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Wine and Grape Conference


Safety at the COR


Participating in certification program can go a long way toward preventing injuries and illness on the farm.


By Susan McIver K


eepworkers safe and savemoney was themessage delivered by CarolReid to participants in a


workshop on theCertificate of Recognition (COR) Incentive Programat the 14th annualEnology andViticulture Conference and Tradeshowheld in July. Reid is the regional safety consultant


for the FarmandRanch Safety and HealthAssociation (FARSHA),British Columbia’s primary agricultural certifying partner for the program. “You can go to bed knowing your


workerswill be safe the next day and you’ll be receiving a rebate on your WorkSafeBCassessment,”Reid said. TheCORprogramis a voluntary


incentive that recognizes and rewards employers for implementing effective OccupationalHealth and Safety and Return toWork programs. “You’ll also be covering your ass,” said


aworkshop participant. The lack of posterior coverage cost one


employerwhen a delivery truck driver was injured unloading his cargo on the employer’s property. Reid explained that the claimwent to


the farmer because he did not have a safe procedures policy in place for unloading trucks. Employers are responsible for the


safety of all employees on their premises. RegistrationwithWorkSafeBC


through FARSHAis the first step for participation in theCORprogram. This is followed by implementation of


a health and safety programand completion of a baseline audit. “We’re here to help,”Reid said.


British Columbia FRUIT GROWER • Fall 2013 15 She recommends that all farms and


ranches conduct a baseline auditwith FARSHAto determinewhat areas of their health and safety programrequire attention. Ahealth and safety programhas


several key elements that beginwith management leadership and effective communication and includes safework and emergency procedures and hazard identification. Reid said there aremany factors to


consider even in a vineyardwhich is a relatively safework environment. Holding regular safetymeetings and


documenting themare high onReid’s to-do list. Ensure your employees do not


become dehydrated, knowthe location of theirworksite in case they have to call 9-1-1 and have received appropriate training for required tasks. “You have to considerwhat to do in


case of hazards such as fire or flooding fromburst dams,”Reid said. Ask potentialworkers if they are


SUSAN MCIVER


allergic to bee stings and do not hire themunless they haveEpiPens, the disposable, pre-filled automatic injection devices for administering epinephrine in the event of a severe allergic reaction. “Workersmust have their own


EpiPens and administer the drug themselves,”Reid said. Have plans in place to lift a tractor in


case of a rollover because fire department or other emergency personnelmight not be equipped to do so,Reid advised. She also stressed the importance of


incident reporting and investigation. Determining the cause of an incident


can help prevent its recurrence. It’s also important to knowthat an


incident has occurred. “State in your orientation thatworkers


should tell you if they are going to see a doctor,” said Sage Larivée, vineyard manager forEarlcoVineyards in Penticton. Larivée isworking closelywithReid on Earlco’s certification process.


Carol Reid, left, regional safety consultant for FARSHA, and Sage Larivée of Earlco Vineyards go over the


requirements for the


Certificate of Recognition incentive program.


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