Shop and maker space safety is a critical part of an accident prevention program. Employees, students and visitors may be exposed to hazardous machinery, physical hazards, hazardous materials or procedures that could result in injury.
Ergonomics is the practice of fitting the job to the individual, which can help prevent work-related musculoskeletal injuries. Examples of musculoskeletal injuries include carpal tunnel syndrome, tendonitis, and low back pain.
The goal of the Ergonomics Program is to help University departments/units and personnel identify risk factors that can contribute to the development of work-related musculoskeletal injuries and determine solutions to eliminate or reduce these risk factors.
View the organization chart showing all staff and by functional sections and programs within the EH&S department.
UW students, faculty and staff hosting a public event with food service on UW property must obtain a Temporary Food Service Permit, which helps protect health and prevent foodborne illness.
A Temporary Food Service Permit is required for public events on UW property where food is sold or given away. It allows EH&S to evaluate the safety of food preparation, handling and storage by external vendors that operate with a license from the local health department.
To evaluate food safety practices, we need to know:
