IAGC LAND GEOPHYSICAL SAFETY MANUAL Edition 9 ... - CGISS

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4) The kitchen staff shall report for duty in clean clothes. If possible, provide themwith uniforms, cook’s caps and hairnets.8.1.9 Dishwashing1) Use a spatula or other utensil to rake food from plates. Do not use bare handsbecause uneaten food is contaminated. (This is a good way to pick up acontagious flu or cold virus.)2) Pre-wash dishes before putting them in the dishwasher.3) If a dishwasher is not available, wash the dishes in a solution of hot, soapy water.4) To sterilize the dishes add 100 ml (1/3 cup to 1/2 cup) liquid bleach to every fivegallons of hot water used for rinsing.5) Air or drip dry the utensils. When they are dry and before storing them, make surethat they are clean. If an item is not clean, re-wash and re-sterilize it.6) Use these sterilization processes after every meal.7) Discard any broken or damaged dishes, glass or utensil.8.1.10 Kitchen Tools1) Scrub down the cutting block or boards with a solution of warm, soapy water aftereach meal. Teach the staff to clean knives, cleavers and can openers, advisingthem that bacteria can grow in the handles, etc.2) Chopping meat requires undivided attention. The chopping block must be firm,the cutting area of the meat well on the block and the hands and body clear of theline of strike. There must be adequate room for movement and no obstructions inthe cutting-stroke path. Particular care is required when the vessel is under wayor in rough seas. Use of Metal protection gloves is recommended when choppingmeat.3) To avoid cross-contamination, do not allow cooked food to come into contact withuncooked food or surfaces used to prepare uncooked food. Do not allowuncooked poultry to come in contact with other foods. Separate chopping boardsshould be available for raw and cooked meats and vegetables.4) Inspect the kitchen frequently. During frequent use, trash and debris canaccumulate in drawers containing utensils. Clean storage areas at least weekly.5) Keep flour, sugar, meal and other frequently used materials in tightly coveredcontainers.6) Schedule a weekly scrub-down and sanitation of the kitchen. Especially, cleanthe area behind the stove where grease accumulates. (This is a fire or healthhazard.)7) Empty the garbage cans after each meal. Rinse them out before returning themto the kitchen. Make sure they are covered with a properly fitting lid. During theweekly scrub-down, clean the garbage cans.Page 110 of 136
8) Kitchen staff members with open sores on their hands or fingers should not workin the kitchen.9) A first aid kit containing antiseptic soap, bandages, burn treatment and eye washshould be in every kitchen.10) A fire extinguisher of appropriate type and size and a fire blanket should beconveniently located and accessible in every kitchen. Water should not be usedto extinguish fat fires.11) A fire blanket is best for extinguishing a fat or grease fire. If a fire blanket is notavailable, use a fire extinguisher. Shut off the heat source as soon as possible.Do not attempt to remove the container until it has cooled down to less than 35°C(90°F).8.1.11 Cooking1) Food should be thawed in the refrigerator, not at room temperature.2) Pork, poultry and fish should be cooked thoroughly.3) Water used for cooking should be of the same standard as drinking water.8.1.12 Garbage Waste Disposal1) When garbage is improperly disposed of, it attracts flies, vermin and rodents.2) For biodegradable waste, dig a pit at least 60 m (200 ft.) away from the camp and2 x 2 x 2 m (6 x 6 x 6 ft.) in size. The pit should be located downhill and downwindfrom the camp and away from water wells or the camp’s water source.3) Non-biodegradable solid waste should be disposed of in accordance to local lawsor client requirements.4) Either burn the garbage and refuse or cover it with about five cm (two in.) of dirteach day. Never use gasoline to start the fire. When available, use quick lime toaccelerate garbage decomposition.5) All waste disposal should comply with the local environmental requirements.8.1.13 RestorationAs far as possible, the camp site should be left in the same condition it was found.8.2 Facility and Shop Safety8.2.1 Lockout/TagoutLockout is the process of blocking the flow of energy from a power source to a piece ofequipment and keeping it blocked out. A lockout device is a lock, block, or chain thatkeeps a switch, valve or lever in the off position.Tagout is accomplished by placing a tag on the source. The tag acts as a warning not torestore energy to or restart the piece of equipment under lockout. Tags should clearlystate: DO NOT OPERATE and should be applied by hand.Page 111 of 136
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IAGC LAND GEOPHYSICAL SAFETYMANUAL(
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2.20 Respirators...................
