Cardiac arrest is when the heart stops beating properly. When this happens, the heart needs to be shocked into beating properly again. This procedure is called defibrillation. According to the Heart and Stroke Foundation of Canada, as many as 45,000 Canadians experience a sudden cardiac arrest each year. Early access to cardiopulmonary resuscitation (CPR) and defibrillation (1 to 3 minutes after cardiac arrest) is vital. These actions may increase the chance of survival by 75% or more.
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provide 'coaching' to guide users on giving effective CPR breathing and compressions
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AEDs are being installed across the country in public locations including recreational facilities, places of worship, shopping malls, airports and schools.
An AED should be installed in a location that facilitates easy, rapid public access. It must be clearly visible, located in a common area and easily accessible to members of the public without assistance from staff at the facility. The AED should be stored in a case that protects it from environmental damage. Some cases are equipped with alarms to help prevent tampering and ensure the AED is only used in an emergency.
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checking the pad and accessories
checking the batteries
cleaning
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Lit candles are used in religious services, in places of worship, and in the home. Whether you are using one candle, or more than one on a candelabra, kinara, or menorah, make sure you take a few moments to learn about using candles safely.
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Live in Saskatchewan? Stay safe with advice and information from FloodSafe Saskatchewan: www.floodsafesask.ca"
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string(23) "Maintain your Sump Pump"
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string(223) "Nobody wants a flooded basement but many people ignore the maintenance of their sump pump system. Check the system regularly, make sure it is plugged in, and ensure you have a source of backup power in case of an emergency."
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string(1452) "It happens too often: a driver suddenly loses control of a car, sending it into a storefront or pedestrian area. Property damage and serious injuries, sometimes fatal, can result from these accidents. But with protective devices and effective parking area design these crashes don’t have to happen.
Studies show that ‘Pedal Error’, where drivers mistake their gas pedals for their brakes, is the leading cause of damage to buildings from vehicle impact. Drivers can also confuse ‘Drive’ with ‘Park’ on their automatic transmissions and drivers of all ages get distracted or suffer medical emergencies and fail to brake in time, or at all, when entering or leaving parking areas.
Even in a best‐case‐scenario incident where no injuries occur, a vehicle collision into a building can cause serious damage. Simply replacing plate glass windows or doors can cost thousands of dollars. A storefront crash puts commerce on hold ‐ sometimes only for a few hours, sometimes for a few days and in the worst cases, permanently. While no business is immune, high customer/vehicle‐turnover store locations such as convenience stores suffer many more accidents than locations with fewer visitors or separate parking facilities.
Below is a combination of methods that can be implemented to protect your business from damage due to vehicle impact:
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string(298) "The types of barriers that can be erected to prevent these accidents include bollard posts, large planters or other architectural items that actually enhance appearance while offering a layer of protection. Bollards can be removable, retractable or fixed but must be tall enough for drivers to see."
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Studies show that ‘Pedal Error’, where drivers mistake their gas pedals for their brakes, is the leading cause of damage to buildings from vehicle impact. Drivers can also confuse ‘Drive’ with ‘Park’ on their automatic transmissions and drivers of all ages get distracted or suffer medical emergencies and fail to brake in time, or at all, when entering or leaving parking areas.
Even in a best‐case‐scenario incident where no injuries occur, a vehicle collision into a building can cause serious damage. Simply replacing plate glass windows or doors can cost thousands of dollars. A storefront crash puts commerce on hold ‐ sometimes only for a few hours, sometimes for a few days and in the worst cases, permanently. While no business is immune, high customer/vehicle‐turnover store locations such as convenience stores suffer many more accidents than locations with fewer visitors or separate parking facilities.
Below is a combination of methods that can be implemented to protect your business from damage due to vehicle impact:
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Look for slip and trip hazards around the workplace, including floor coverings and their condition, uneven floors, stairways and handrails, condition of walkways, trailing cables and areas that are sometimes slippery due to spillages. Don’t forget to include any outdoor areas, remembering that weather conditions may be a factor. Snow covered, icy steps and walkways pose a serious slipping hazard.
Decide who might be harmed and how. Who comes into the premises? Are they at risk? Are some groups more at risk than others?
Consider the risks. Are there already measures in place to deal with the risks? Are floor coverings suitable for the area? Do stairways have handrails? Are walking surfaces straight and level? Do you conduct regular inspections? Are employees instructed to keep traffic routes clear?
Regularly review the assessment. If any significant changes take place, make sure that precautions are still adequate to deal with the risks.
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string(44) "Reducing the Risks of Slips, Trips and Falls"
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string(429) "Ensure the height between stairs and landings is consistent. Even a slight difference in height can create a loss of balance and a potential fall or injury. Walkway surfaces should be smooth and level as raised or depressed areas increase the risk of trips and falls. To prevent accidents in stairway and walkway areas, improve visibility and lighting, install hand rails and add tread markers or other floor markings.
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string(178) "Improve lighting levels and placement of fixtures to provide a more even lighting level over all pedestrian areas. Promptly replace broken and defective light bulbs and switches."
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string(18) "Slippery Surfaces "
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string(303) "Assess the cause of slipperiness and treat or clean accordingly. For example, treat chemically and use appropriate cleaning materials and methods. In some cases you may need to repair or replace the floor surface. Use ice melt, salt or sand during the winter months to prevent slipping in outdoor areas."
