led to increased
very early in the morning
employment since more workers were required to
maintain a twenty-four operation. I performance on the night shift can be affected
by:
Work Hours
I the type of shift system
Traditionally, the standard work week consisted of I the nature of the task(s)
five, eight hour shifts that total 40 hours per week.
I the performance demands of the job
This has almost never been the case for workers in
the hospitality industry. In the hospitality industry, I adjustments to tasks and shifts
many workers are unable to get 40 hours Health Effects of Shiftwork and
employment at one workplace and must work Recommendations
several jobs to make ends meet.
Shiftworkers can suffer from chronic and serious
Why Does Shiftwork Affect Us? health effects. A U.S. study of 79,000 nurses, for
Circadian (Daily) Rhythms example, found a 50% increase in cardiovascular
disease among nurses who worked shiftwork for
Our bodies are governed by an internal clock that more than six years.
works to repair and maintain operation of our
bodies throughout a 24 hour day. A variety of Because of the wide variety of jobs in the
biological functions show distinct rhythmic changes hospitality industry, some of these
in the course of a 24 hour period. For example, recommendations may be impossible or impractical
functions such as heart rate and body temperature for all jobs. But read through them, nonetheless so
are lowest around 4 am and peak in mid-afternoon. you understand the basic principles of trying to
correct or at least cope with “unsocial” hours.
The body’s circadian (daily) rhythms are thought to
be regulated by several separately operating Women and Shiftwork
“biological” clocks that maintain the normal Studies have found women who work night work
functioning of our bodies. Circadian rhythms are experience menstrual problems, including irregular
reset every 24 hours by environmental cues, such cycles and menstrual pain. Studies have also shown
as light and dark. For example, body temperature higher rates of miscarriage and lower rates of
decreases at night and increases during the day. pregnancies and deliveries among women working
The human body is meant to be active during rotating or irregular shifts.

34 SHIFTWORK
HEALTH EFFECTS OF SHIFTWORK WORKPLACE RECOMMENDATIONS
Digestive disorders Workplace Recommendations

I Shift workers tend to have a poorer diet and I Provide a cafeteria where night workers can obtain
reduced access to wholesome foods a hot, nutritious meal.
I Increased snacking
I Increase in ulcers, indigestion and heartburn
Sleep Workplace Recommendations

I Shiftwork can lead to chronic fatigue and insomnia I Reduce the numbers of workers on night shift.
I Shiftwork can lead to disruption of sleep patterns I Rotate shifts forward (D-A-N)
I Shiftwork can lead to narcolepsy (falling asleep any I Starting the shift at 7 am may be less disruptive than
time, any place) starting the shift earlier.
I Provide at least 48 hours between shift changes to
allow the body to adjust.
I Avoid rotation if possible.
I Only work one or two night shifts in a row.
I Allow for choice so that individual differences which
may allow some workers to successfully work steady
nights, may in turn reduce the numbers of workers
who have to rotate shifts.
Fatigue Workplace Recommendations

I Excessive tiredness. I The workplace should be brightly lit at night.
I Night work should be reduced as much as possible.
I Avoid excessive overtime
I Workers need training about the steps they can
take to reduce the negative effects of shift work.
Safety Workplace Recommendations

Disturbance of circadian rhythm affects: I Schedule the most demanding work early in the
I Concentration shift when workers are most alert.
I Motivation I Schedule shorter, more frequent breaks throughout
I Memory, and the shift.
I Reaction time I Do not schedule more than five to seven shifts in a
row.
Which can result in an increased risk of accidents.
Stress Workplace Recommendations

I May result from lack of socializing with family and I Plan shifts in advance.
friends. I Keep schedules flexible by allowing workers to trade
I Hard to plan for family responsibilities and take part shifts.
in regular off-job activities. I Keep the schedule simple and predictable.
I Rotation makes it hard to form routines. Workers should know their shifts well in advance.
I Higher divorce rates than day workers. I Schedule as much time off as possible over
weekends.

SHIFTWORK 35
How to Help Yourself I air conditioning, telephone answering

machines, foam ear plugs and good blinds are
The above changes to the workplace will help to examples of devices that may improve a
reduce the effects of shiftwork on workers. You shiftworker’s sleep
can also take steps yourself to help to minimize the
effects of shiftwork. We know these individual A avoid strenuous exercise before sleeping
coping mechanisms are difficult, particularly for I exercise increases the rate at which the body
parents with small children, but they will improve uses energy
your health. They must never be used as a I this rate is maintained several hours after
substitute for changing the workplace to better exercise making it more difficult to fall asleep
meet the needs of shiftworkers.
A make time for quiet relaxation before bed to
Dietary and Eating Patterns facilitate better sleep
I examples include muscle relaxation
A maintain regular eating patterns with well
techniques, breathing exercises
balanced meals
I avoid junk food and limit fat intake A if failing to fall asleep after one hour, read a
book or listen to quiet music
A relax during meals and allow time for digestion
A if sleep still does not come, reschedule sleeping
A time meals carefully
hours for later in the day
I afternoon workers should have their meal in
the middle of the day instead of the middle Lifestyle
of their work shift
I night workers should eat lightly throughout A pay close attention to physical fitness
the shift and have a moderate breakfast I a regular exercise program helps the body to
adjust to the negative effects of shiftwork
A pay attention to the type of food you eat I it can also help improve the quality and
I drink lots of water quality of sleep
I eat a balanced diet of vegetables, fruit, lean
meat, poultry, fish, dairy products, grains, and A practice stress reduction
bread
A schedule at least one meal a day with the family
I minimize the intake of salt, caffeine and
I not only is this a good eating habit, it also
alcohol
helps to keep communication channels open
I avoid greasy foods, especially at night among family members
A avoid excessive use of antacids, tranquilizers and A carefully plan family activities
sleeping pills
I family ties are a precious commodity
Sleep
A socialize with other shiftworkers and their
A sleep on a set schedule to help establish a families
routine and to make sleep during the day easier I helps to minimize the disruption that shift
work can have on your social life
A make sure family and friends are aware of and
considerate of the shiftworker’s sleep hours and The information in this section comes from the
needs Occupational Health Clinics for Ontario Workers.
A ensure you have a quiet, comfortable place to

sleep during the day

36 VIOLENCE
Workplace violence occurs when a worker is If you work in a casino and deal with customers
assaulted, abused or threatened at work from a who are sore about losing, they may take out their
member of the public, a customer, a supervisor, or frustrations on you.
a co-worker which can lead to mental or physical
injury, disease or death. If you work alone at night, you may be at risk. If
you have to cross a dark parking lot to get to your
If you serve alcohol in a restaurant or bar, your car, you may be at risk. If you have to use the
customers may be more likely to abuse you than if same washroom as bar patrons, you may be at risk.
they were sober.
If you are a woman or gay or a person of colour or
a person with a disability, you may be at risk simply
because of who you are.
In order to assess the risk of violence in your

workplace, you must consider previous experiences
at your workplace and experiences at similar
workplaces as well as the location and
circumstances you work in. It is important to keep a
record of incidents, including the names of
customers who have been violent.
If you are at risk of violence from, for example, a

particular customer who has a history of violent
behaviour at your workplace in general or at you in
particular or if you feel threatened by him, you
have the right to refuse this hazardous work under
the law. The Ontario Labour Relations Board has
upheld the right to refuse to serve a dangerous
customer.
There are a number of measures that can be taken

to minimize the risk of violence. Parking lots and
dark areas in buildings can be well lit. Private
washrooms can be provided for employees. No
workers should work alone or in isolation from each
other, particularly at night. It is better for
chambermaids to work together in pairs than for
them to work on separate floors. Customers with a
history of violence can be turned away at the door
of the restaurant or bar.

