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Safety & Sanitation Rules

Staying well means that people need to to eliminate (or at least reduce) household and workplace safety and sanitation hazards. The problem is that people sometimes see the hazards so routinely that they are not aware of them. Safety and sanitation rules point out areas on which to concentrate.

  1. Electrical

    • Don't use a device or extension cord that has worn or frayed wiring. Place cords so they are not potential tripping hazards, but don't tuck them under rugs or furniture. All outlets should hold electrical prongs tightly and be cool to the touch. Never connect multiple splitters or extension cords to each other--it's always better to install a second outlet.

    Chemicals and Cleansers

    • Do not store large amounts of chemicals and cleansers together. All chemicals need to be in leak-proof containers and stored according to manufacturer's instructions that take the chemical's physical properties into account. If you have children or pets, keep the chemicals out of reach or (ideally) put them in a locked cabinet. Use goggles and gloves for handling chemicals, and every chemical needs to have a clear label.

    Plumbing

    • Set your water heater no higher than 120 degrees Fahrenheit to avoid burns. Regularly check that fixtures and pipes are not leaking, because moisture around pipes creates an environment in which mold, viruses and bacteria grow. Know where shut-off valves are, both at the fixtures and to the entire home.

    Alarms and Extinguishers

    • Place a minimum of one fire extinguisher, smoke alarm and carbon monoxide detector on every floor. Check that these items are charged or have good batteries once every six months or less.

    Furniture and Storage

    • Secure all tall furniture that might tip to the wall. If you need to store items based on your furniture and closet set-up, keep them at head level or below to limit the chance of items falling on you and to reduce the need for climbing.

    Ventilation

    • Make sure that all vents, including chimneys and dryer vents, are open and clean. These are prime places for fibers and pathogens to build up. Ideally, vents should open to the outdoors.

    Exits

    • Keep all exits accessible at all times. There should be no clutter blocking emergency paths.

    Foods

    • When preparing food, do not mix raw meat with fruits and vegetables. Have a separate cutting board for each item to prevent cross-contamination. Food that is raw and frozen should not be unfrozen and then refrozen. Leftovers need to be refrigerated as soon as possible, especially if they contain meat.

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