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Safety & Training Short: Safety Program - Being a Safety Committee Member

Objective: To outline the role, requirements, and responsibilities of a safety committee member. An organization’s safety committee plays a crucial role in promoting safe practices and reporting unsafe conditions. Safety committee members recognize risks before they happen, increase communication about safety, and work to improve the safety program for everyone.RequirementsFor an effective committee, a member should be proactive and able to:Lead by setting a positive example as a role model.Inquire about

Marin Builders Association Members: Save on your Workers' Comp!

Safety & Training Short: Bloodborne Pathogens - Hepatitis A

Objective: To increase awareness of the health risks and prevention methods associated with Hepatitis A.Understanding the Dangers Hepatitis A is a contagious, inflammatory liver disease caused by a virus typically spread through contact with contaminated surfaces or food. The culprits include poor sanitation, contaminated drinking water, poor personal hygiene, and sexual contact. Hepatitis A isn’t a chronic infection. The disease typically incubates 14-28 days. Most infected people recover from the

September is National Cholesterol Education Month

September is the month we officially transition from summer to autumn. Unofficially in the U.S., Labor Day weekend is sometimes considered the end of summer, with students going back to school around this time as well. Our third quarter’s addition to our newsletter shares some important and sobering information about cholesterol, and how important it is to get checked for better health.   There’s close to 94 million people aged 20 and above in the U.S. with cholesterol levels considered borderline or

Safety & Training Short: Foodborne Illness - Buffets and Potlucks

Potlucks and buffets carry a high risk for foodborne illness because bacteria thrive in food that is left out for long periods of time at room temperature. The danger zone for bacterial growth is between 40° and 140°F. The maximum amount of time that food can stay in this range before becoming dangerous is two hours, and potlucks and buffets easily last longer. Sanitary practices, avoidance of cross-contamination, and temperature control guard against bacteria. Take care while preparing, storing, and

Safety & Training Short: Emergency Response Training Short 2.0

WHAT IS EMERGENCY RESPONSE?                                       Simply put, emergency response is how you respond to emergencies. A good Emergency Response Program involves taking action before a possible emergency occurs.Remember: Call 911 if the situation has escalated and danger is imminent!GENERAL SAFETY RULES If you see something suspicious, say something. You can help prevent the domino effect — when an emergency happens and spreads quickly, increasing the danger as it grows. Click here to

Be Vigilant – Recent Burglaries Targeting Plumbing Businesses

Recently, a contractor member of both PHCC and MBA experienced a burglary at their shop. They’ve since learned of multiple robberies targeting plumbing companies and supply houses locally. To help protect your business, they’ve shared these recommendations based on their experience. Be Vigilant!Always set alarms when closing—do not skip this step.Keep detailed records for high-value items, including: Date purchasedVendor purchased fromSerial numberModel numberPurchase amountPhotographs of the itemsIf