VIOLENCE 37
POLICY LETTER/CIRCULAIRE ADMINISTRATIVE

NATIONAL EXECUTIVE BOARD/LE BUREAU EXÉCUTIF NATIONAL
Basil “Buzz” Hargove Jim O’Neil Luc Desnoyers
National President National Secretary-Treasurer Quebec Director
Le président national Le secrétaire-trésorier national Le directeur québecois
Vince Bailey Denise Kellahan Denis Lapalme Ken Maheux Lee Miers Robert Such
Angus Grant Cheryl Kryzaniwsky Ken Lewenza Earle McCurdy Richard Rose Dave Vyse
Letter No. 7 Adopted June 2nd, 1988

Amended May 11th, 1996
HARASSMENT IN THE WORKPLACE
TO: All CAW Local Union Presidents, Recording Secretaries

Unit Chairpersons and National Representatives
Greetings:
The National Executive Board, at its meeting on May 11, 1996, adopted as amended the following policy regarding
“Harassment in the Workplace”. I would ask each and every local union to circulate this policy throughout the workplace,
display on their union bulletin boards and have it published in their local union newspapers.
We will need the cooperation of all local union leadership to help create a workplace environment free of harassment.
HARASSMENT IN THE WORKPLACE

Harassment is not a joke. It is cruel and destructive behaviour against others that can have devastating
effects. Harassment, by co-workers in particular, is contrary to our basic union principles of solidarity and
equality.
It is an expression of perceived power and superiority by the harasser(s) over another person, usually for
reasons over which the victim has little or no control: sex, race, age, creed, colour, marital status, sexual
preference, disability, political or religious affiliation, or place of national origin.
Harassment on any of these grounds can be made the basis of a complaint to most provincial and federal
human rights commissions.
Harassment can be defined as any unwelcome action by any person, in particular, by management,
customer, client and/or a co-worker, whether verbal or physical, on a single or repeated basis, which
humiliates, insults or degrades.
“Unwelcome” or “unwanted” in this context means any actions which the harasser knows or ought
reasonably to know are not desired by the victim of the harassment.
Sexual harassment is any unwanted attention of a sexual nature, such as remarks about appearance or
personal life, offensive written or visual actions, like graffiti or degrading pictures, physical contact of any
kind, or sexual demands.
Racial harassment is any action, whether verbal or physical that expresses or promotes racial hatred in
the workplace such as racial slurs, written or visually offensive actions, jokes or other unwanted
comments or acts.
…/2

38 VIOLENCE
By pitting certain groups or workers, such as women or ethnic minorities, against others, harassment
creates a climate of intolerance and division among the membership. By eroding our unity and strength, it
can weaken our effectiveness at the bargaining table or on a picket line.
It is the responsibility of management to ensure that the workplace is free of harassment. But just leaving
the issue up to management is not good enough.
Our goal as a union must be to help create a workplace environment free of harassment. That means not
only dealing with complaints when they arise, but also watching for instances of harassment and
confronting the source.
The role of the local union is crucial in combatting harassment. If a worker believes that he or she is being
harassed at work and wants help, the incident must be brought to the immediate attention of the unit
chairperson and the local union president.
The experience of harassment can be overwhelming for the victim. People often react with shock,
humiliation and intense anger. Therefore, the victim of harassment may not always feel comfortable going
through the normal channels for resolving such a problem.
Because of the sensitive, personal nature of harassment complaints, especially racial and sexual
harassment, the victim may prefer initially to seek other assistance. This could be any local union elected
person or official, including members of the women’s committee, human rights committee and
employment equity committee. This person could assist the harassment victim in bringing the incident(s)
to the attention of the top local union leadership.
The local union president and the unit chairperson must contact the CAW national representative, and if
necessary, they will meet with a senior company representative(s) to carry out an investigation. The issue
must be handled with confidentiality, and is to be resolved within 10 working days of notifying the unit
chairperson and local union president. An extension to the ten day time limit may be granted with written
request to the National President’s office.
The national representative must notify the CAW national office about the complaint and its resolution.
Any resolution of a harassment complaint must reflect the serious nature of such acts, and send a clear
signal that they will not be tolerated.
All of us, as union members must challenge harassment whenever it occurs. We must ensure that the
dignity of our brothers and sisters is not threatened by harassment.
In solidarity,
BASIL “BUZZ” HARGROVE

President

STRESS 39
The emotional stress of customer demands, The stress response undoubtedly served a useful
inadequate staffing and unpleasant supervisors can function in primitive humans. Confronted by a
combine with physical stresses such as noise and physical threat, the body understandably activates
smoke to produce ill-health. its alarm system so that maximum energy is available
for meeting and combatting an emergency, or for
The Stress Response fleeing, if that is the logical alternative. Because of
Stressors produce a biological reaction in a person this, the stress response is sometimes called the
which is called a stress response. The stress “fight or flight” reaction.
response includes increased blood pressure; Stress Can Cause Ill Health
WORK, STRESS, AND HEALTH The reason that too much stress is harmful is
because the biological aspects of the stress
response can produce ill health. The stress
response was designed to be used only for a short
Increased cholesterol Decreased protein
and fatty acids in blood synthesis; intestinal
period of time. At work, however, we are exposed
for energy production movement (digestion);
immune and allergic
to stress throughout our shift. For example,
systems
response systems excessive production of stomach acids over time
combined with steroid production (also part of the
stress response) eats away at the stomach lining
which can contribute to peptic ulcers. Heart
Increased Increased metabolism; disease can result from a rise in cholesterol and
blood pressure e.g., faster heartbeat, changes in fatty acid and blood-sugar content, all
faster respiration
part of the stress response. Persons exposed to
excessive stress produce fewer white blood cells
Faster blood clotting increasing their susceptibility to infectious diseases.
Localized inflammation
(redness, swelling,
heat, and pain) Reducing the Stress Response
Increased stomach
Increased production acids Adverse physical stressors must be reduced if the
of blood sugar for effects of ill health are to be eliminated. It is
energy
important to remember that a physical stress such as
noise can produce the stress response at a level
ASPECTS OF THE STRESS RESPONSE
below that required to produce hearing loss.
increased metabolism (e.g. faster heartbeat and Reducing the emotional stressors in the workplace is
breathing); increased stomach acids; increased a difficult task. Job security through seniority
production of blood sugar for energy; faster blood provided in union contracts and control of the
clotting; increased cholesterol and fatty acids in employer’s authority through union protection are
blood for energy production systems; and important first steps down the road to reducing the
decreases in the protein synthesis, digestion, level of stress in the workplace.
immunity, and allergic response systems.
The stress response is therefore called ‘non-

specific’. Regardless of the type of stress: physical,
chemical, or emotional, the biological response is
always the same.

40 MICROWAVE OVENS
Radiation leakage from microwave ovens may cause INSPECTIONS

a heating effect on the skin and tissues which is not
felt as a burning sensation but which can harm 1. Is the oven regularly tested for
sensitive organs. Microwaves penetrate deeply into – leakage
the body causing water molecules to “flip”. When – power
these water molecules rub against each other they – timer
produce heat. Some areas of the body such as the
and serviced by a qualified technician? Are results
eyes and groin are particularly sensitive and are
recorded and posted?
unable to dissipate this heat. This heating effect
may result in cataracts, sterility, birth defects, nerve 2. Has your employer supplied a monitoring
and blood disorders. device (available from most electrical suppliers)?
Are people trained in its use?
People working with microwave ovens risk greater
exposure to radiation than users of domestic ovens
due to longer exposure periods and more wear and TRAINING
tear on the ovens. Workers must be very careful to 1. Is the oven used strictly according to the
take all precautions. manufacturer’s instructions?
2. Are operators properly trained in the use and
VISUAL INSPECTIONS
maintenance of the oven?
1. Door
I does it fit squarely and open and close PRECAUTIONS
smoothly?
I do interlocks work? 1. Never tamper with or inactivate the interlocking
devices on the door.
I are the hinges sound?
I are the seals intact? 2. Never poke an object, particularly a metal
object, through the grill or between the door
2. Is the oven clean so that spills do not stop the and the oven when the oven is operating.
door closing properly?
3. Never place metal objects inside the oven. This
3. Is there damage to any part of the oven? includes saucepans, trays, or any other metal
4. Is the oven at a safe height so that the eyes and utensils or metal rimmed or metal decorated
groin area are not utensils.
level with the oven? 4. Clean the oven cavity, the door and the seals
with water and a mild detergent at regular
5. Is a warning sign posted? intervals.
5. Never use the oven without the trays provided
by the manufacturer.
6. Never operate the oven without a load (i.e. an
absorbing material such as food or water) in the
oven cavity unless specifically allowed in the
manufacturer’s literature.
7. Never rest heavy objects such as food
containers on the door while it is open.

