Heat Illness Prevention Fed/OSHA

Contact List
Emergency Response
Temperature Requirements
Heat Wave
High Heat
Employee and Supervisory Training

Contact List

Safety Manager : Dan Della Giustina Jr. – (774)462-1481
Superintendent : Jay Rodriguez – (774) 278-1741
Superintendent : Andrew Dobbins – (774) 278-8959
Superintendent : Kyle Shea – (508) 473-2580

Emergency Response

When an employee displays possible signs or symptoms of heat illness, contact primary safety contact name and number first and contact any of the supervisors listed above to check the sick employee. They will determine whether resting in the shade and drinking cool water will suffice or if emergency service providers will need to be called. Never leave sick workers alone.

If no one listed above can be reached, contact the emergency service provider.

If an employee loses consciousness, has incoherent speech, convulsions, red and hot face, does not look OK, or does not get better after resting in shade and drinking cool water, contact emergency service providers immediately.

While the ambulance is in route, first aid will be initiated by getting the worker to cool, shaded location.

Remove excess layers of clothing and place an icepack in the armpits, groin area, and fan the victim. Do not let a sick worker leave the site.


When temperature exceeds 80 degrees Fahrenheit, a brief tailgate meeting should be held to reiterate the importance of hydration, the number and schedule of breaks, and signs and symptoms of heat illness.

Workers should be reminded daily of the location of water coolers and the importance of drinking water frequently.

When temperature equals or exceeds 95 degrees Fahrenheit or during a heat wave, the number of water breaks should be increased and workers should be reminded throughout the shift to drink water.


Drinking water containers should be properly sized so that at least two quarts per employee are available.

Disposable Cups and dispensers as well as a disposal bin should be provided by the subcontractor.

Water levels should be checked periodically (i.e. every hour) and more frequently as temperatures rise.

Water should be cool and should be refilled when water levels are below 50%.

Ice should be carried in separate containers to keep water cool when necessary.

Water containers should be close to workers. If field terrain prevents this, water bottles should be provided

Water containers should be kept in a sanitary condition at all times.


The building structure can be used as shade. If additional cooling is required, bring employee to the job site trailer for recovery and evaluation.

Workers should be informed of the location of shade and workers should be encouraged to take five minute cool-down rest breaks in the shade.


Supervisors should be trained and instructed to check in advance, the extended weather forecast

Internet sites to check weather are www.nws.noaa.gov or www.weather.com.

OSHA Heat Illness Calculator can be downloaded for free on Google Play and in the Apple App Store.

Work schedules should be planned in advance to consider high temperatures or heat waves. Proper planning should occur when temperatures of 80 degrees or above are forecasted.

Temperature and humidity for the work site should be reviewed and compared against the National Weather Service Heat Index to evaluate risk level for heat illness. (OSHA’s App does this for you)

Humidity with designations of “extreme caution” or “extreme danger” for heat illness, warnings should be given to workers at 15 degrees lower than the 80 degree requirement if workers are in direct sunlight.

A thermometer should be used at the job site to monitor sudden increases in temperature and that proper provisions are made as discussed above at 80 and 95 degree Fahrenheit increments.

Heat Wave

During a heat wave or heat spike longer water breaks are required and if needed, work should be rescheduled to night or cooler hours.

Before starting work, tailgate meetings should be held to review heat illness prevention procedures, weather forecast, and emergency response.

Employees working in groups of no more than 20 should be monitored directly by a supervisor or designee. Groups of more than 20 workers, each employee should be assigned a “buddy” to be on the lookout for signs and symptoms of heat illness and ensure emergency procedures when some possibly displays signs or symptoms.

High Heat

Effective communication by voice, observation or electronic means should be maintained so that employees can contact a supervisor when necessary.

Frequent communication should be maintained with employees working by themselves or in smaller groups to lookout for possible signs and symptoms of heat illness.

When a supervisor is not available, an alternate person responsible (must/should) be assigned.

Employees should be reminded throughout the work shift to drink plenty of water.

New employees should be closely supervised, or assigned a “buddy” or more experienced employees for the first 14 days of employment.


Acclimatization is the temporary and gradual physiological change in the body that occurs when the environmentally induced heat load to the body is accustomed to suddenly changes. The body needs time to adapt to sudden rises in temperature. Employers are responsible for the working conditions of their employees and must act effectively when sudden exposure to heat occurs that their employees are not used to.

During a heat wave or heat spike, the work day should be cut short or rescheduled.

Weather should be monitored daily for sudden increases in temperature.

Supervisors must be extra-vigilant with new employees with regards to heat related symptoms.

Employees and supervisors should be trained in the importance of acclimatization.

Employee and Supervisory Training

Supervisors should be trained prior to being assigned to supervise other workers. Training should include company’s written procedures and steps to follow when employees’ exhibit symptoms of consistent with heat illness.

Supervisors should be trained in how to track weather at the job site and instructed on how weather information (must/should) be used to modify schedule, increase water and rest breaks.

All employees should be trained on the company’s written procedures prior to working outside and steps to follow for contacting emergency medical services. These procedures should include how to address an non-English speaking worker and the importance of making visual contact with emergency responders at the nearest landmark to direct them to the site.

New employees should be assigned a “buddy” or experienced coworker to ensure they understand the training and follow company procedures.