What's the biggest risk for injury in your department? Find out by using this tool to engage your co-workers in a rounding coversation about safety.
Identify the risk for potential workplace hostility and learn how to defuse tense situations.
Every department must have a safety action plan to identify hazards, develop solutions and ensure a safe working environment.
Spills are common workplace hazards that can lead to slips, trips and falls. Engage your team in a conversation about the safe storage, handling, and clean-up of chemicals and other liquids.
Format: DOC
Size: 8.5" x 11"
Intended audience: Supporters of the UBT Health and Safety Champions Program
Best used: Use this template to inspire a culture of health and safety. No special design skills or software needed! Just pop in your own text and headline.
Use this Word template to inspire others to build a culture of health and safety.No special design skills or software needed!
Format:
PDF
Size:
One page, 8.5" x 11"
Intended audience:
UBT health and safety champions
Best used:
Help your team create a Department Safety Action Plan by identifying and minimizing workplace hazards.
Help your team identify hazards in the workplace – and figure out how to control or remove them – with a Department Safety Action Plan.
What can your team do to decrease injuries in your area? What else could your team use to encourage each other?
Format:
PDF
Size:
8.5" x 11"
Intended audience:
UBT health and safety champions and those who will recruit volunteers for this role, including regional co-leads, UBT consultants, union partnership representatives and UBT co-leads
Best used:
Utilize this as a resource to answer most common questions about the UBT health and safety champion role. It can be printed for future reference or emailed to anyone who has questions.
This poster answers several questions about who can be UBT health and safety champions and their duties.
This poster explains the guidelines and duties of UBT health and safety champions.
An industrial kitchen can be a dangerous place, with its sharp knives, wet floors, plentiful grease and hot temperatures.
Vanessa Bethea, a lead hospitality associate and member of SEIU UHW, still remembers when she witnessed a colleague being injured by a huge meat slicer.
The kitchen at the Panorama City Medical Center, where Bethea works, is a 54-member department, covering two shifts with staggered start times. It was also among the most injury-prone groups at the medical center, so hospital leadership asked the department to come up with a plan to improve its safety record.
The nine-member representative group for the UBT came up with the idea of dividing the department into two teams (simply named Team A and Team B) and sponsoring a friendly competition between them for a pair of movie tickets.
This motivated—and liberated—the staff to approach their colleagues who might be performing a task unsafely and suggest an alternative approach.
“We were ‘big brothering’ each other, which helped us catch things that could have led to an accident,” Bethea says. “It kept a friendly flow throughout the day and created more awareness of safety hazards.”
The team went nearly a year without any accepted claims for workplace injuries, down from about one injury a month.
Bethea says naysayers wanted to infect others in the department with negative attitudes, but the team overcame the hurdle by emphasizing how improving safety will help the whole department.
They also encouraged those naysayers to join the UBT’s representative group.
For more about this team's work to share with your team and spark performance improvement ideas, download a powerpoint.
A Food and Nutrition Services department in Southern California goes injury free for 11 months after engaging staff members in a friendly competition for movie tickets.