Your employees have the right to a safe and sanitary workplace. The federal Occupational Safety and Health Administration (OSHA) outlines its requirements for sanitation in Standard #1910.141, titled Sanitation and subpart titled General Environmental Controls.
Basically, OSHA mandates that your workplace be kept clean and sanitary to the maximum extent that the nature of the work allows. Here are some specifics:
Waste Disposal
Waste must be disposed of regularly and in a manner that does not cause unsanitary conditions, including spills or odors in public areas.
- Waste receptacles must be constructed so they do not leak. Covers must be tight fitting, unless the receptacles can be maintained in a sanitary condition without a cover.
- Waste sweepings must be removed in a safe manner. This include solid or liquid wastes, refuse and garbage.
Vermin Control
Offices and enclosed workspaces must be constructed in a way that prevents the entrance of vermin.
- An effective extermination program must be instituted where and whenever the presence of rodents, insects or other vermin is detected.
Toilet Facilities
Toilet facilities must be provided in adequate numbers and be kept tidy and clean with chemical agents that disinfect bacteria.
- The number of facilities for each sex varies from one if you employ up to 15 persons of that sex to six if you employ between 111 and 150, and one additional facility for every 40 employees over 150. OSHA Standard 1910.141(c)(1)(i) provides a comprehensive chart for your reference.
- Washing facilities also must be maintained in sanitary condition. In washing facilities and lavatories, hand soap or similar cleansing agents and hand towels or air blowers are mandatory.
Eating and Drinking Areas
Highlights of OSHA guidelines for areas of your workplace where food or beverages are consumed:
- Receptacles constructed of corrosion resistant, easily cleanable or disposable materials must be provided. They must be emptied at least once per working day unless unused, and maintained in a clean and sanitary condition.
- Employee food service operations must be carried out in accordance with sound hygienic principles. Food dispensed must be wholesome, spoilage free, and processed, handled and stored in a way that prevents any possibility of contamination.
Potable Water
Employers are required to provide potable water for drinking and cooking, as well as washing of persons, foods, cooking or eating utensils and personal service rooms.
- Water dispensers must be kept sanitary. They should be capable of being closed and equipped with a tap. Open containers such as barrels, pails or tanks from which water must be dipped or poured, whether or not they are fitted with a cover, are prohibited.
Spills and Leaks
All spills and leaks must be mopped up and addressed immediately to avoid toxicity hazards and slip-and-fall accidents.
Floors
The floors of every workroom must be maintained, including the assurance of proper drainage. Floors must be free of protruding nails, splinters, loose boards and unnecessary holes or openings.
The HR and safety experts at Premium Staffing can work with you to maintain the highest standards and keep up with the latest OSHA developments for your workplace – as part of our comprehensive menu of staffing and workforce development services. Read our related posts or contact us today to learn more.