COMPUTERS & VISUAL DISPLAY TERMINALS (VDT’s) 41
Computers with VDT’s are found in most hotels, 2. Is the general background lighting sufficient to
especially in reception areas. prevent glare in both quantity and position of
light fixtures?
The following are hazards to operators:
3. Temperature - is this kept around 21 - 23oC?
1. Eye strain - fatigue of the eye muscles caused
by stress in the working environment. 4. Noise - is this kept to less than 55 dBA where
Symptoms include soreness, dry or burning a high level of concentration is required or to
sensations and difficulties in focussing. less than 65 dBA where routine tasks are
performed?
2. Stress - comes from isolation and being tired
and controlled by the machine. Symptoms 5. Radiation - is the level kept well below the X-
include irritability, headaches and loss of ray standard of 0.5 millirem/hour?
appetite. Stress is particularly bad if there is
insufficient staffing. 6. Eye tests - are there regular eye tests to ensure
workers who require corrective lenses are
3. Body fatigue - occurs when sitting in possibly identified?
uncomfortable seats while concentrating for
long periods on awkward equipment. Forcing 7. Work breaks - are there regular work breaks
workers to stand all shift is even worse. timed to prevent fatigue from occurring rather
Symptoms include headache, back and neck than to allow recovery from fatigue? Ten
ache and, in the case of those standing, sore minutes an hour break is required for repetitive
feet and varicose veins. VDT work.
4. Noise, heat, electricity and possibly radiation 8. Staffing - is there sufficient staff to allow work
from the machinery. breaks to be taken?
There should be full consultation with the health

and safety committee on all aspects of VDT work
before decisions are taken to purchase equipment.
1. Is there sufficient space for the new equipment

giving workers easy access to the work station
and other areas?

42 COMPUTERS & VISUAL DISPLAY TERMINALS (VDT’s)
9. Training - are all operators provided with Are any of the function keys, which if accidentally
adequate training? pressed would produce serious consequences,
located away from all other keys and require two
10. Keyboard - is it stable enough to prevent
hands to operate?
movement in use?
Does the area around the keys have a matte finish Can the keyboard be moved independently of the
to prevent glare? screen so that the best work position can be
achieved?
Is the angle of the keyboard in the range of 5-15o
and is the distance between the “home row” of 11. Screen - is the level of flicker more than 80
keys and the base of the keyboard 30 mm to Hertz? Light emitted by the phosphors on the
reduce the physical stress to the worker? screen fades rapidly and must be constantly
refreshed. A refresh rate of less than 60 times
If the work of the VDT involves a great deal of
per second - 60 Hertz (Hz) will produce a
numerical information is there an auxiliary numerical
flicker, or jumping of images and cause eye
keyset laid out according to the numbering used on
strain and stress.
telephones, i.e. 1,2,3 on the top row?
Are the number of function keys limited to the jobs Flicker-free images can be obtained by increasing
to be done on the VDT? the refresh rate to 80 Hz or by employing
phosphors that fade more slowly.
Is provision made for masking any function keys
which are not in regular use? Is the character luminance and contrast adjustable?

COMPUTERS & VISUAL DISPLAY TERMINALS (VDT’s) 43
Are the characters of the following dimensions, 1. Testing visual display units
based on a 70 cm viewing distance: Swedish National Board for Measurement and
Testing, MPR.
minimum character height: 3.1 - 4.2 mm
Box 878, S-501, 15 Boras Sweden. December
24, 1990
maximum character height for 5 X 7 dot matrix: 4.5 mm
2. IEEE Standard Procedures for Measurement of
width to height ratio of between 3:4 - 4:5
Emissions of Electric and Magnetic Fields from
stroke to height ratio of 1:6 - 1:8 VDTs from 5 Hz to 400 kHz. Ad-hoc group
minimum number of 10 roster scan lines per character contribution to P1140. 4th Working Paper -
February 8, 1991.
12. Display - is all information displayed in the

centre of the screen so that there are no
distortions or blurred characters near the edges
of the display?
13. Colour - are the screen and display coloured
and not black and white?
14. Desk - is there sufficient space and good
layout so that comfortable work postures are
possible?
15. Chair - have the chairs adjustable backs and
seats for both angle and height?
16. Maintenance - is all equipment regularly
maintained, so that worn tubes, dirty light
fittings and electrical components etc., do not
cause further hazards?
17. Shielding - is the back of the unit shielded with
a mild steel cover to prevent radiation leakage?
18. Space - is the distance between the worker
and the back of an adjacent VDT at least 3
metres?
19. Exposure limit guidelines for VDTs at 50 cm
from the outer surface of the monitor.
Guidelines ELF ELF VLF VLF

Magnetic F. Electric F. Magnetic F. Electric F.
(mG) (V/m) (mG) (V/m
Sweden (1) 2.5 25 0.25 2.5
IEEE (2) 2.5 50 0.25 10.0

44 SKIN INFECTIONS
People whose work requires them to spend time Common irritants are - soaps, cleaning agents,
with their hands in water, or are in contact with de- detergents, bleaches and some flours, while foods
fatting agents such as soaps, detergents and such as vegetables and fruit or flavouring agents
solvents can develop skin reactions like dermatitis, such as vanilla and cinnamon can cause allergic
fungal infections such as candidiasis (thrush) and reactions.
allergic reactions. Bar attendants often get a
complaint called beer rot or beer gum (perionychia) PRECAUTIONS
caused from long soaking of the hands in beer.
1. Substitution of less irritating detergents or soaps.
2. Work in gloves. If rubber gloves irritate the

skin, wear cotton gloves inside. Ensure that the
glove is made of a material which is
impermeable to the substance you will be
working with. Replace oils removed by
defatting or by substances such as solvents.
3. Better equipment - use vegetable cutters to

minimize irritation from vegetable or fruit juices.
4. If you have infected hands you should use a

fungicidal cream and work in surgical gloves until
it is cleared up. Creams and gloves should be
supplied by your employer.

COMMUNICABLE DISEASES 45
Hotels, restaurants, bars, cafeterias and casinos are rare. The disease is mild and recovery usually
often sources of contagious diseases from colds to occurs within 24 hours.
hepatitis to tuberculosis. If you feel you have
contracted a disease at work, file a claim for There is no treatment except symptomatic
workers’ compensation. Ensure that your health treatment for uncomplicated food poisoning.
and safety committee representatives and your Salmonellosis is treated by antibiotic therapy.
union know about the problem so that steps can be Contagious Diseases
taken to have your fellow workers examined and
perhaps vaccinated, depending on the condition. Other contagious diseases which are possible for
hospitality workers include tuberculosis, Hepatitis A,
Food Poisoning Hepatitis B and Hepatitis C.
Bacteria cause the greatest number of biological Tuberculosis (TB) is an infectious disease caused by
diseases in the hospitality industry. Food poisoning a bacteria. Usually it causes an infection in the
or gastroenteritis is caused by three types of lungs but sometimes it can affect other parts of the
bacteria: the Salmonella group, Clostridium body. The symptoms of TB are common to many
perfringens and Staphylococcus aureus. other diseases and include weight loss, loss of
Harmful Effects energy, poor appetite, fever and cough. TB is
transmitted through the air from exposure to germs
Symptoms of Salmonellosis usually appear 12 to 24 in the saliva of infected persons and sputum
hours after eating contaminated food, which usually coughed up from their lungs. About 90% of
will distinguish it from staphylococcal food infected persons remain infected for life without
poisoning. You will have a fever. It can range from having any symptoms but about 5% of infected
a trivial diarrhea to an extremely severe disease with people develop the disease. It can be life-
enteric fever, septicemia, dysenteric syndromes, threatening if not treated. Some tuberculosis has
and such other diseases as pneumonia, meningitis, become resistant to antibiotics which makes
and arthritis. treatment much more difficult.
Staphylococcal food poisoning is produced by an

