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ALLIANCE ANNUAL REPORT
Occupational Safety and Health Administration
and
Seward County Community College
and
Springhouse Frozen Foods

September 23, 2006 – September 22, 2007

I. Alliance Background

Date Signed

September 23, 2005

Status

Concluded

Overview

This Alliance focuses on reducing and preventing exposure to work related injuries for oil and gas industry workers. Through the alliance information, guidance and access to training resources are provided to SCCC students, Springhouse Frozen Foods, business partners and others that will help them protect employees' health and safety particularly reducing and preventing exposure to work related injuries for warehousing industry workers in Kansas.

The agreement also focuses on a number of goals including:

Training and education:
  • Developing a training course in General Warehousing to encompass plant sanitation, general warehousing, forklift operation, and plant mechanical maintenance
     
  • Provide OSHA expertise in developing information on the recognition and prevention of workplace hazards, and to provide expertise in developing ways of communicating such information to employers and employees in these industries.
     
  • Provide OSHA expertise in the development of workplace safety and health curricula on such topics as the following: Hazard Awareness and Recognition, Benefits of an effective Safety and Health Program, Effective Safety and Health Training and OSHA Recordkeeping.
Outreach and communication:
  • Provide OSHA expertise in developing information on the recognition and prevention of workplace hazards, and to provide expertise in developing ways of communicating such information (e.g. print and electronic media, electronic assistance tools and OSHA's and SCCC’s websites) to employers and employees.
     
  • Promote and encourage SCCC students and business partner’s participation in OSHA’s cooperative programs such as compliance assistance, the Voluntary Protection Program, Consultation and the Safety and Health Achievement Recognition Program.
     
  • OSHA will provide SCCC and Springhouse Frozen Foods with Compliance Assistance and electronic newsletters and publications that they may disseminate.
     
  • Speak, exhibit or appear at SCCC safety and health conferences, local meetings, conferences and other appropriate meetings or events.
Implementation Team Members
 
Dr. Duane Dunn, President

Dale Reed

Reenie Jackson

Rich Caramingo

David K. McDonnell
Seward County Community College

Assoc Dean of Educational Services

Director of Business and Industry

Chief Chef Springhouse Frozen Foods

CAS OSHA Wichita Area Office

Evaluation Period

09/23/2006 – 09/22/2007

II. Implementation Team Meetings
  • An implementation meeting was held at SCCC on September 13, 2006. Present at the meeting were Dale Reed Associate Dean of Educational Services and Reenie Jackson Director of Business and Industry. Discussed was the current status of the Alliance between OSHA, SCCC and Springhouse Frozen Foods.

  • Status: Due to unforeseen delays in placing the warehouse in operation followed by corporate changes no classes were held. There are no plans to renew this alliance.
III. Training and Education

Training and Education

Events


None

Outreach and Communication

Events


None