Friday, June 11, 2021

Hazard Identification and Risk Assessment (HIRA) for Ladder



Working on Ladders


Falls from elevation can happen when using ladders, including extension or straight ladders, platform ladders, stepladders, and stepstools. Ladders are commonly used in craft brewing or distilling for cleaning tanks, inspections, getting materials from storage, and adding ingredients.

Occupational Health and Safety Controls

Minimize and reduce the risk of physical injury by following and practicing these guidelines:

  • Use the right ladder for the job.  Ensure it has the appropriate reach and weight capacity, and that it meets the national and international standard required for the workplace.
  • Use a ladder that has slip-resistant feet.  Set it on a firm surface that is flat and even.
  • Inspect ladders before every use.  Check for defects and damage, such as bent or broken rungs, or split side rails.
  • Make alternatives, and if possible, use a working platform instead of a ladder.
  • Don’t carry heavy or awkward items, weighs, objects, equipment, etc. up or down ladders.
  • Make sure that rungs or steps are stable, tidy, clean and dry prior its use.
  • While climbing to ladder, face the ladder and maintain three-point contact methodology at all times (one foot and two hands on the ladder, or one hand and two feet).
  • If using an extension or straight ladder, extend the top of the ladder at least 1 m (3 ft.) above the edge of the landing. Set the ladder with a slope of four vertical to one horizontal (i.e., for every 4 ft. of height, the ladder should be 1 ft. out from the base of the structure).
  • When using a ladder in a passageway, aisles, corridors, lobbies or near a doorway, ensure that warning signs are in place for pedestrian traffic.  Lock doors if working nearby.
  • Get down from the ladder to move it when task accomplished. Don’t try to “hop” it into place.
  • Store ladders in a designated secure location.

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