enterotoxin which develops as the staphylococcus
grows in the food product. Onset of the symptoms
usually occurs after three hours, but can vary from
one to six depending on the quantity of the toxin
ingested. Mild cases cause increased salivation,
nausea and vomiting with retching, abdominal pain
and cramps and watery diarrhea. Severe cases go
on to show bloody vomitus and stool and marked
dehydration. Generally speaking there is complete
recovery within 24 hours.
Clostridium perfringens is often present in animal

tissue which if held at incubating temperatures for
several hours prior to consumption can result in
proliferation of the organisms and subsequent
human illness. The disease is characterized by a
sudden onset of abdominal colic which is followed
by diarrhea. Nausea is common, but vomiting is

46 COMMUNICABLE DISEASES
HEPATITIS sick. Those who do become sick may feel weak,

tired, feverish. They may develop jaundice (skin
Hepatitis means “inflammation of the liver”. Your and whites of eyes become yellowish in colour),
liver can become inflamed from a virus, alcohol may have dark urine, stomach pain and a poor
consumption, drugs or chemicals. appetite. Those who get very sick may develop
chronic liver disease, cirrhosis, and, in some cases,
Hepatitis A
cancer of the liver. There is no cure for Hepatitis B
Hepatitis A is an infection caused by a virus found but there is a vaccine available that is more than
in contaminated food or water. The contamination 90% effective in preventing infection.
comes from feces. An infected person may be
Hepatitis C
shedding the virus a week or two before they have
symptoms. Hepatitis A symptoms are sudden onset Hepatitis C is a disease of the liver caused by a
of fever, vague aches and pains, tiredness, nausea virus. It is transmitted through direct blood to blood
and stomach aches, dark urine and jaundice contact and sexual contact. Often there are no
(yellowish discolouration of skin and whites of eyes). symptoms of Hepatitis C. Some individuals may
These symptoms occur 15 to 50 days after have a mild, short illness with the symptoms of
exposure and usually last 1 to 2 weeks. fatigue, jaundice, abdominal discomfort, weight loss,
nausea, darkened urine and pale stools. To date,
Hepatitis B
there is no vaccine or cure for this illness first
Hepatitis B is a virus spread by body fluids such as identified in 1989. It is estimated 70% of people
blood, saliva, semen and vaginal secretions. It can with Hepatitis C will leave a full life with no
enter your body through tiny breaks in the skin. problems but 30% of Hepatitis C carriers are at risk
The virus can live in dried blood up to 7 days. of developing cirrhosis of the liver, chronic liver
Most people infected with Hepatitis B do not feel disease, cancer or death.
AIDS
At the present time there is no evidence that AIDS
is transmitted by anything other than blood or other
bodily fluids. If you are a restaurant worker who is
concerned about possible contact with AIDS,
ensure that you are not exposed to the AIDS virus
through any open cut or wound (wear gloves). The
HIV virus which causes AIDS cannot live in dried
blood or other body fluids.
Preventive Measures
Primarily prevention consists of proper handling of

food products, with clean hands and garments, and
with freedom from skin lesions. Refrigeration of the
food products at a proper level will prevent the
growth of the bacteria. Adequate cooking of foods
will kill the salmonella organisms. Once the
enterotoxin of the staphylococcus is produced in
the food, no amount of cooking, freezing, or any
other known method will remove it from the food.

UNIVERSAL PRECAUTIONS 47
Universal precautions is a method of infection When to handwash?

control by which all human blood and body fluids
are treated as if known to be infectious for I Before and after going to the washroom, even
bloodborne diseases. They should be used where when helping a child.
there is a potential for contact with blood or other I Before, during and after food preparation.
infected material. I Anytime your hands become soiled (eg. contact
with nasal secretions).
What are universal precautions? I Before and after dealing with persons or utensils
used by persons who are known to be
I Barriers and precautions infectious.
I Hepatitis B immunization I Before eating or serving another person.
I Safe handling of sharp instruments, needles I Before and after applying a bandage or first aid.
Why use universal precautions? I After cleaning up any body fluid (blood,
mucous, vomit)
I Stop transmission of germs and diseases
I Asymptomatic carriers Handwashing routine:
I Use on everyone I Wet hands first, leave water running and apply
I Limit outbreaks soap.
Why handwash? I Lather hands, wrists and forearms.
I Wash for at least 30 seconds.
Research into the control of infection has found I Rinse hands well (5 to 20 seconds)
that handwashing is the most important way to I Dry hands well with a towel.
reduce the spread of germs and infection. When
someone washes, how they wash and the
frequency is more important than what soap
product they use. Hands carry germs and the most
common method of disease transmission is the
fingers. Bacteria or germs cannot be seen with the
naked eye. Given the right conditions (moisture,
warmth and darkness) they grow rapidly and can
cause infections.

48 MOULDS & FUNGUS
THE PROBLEM Moulds multiply easily in certain conditions found

inside buildings. Ideal breeding conditions for
Poor indoor air quality can make workers sick. moulds are:
Moulds (also known as fungi) in buildings can cause
a variety of illnesses. Moulds are tiny I wet surfaces
microorganisms normally present in indoor air. They I excess humidity
thrive in moist conditions. A common mould found I poor ventilation
in homes is mildew. Some toxic moulds have I improper maintenance of the heating,
caused so much illness that classrooms, courthouses ventilation and air conditioning (HVAC)
and other public buildings have had to be closed. system
Occasionally a particular type of mould can be I poor maintenance in general
toxic enough to cause death. I windows that do not open
I dust
One toxic mould, stachybotrys chartarum has been I a lot of people
particularly troublesome in facilities where CAW I a lot of carpeting
members work. It is a greenish-black mould that will
grow on materials that have become chronically Walls, floors, carpets, ceilings (including the real
moist or water damaged due to leaks or flooding. ceiling behind a drop ceiling), windowsills and
This mould produces toxic substances including frames, stairwells, storage areas, and basements can
trichothecenes and volatile organic compounds all be good growth areas for mould if conditions are
(VOCs). A number of our members have fallen ill right. All parts of ventilation systems such as air
as a result of exposure to this mould. intakes, filter units, cooling/heating fans and coils,
spray humidifiers, reservoirs, ducts, insulation,
induction and fan coil units, drain and condensate
pans and sumps that are dirty or wet can be
sources of moulds. Since mould spores are
airborne, they can spread easily through the
ventilation system, so mould in a basement, for
example, might circulate throughout the building.
Types of Illness
Some moulds can release toxic substances that can

cause allergic reactions and flu-like symptoms.
Others can cause cancer or are
immunosuppressants (can weaken the immune
system).
It doesn’t matter if moulds are classified as

pathogenic or non-pathogenic. Both can harm
your health.

