Text For Citation: 01 Item/Group: 001 Hazard:

OSH ACT of 1970 Section (5)(a)(1): Section 5(a)(1) of the Occupational Safety and Health Act: The employer did not furnish employment and a place of employment which were free from recognized hazards that were causing or likely to cause death or serious physical harm to employees, in that employees were not protected from the hazard of high heat while performing job duties. Location: Snack Shack On or about, and at times prior to, June 20, 2024, employees were exposed to the hazard of high heat from several sources including high ambient temperatures and hot food preparation equipment including a grill, panini press, and fryer. Employees were observed to be exposed to a Wet Bulb Globe Temperature (WBGT) (inside) of 30.6� Celsius (87.1� Fahrenheit) and a heat index average of 43.5� Celsius (110.3� Fahrenheit) while engaged in moderate exertion activities including recording customer orders, food preparation, retrieving supplies from within the room, and filling customer orders. The effective WBGT of 29.6� Celsius exceeded the American Conference of Governmental Industrial Hygienists (ACGIH) Action Limit (AL) 25� Celsius and Threshold Limit Value (TLV) of 28.1� Celsius. Exposure above the AL (for unacclimated workers) and TLV (acclimated workers) is likely to cause heat related illnesses including heat cramps, heat exhaustion, and heat stroke which could results in hospitalization or death.