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zxc Vol 4 Issue #5 May 2012

Spring Training

EHS is here to keep KSU environmentally safe and healthy, but we need help from everyone to make this possible.

For this reason we would like to make you aware of up-coming training courses that will benefit you and the KSU campus.


"Defensive Driving:Coaching the van driver/trailoring"
will be held Friday May 4th, 2012 from 9am-2pm at the Continuing Education KSU Center.

If you have any questions or would like to sign yourself or your department up for training please contact Terran Terrel at x2968.

If you would like information on future training courses please check our web site or contact Terran for more information.


EHS - General

Tel: 770-499-3321
Fax: 770-420-4363

Campus Emergency

Dial - 6666


Executive Director

Mr. Gerald Donaldson, REM

Chemical Safety Manager

Mrs. Vanessa Biggers

Environmental Manager

Mr. Stephen Ndiritu, MS

Safety Coordinator

Mr. Terran Terrell, MPH

Admin. Associate II

Mrs. Natalie Higgins, BS

Student Assistant

Mrs. Leslie Davis

Student Assistant

Miss Brittany Rhoades

Work Study

Mr. Michael Morales



United States adopts Globally Harmonized System (GHS)


United States has officially adopted Globally Harmonized System for the Classification and Labeling of Chemicals (GHS). On March 26, the US Occupational Safety and Health Administration (OSHA) published the revised Hazard Communication Standard (HCS), 29CFR 1910.1200, commonly referred to as Hazcom 2012. This revision of the standard aligns the US Hazard Communication system with the GHS standards. Implementation of the revised standard is spread over a period of three year during which either the existing HCS or the new GHS requirements may be used. The implementation of Hazcom 2012 will mainly impact chemical manufacturers and importers as all MSDS and labels for covered chemicals will have to be revised, but there will also be impacts on chemical users.

According to OSHA, the basic goal of hazard communication is to ensure that employers, employees and the public are provided with adequate, practical, reliable and comprehensible information on the hazards of chemicals, so that they can take effective preventive and protective measure for their health and safety. Thus, implementation of effective hazard communication provides benefits for governments, companies, workers, and members of the public. For the workers and members of the public, the benefit of GHS includes;

  • Improved safety for workers and others through consistent and simplified communications on chemical hazards and practices to follow for safe handling and use,
  • Greater awareness of hazards, resulting in safer use of chemicals in the workplace and in the home.

EHS department provide training on the new GHS requirements to all employees working or with chemicals. If you have any question regarding the GHS, please contact EHS at 770-420-3321.

Summer Fun & Food Safety

A big part of our summer is planning activities which may include attending fairs, festivals, and cookouts.  These activities are fun and draw people because they are social gatherings which may include artwork, music, entertainment, water sports, food, and drinks.  While attending such summer activities keep in mind that, along with fun and sun, food borne illness is also associated with such activities.  The reason for this is due to food being prepared and eaten on the outside rather than inside an establishment where there are safety controls and measures such as thermostat-controlled cooking, washing facilities, and refrigeration.

Consumers and vendors of these fun summer activities should think about and adopt the same principles for food safety practices that are utilized at home or in an establishment’s kitchen, these are:  Clean, Separate, Cook, and Chill.  You can find out more about food safety practices through the Centers for Disease Control and Prevention.

As a consumer of food and drink during a festival, carnival, or cookout as yourself these questions about the vendors:

  • Does the vendor have a clean work station?
  • Does the vendor wear gloves or use tongs when handling the food?
  • Is refrigeration onsite for vendors who are utilizing raw foods?
  • Is the vendor utilizing a sink washing area for their hands?
  • Has the vendor been inspected (Certain states have laws that require a state or local environmental health agency to inspect and issue temporary mobile vendors a license to sale food and beverages)?

As consumers we should also take a responsible role in asking ourselves these questions if we are ever in a position of preparing food for an activity, group of people, or even our families:

  • Make sure to wash your hands often and properly when handling foods (especially after petting animals, using the restroom,    changing a diaper, going on a ride, playing a game, removing clothing, swimming, and handling raw foods).
  • Utilize hand sanitizer or disposable wipes if hand washing facilities are not available.
  • Make sure to know the proper food storage, transport, and handling guidelines when bringing pre-cooked foods from home or other facilities (Don’t let food sit out for more than 1 hour on hot days and keep perishable foods chilled in a cooler).

For additional information on Food Safety, beyond this article and the above link, please visit the CDC web-site or or contact Terran Terrell by email or by phone at 678-797-2968.




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