Safety Technical Bulletin

Country Club - Golf Course

Workplace Safety Tips

Country Club services and Golf Course maintenance operations present numerous potential workplace hazards that can cause serious injury to personnel.

Developing a Loss Control Program 

To successfully implement a workplace safety program, management must be willing to reduce and eliminate workplace injuries. There has to be 100% commitment to establish an injury free environment.

FFVA-MIC Loss Control consultants can assist you in evaluating your workplace exposures and provide you with sound loss control recommendations.

Office – Clerical Exposures

• Back injuries and strains
• Repetitive motion
• Slip, trips and falls

• Employees should be trained in proper lifting techniques.
• Check weight first to determine if assistance is needed.
• Place feet close to the object, bend knees and keep the back straight.
• Lift with the legs.
• Keep the load close to the body without twisting or turning.
• Set the load down slowly in reverse order of lifting.
• Computer workstations should be inspected to ensure that monitors, keyboards, and chairs are adjusted to match the physical characteristics of the employee.
• Floor rugs and mats should be inspected for frayed or curled edges to prevent trip and fall hazards.
• File drawers should remain closed when not in use.
• Open lower drawers create trip and fall hazards.
• Open upper drawers may cause severe head injuries.
• Ensure walkways are clear of objects that might create trip and fall hazards.
• Do not overload electrical outlets.
• If running electrical cords or other cords across aisles, use a cord cover or ensure the cords are properly taped to the floor to prevent a trip hazard.
• Do not stand on boxes or chairs to reach overhead items, use a properly designed step stool.

Pro-shop Exposures

• Back injuries and strains
• Repetitive motion
• Slip, trips and falls
• Golf cart operations

Pro-Shop Workplace Safety Tips

• When lifting golf bags and golf equipment, use handles or hand holds if provided.
• Pull the object as close to the body as possible before lifting.
• Spread legs and bend knees to help maintain balance when lifting.
• Only properly trained personnel should operate golf carts.
• Do not speed (Installation of governor is recommended).
• Keep hands, legs, and feet inside the cart.
• Ensure the cart is stopped before entering or exiting.

Restaurant Workplace Exposures

• Slips, trips and falls.
• Cuts and lacerations.
• Burns.
• Strains and sprains from heavy trays and boxes.

Restaurant-Kitchen Workplace Safety Tips 

Management should be encouraged to review the Federal OSHA standards for floor conditions (1910.22) such as:

• Isles and walkways should be kept clear at all times.
• Work surfaces are to be kept clean and dry at all times.
• Wet floor signs should be used.
• Floor areas subject to wet conditions should be covered with a non-skid surface or floor mats.
• Ensure all floor drains are unclogged and properly covered.
• Employees should be properly trained in use of food processing utensils such as knives and meat slicers.
• If walking with a knife, the blade should be pointed down.
• Select the proper knife for the food items to be cut.
• Do not use knives with dull blades.
• Do not attempt to catch a falling knife.
• Do not leave knives in sinks full of water.
• Always slice food items away from your body.
• Employees should be encouraged to wear gloves when using a meat slicer.
• Ensure that employees are properly trained in placing food items in deep fryers.
• Gloves, aprons, and eye protection are recommended.
• Waiters / waitresses should be trained in proper lifting techniques for carrying food trays.
• Proper lifting includes placing feet close to load, bending knees, getting a firm grip, keeping tray or load close to the body. Pathways should be clear to destination and knees should be bent and back straight when placing the load down.
• Freezer and food lockers should be equipped with inside latches to avoid employee entrapment or potential freezer burn.

Housekeeping Exposures

• Back injuries and strains.
• Slips, trips and falls.
• Cleaning tools.
• Cleaning chemicals.
• Body fluids

Housekeeping Workplace Safety Tips 

• Employees should be trained in proper lifting techniques as mentioned in the office and restaurant safety tip section.
• Employees exposed to wet soapy floors should take short steps when walking on them.
• Employees should:
• Be required to wear non-skid footwear and wet floor signs should be used.
• Clean up broken glass with a dustpan and broom; avoid picking up broken glass with bare hands.
• Not stand on sinks, toilets or cabinets to clean mirrors, wall surfaces or other objects. Use approved step stools only.
• Not use vacuums or other electrical cleaning appliances on wet floors to avoid electrocution.
• When using cleaning chemicals, follow the instructions on the label and corresponding Material Safety Data Sheet (MSDS).
• Use personal protection equipment as described by the label or MSDS.
• When using a spray or aerosol, hold the container at arms length and spray away from the face and body.
• When using cleaning or laundry carts, push carts rather than pull to avoid being run over by the cart.
• Do not obstruct forward vision.
• Housekeeping staff should wear protective clothing and gloves when handling soiled linens.
• Housekeeping staff should receive proper training consistent with the OSHA standard on Bloodborne Pathogen. (29 CFR 1910.1030)

Golf Course Maintenance Exposures

In addition to the common exposures and safety tips previously discussed on lifting and slips and falls, maintenance personnel exposures would also include;

• Power hand tools.
• Gas powered lawn and golf course maintenance equipment.
• Chemicals, herbicides and insecticides.
• Pool cleaning and steam room maintenance.