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string(251) "Clean up all spills immediately and sweep debris from walking areas. If the floor is wet or oily, use appropriate signs to mark the area and communicate that extra care is needed. Alternatively, use another route until the spillage or wetness is gone."
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string(119) "Warn pedestrians of surface change risks by using signs and markers and locate doormats where these changes are likely."
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string(122) "Where rugs or mats are used, make sure they are securely fixed and that edges or corners do not present a tripping hazard."
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string(289) "Slips and falls are one of the most common causes of non‐fatal major injuries. All business and property owners are responsible for managing the risks of slipping and tripping to prevent injury and liability claims. Effective solutions are often simple, affordable and easy to implement."
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Look for slip and trip hazards around the workplace, including floor coverings and their condition, uneven floors, stairways and handrails, condition of walkways, trailing cables and areas that are sometimes slippery due to spillages. Don’t forget to include any outdoor areas, remembering that weather conditions may be a factor. Snow covered, icy steps and walkways pose a serious slipping hazard.
Decide who might be harmed and how. Who comes into the premises? Are they at risk? Are some groups more at risk than others?
Consider the risks. Are there already measures in place to deal with the risks? Are floor coverings suitable for the area? Do stairways have handrails? Are walking surfaces straight and level? Do you conduct regular inspections? Are employees instructed to keep traffic routes clear?
Regularly review the assessment. If any significant changes take place, make sure that precautions are still adequate to deal with the risks.
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string(44) "Reducing the Risks of Slips, Trips and Falls"
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string(99) "Reducing the risks of falls is usually easy, costs little or no money and often has other benefits."
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string(27) "Changes in Level and Slopes"
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string(429) "Ensure the height between stairs and landings is consistent. Even a slight difference in height can create a loss of balance and a potential fall or injury. Walkway surfaces should be smooth and level as raised or depressed areas increase the risk of trips and falls. To prevent accidents in stairway and walkway areas, improve visibility and lighting, install hand rails and add tread markers or other floor markings.
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string(178) "Improve lighting levels and placement of fixtures to provide a more even lighting level over all pedestrian areas. Promptly replace broken and defective light bulbs and switches."
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string(303) "Assess the cause of slipperiness and treat or clean accordingly. For example, treat chemically and use appropriate cleaning materials and methods. In some cases you may need to repair or replace the floor surface. Use ice melt, salt or sand during the winter months to prevent slipping in outdoor areas."
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string(251) "Clean up all spills immediately and sweep debris from walking areas. If the floor is wet or oily, use appropriate signs to mark the area and communicate that extra care is needed. Alternatively, use another route until the spillage or wetness is gone."
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string(15) "Trailing Cables"
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string(117) "Place equipment to avoid cables crossing pedestrian routes. Use cable guards to cover trailing cables where required."
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string(122) "Where rugs or mats are used, make sure they are securely fixed and that edges or corners do not present a tripping hazard."
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string(186) "Hot work continues to be a leading cause of industrial fires, consistently in the top five across all industries, and has been responsible for many of industry's most severe fire losses."
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string(736) "Working with ignition sources near flammable materials is referred to as "hot work." Welding, cutting, soldering and grinding are examples of hot work. Fires are often the result of the "quick five minute" maintenance job in areas not intended for welding or cutting. Getting a hot work permit before performing hot work is just one of steps involved in a hot work management program that helps to reduce the risk of starting a fire by welding or cutting in areas where there are flammable or combustible materials.
The National Fire Protection Association (NFPA) Standard 51B "Fire Prevention in the Use of Cutting and Welding Processes" serves as the basis for the fire codes and many fire prevention practices adopted by industry."
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string(1188) "Hot work management programs are put in place to control or eliminate hot work hazards and their risks. Programs include the development of policies, procedures and the assignment of responsibilities and accountabilities for all aspects of hot work. A program includes:
1. Policies
a. Where hot work is permitted
b. When hot work is permitted
c. Who authorizes hot work
2. Procedures
a. What must be assessed before permitting/performing hot work in an area or on a process piece of equipment or area
b. What to do to prepare an area for hot work
c. What to do if hot work cannot be avoided in a particularly hazardous area
d. What hot work tools are required e. How to obtain a hot work permit, when they are required and who can administer them.
3. Training
a. Employees, supervisors, maintenance individuals, fire wardens, trained fire watch individuals and contractors all have different roles, and must be trained accordingly
4. Communications
a. Posting procedures
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c. Posting signs in areas that are prohibited from having hot work performed in them"
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string(82) "Before Performing Hot Work, What are Some General Good Practices?"
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string(2551) "Make sure you are following your hot work procedure. Also consider the following items:
Make sure that all equipment is in good operating order before work starts.
Inspect the work area thoroughly before starting. Look for combustible materials in structures (partitions, walls, ceilings).
Sweep clean any combustible materials on floors around the work zone. Combustible floors must be kept wet with water or covered with fire resistant blankets or damp sand.
Use water ONLY if electrical circuits have been de‐energized to prevent electrical shock.
Remove any spilled grease, oil or other combustible liquid.
Move all flammable and combustible materials away from the work area.
If combustibles cannot be moved, cover them with fire resistant blankets or shields. Protect gas lines and equipment from falling sparks, hot materials and objects.