MOULDS & FUNGUS 49
Specific health effects associated with moulds: Cleaning water-damaged porous materials such as
carpets, insulation or ceiling tiles is not
I runny nose recommended. These materials should be
I eye irritation completely removed; use appropriate personal
I cough protective equipment when disposing of them.
I congestion
I shortness of breath Preventing Growth of Mould
I asthma
I fatigue Ventilation
I headache Ensure that there is sufficient ventilation and the
I respiratory infection HVAC (ventilation) system is working properly.
I skin irritation Ensure preventative maintenance, servicing and
I systemic infection cleaning are performed regularly.
I neurobehavioral and cognitive effects
I hypersensitivity pneumonitis (extrinsic allergic Control Moisture
alveolitis)
I Fix leaks and seepage.
I long term and cumulative effect - cancer
I Put a plastic cover over dirt in crawlspaces, and
I suppression of immune system
make sure crawlspaces are well-ventilated.
I for those with a suppressed immune system,
I Use exhaust fans in washrooms and kitchens to
susceptible to serious infection from moulds
remove the moisture to the outside.
How to Detect Moulds in Buildings I Turn off humidifiers if you notice moisture on
windows or other surfaces.
Inspect the building on a regular basis. Look for I Use dehumidifiers and air conditioners to reduce
signs of water damage. Besides water or dirt stains moisture in air but keep them clean.
on carpets, walls or ceilings, other tell-tale signs I Raise the temperature of cold surfaces where
include musty odours, powdery mineral deposits moisture condenses. Use insulation or storm
(remaining after the water has evaporated) on walls windows. (A storm window installed on the
or concrete, and softened wood or drywall. Wet inside works better than one installed on the
floors and walls and indoor condensation on outside.)
windows support microbial growth that may not be I Open doors between rooms to increase
visible during an inspection. circulation.
Dealing with Mould I If using carpet on a concrete floor, it may be
necessary to use a vapour barrier (plastic
If mould is found, do not disturb it. Report it sheeting) over the concrete, covered with sub-
immediately to your employer. Make sure removal flooring (insulation covered with plywood) to
is done with proper protective equipment. prevent a moisture problem.
If you are cleaning mould from hard non-porous

surfaces, do it when the building is unoccupied.
Use appropriate personal protective equipment
(PPE) such as respirators and gloves. Wash all
smooth surfaces that have been contaminated by
moulds with diluted 5% bleach (250mL/4L water).

50 MOULDS & FUNGUS
Ensure Ventilation Systems is Well Maintained In HVAC systems, use steam for humidification
rather than recirculated water and spray humidifiers
Prevent accumulation of stagnant water in and where feasible. If spray systems are used, a
around HVAC system mechanical components such rigorous preventive maintenance program must be
as under cooling coils. Maintain the relative employed, as these systems can easily become
humidity of indoor spaces at less than 60%. contaminated with bacteria and moulds. This
includes maintenance of slime-free surfaces and the
addition of potable water to the reservoir.
Humidifiers should be drained and cleaned with
chlorine bleach at intervals of 2-4 months. Rust
and scale deposits should be removed from HVAC
system components once or twice a year. HVAC
systems should be turned off during cleaning
operations, which should be scheduled during
unoccupied periods.
Porous synthetic insulation is often used to line

ducts and air handling and induction units. The
vapour barrier on fibreglass should be intact. There
should be no standing water or condensation on
these surfaces. Dirty, contaminated insulation
should be removed, as the effectiveness of cleaning
or encapsulation has not been verified.
It is important to use efficient filters to control the

load of spores from moulds entering the air
handling system. Use prefilters and extended
surface-type secondary filters with dust-spot
efficiency ratings higher than 85% when possible.
Replace the filters at regular intervals. The prefilters
are normally changed 4-6 times a year and
secondary bag filters once a year, depending on
outside conditions and retrofit safety.

LATEX 51
WHAT IS LATEX? What Are Allergic Reactions to Latex?
Latex is the milky white sap produced by some There are three types of reactions associated with
rubber trees and some other shrubs and plants. the use of latex gloves:
The latex sap is made up of tiny droplets that
Irritant Contact Dermatitis
contain water and hydrocarbon polymer and have a
coating made of protein. The sap is used to make This is not, strictly speaking, an allergic reaction. It is
latex rubber, also known as natural rubber. As the caused by repeated irritation to the skin over a
use of latex has increased due to concerns about prolonged period of time. The skin may become
bloodborne diseases such as Hepatitis B and AIDS, dry and flaky with cracks and sores. This is caused
rubber trees are being tapped more often and are by the hands sweating under the gloves, the gloves
resisting by producing more irritating toxins. rubbing the skin, frequent hand-washing, irritation
from soaps or the gloves making an existing skin rash
Latex has become widely used for medical
sore.
products, especially gloves, but is also used in
running shoes, condoms, diaphragms, some baby
soothers and nipples, some toys, and handles of
some sports rackets and golf clubs.
Various chemicals must be added to latex to give

the natural rubber product the desired strength,
stretch and durability properties. Starch such as
cornstarch may be used to keep rubber products
from sticking to each other. It also makes it easier
to put on latex gloves.
What Causes Latex Allergy?

The protein substances in natural latex are a major
source of the allergy. Chemicals added to the latex
and cornstarch powder (found in new gloves) have
also caused allergic reactions. Actually, it is the
protein in the glove material that has been
absorbed by the cornstarch that causes the allergic
reaction. Powder-free gloves cause fewer allergic
reactions.

52 LATEX
Allergic Contact Dermatitis Immediate allergic reactions require prompt medical

attention. Your family doctor can refer you to an
This delayed skin rash is caused by an allergy allergy specialist for proper identification of allergies.
resulting from the chemicals used in the glove Wearing a medic alert bracelet may be necessary as
manufacturing process. The rash is on top of the well as carrying an epi-pen for self-administration of
hands and stops at the wrist where the glove ends. epinephrine for severe reactions.
The rash usually appears 2-4 days after contact with
the chemicals in the glove. An allergic rash is Workplace latex reactions should be reported to
usually more severe than an irritant rash and may first aid and to workers’ compensation.
result in skin cracks, sores and blisters. An allergy to
these chemicals may occur more easily if the skin is Persons allergic to latex should also advise their
chapped or broken when it comes into contact with doctor and dentist to use alternate products in any
the glove. treatment that normally requires the use of rubber
products.
Immediate Allergic Reaction
Who suffers from latex allergies?
This is an allergy to the latex protein itself. A
person may become sensitized or allergic by Persons who use latex products in their everyday
repeated contact of latex on broken skin, contact occupations such as some workers in the hospitality
with the lining of body openings. Latex particles industry, are at increased risk. If you have a history
may be in the powder lining of the glove. The of hay fever, asthma, or food allergies (especially to
powder is released into the air when gloves are put bananas, avocados, kiwis, papayas or chestnuts)
on and taken off. The powder and also latex you are at an increased risk of developing a latex
particles may enter the body through inhalation allergy.
causing sensitization. How can latex allergies be prevented or
The allergic reaction usually occurs within 5 - 60 reduced?
minutes after contact with latex. The symptoms Employers can protect workers from latex exposure
usually disappear after 30 minutes to 2 hours after by:
the latex is removed.
I Providing workers with non-latex gloves (Health
Symptoms of the actual latex allergy may range from Canada’s Health Protection Branch has a list).
a rash where the latex contacts the skin to a rash I Providing workers with education programs on
over other areas of the body. There may be latex allergies.
itching, hives, weeping eyes, runny nose, swelling of I Ensuring workers use good housekeeping
the lips, dizziness, shortness of breath, asthma, practices to remove latex-containing dust from
shock, collapse and anaphylactic shock. In rare the workplace.
cases, death may occur. I Ensure gloves labelled “hypo-allergenic” are
What is the treatment for latex allergies? actually made from non-latex materials (contrary
to many manufacturers’ claims, many are actually
Relief from irritant contact dermatitis can usually be latex).
obtained by using a non-latex glove, or using a non-
latex glove liner.
Allergic contact dermatitis can be avoided by

switching to non-latex gloves.