Golf Course Maintenance Workplace Safety Tips FOR EMPLOYEES 

Hand Tools

• When using a hand tool, use the proper tool for the job.
• Match the size and type of screwdriver blade to fit the head of the screw.
• Do not put fingers near the blade of the screwdriver when tightening a screw.
• Do not hold the work-piece against your body while using a screwdriver.
• Do not use a screwdriver as a punch, chisel, pry bar or nail puller.
• Use a claw hammer or nail puller for pulling nails.
• Do not use a hammer if your hands are oily, greasy or wet.
• When using a hacksaw ensure the blade is taut.
• Do not carry a saw by the blade.
• Use the correct wrench for the job to prevent slipping.
• Do not use wrenches that are bent, cracked or damaged.
• Use box or socket wrenches on hex head bolts as first choice and open-end wrenches as a second choice.
• Avoid tightening bolts and nuts toward the body when possible.
• Keep hoes and shovels sharp.
• Do not use hoes or shovels as pry bars.
• When laying hoes, shovels or rakes on the ground turn the work end toward the ground.
• Gloves are recommended when using hoes, shovels or rakes to avoid blistering.
• Wear safety glasses, goggles or face shield when operating a grinder.
• Do not use grinding wheels that are chipped, cracked, or have grooves.
• Adjust the work rest guard so that it is no more than 1/8 th inch from the grinding wheel.
• Do not bind the grinding wheel.
• Do not try to stop the wheel with you hand.
• Do not use a file as a pry bar, hammer, screwdriver or chisel.
• When using a file, grasp the handle in one hand and the toe of the file in the other.
• Gloves are recommended when using a file. 

Power Hand Tools 

• Do not operate power hand tools unless you have been trained for using that particular piece of equipment.
• Inspect power hand tool equipment to ensure guards are in place and safety devices are working properly before use.
• Do not alter or by-pass any safety device provided by the manufacturer.
• Use grip locations specified by the manufacturer when operating the unit.
• Do not pour fuel into the tank when the engine is running.
• Turn off the engine when not in use.
• Allow the engine to cool before covering or storing.  

• Only properly trained personnel should use tractors, mowers, or other equipment.
• Employee training on equipment should be done in a specified training area.
• Safety glasses are recommended when operating any mowing or cutting equipment.
• Inspect mowers and tractors for proper maintenance and ensure safe guards are in place before using the equipment.
• Do not by-pass safety kill switches on mowing equipment.
• Visually inspect the area to be mowed. Be aware of hazards such as tree stumps, roots, rocks, sprinklers, light fixtures, electrical cords, and pipes.
• Do not allow passengers to ride on mowers, tractors, or other single seated equipment.
• Ensure the equipment is in neutral and the parking brake is set before starting or shutting down equipment.
• Do not put hands or feet on or under the mowing deck when in operation.
• For bush-hog operations, ensure the equipment is properly attached to the tractor and that the top shaft covers are in place and properly maintained before beginning operations.
• Turn off the mower before dumping grass catchers or removing clogged grass from the chute.
• When mowing on a slope, mow up and down the slope. To mow across a slope, use an upright mower.
• Keep the mower in lower gears when mowing down slopes.
• Do not pour fuel in tank when engine is running.

Chemicals  

• All employees should be trained consistent to the OSHA Hazard Communications Standard (29 CFR 1910.1200).
• Follow the instructions on the label and in the corresponding Material Safety Data Sheet (MSDS) for each chemical product used in your workplace.
• Use personal protective clothing or equipment such as neoprene gloves, rubber boots, shoe covers, protective clothing, and eye protection when using chemicals as directed by the label and/or MSDS.
• Wash gloves before removing them. Always wash your hands after removing the gloves and handling chemicals.
• Label all secondary containers according to the original label. Do not leave a chemical in an unlabeled container.

Pool and Steam Room 

• Wear rubber gloves when handling pool products such as chlorine or muriatic acid.
• Do not handle hot items, such as water lines or pool pumps with bare hands, wear gloves.
• Turn off boiler and open the gate valve to release pressure from steam lines before servicing steam room equipment.

Related Links

• www.NDC.org
• www.OSHA.gov
• www.cdc.gov/nasd