Block off cracks between floorboards, along baseboards and walls and under door openings, with a fire resistant material. Close doors and windows.
Cover wall or ceiling surfaces with a fire resistant and heat insulating material to prevent ignition and accumulation of heat.
Secure, isolate and vent pressurized vessels, piping and equipment as needed before beginning hot work.
Inspect the area following work to ensure that wall surfaces, studs, wires or dirt have not heated up.
Vacuum away combustible debris from inside ventilation or other service duct openings to prevent ignition. Seal any cracks in ducts. Prevent sparks from entering into the duct work. Cover duct openings with a fire resistant barrier and inspect the ducts after work has concluded.
Post a trained fire watcher within the work area during welding, including during breaks, and for at least 30‐60 minutes after work has stopped. Depending on the work done, the area may need to be monitored for longer (up to 3 hours) after the end of the hot work.
Eliminate explosive atmospheres (e.g., vapours or combustible dust) or do not allow hot work. Shut down any process that produces combustible atmospheres, and continuously monitor the area for accumulation of combustible gases before, during and after hot work.
If possible, schedule hot work during shutdown periods.
Comply with the required legislation and standards applicable to your workplace.
Source: Canadian Centre for Occupational Health & Safety"
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string(34) "What is Hot Work?"
["_safety_tips_0_safety_tip_title"]=>
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string(736) "Working with ignition sources near flammable materials is referred to as "hot work." Welding, cutting, soldering and grinding are examples of hot work. Fires are often the result of the "quick five minute" maintenance job in areas not intended for welding or cutting. Getting a hot work permit before performing hot work is just one of steps involved in a hot work management program that helps to reduce the risk of starting a fire by welding or cutting in areas where there are flammable or combustible materials.
The National Fire Protection Association (NFPA) Standard 51B "Fire Prevention in the Use of Cutting and Welding Processes" serves as the basis for the fire codes and many fire prevention practices adopted by industry."
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string(55) "What is a Hot Work Management Program?"
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string(1188) "Hot work management programs are put in place to control or eliminate hot work hazards and their risks. Programs include the development of policies, procedures and the assignment of responsibilities and accountabilities for all aspects of hot work. A program includes:
1. Policies
a. Where hot work is permitted
b. When hot work is permitted
c. Who authorizes hot work
2. Procedures
a. What must be assessed before permitting/performing hot work in an area or on a process piece of equipment or area
b. What to do to prepare an area for hot work
c. What to do if hot work cannot be avoided in a particularly hazardous area
d. What hot work tools are required e. How to obtain a hot work permit, when they are required and who can administer them.
3. Training
a. Employees, supervisors, maintenance individuals, fire wardens, trained fire watch individuals and contractors all have different roles, and must be trained accordingly
4. Communications
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string(82) "Before Performing Hot Work, What are Some General Good Practices?"
["_safety_tips_2_safety_tip_title"]=>
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string(2551) "Make sure you are following your hot work procedure. Also consider the following items:
Make sure that all equipment is in good operating order before work starts.
Inspect the work area thoroughly before starting. Look for combustible materials in structures (partitions, walls, ceilings).
Sweep clean any combustible materials on floors around the work zone. Combustible floors must be kept wet with water or covered with fire resistant blankets or damp sand.
Use water ONLY if electrical circuits have been de‐energized to prevent electrical shock.
Remove any spilled grease, oil or other combustible liquid.
Move all flammable and combustible materials away from the work area.
If combustibles cannot be moved, cover them with fire resistant blankets or shields. Protect gas lines and equipment from falling sparks, hot materials and objects.
Block off cracks between floorboards, along baseboards and walls and under door openings, with a fire resistant material. Close doors and windows.
Cover wall or ceiling surfaces with a fire resistant and heat insulating material to prevent ignition and accumulation of heat.
Secure, isolate and vent pressurized vessels, piping and equipment as needed before beginning hot work.
Inspect the area following work to ensure that wall surfaces, studs, wires or dirt have not heated up.
Vacuum away combustible debris from inside ventilation or other service duct openings to prevent ignition. Seal any cracks in ducts. Prevent sparks from entering into the duct work. Cover duct openings with a fire resistant barrier and inspect the ducts after work has concluded.
Post a trained fire watcher within the work area during welding, including during breaks, and for at least 30‐60 minutes after work has stopped. Depending on the work done, the area may need to be monitored for longer (up to 3 hours) after the end of the hot work.
Eliminate explosive atmospheres (e.g., vapours or combustible dust) or do not allow hot work. Shut down any process that produces combustible atmospheres, and continuously monitor the area for accumulation of combustible gases before, during and after hot work.
If possible, schedule hot work during shutdown periods.
Comply with the required legislation and standards applicable to your workplace.
Workers are regularly exposed to the risk of injury when working with or near gasoline or other types of flammable liquids. To prevent injuries and property damage when working with flammable liquid, use proper equipment and safe work procedures to perform the job safely.
Workers are sometimes required to siphon or drain and refill vehicles with fuel. Transfer of these fuels requires an approved system, including approved safety equipment.
Several factors must be considered when transferring flammable liquids. Static electricity may be generated through friction, including flowing liquids and gases, as in the case of transferring flammable liquids. Accumulated static electricity may discharge, producing an electric arc, and provide an ignition source.
