CSSSP is proud to present outstanding speakers at our bi-monthly meeting. These presentations help educate our members and keep them current in their profession.
Mrs. Violeta Pisani, Associate Safety Engineer with Cal/OSHA Consultation Services Branch, discussed Cal/OSHA’s various fire prevention regulations. She covered topics such as the Fire Prevention Plan; portable fire extinguisher requirements including locations, inspections, and training; welding hazards; flammable liquids, gasses and vapors; and combustible materials.
Violeta has worked for Cal/OSHA for 30 years, starting her career with Enforcement Branch of Cal/OSHA before joining the Consultation Branch. She started her career as office support staff and always had an interest in learning more about being a safety and health professional. When an opportunity to become a Safety Technician became available in Cal/OSHA, she jumped at the opportunity, working her way to becoming an Associate Safety Engineer. While receiving formal and on-the-job training, Violeta attended California State University, Dominguez Hills where she received her Certificate in Environmental and Occupational Safety and Health.
Amanda is currently a Global Food Safety Support Field Associate with Whole Foods Market since 2015. She received her BA in Art History from the University of Arizona; attended the NSC Culinary School; was an Independent Health Inspector for multiple local jurisdictions in Essex County, Massachusetts and with Berger Food Safety Consultants; a Food Safety Specialist with Steritech.
Amanda Celentano discussed food safety in food establishments and at home. Foodborne diseases are the illnesses contracted from eating contaminated food or beverages and include foodborne intoxications and infections. There are more than 250 different foodborne diseases caused by viruses, bacteria, parasites, and toxins. Symptoms of foodborne illness range from mild to life-threatening. The quality of food and controls used to prevent foodborne diseases are primarily regulated in California by state and local public health authorities. While not often thought of as work-related, foodborne illnesses may be work-related if they affect the food processors (poultry processing workers), food preparers/ servers (cooks, waiters), or workers who are provided food at the worksite.
Dan Leiner addressed Cal/OSHA’s bloodborne pathogens requirements and how they apply to your workplace. Bloodborne pathogens are infectious microorganisms in human blood that can cause disease in humans. These pathogens include, but are not limited to, hepatitis B (HBV), hepatitis C (HCV) and human immunodeficiency virus (HIV). Needlesticks and other sharps-related injuries may expose workers to bloodborne pathogens. Workers in many occupations, including first responders, housekeeping personnel in some industries, nurses and other healthcare personnel, all may be at risk for exposure to bloodborne pathogens. However, many other occupations have risk of exposure.
Dan Leiner, Area Manager of the San Fernando Valley CAL/OSHA Consultation Service talked about how to effectively implement your Injury and Illness Prevention Plan (IIPP). He reviewed the mandatory elements of an IIPP, what CAL/OSHA consider to be an effectively implemented IIPP, and what steps or process you need to ensure the IIPP will be seen as effective by CAL/OSHA.
Richard Druyen, Principal Environmental Health, Security and Safety Consultant. He spoke on the importance of developing a comprehensive disaster plan, and how we can prepare when the unexpected occurs. Here are some of the key highlights from his presentation.
We had a non-traditional meeting. We had a “Celebration of Life of John O’Toole”. Theme for the event was a Hawaiian themed meeting. Everyone was encouraged to come dressed in their favorite Hawaiian attire. We shared our memories of our interaction/experience with John O’Toole.