NEEDLESTICK INJURIES 53
WHAT INFECTIONS CAN BE CAUSED What kinds of needles usually cause needlestick
BY NEEDLESTICK INJURIES? injuries?
Needlestick injuries can expose workers to a I Hypodermic needles used for insulin injections
number of bloodborne pathogens that can cause or intravenous drug use
serious or fatal infectious. The pathogens that pose How can I protect myself from needlestick
the most serious health risks are: injuries?
I Hepatitis B virus (HBV) I Insist your employer provide sharps (needle)
I Hepatitis C virus (HCV) containers anywhere (such as in restrooms)
I Human immunodeficiency virus (HIV) - the there is a risk of needles being contained in
virus that causes AIDS garbage.
I Ensure the CAW members of the health and
All janitors and cleaners who might pick up garbage
safety committee have input into the selection
containing needles should have a Hepatitis B
and evaluation of the location of sharps
vaccination unless they are immune because of
containers.
previous exposure. HBV vaccine has proved highly
effective in preventing infection in workers exposed I Promptly dispose of any used needles you find
to HBV. However, no vaccine exists to prevent in appropriate sharps disposal containers.
HCV or HIV infections. I Safety gloves should be provided for anyone
handling laundry that could possibly contain
needles.
Preventing needlestick injuries I Report all needlestick and sharps-related injuries
is the best way to protect yourself promptly to first aid to ensure that you receive
from these infections. appropriate followup care. Never put
compression on a needlestick injury. It must be
allowed to bleed freely. The wound should be
Who is at risk of needlestick injuries?
washed with soap and water and you should go
Any worker who may come in contact with needles to Emergency in a hospital.
is at risk, including janitors. I Tell your employer and your CAW health and
safety committee member about any needlestick
How common are needlestick injuries among hazards you observe.
cleaners and janitors?
I Participate in education and training related to
Unfortunately, many needlestick injuries are not infection prevention.
reported so we do not know. We do know new I Get a hepatitis B vaccination.
staff tend to have more needlestick injuries than
experienced workers. Always report needlestick
injuries to your employer and to the CAW
Needlestick injuries can lead to serious
member of the health and safety committee to or fatal infections. Cleaners and janitors
ensure that you receive appropriate follow up who may be exposed to needles are at
care and that future occurrences can be increased risk of needlestick injury. All
avoided. workers who are at risk should take
steps to protect themselves from this
significant health hazard.

54 GAMING WORKERS’ HEALTH & SAFETY
Members of CAW Local 444 employed at the

Windsor Casino and members of the Manitoba
Government Employees’ Union from Winnipeg
Casinos worked together on the Gaming Workers’
Health and Safety Project to identify health and
safety issues of concern to casino workers.
Researchers were from the occupational health
clinics in Windsor and Winnipeg.
Focus groups and mapping of workers’ bodies and

the workplace surveyed participants about their
health concerns, occupational hazards and the
impact of working conditions on their personal lives.
Participants were asked to prioritize their concerns
and make recommendations for improvements.
Gaming workers from both provinces identified

similar health, hazard and psycho-social concerns.
They prioritized the issues of stress, ergonomics,
indoor air quality (including second-hand smoke
and temperature), biological hazards, physical
hazards , violence and noise.
Results of the study gave support to the worker

members of the Health and Safety Committees
arguing for improvements in working conditions.
As well, the study provided concrete evidence for a
whole series of collective bargaining demands that
resulted in significant gains in negotiations, from
ergonomics to ventilation to additional union
representation.

CHEMICALS 55
CHECK
1. Do you know exactly what chemicals are in
the products you use? Take a look at the
following pages. They describe cleaning
hazards in detail. Following them are examples
of Material Safety Data Sheets (MSDSs) that
provide detailed information on each
hazardous product.
2. Are all containers properly labelled?
3. Are you given gloves and other protective
clothing if you handle chemicals?
4. Are respirators available for emergencies?
5. Is ventilation adequate?
6. Are employees trained in using potentially
hazardous products in a safe way?
7. Is your employer prepared to inform you fully
about the contents and possible hazards of
any product you use?
8. Are you told not to mix chemicals, especially
bleach and acids?

56 CHEMICALS
BLEACH (containing sodium hypochlorite) is a DETERGENTS used in disinfectants and lavatory

corrosive which can irritate skin and eyes. It irritates cleaners will irritate throat, nose, eyes and skin.
the lining of the tubes to the lungs, causing
coughing and, if swallowed, will irritate the stomach. Products used to unblock sinks such as acids
(phosphoric acid, sulfuric acid and hydrochloric
It must be stored safely and used only by people acid) and alkalis (caustic alkali and ammonia) are
trained to do so as it can be a fire hazard if mixed corrosive. Skin contact may cause severe burns or
with other chemicals. dermatitis in dilute solutions. Vapours are irritating
to lungs, nose, eyes and skin.
It gives off toxic gases if it is heated. If brought into
contact with acids such as toilet bowl cleaners, SOLVENTS are used for cleaning and degreasing.
chlorine gas may be produced which burns the They are highly inflammable and, if breathed in or
eyes, nose and lungs. Workers exposed to large absorbed through the skin can cause dermatitis,
concentrations of chlorine gas can easily be headaches, nausea, and unconsciousness.
overcome.
Organic solvents’ properties are varied.
AMMONIA is used in cleaning products. It can
cause watering of the eyes and nose, coughing, The following table lists the various types of solvents
headaches, insomnia and disturbed vision. After together with their hazards and symptoms. Read
heavy exposure, eyes and skin should be washed the label to determine which substance you are
with plenty of water and medical attention sought. using. Obtain a Material Safety Data Sheet (MSDS)
Do not mix bleaches with products containing from your employer if you are unsure of the type
ammonia. The gases may cause eye irritation, of solvent you are using. If in doubt, contact the
coughing and nausea. union members of the health and safety committee.

CHEMICALS 57
CLASSES OF SOLVENTS
SYMPTOMS
SOLVENT HAZARD ACUTE CHRONIC

Aliphatic Narcotic effect in high Headache Dermatitis, central nervous system
(e.g. hexane) concentrations Blurred vision depressant
Tremors
Alcohols Toxic to central nervous system Liver damage
Intoxication
(e.g. methanol, isopropanol, and liver Central nervous system
ethanol)
Esters Narcotic, irritant Irritation of eyes, skin, respiratory Respiratory irritant
(e.g. ethyl acetate) tract
Ethers Anaesthetic, irritant, explosion Irritates eyes and respiratory tract. Narcosis
(e.g. diethyl ether) Defats skin Pulmonary irritation
Dermatitis
Ketones Irritant, narcotic, fire & explosion Irritant, narcotic Dermatitis
(e.g. acetone) Narcosis
Impaired Judgement
Aldehydes Irritates eyes and upper respiratory Irritates eyes Dermatitis
(e.g. formaldehyde) tract
Aromatics Benzene, blood disorders Irritation Dermatitis
(e.g. toluene) Narcotic Nervous system
Dilates blood vessels
Cyclorparaffin Low toxicity skin irritant Irritates eyes Dermatitis
Glycols Irritant Irritates eyes and respiratory tract Liver and kidney damage
(e.g. antifreeze) Liver damage
Halogenated Hydrocarbons Central nervous system Dizziness Liver and kidney damage
(e.g. methyl chloride, chlorothene depressant, intoxication Nausea Dermatitis
NV) Narcotic
PROTECTIVE MATERIALS FOR SPECIFIC APPLICATIONS

Ensure Your Gloves Are Made From The Right Material
MATERIAL GOOD PROTECTION DO NOT USE
Neoprene Oils, aliphatic hydrocarbons Aromatic Hydrocarbons
Halogenated Hydrocarbons
Ketones
Polyvinyl Alcohol Aromatic Hydrocarbons Water
Chlorinated Hydrocarbons Acetone
Water Soluble Solvents
Polyvinyl Chloride Acids Hydrocarbons
Alcohols
Esters
Salts
Alkalis
Butyl Acetone Toluene
Chlorinated Hydrocarbons
Polyethylene Detergents Chlorinated Hydrocarbons
Acids
Hydrocarbons

58 CHEMICALS
ASBESTOS has been used in many large buildings

to insulate ceilings and pipes. Asbestos is a deadly
substance with workers exposed to friable asbestos
from old deteriorating insulation at risk from lung
cancer and mesothelioma (cancer of the lining of
the lung or of the lining of the abdominal cavity).
There is no safe level of exposure to asbestos. The

risk of developing cancer is much greater if you
smoke. Asbestos insulation in ceilings and lagging
around pipes should be regularly checked. If you
suspect you are exposed to asbestos (particularly
during building renovations), contact the union
members of the health and safety committee
immediately.
Comprehensive regulations and guidelines exist for

removal of asbestos and these should always be
followed. They are available from your government
inspector or the union.
PESTICIDES can be very dangerous, even lethal, to

humans. If pesticides have to be used to control
pests, they should only be handled by trained pest
control operators. Pesticides should be chosen
which are least dangerous to humans. Ensure no
one is allowed to use pesticides while you are
working. Workers should not return to work until it
is safe to do so.
PAH (Polycyclic aromatic hydrocarbons) can be

given off by the cooking process. These substances
can cause cancer. The B.C. Workers’
Compensation Board has accepted one claim from
a cook for a cancer caused by PAH.