Safety equipment such as portable fuel transfer tanks are designed to transfer flammable liquids from vehicle and equipment tanks into a self-contained approved storage tank by means of a pump. They reduce the amount of vapour and splashing or spilling of fuel and have provisions for proper bonding and grounding to eliminate accumulations of static electricity.
These units have various capacities and also eliminate the use of open unapproved containers. Only equipment tested and approved by recognized agencies such as Underwriters Laboratories Inc. (UL, ULC), Factory Mutual Engineering Corporation (FM) and National Fire Protection Association (NFPA) shall be used to transfer N.F.P.A. Class 1 flammable liquids to or from vehicle or equipment tanks.
Work activities also often require the use of Portable lights or Trouble lights. Blub surface temperatures may approach 500 degrees F. (260 C.) and may provide an ignition source when these lights are positioned near a fuel source where splashing or explosive atmospheres occur. It is also possible that any of the trouble light components, connections, switches, frayed electrical cords etc. may result in electrical arcs and provide a potential ignition source.
Portable lighting should be designed to eliminate ignition sources in the presence of flammable liquids or explosive atmospheres. Only lights tested and approved by recognized agencies such as UL, ULC, FM, NFPA, and Canadian Standards Association (CSA), shall be used with Class 1 Flammable liquids.
All safety equipment must be used and maintained according to manufacturers’ specifications, and a no smoking policy must be in place.
*Grounding: connection of the container to an already grounded object that will conduct electricity to “chain” off any static charge.
**Bonding: making an electrical connection between two containers so there is no difference in electrical potential to protect from sparks/electric shock.
"
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string(59) "Reference Material and Contact Information"
["_safety_tips_1_safety_tip_title"]=>
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string(1165) "Part 4 of the Manitoba Fire Code (Flammable and Combustible Liquids) identifies the requirements for the storage, handling, use and processing of flammable liquids and combustible liquids in buildings, structures and open areas. Sections 4.1.5.2 (Ignition Sources), 4.1.8.2 (Control of Static Electric Charge), and 4.1.8.4 (Fuel Tanks of Vehicles) identify the control of the specific hazards noted.
Contact the agencies listed below for assistance in complying with the Manitoba Fire Code:
City of Winnipeg Fire Protection Branch
2nd Floor – 185 King Street
Winnipeg, MB R3B 1J1
Phone: 311 or (204) 986-6320 (Public Education Enquiries)
Email: fireinspections@winnipeg.caOutside the City of Winnipeg, contact:Manitoba Department of Labour and ImmigrationOffice of the Fire Commissioner
508 – 401 York Ave.
Winnipeg, MB
Phone: (204) 945-3322
Toll-free in MB: 1-800-282-8069
24 Hour Emergency Line: 1-888-389-FIRE (3473)
Or, the local authority having jurisdiction in your area.
"
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Employers or contractors must ensure safe work procedures (SWPs) are developed and implemented to prevent the ignition of flammable liquids, or explosive atmospheres that exist or are likely to exist at the worksite. SWPs should include procedures to safely extinguishing fires, install electrical or fuel fired equipment, store flammables, control spills, and perform welding operations.
Auto and Truck manufacturer specifications and procedures must also be followed for the safe removal of fuel systems, including fuel pump, sending unit, fuel lines and tanks. Refer to the manufacturers’ operations manual.
Workers are regularly exposed to the risk of injury when working with or near gasoline or other types of flammable liquids. To prevent injuries and property damage when working with flammable liquid, use proper equipment and safe work procedures to perform the job safely.
Workers are sometimes required to siphon or drain and refill vehicles with fuel. Transfer of these fuels requires an approved system, including approved safety equipment.
Several factors must be considered when transferring flammable liquids. Static electricity may be generated through friction, including flowing liquids and gases, as in the case of transferring flammable liquids. Accumulated static electricity may discharge, producing an electric arc, and provide an ignition source.
Safety equipment such as portable fuel transfer tanks are designed to transfer flammable liquids from vehicle and equipment tanks into a self-contained approved storage tank by means of a pump. They reduce the amount of vapour and splashing or spilling of fuel and have provisions for proper bonding and grounding to eliminate accumulations of static electricity.
These units have various capacities and also eliminate the use of open unapproved containers. Only equipment tested and approved by recognized agencies such as Underwriters Laboratories Inc. (UL, ULC), Factory Mutual Engineering Corporation (FM) and National Fire Protection Association (NFPA) shall be used to transfer N.F.P.A. Class 1 flammable liquids to or from vehicle or equipment tanks.
Work activities also often require the use of Portable lights or Trouble lights. Blub surface temperatures may approach 500 degrees F. (260 C.) and may provide an ignition source when these lights are positioned near a fuel source where splashing or explosive atmospheres occur. It is also possible that any of the trouble light components, connections, switches, frayed electrical cords etc. may result in electrical arcs and provide a potential ignition source.
Portable lighting should be designed to eliminate ignition sources in the presence of flammable liquids or explosive atmospheres. Only lights tested and approved by recognized agencies such as UL, ULC, FM, NFPA, and Canadian Standards Association (CSA), shall be used with Class 1 Flammable liquids.
All safety equipment must be used and maintained according to manufacturers’ specifications, and a no smoking policy must be in place.
