As such, the first step in creating an effective HCP is to ensure both employer and employees can openly communicate about workplace safety and health. An EHRS staff member will review it for completeness and upload it to your lab's documents in BioRAFT. Hazard control is a plan/program that is put in place to protect workers from exposure to hazards in the workplace. Develop plans with measures to protect workers during emergencies and nonroutine activities. For example, in a work process involving cutting actions, you can either switch to no-cut materials or use finger-friendly cutting tools. Guidance to Supervisors - Staff with COVID-19 Health Questions, Research Resumption: Lab PPE and Preventing COVID-19 Transmission in Penn Labs, Lab Cleaning and Disinfection COVID-19 Guidance, Reordering Information for COVID-19 Transmission Prevention Supplies, BSL-2 Enhanced Training for Processing COVID-19 Patient Specimens, Close Proximity Work Standard Operating Procedure, Face Coverings, Masks and Respirators Compared, Mask and General PPE Guidance for Essential Penn Laboratory Personnel, Precautions for the Distribution of University Supplied Face Masks, Recommendations for cleaning labs with Suspected/Confirmed COVID-19 cases, EHRS COVID-19 Guidance for FRES and Housekeeping, EHRS COVID-19 Guidance for Security and Delivery Activities. When properly implemented, the plan evolves with the work environment, helping to identify new hazards, to quantify risks, and to capture risk mitigation measures. Which type of hazard control measures are currently in place. The statement “no common hazard” is based on the available The HCP describes the hazardous materials or equipment in use and details the controls that will be put in place to minimize risk of exposure, injury, and other incidents. A review aims to ensure the list of hazards is current, identify which risk mitigation measures are in place and operational, and determine whether you can implement other more-effective measures to mitigate risk further. Are they exposed to one hazard or a combination? Other ways to identify hazards are workplace inspections, investigating incident reports, borrowing from similar businesses, and using hazard information from suppliers. Construction; Employer resources and responsibilities. A hazard assessment must be repeated and the HCP amended whenever changes are made to the process. Completing your hazard control plan puts you in control and reduces the risk for everyone. Within the communication channels, accommodate consultative two-way interactions. Under the scope, it should be clear whether the plan will cover the entire workplace or sections, will it have combined processes or separate processes, and whether to do a project-by-project or hazard-by-hazard implementation. Conducting a hazard assessment and developing an exposure control plan; Managing reported COVID-19 cases for employers; Youth. How often and for how long are they exposed? Action item 3: Develop and update a hazard control plan A hazard control plan describes how the selected controls will be implemented. A Hazard Control Plan (HCP) is a standard operating procedure for a specific process performed in your laboratory or department. (From 2020 ACS Style Guide Chapter on Safety). Interim controls may be necessary, but the overall goal is to ensure effective long-term control of hazards. How many people are exposed to the hazard? © 2020 Slice. Within the HCP, identify how to mitigate each risk. Their primary role is to take responsibility for preparing and implementing the plan. A Hazard Control Plan (HCP) is a standard operating procedure for a specific process performed in your laboratory or department. It consists of all steps necessary to protect workers from exposure to a substance or system. Conduct a hazard analysis Plan to determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. Your hazard control plan should undergo a regular formal review at least annually. A hazard control plan (HCP) is a set of standard operating procedures that help identify, monitor, and mitigate risks within high-risk environments. What is hazard control planning? How to Handwash, Handrub and Remove Gloves? Safety Culture, F (215) 898-0140, ©2020 University of Pennsylvania Environmental Health & Radiation Safety | Report accessibility issues & get help. An HCP is typically written for procedures with particularly high hazards or when new hazards are introduced for the first time. Identify and evaluate options for controlling hazards, using a “hierarchy of controls.”. The best way to ensure the regular reviews of the plan is to schedule them, allowing enough time to implement any new measures. One of the most effective ways you can find and manage workplace risks and hazards, build your safety culture, and gain support from company leaders is to implement a hazard identification and assessment plan. Identifying risks should include hazards related to injury, illness, and disease. The HCP describes the hazardous materials or equipment in use and details the controls that will be put in place to minimize risk of exposure, injury, and other incidents. During the identification process, involve your workers as they often are aware of the dangers associated with their environment and activities. Other validated controls for a particular hazard may be used in an establishment’s HACCP system. Hazard Control Plan (HCP) templates are essentially safety SOPS and are available for chemical and biological hazards, as well as various pieces of equipment and laboratory processes. It is also a good idea to conduct a review anytime there is a significant safety incident. These templates are drafted by EH&S safety professionals and are vetted either by researchers, or other EH&S safety professionals for accuracy and applicability. Develop a HACCP plan. A hazard control plan, or HCP, is a set of standard operating procedures that help identify, monitor, and mitigate risks within high-risk environments. This should include information on the control of foodborne hazards related to all stages of the food chain. Implement a Hazard Identification and Assessment Plan.