Overview
This lecture covers safety precautions in agricultural and horticultural operations, focusing on risk management, hazard identification, and classes of hazards in farm workplaces.
Safety Precautions in Agricultural Operations
- Always observe safety precautions when performing agricultural or horticultural tasks.
- Identify all sources of hazards in the workplace before starting any activity.
- Understand and address the specific risks associated with different farming operations.
Hazards and Risk Management
- Workplace hazards are major causes of accidents and injuries in agriculture.
- It is important to distinguish between risk (potential for harm) and exposure (contact with hazard).
- The level of risk increases with the severity of the hazard and duration/frequency of exposure.
- Exposure happens when a person comes in direct contact with a hazard.
Steps in Risk Management
- Step 1: Identify all situations or events that could cause injury or illness (hazard identification).
- Step 2: Assess the risk associated with each identified hazard by gathering information and considering possible impacts.
- Step 3: Control the risk by eliminating hazards, minimizing risks, and using backup controls if necessary.
- Step 4: Regularly review the risk management process to ensure control measures are effective and do not introduce new hazards.
Methods of Hazard Identification
- Review workers’ compensation data and incident statistics.
- Stay informed about workplace health and safety trends via the internet or publications.
- Assess the impact of new work practices or equipment according to legal requirements.
- Conduct workplace surveys, inspections, and safety audits.
- Analyze work processes for occupational health and safety (OHS) implications.
- Investigate workplace incidents and near-miss reports.
- Gather feedback from employees who have direct experience in their work area.
Classes of Hazards in Agriculture
- Physical: includes stairs, ladders, fire, slippery surfaces, poor lighting, ventilation, and air quality.
- Mechanical/Electrical: includes machinery, equipment, electricity, pressure vessels, and dangerous goods.
- Chemical: includes acids, poisons, pesticides, herbicides, cleaning agents, dust, and fumes.
- Biological: includes bacteria, viruses, molds, insects, and animals.
- Psychosocial: includes workplace stress arising from multiple sources.
Key Terms & Definitions
- Hazard — Anything with the potential to cause harm or affect health.
- Risk — The chance or likelihood that a hazard will cause harm.
- Exposure — When a person comes into contact with a hazard.
- Risk Management — The process of identifying, assessing, controlling, and reviewing workplace hazards.
Action Items / Next Steps
- Answer: What are possible hazards in your workplace?
- Answer: What preventive actions should be taken when working with fertilizers and pesticides?
- Evaluate your workplace for hazards and suggest preventive measures; complete and submit the hazard identification table to your teacher.