*Grounding: connection of the container to an already grounded object that will conduct electricity to “chain” off any static charge.
**Bonding: making an electrical connection between two containers so there is no difference in electrical potential to protect from sparks/electric shock.
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string(1165) "Part 4 of the Manitoba Fire Code (Flammable and Combustible Liquids) identifies the requirements for the storage, handling, use and processing of flammable liquids and combustible liquids in buildings, structures and open areas. Sections 4.1.5.2 (Ignition Sources), 4.1.8.2 (Control of Static Electric Charge), and 4.1.8.4 (Fuel Tanks of Vehicles) identify the control of the specific hazards noted.
Contact the agencies listed below for assistance in complying with the Manitoba Fire Code:
City of Winnipeg Fire Protection Branch
2nd Floor – 185 King Street
Winnipeg, MB R3B 1J1
Phone: 311 or (204) 986-6320 (Public Education Enquiries)
Email: fireinspections@winnipeg.caOutside the City of Winnipeg, contact:Manitoba Department of Labour and ImmigrationOffice of the Fire Commissioner
508 – 401 York Ave.
Winnipeg, MB
Phone: (204) 945-3322
Toll-free in MB: 1-800-282-8069
24 Hour Emergency Line: 1-888-389-FIRE (3473)
Or, the local authority having jurisdiction in your area.
"
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Employers or contractors must ensure safe work procedures (SWPs) are developed and implemented to prevent the ignition of flammable liquids, or explosive atmospheres that exist or are likely to exist at the worksite. SWPs should include procedures to safely extinguishing fires, install electrical or fuel fired equipment, store flammables, control spills, and perform welding operations.
Auto and Truck manufacturer specifications and procedures must also be followed for the safe removal of fuel systems, including fuel pump, sending unit, fuel lines and tanks. Refer to the manufacturers’ operations manual.
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string(387) "Don't leave plugged-in appliances where they might fall in contact with water. If a plugged-in appliance falls into water, NEVER reach in to pull it out - even if it's turned off. First turn off the power source at the panel board and then unplug the appliance. If you have an appliance that has gotten wet, don't use it until it has been checked by a qualified repair person.
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string(971) "A grease trap or interceptor is a plumbing device that collects grease and prevents it from going down your drain. This device must be installed by a licensed plumber and requires regular maintenance to operate effectively. Most communities have a Sewer By-Law that requires all commercial, institutional and food service preparation operations have a grease trap installed. It protects your sewer and saves you money. Fat, oil and grease hardens as it cools and sticks to the inner lining of sewer pipes, eventually causing a blockage.
By preventing grease from going down your drain, you won’t have to spend money:
cleaning and disinfecting after sewer backup
hiring a contractor to clean the buildup from your sewer
repairing or replacing your sewer pipe if the blockage is severe
Here's some commonly asked questions:
Source: City of Winnipeg Water & Waste Department"
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Wastewater enters the grease trap from your sinks and dishwashers.
The water cools and the grease and oil harden and float to the top of the trap.
The rest of the wastewater flows through the trap and out the exit pipe to the sewer.
The grease, oil and fat remain in the trap.
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string(70) "What is the Difference between a Grease Trap and a Grease Interceptor?"
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string(347) "They both do the same thing – collect grease and prevent it from going through your private sewer service pipe into the sewer. They differ only in size and location. Grease traps are fitted to the plumbing inside a facility, usually under the sink, and grease interceptors are outside the facility a few feet under the ground and are very large."
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string(218) "A licensed plumber can determine which of these devices is best suited for your facility. They will consider the volume and flow rate of wastewater from your sinks, dishwashers and mop sinks to determine proper sizing."
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string(118) "Blockages will occur if the trap is not cleaned often enough. A grease trap which is not cleaned will eventually clog."
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string(48) "Will a Food Waste Grinder Affect my Grease Trap?"
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string(71) "Is there a Penalty if I don't Install and Keep Records of a Grease Trap"
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string(485) "Yes. Under the Sewer By-law, an owner could pay penalties based on the number of offences. In addition, the community can take remedial action at the owner's expense.
As a result, the owner could be charged the following:
The cost of sewer cleaning to clear grease blockages
The cost of correcting problems in neighbouring properties (e.g., sewer backup) as a result of violating the By-law requirement to have a properly functioning grease trap
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string(45) "Why Does my Grease Trap Back-up and Overflow?"
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string(256) "Grease traps back up either because they need to be cleaned or because an outlet is blocked. If you buy a large unit you will need to clean it less often because it will hold more grease. But all grease traps will clog if you don't remove grease regularly."
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string(40) "How Often Should I Clean my Grease Trap?"
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string(134) "Clean under-the-sink grease traps weekly. If grease traps are more than 50% full when cleaned weekly, then clean them more frequently."
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string(84) "What if my Kitchen doesn't Generate any Grease and I don't Use Grease in my Cooking?"
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string(265) "You'll still need one. A grease trap not only collects grease, it removes fats and oils, such as:
fats from butter, margarine, shortening and mayonnaise
cooking oil
salad oil
grease from cooking or baking
"
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string(68) "What Can I Do to Reduce the Amount of Grease & Oil Going to my Trap?"
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Use dry paper towels or a spatula to wipe all grease and food waste from cookware into the garbage before washing in the sink or dishwasher.