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8.1.6 Containers ..................
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Additional copies of the manual can
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1. INTRODUCTION1.1 PurposeSeismic o
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All reports should be investigated,
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2. HUMAN BEHAVIOR AND HEALTHHUMAN B
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TOFS was developed in a drilling en
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take small quantities at frequent i
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3) Mosquitoes are most active after
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1) Reduce the physical demands of w
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2.7 Hazards of NatureA site-specifi
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seams are on a level with the top o
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2.15 ArcheologicalDisturbing an arc
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metal or polyethylene. An automatic
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Install a fully charged and inspect
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3.SEISMIC LINEPage 34 of 136
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1) Orientation. Immediately upon jo
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when the operation changes. Both th
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7) An emergency response plan for d
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2) Surface blockages on the horizon
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point of handling or exposed electr
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3.13.2 Chain Saw OperationsChainsaw
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place the guard on the cutter bar b
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move at least 30 m (100 ft.) away.
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7) Battery cell vent plugs or caps
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The following table lists the physi
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temperatures. Exposure to severe dr
Page 60 and 61: 3.17.4 Personal Hygiene1) Bathe as
Page 62 and 63: 3) Never rewarm by massage, exposur
Page 64 and 65: 8) Reflective vests, and rain gear.
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Page 68 and 69: 4. SEISMIC DRILLING4.1 Drilling Ope
Page 70 and 71: 4.1.3 Personal Safety, Safety Equip
Page 72 and 73: 15) Do not attempt to load a flowin
Page 74 and 75: 1) Check props on a daily basis for
Page 76 and 77: 5. ENERGY SOURCE5.1 Explosives5.1.1
Page 78 and 79: 3) Primers and boosters can be stor
Page 80 and 81: 6) From his station, the shooter sh
Page 82 and 83: 5.2 Surface Energy SourcesSafeguard
Page 84 and 85: 5.2.2 Land Air Gun1) The land air g
Page 86 and 87: 6. VEHICLES6.1 GeneralParty Chiefs,
Page 88 and 89: The following applies to both vehic
Page 90 and 91: within a safe distance. Use the two
Page 92 and 93: 25) It is easy to make safe driving
Page 94 and 95: 2) The winch cable should be unspoo
Page 96 and 97: 10) When carrying cargo, evenly dis
Page 98 and 99: 7. WATER OPERATIONS7.1 Small Boat O
Page 100 and 101: 13) When using an inflatable small
Page 102 and 103: 9) All personnel not involved in th
Page 104 and 105: tripping over lines. Handle the hig
Page 106 and 107: 8 CAMPS8.1 Camp Operations8.1.1 Ele
Page 108 and 109: 4) Surface water from rivers and la
Page 112 and 113: When maintenance is needed on any e
Page 114 and 115: 13) Learn to erect a scaffold from
Page 116 and 117: 1) Cover cracks, holes and openings
Page 118 and 119: 9. AIRCRAFT9.1 Helicopter Operation
Page 120 and 121: 2) Landing areas must be kept clean
Page 122 and 123: 5) Open and close the helicopter do
Page 124 and 125: 1) Each time the helicopter lands a
Page 126 and 127: to be transported externally and ne
Page 128 and 129: 10. BULLDOZERS AND WOODGATORSEach m
Page 130 and 131: 11.CRANES AND LIFTING DEVICESPage 1
Page 132 and 133: 2) The operator should examine the
Page 134 and 135: 5) Know how much weight you are lif
Page 136: 13. ACKNOWLEDGMENTSThis nineth edit
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