CHEMICALS 59

60 CHEMICALS

CHEMICALS 61

62 CHEMICALS

SMOKING 63
Secondhand cigarette smoke presents a serious National Cancer Institute show that bartenders
health hazard to many workers in bars, restaurants and waiters have a greater risk of developing
and casinos. cancers of the mouth and upper respiratory
tract. Cancer of the oral cavity is primarily
The 1982 U.S. Surgeon General’s report on smoking caused by smoking, often combined with alcohol
states: “For the purposes of preventative medicine, consumption.
prudence dictates that nonsmokers avoid exposure
to secondhand tobacco smoke to the extent According to a B.C. Cancer Control Agency
possible”. researcher, bartenders and waiters could easily be
at higher risk for those cancers because of smoke-
There are 30,000 deaths in Canada, each year, filled bars and the common practice of buying a
from cardiovascular disease, emphysema and drink for the bartender.
chronic bronchitis, and lung and other cancers.
Many of these are attributable to cigarette smoking. Many cities and municipalities have passed or are
Health care expenses from smoking are estimated at about to pass bylaws prohibiting smoking in public
$2 to $3 billion. places such as restaurants and sometimes allowing
some smoking in enclosed, separately ventilated
Estimates from the Environmental Protection areas. While this will undoubtedly benefit patrons,
Agency say that each year 500 Canadian workers the major beneficiaries will be restaurant workers. If
will die from lung cancer caused by second hand your city or town has not yet passed such a bylaw,
cigarette smoke. is there at least a nonsmoking area in the workplace
Some Facts to Consider and also in your rest area?
A Only 1 in 3 adult Canadians smoke. Our union strongly supports a policy of prohibiting
A Sidestream smoke from the burning end of the smoking in all workplaces except for enclosed,
cigarette contains higher concentrations of separately ventilated rest areas.
noxious compounds than smoke inhaled by the
smoker. There can be twice as much tar and
nicotine, five times as much carbon monoxide,
and fifty times as much ammonia in sidestream
smoke compared to mainstream smoke.
A Breathing secondhand smoke can aggravate
conditions of people with heart or lung disease
and asthma.
A Pulmonary function of nonsmokers who have
worked in smoky offices can be impaired.
A Secondhand smoke can cause burning of the
eyes and nasal passages, headaches, nausea and
discomfort in nonsmokers.
A Breathing secondhand smoke has been
associated with lung cancer in two major studies
that report nonsmoking wives of smoking
husbands face 2 - 3 times the risk of lung cancer
as nonsmoking wives of nonsmokers.
A Recent studies of death certificates done by the
B.C. Cancer Control Agency and by the

64 SMOKING
SUBSTANCES PRESENT IN CIGARETTE SMOKE
Nicotine Benzo (a) pyrene

Carbon Monoxide 5-methylchrysene
Benzene dibenz (a,h) anthracene
Toluene dibenzo (a,l) pyrene
Formaldehyde benzo (b) fluoranthene
Acetaldehyde benzo (j) fluoranthene
Propioinaldehyde ideno (1,2,3,-cd) pyrene
Isobutylaldehyde benz (a) anthracene
Acrolein benzo (c) phenanthrene
Furfural 2-methylfluoranthene
Formic acid 3-methylfluoranthene
Acetic acid chrysene
Phenol 1-,2-,3- and 6-methychrysenes
Cresols dibenz (a,h) acridine
Hydrogen cyanide dibenz (a,j) acridine
Nitrous Acid dibenzo (c,g) carbazole
Hydrogen phenol
Argon o-,m-, and p-cresols
Methane 2,4- and 2,5-dimethylphenols
Arsine catechol
Bis (chloromethyl) stearic acid
ether (BCME) oleic acid
Hydrazines Polonium-210
Nickel carbonyl Nitrosonornicotine
Nitro olefins Arsenic
Volatile Nitrosamines 2-Naphthylamine
Plus: About 150 additional gases and over 2,000 kinds of particulate matter.

NOISE 65
Most experts say that no one should be Most Canadian hearing conversation regulations
consistently exposed to a noise level of more than state that employees must never be exposed to a
85 decibels (dB). It should be noted that 95 noise level over 105dB and also not exposed to
decibels sound to your ear twice as loud as 85. An more than 85dB over an 8 hour shift. If noise is
increase of 3 decibels, however, causes a doubling more than 85dB for 8 hours you must be given ear
of sound energy and consequently twice as much plugs or muffs, or rotated around so that exposure
damage is done to your hearing if you hear sounds is for limited periods. These precautions must be
of 93dB for a shift rather than 90dB (even though taken for exposures in excess of 85dB for 8 hours
you probably cannot detect the difference). since many people will suffer hearing loss at levels
below 85dB.
Noise levels with an intensity higher than 85
decibels will damage hearing over a number of These regulations are inadequate and should be
years; the higher the level, the faster and more made more stringent. You will probably have
complete the deafness. Approximately 15% of the suffered some permanent hearing loss if you have
population will suffer hearing loss if exposed over to raise your voice in order to be heard or if your
the years to noise higher than 85dB. Rotating staff hearing seems dull after work. Although your
in noisy areas limits the time of exposure; for hearing improves when removed from the source of
instance, the energy dose received in a noise level noise eventually the temporary hearing loss
of 90dB over eight hours is equal to (and so causes becomes permanent. This hearing loss is
the same damage) as 105dB over 15 minutes. irreversible.
While plugs can be of some use, they can be

uncomfortable and cause ear infections. In a bar
they make it difficult to talk to customers.
Bands do not need to play so loudly that they

damage your hearing (not to mention the
customers’ or the band members’). You should
insist that amplifiers be turned down.
If you do work under noisy conditions you should

have regular hearing tests arranged by your
employer. This is a legal requirement in most
Canadian provinces.
Workers in discos or other areas where loud music

is played can suffer from industrial deafness. A
recent survey found that noise levels in discos
ranged from 92 to 110dB, which is likely to cause
temporary or permanent deafness.
Deafness is not the only problem created by noise.

Surveys in Britain have linked health problems such
as indigestion, inability to sleep and irritability with
working in very noisy conditions. If you are
pregnant, the fetus has no protection and your
baby’s hearing may be impaired.

66 PRINCIPLES OF CONTROL
Controlling Workplace Hazards If we look at the workplace hazard as the beginning

of a journey, and the worker as the end of the
There are several different methods of controlling journey we can see that the further a control is
workplace hazards. The method used will depend from the source of the hazard, the more
upon the type of hazard and the work processes opportunity there is for the hazard to affect the
involved. There are certain basic requirements worker, or the worker’s fellow workers.
needed for control methods to work:
There are three main sites of control - at the
A they must adequately control the hazard to source, along the path, at the worker.
eliminate the danger to the worker;
A they must not make work stressful, At The Source
uncomfortable, or create new hazards;
A they must protect all workers that are likely to be Control at the source, by far the best method of
exposed; and control, either eliminates a hazard from the
A they must not create environmental hazards workplace completely, or isolates it from the
outside the workplace. worker. Although controls at the source are the
most effective method, they are often the most
difficult to attain. You can control a hazard at the
source by three methods: elimination, substitution,
or isolation.
Along the Path
This control method, as it implies, deals with the site

between the source of the hazard and the worker.
The closer to the source, the more effective will be
the control.
At The Worker
This is the easiest and most visible method of

control, therefore, the most popular with
employers. It is also the least satisfactory method.
Personal protective equipment provides an illusion
of safety and puts the onus on the workers.