Use strainers in your sinks to catch food waste. Empty the strainer into the garbage.
Put greasy foods in the garbage, not down the drain or in the food waste grinder.
Pour small amounts of cooking oil and grease into a container with a tightly sealed lid (e.g., coffee can, small ice cream pail) and once it hardens, put it out for regular garbage collection. Do not pour it down the drain.
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string(41) "Do I Need to Keep a Maintenance Log Book?"
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string(297) "Yes. The maintenance log is a record of how often you clean the trap and how full it is each time. It is required under the Sewer By-law to ensure that maintenance is performed regularly. The by-law also requires that the maintenance records for the previous 12 months be available for inspection."
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string(30) " Can I Recycle Cooking Oil? "
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string(430) "Yes. Some businesses collect and reuse large amounts of cooking oil.
Here's a few contacts within Winnipeg, Manitoba contact:
"
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string(78) " Can the Grease Trap Requirement be Waived for My Food Service Establishment"
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string(971) "A grease trap or interceptor is a plumbing device that collects grease and prevents it from going down your drain. This device must be installed by a licensed plumber and requires regular maintenance to operate effectively. Most communities have a Sewer By-Law that requires all commercial, institutional and food service preparation operations have a grease trap installed. It protects your sewer and saves you money. Fat, oil and grease hardens as it cools and sticks to the inner lining of sewer pipes, eventually causing a blockage.
By preventing grease from going down your drain, you won’t have to spend money:
cleaning and disinfecting after sewer backup
hiring a contractor to clean the buildup from your sewer
repairing or replacing your sewer pipe if the blockage is severe
Here's some commonly asked questions:
Source: City of Winnipeg Water & Waste Department"
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Wastewater enters the grease trap from your sinks and dishwashers.
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string(347) "They both do the same thing – collect grease and prevent it from going through your private sewer service pipe into the sewer. They differ only in size and location. Grease traps are fitted to the plumbing inside a facility, usually under the sink, and grease interceptors are outside the facility a few feet under the ground and are very large."
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The cost of correcting problems in neighbouring properties (e.g., sewer backup) as a result of violating the By-law requirement to have a properly functioning grease trap
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string(256) "Grease traps back up either because they need to be cleaned or because an outlet is blocked. If you buy a large unit you will need to clean it less often because it will hold more grease. But all grease traps will clog if you don't remove grease regularly."
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salad oil
grease from cooking or baking
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Use dry paper towels or a spatula to wipe all grease and food waste from cookware into the garbage before washing in the sink or dishwasher.
Use strainers in your sinks to catch food waste. Empty the strainer into the garbage.
Put greasy foods in the garbage, not down the drain or in the food waste grinder.
Pour small amounts of cooking oil and grease into a container with a tightly sealed lid (e.g., coffee can, small ice cream pail) and once it hardens, put it out for regular garbage collection. Do not pour it down the drain.
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string(30) " Can I Recycle Cooking Oil? "
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Here's a few contacts within Winnipeg, Manitoba contact:
"
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string(78) " Can the Grease Trap Requirement be Waived for My Food Service Establishment"
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string(1243) "As commercial kitchen technologies, equipment, and cooking techniques continue to advance, it's important to be mindful of fire safety regulations and best practices.
Since every kitchen is different, it is critical that a certified fire protection provider assess your kitchen and ensure that each piece of equipment is covered by your fire suppression system. When new equipment is installed or equipment is moved, it is necessary to re-evaluate your kitchen suppression system and ensure all hazards are covered. Automatic sprinkler systems and alarm systems are also critical in minimizing fire damage, and should be professionally inspected as required by code.
Red River Mutual requires that your automatic extinguishing system meets the current ULC/1254.6 code for commercial kitchens doing any deep fat frying or grilling. This standard ensures that animal fat and high temperature vegetable oil fires are extinguished and effectively suppressed to prevent re-ignition.
For more info visit: http://www.firecanada.com/Upgrading%20By%202000.htm
Here's the equipment, training and inspections required for all commercial kitchens:
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string(37) "Exhaust Ventiliation"
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string(503) "Keep your kitchen exhaust vents clean with regular cleaning of kitchen exhaust systems. Grease and oil are detrimental to the performance of a kitchen system. Grease buildup can cause a kitchen hood or canopy to crack, swell, blister or deteriorate. The most serious consequence of grease buildup is a catastrophic fire. However, it can lead to a variety of other problems, such as ventilation hood leaks, expensive repairs, voided warranties, and unsafe work areas that violate health and safety codes."
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string(42) "K-Class Fire Extinguisher"
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string(410) "A multipurpose class ABC fire extinguisher is not appropriate for a kitchen setting. Be sure that your kitchen has a silver K-class fire extinguisher that is more suitable for the fire hazards present in commercial kitchens. Monthly inspections and annual maintenance from a licensed fire service provider are a must to ensure extinguishers are compliant with code and will operate as intended in an emergency."
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string(391) "Fires can happen even after all of the necessary preventative measures have been taken. Should your employees need to evacuate, emergency lights and exit signs will be critical in assisting them to the nearest safe exit. Emergency lights and exit signs require monthly checks and extensive annual inspections, so partner with a fire protection provider to ensure your lights are operational."
