ANNISTON ARMY DEPOT, Ala. -- One of the root causes of workplace injuries, illnesses and incidents is the failure to identify or recognize hazards which are present or could have been anticipated in ...

A safety campaign is a way for organizations to share what they’re doing to promote workplace safety and encourage employees to take ownership of the risks present in their day-to-day lives. Creating ...

A Hazard is anything that has the potential to cause harm, injuries, accidents or other undesirable effects. A Risk is the possibility that a personal injury, property loss or environmental harm will ...

Biological hazards, or biohazards, contain living organisms that can pose dangers to human health. In the workplace, these can include blood, human waste, pathogens, and more. Biological hazards are ...

Biological workplace hazards are not limited to professions where you might expect this kind of issue, such as companies with laboratories or factory settings. Biological hazards can be found in a law ...

In today's fast-paced world, workplace safety is more important than ever. Ensuring a safe environment not only protects employees from harm but also enhances productivity and fosters a positive work ...

Industrial workplaces are typically dangerous, with heavy machinery, hazardous substances and complex processes. Despite safety protocols, accidents still happen. According to the International Labour ...

Employee burnout is now an officially diagnosable condition. According to the World Health Organization (WHO), which recently updated its definition, employee burnout is not a medical condition.

This is our fifth and final Alert on Virginia’s groundbreaking emergency, temporary COVID-19 workplace safety standard. In the first, we summarized the standard’s general employer mandates. In the ...

Exposure to work hazards, a frenetic job pace and choice of employment increase the likelihood of injury among adolescent and young adult workers, according to a new systematic review appearing in the ...

Restaurants have proverbially high staff turnover, and are almost always short-staffed in the kitchen, so losing staff-hours to injury is the last thing you need. Unfortunately cooks are especially ...