LUNCHROOMS, WASHROOMS, LOCKER ROOMS 67
Most provinces require the employer to provide

separate lunchrooms, washrooms and locker rooms
for the exclusive use of employees.
A Does your employer provide these facilities?

A Are they clean, pleasant and well-ventilated?

68 FIRST AID
Your employer is legally required to provide and

maintain first aid supplies and equipment. Larger
workplaces require fully equipped first aid rooms
and well trained First Aid attendants.
CHECK
1. Are the first aid kits kept fully equipped, with
contents replaced as they are used?
2. Are the kits located at every point where
accidents could occur, e.g. kitchen, laundry,
etc?
3. If the kit or room is locked, is someone always
available with a key and does everyone know
who that person is?
5. Is there at least one person available at all
times who is trained in first aid and does
everyone know who that person is?

MEDICAL TREATMENT 69
With any health problem it is important to seek

proper medical advice from your own doctor.
You are not obliged to be treated by the company

doctor or nurse and if you are unhappy with the
medical treatment received, you should get a
second opinion. Many doctors are not
experienced in treating occupational health
problems. You should make sure your own doctor
is aware of the type of work you do and the
conditions in which you are employed.

70 WORKERS’ COMPENSATION
Although no amount of money can give you back 6. Keep going to your doctor approximately
your health, it is very important that if you suffer every two weeks while disabled. The WCB
any work-related illness or injury you claim your requires regular medical progress reports.
entitlement to workers’ compensation.
7. Keep any appointment with a WCB doctor
scheduled for you. You will be automatically
WORKERS’ cut off benefits if you miss an appointment
without a very good reason.
COMPENSATION CLAIMS
DO’S AND DON’TS 8. Report any earnings you may have while on
compensation. These earnings will be
FOR INJURED WORKERS deducted from WCB benefits. WCB
overpayments will be recovered from you.
DO 9. Notify the WCB of any change in address.
1. Obtain First Aid attention immediately even if 10. Use your claim number whenever you
the injury seems insignificant at the time. communicate with the WCB.
Make sure the injury or disease is registered in
the accident record book. 11. If your WCB claim is disallowed unjustly,
contact the local union regarding your rights of
2. Report to your employer promptly, giving full appeal. There may be time limits involved so
details of how, when and where you were do not delay excessively.
injured, together with names and addresses of
any witnesses. 12. Keep copies of all correspondence to and
from the WCB.
3. See your doctor or another type of qualified
practitioner (e.g. a chiropractor) promptly. DON’T
4. File a claim for WCB benefits by filling in a 1. DON’T leave the province while you require
form and mailing it to the WCB even if medical treatment without the written consent of the
aid only is required. WCB.
5. Reply promptly and fully to all letters of inquiry 2. DON’T change from one doctor to another
from the WCB. If you are suspicious of the without the written consent of the WCB.
letter, please contact the local union for
3. DON’T guess at your rights. Get information
advice.
from the union or the WCB.
4. DON’T enter into any agreement with your

employer to waive the benefits to which you
are entitled under the Workers’
Compensation Act. Such agreements are
completely illegal.
Note: Some provinces have changed the name of

the Workers’ Compensation Board (WCB) to
something else. In Ontario, for example, the WCB
is now called the Workplace Safety and Insurance
Board (WSIB).

GOVERNMENT LAWS & REGULATIONS 71
All provincial governments and the federal

government have both statutes and regulations
governing workers’ health and safety. The federal
and most provincial laws are issued under the
authority of the Ministry of Labour but some
provinces are different. In British Columbia, for
example, health and safety is under the authority of
the Workers’ Compensation Board.
Contact the union to obtain a copy of the relevant

health and safety laws and regulations which govern
your workplace. These laws are enforced by
government inspectors. Contact the union if you
would like an inspection of your workplace.
Ensuring compliance with the applicable laws and
regulations is also a responsibility of the joint union-
management health and safety committee.
No provincial or federal laws or regulations protect

workers’ health and safety stringently enough. A
major activity of our union is to lobby for
improvements.

72 ORGANIZING HEALTH & SAFETY AT WORK
Although it is the responsibility of the employer to

provide a safe workplace, it is often up to union
members to make sure that this happens. We want
to emphasize the importance of being informed of
hazards at work and taking action to ensure that
they are fixed.
If you feel that any of the hazards described in this

manual, or any others, exist in your workplace, you
should ensure that your union health and safety
committee representative knows about it. If the
committee representative is unable to solve the
problem or if you do not have a committee,
contact the union office.
If you do not have a union health and safety

representative, ensure that one is elected by
contacting the union. Consider taking on this task
yourself. The union runs health and safety courses
to help representatives learn their duties.

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Health & Safety

CAW HEALTH & SAFETY DEPARTMENT

Health & Safety Manual for HOSPITALITY WORKERS

Health & Safety Manual for HOSPITALITY WORKERS

Many thanks to the Liquor Trades union of Australia

Thanks also to David Gee

Health & Safety Manual for HOSPITALITY WORKERS

Dear Brothers and Sisters:

Basil “Buzz” Hargrove

205 Placer Court

Health & Safety Manual for HOSPITALITY WORKERS

… and all the other young workers killed on the job

David was an active teen, involved in sports and music.

Robert Ellis pleaded with the students to educate

Many people don’t think the hospitality industry and the

Health & Safety Manual for HOSPITALITY WORKERS

YOUR COLLECTIVE AGREEMENT

Health & Safety Manual for HOSPITALITY WORKERS

As a CAW member, you have three health and

The Right to Know

THE RIGHT TO KNOW

In all Canadian provinces, territories and in the

The representatives inspect your workplace,

In order to help your representatives it is important

Health & Safety Manual for HOSPITALITY WORKERS

This manual deals with some of the more common

Your health is very precious. To preserve it:

I INFORM yourself and your fellow workers about

I CONTACT your union health and safety

I INSIST that your workplace be made safe.

Health & Safety Manual for HOSPITALITY WORKERS

Why should we be concerned about health and

If we look at the number of lost time claims by type

Health & Safety Manual for HOSPITALITY WORKERS

ACCEPTED BY B.C. WORKERS’ COMPENSATION

YEAR NO. OF ACCEPTED CLAIMS

(TOTAL DAYS LOST : 73,759)

Major Cause of Disease

Repetitive Motion 703

Health & Safety Manual for HOSPITALITY WORKERS

Many workers begin working in the hospitality

Many injuries and occupational diseases can result

Check to ensure that:

I new workers are trained in safe methods of

I health and safety hazards are explained to them.

Health & Safety Manual for HOSPITALITY WORKERS

Health & Safety Manual for HOSPITALITY WORKERS

Lighting levels in some work areas are inadequate

1. Are the normal lighting levels sufficient to

2. Are all fixtures cleaned and maintained at

3. Is lighting on stairs suitable and sufficient? i.e.

4. Are emergency lighting systems in place and

Health & Safety Manual for HOSPITALITY WORKERS

Health & Safety Manual for HOSPITALITY WORKERS

Falls are a major cause of injuries to hospitality

2. Is there enough space to move and are there

3. Is there sufficient lighting to work safely in

4. Do you hurry excessively because your

5. Are stored materials kept tidy and are deliveries

6. Do electrical cords trail across floor space?

7. Are changes in floor levels (steps etc.) clearly

8. Are your shoes suitable? Non-slip enclosed