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string(1243) "As commercial kitchen technologies, equipment, and cooking techniques continue to advance, it's important to be mindful of fire safety regulations and best practices.
Since every kitchen is different, it is critical that a certified fire protection provider assess your kitchen and ensure that each piece of equipment is covered by your fire suppression system. When new equipment is installed or equipment is moved, it is necessary to re-evaluate your kitchen suppression system and ensure all hazards are covered. Automatic sprinkler systems and alarm systems are also critical in minimizing fire damage, and should be professionally inspected as required by code.
Red River Mutual requires that your automatic extinguishing system meets the current ULC/1254.6 code for commercial kitchens doing any deep fat frying or grilling. This standard ensures that animal fat and high temperature vegetable oil fires are extinguished and effectively suppressed to prevent re-ignition.
For more info visit: http://www.firecanada.com/Upgrading%20By%202000.htm
Here's the equipment, training and inspections required for all commercial kitchens:
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string(503) "Keep your kitchen exhaust vents clean with regular cleaning of kitchen exhaust systems. Grease and oil are detrimental to the performance of a kitchen system. Grease buildup can cause a kitchen hood or canopy to crack, swell, blister or deteriorate. The most serious consequence of grease buildup is a catastrophic fire. However, it can lead to a variety of other problems, such as ventilation hood leaks, expensive repairs, voided warranties, and unsafe work areas that violate health and safety codes."
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string(410) "A multipurpose class ABC fire extinguisher is not appropriate for a kitchen setting. Be sure that your kitchen has a silver K-class fire extinguisher that is more suitable for the fire hazards present in commercial kitchens. Monthly inspections and annual maintenance from a licensed fire service provider are a must to ensure extinguishers are compliant with code and will operate as intended in an emergency."
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string(391) "Fires can happen even after all of the necessary preventative measures have been taken. Should your employees need to evacuate, emergency lights and exit signs will be critical in assisting them to the nearest safe exit. Emergency lights and exit signs require monthly checks and extensive annual inspections, so partner with a fire protection provider to ensure your lights are operational."
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string(708) "Carbon monoxide (CO) is a colourless and odourless gas. Because you can't see, taste or smell it, it can affect you or your family before you even know it's there. Even at low levels of exposure, carbon monoxide can cause serious health problems.
It is a common byproduct of the burning of fossil fuels. If properly installed and maintained, most fuel-burning equipment produces little CO as the byproducts of combustion are usually safely vented to the outside. However, if anything disrupts the venting process or results in a shortage of oxygen to the burner, CO production can quickly rise to dangerous levels.
Here's some commonly asked questions we receive about carbon monoxide:
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string(47) "How Can I Eliminate Sources of Carbon Monoxide?"
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string(1800) "The most important step you can take to eliminate the possibility of CO poisoning is to ensure that CO never has an opportunity to enter your building.
Review this list to minimize the risk of CO:
Have a qualified technician inspect and clean fuel-burning appliances yearly to ensure they are in good working order. Chimneys and vents must be inspected annually for cracks, blockages, corrosion or holes.
Check fireplaces for closed or blocked flues.
Never use propane or natural gas stove tops or ovens to heat your building.
Never start a vehicle in a closed garage; open the garage doors first. Pull the car out immediately onto the driveway and then close the garage door to prevent exhaust fumes from being drawn into the property.
Do not use a remote automobile starter when the car is in the garage; even if the garage doors are open.
Do not use a remote automobile starter when the car is in the garage; even if the garage doors are open.
Never operate propane, natural gas or charcoal barbecue grills indoors or in an attached garage.
Avoid the use of a kerosene space heater indoors or in a garage. If its use is unavoidable, provide combustion air by opening a window while operating. Refuel outside after the unit has cooled.
Never run a lawnmower, snowblower or any gasoline-powered tool inside a garage or building.
Regularly clean the clothes dryer ductwork and outside vent cover for blockages such as lint, snow, or overgrown outdoor plants.
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string(33) "How Can I Detect Carbon Monoxide?"
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string(137) "The installation of at least one CO detector in your building is a necessary safety precaution and in some municipalities. It is the law."
["_safety_tips_1_safety_tip_description"]=>
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string(75) "What Features Should I Look For When Purchasing a Carbon Monoxide Detector?"
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string(1289) "Most CO detectors are designed to give an alarm when CO levels reach a high level in a short time. However, health agencies advise that long-term, low-level exposure is also of concern, especially for the unborn and young children, the elderly and those with a history of heart or respiratory problems. Detectors that can display both high and low levels are more expensive but they do provide greater accuracy and more information.
The following are some items to consider when purchasing a CO detector:
Look for a detector that is listed with the Canadian Standards Association (CSA) standard.
Choose a detector with a memory and digital display if you want to monitor long‐term, low‐level exposure and short‐term, high‐level exposure.
Battery‐operated units allow detector placement in the most convenient location. However, any battery operated device requires the user’s diligence in replacing worn‐out batteries.
Do not connect plug‐in units to an electrical outlet that is controlled by a wall switch.
Replace CO detectors every five years, or according to the manufacturer specifications.
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string(51) "What are the Symptoms of Carbon Monoxide Poisoning?"
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string(645) "Symptoms can be mistaken for those accompanying the flu. There are several health‐related clues that will alert you to the possibility that you are experiencing carbon monoxide poisoning:
Persistent severe headaches.
