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Chemistry (non-biochemistry), environmental science, occupational health and safety, environmental regulation and management, environmental engineering, and wastewater engineering. I'm the Director of Environmental, Health, and Safety and the Director of Research at the Institute of Textile Technology.
Chemistry (non-biochemistry), environmental science, occupational health and safety, environmental regulation and management, environmental engineering, and wastewater engineering. I'm the Director of Environmental, Health, and Safety and the Director of Research at the Institute of Textile Technology.
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There are no "temp" chemicals under OSHA. Chemicals are chemicals and the same rules apply if it is there 5 minutes or 50 years. Employees must be trained, MSDSs are required, etc, etc. In addition
The answer is really, not a direct one according to OSHA. http://www.osha.gov/SLTC/emergencypreparedness/guides/extended.html However, when there is not a direct regulation, the general duty clause
http://www.osha.gov/dts/osta/otm/otm_iii/otm_iii_2.html#2 (Scroll down to the section on ozone) http://www.aerias.org/DesktopModules/ArticleDetail.aspx?articleId=89&spaceid= http://www.green.ca
The first applicable is that if you have the job of determining hazards, you can just declare the sink off limits for drinking, no questions asked. Second is 1910.141(g)(2) Eating and drinking areas
It is hard to find. 29CFR 1910.141 (g) Consumption of food and beverages on the premises—(1) Application. This paragraph shall apply only where employees are permitted to consume food or beverages
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