Dizziness, blurred vision.
Nausea and vomiting.
Confusion, disorientation, loss of muscle control.
Sleepiness, but never feeling rested.
Rapid heart rate or a tightening of the chest.
Chest pain (angina) when exercising.
Fainting, unconsciousness.
Feeling sick and tired, but fine outside of the building.
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string(54) "What Should I Do If My Carbon Monoxide Alarm Goes Off?"
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string(990) "Do not ignore the CO detector’s alarm if it sounds. Treat each alarm as serious and respond accordingly. CO detectors are designed to sound an alarm before a healthy adult would feel any symptoms. Infants, the elderly and those with respiratory and heart conditions are at particular risk and may react to even low levels of CO poisoning.
If your CO detector is sounding an alarm, take the following steps:
Evacuate the building, including pets and do a head count.
Call 911 if anyone has flu‐like symptoms. Call your gas utility, heating contractor or the fire department to have your property tested immediately.
Have a qualified service technician inspect and repair all fuel‐burning appliances if they are identified as being the CO source.
Do not re‐occupy the building unless those who tested the property inform you that the danger is over.
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string(360) "In general, the best place to put a CO detector is where you will hear it while occupants are sleeping. CO is roughly the same weight as air and distributes evenly throughout a room, so a detector can be placed at any height in any location, as long as its alarm can be heard. Additional units could be installed in several other locations around the building."
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It is a common byproduct of the burning of fossil fuels. If properly installed and maintained, most fuel-burning equipment produces little CO as the byproducts of combustion are usually safely vented to the outside. However, if anything disrupts the venting process or results in a shortage of oxygen to the burner, CO production can quickly rise to dangerous levels.
Here's some commonly asked questions we receive about carbon monoxide:
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string(1800) "The most important step you can take to eliminate the possibility of CO poisoning is to ensure that CO never has an opportunity to enter your building.
Review this list to minimize the risk of CO:
Have a qualified technician inspect and clean fuel-burning appliances yearly to ensure they are in good working order. Chimneys and vents must be inspected annually for cracks, blockages, corrosion or holes.
Check fireplaces for closed or blocked flues.
Never use propane or natural gas stove tops or ovens to heat your building.
Never start a vehicle in a closed garage; open the garage doors first. Pull the car out immediately onto the driveway and then close the garage door to prevent exhaust fumes from being drawn into the property.
Do not use a remote automobile starter when the car is in the garage; even if the garage doors are open.
Do not use a remote automobile starter when the car is in the garage; even if the garage doors are open.
Never operate propane, natural gas or charcoal barbecue grills indoors or in an attached garage.
Avoid the use of a kerosene space heater indoors or in a garage. If its use is unavoidable, provide combustion air by opening a window while operating. Refuel outside after the unit has cooled.
Never run a lawnmower, snowblower or any gasoline-powered tool inside a garage or building.
Regularly clean the clothes dryer ductwork and outside vent cover for blockages such as lint, snow, or overgrown outdoor plants.
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string(1289) "Most CO detectors are designed to give an alarm when CO levels reach a high level in a short time. However, health agencies advise that long-term, low-level exposure is also of concern, especially for the unborn and young children, the elderly and those with a history of heart or respiratory problems. Detectors that can display both high and low levels are more expensive but they do provide greater accuracy and more information.
The following are some items to consider when purchasing a CO detector:
Look for a detector that is listed with the Canadian Standards Association (CSA) standard.
Choose a detector with a memory and digital display if you want to monitor long‐term, low‐level exposure and short‐term, high‐level exposure.
Battery‐operated units allow detector placement in the most convenient location. However, any battery operated device requires the user’s diligence in replacing worn‐out batteries.
Do not connect plug‐in units to an electrical outlet that is controlled by a wall switch.
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string(645) "Symptoms can be mistaken for those accompanying the flu. There are several health‐related clues that will alert you to the possibility that you are experiencing carbon monoxide poisoning:
Persistent severe headaches.
Dizziness, blurred vision.
Nausea and vomiting.
Confusion, disorientation, loss of muscle control.
Sleepiness, but never feeling rested.
Rapid heart rate or a tightening of the chest.
Chest pain (angina) when exercising.
Fainting, unconsciousness.
Feeling sick and tired, but fine outside of the building.
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string(990) "Do not ignore the CO detector’s alarm if it sounds. Treat each alarm as serious and respond accordingly. CO detectors are designed to sound an alarm before a healthy adult would feel any symptoms. Infants, the elderly and those with respiratory and heart conditions are at particular risk and may react to even low levels of CO poisoning.
If your CO detector is sounding an alarm, take the following steps:
Evacuate the building, including pets and do a head count.
Call 911 if anyone has flu‐like symptoms. Call your gas utility, heating contractor or the fire department to have your property tested immediately.
Have a qualified service technician inspect and repair all fuel‐burning appliances if they are identified as being the CO source.
Do not re‐occupy the building unless those who tested the property inform you that the danger is over.
Advice and information contained in this publication is presented for general educational purposes and to increase overall safety awareness. It is not intended to be legal or expert advice, and should not be used in place of consultation with appropriate professionals. Red River Mutual disclaims all responsibility for any liability, loss, injury or risk which is incurred as a direct or indirect result of the use of any of the material in this publication.