Basic Safety

Basic Safety

 

If a cylinder is damaged,in poor condition, leaking, or the contents are unknown, contact your cylindervendor. Have the vendor return the damaged cylinder to the manufacturer.

• Wear appropriate foot protection when engaged in moving or transporting cylinders.
• Sturdy shoes are a minimum.
• Steel toed shoes if required by your supervisor, instructor, or department.
• Proper personal protective clothing and equipment shall be worn.
• Always have an appropriate Material Safety Data Sheet (MSDS) available and be familiar with the health, flammability and reactivity hazards for the particular gas.

Fire Extinguiser Selection

Portable fireextinguishers can saves lives and property by putting out or containing fireswithin the capability of the extinguisher. However, they must be of the correcttype for the particular fire, and they must used correctly.

Selection of Fire Extinguishers
There are a number of types of portable fire extinguishers available inAustralia. Each type of extinguisher may be rated for one or more classes offire. In some cases, particular extinguishers are not only consideredineffective against certain classes of fire, they can be dangerous if used inthose circumstances.

The classes of fire are:

Class A : Ordinary combustibles (Wood, Paper,Plastics)
Class B : Flammable and combustible liquids
Class C : Flammable gases
Class D : Combustible metals
Class E : Electrically energised equipment
Class F : Cooking oils and fats

Portable fire extinguishers are distinguishable by their labels and theircolouring. In 1997 the standard colours of some portable fire extinguisherswere changed. It is therefore likely that you may encounter two of the sametype of extinguisher with different colourings.

Pallet Jack Use

• Only pallet jack operators may operate pallet jacks

• Do not exceed the manufacturer's load rated capacity; read the lift capacity plate on the pallet jack if you are unsure

• Do not ride on pallet jacks

• Start and stop the pallet jack gradually to prevent the load from slipping

• Pull manual pallet jacks; push them when going down an incline or passing close to walls or obstacles

• If your view is obstructed, ask a spotter to assist in guiding the load

• Stop the pallet jack if anyone gets in your way

• Never place your feet under the pallet jack

Tips On Food Handling

• Avoid cross contamination.  Wash your hands every time before coming into contact with food.  Wash hands/utensils after handling raw meat, fish, or poultry.  

• Wash your hands often.  Use soap and water to wash, and paper towels or clean cloth towels to dry your hands.  Research has proven that frequent hand washing is the most effective way to prevent food-borne illnesses.

• Keep perishable foods refrigerated or frozen until they are used.  Thaw frozen items in the refrigerator, under cold running water, or a microwave (as part of the continuing cooking process).  Marinate food in the refrigerator.

• Make sure the temperature in your refrigerator is below 40 degrees F.  Keep a thermometer in the refrigerator and check it often.  Adjust the thermostat to a cooler setting if necessary.

• Examine foods and all date labeling.  Buy foods with the longest period to the expiration date.  Don't buy food items if the packaging is damaged.  Throw away foods that don’t look and smell fresh.  A change in the odor or appearance of foods is often a sign of spoilage.  Throw away eggs with cracked shells.

• Be sure cutting boards and knives are thoroughly scrubbed and washed with soapy water after each use.  These items can easily transfer disease-causing bacteria from raw meats and poultry to vegetables, fruit, or cooked meat.  Use different cutting boards for raw and ready-to-eat foods.

• Don’t use marinades that have come into contact with raw meat or poultry as dips or for basting.  If you want to use the marinade for these purposes, boil it first or prepare a separate portion for that use.

• Store raw meat, poultry, and fish in the meat drawer of your refrigerator or in tightly sealed plastic bags to prevent juices from leaking onto other foods.  Thaw frozen meats, fish and poultry in a pan on the lowest shelf so that juices won't drip on other foods.

• Cover ready-to-eat foods in the fridge to protect them from cross-contamination by raw meats or unclean surfaces.

• Use effective and protective plastics for freezing foods.

• Use a meat thermometer to be sure meats are thoroughly cooked, especially ground meats from combined sources, like hamburger.  Beef, lamb and pork should reach an internal temperature of at least 160 degrees F.  Juices should run clear and there should be no sign of pink inside the meat.  Poultry should reach an internal temperature of 170 (breasts) to 180 (whole birds and thighs) degrees F.  The US Department of Agriculture (USDA) has a safe cooking temperature chart on their website. (exit DHS)

• Cook all seafood.  Avoid eating raw fish, raw clams, oysters, and mussels.  The US Food and Drug Administration recommends cooking seafood to an internal temperature of 145 degrees F for 15 seconds.

• Cook eggs until the whites are firm and the yolks begin to harden.  Don’t eat foods that contain raw eggs such as cookie dough, egg dressings, eggnog, or homemade mayonnaise.  Pasteurized egg products are available that can be used safely to prepare these foods.

• Keep hot foods hot and cold foods cold until they are served.  To prevent illness hot foods should be held at 140 degrees F or higher and cold foods should be held at 40 degrees F or lower until they are served.

• Cool foods rapidly before storage.  If you are preparing large quantities of food for later use, cool the food rapidly.  Some methods include: placing the container in an ice-water bath, dividing the food into several small containers before refrigerating, including ice as an ingredient, stirring with an ice wand, and providing greater air circulation around the product container.

Hand Truck Operation

• When loading hand trucks, keep your feet clear of the wheels

• Do not exceed the manufacturer's load rated capacity; read the capacity plate on the hand truck if you are unsure

• Place the load so that it will not slip, shift or fall; use the straps, if they are provided, to secure the load

• For extremely bulky or pressurized items such as gas cylinders, strap or chain the items to the hand truck

• Tip the load slightly forward so that the tongue of the hand truck goes under the load

• Push the tongue of the hand truck all the way under the load that is to be moved

• Keep the center of gravity of the load as low as possible by placing heavier objects below the lighter objects

• Push the load so that the weight will be carried by the axle and not the handles

• If your view is obstructed, ask a spotter to assist in guiding the load

• Do not walk backward with the hand truck, unless going up stairs or ramps

• When going down an incline, keep the hand truck in front of you so that it can be controlled at all times

• Move hand trucks at a walking pace

• Store hand trucks with the tongue under a pallet, shelf, or table

House Keeping

Many harmful germs can survive for severalhours on kitchen surfaces.  Reduce your risk of illness by keeping cuttingboards, counter tops, utensils, dishcloths, and towels clean.  Don’t usesponges in the kitchen.  They tend to collect small food particles and aredifficult to clean.

Use a weak chlorine bleach solution (2teaspoons of bleach per quart of water) as a kitchen sanitizer.  You maywant to keep a supply of this solution in a spray bottle near the sink.

Tips on Housekeeping

• Clean and disinfect bathroom toilet bowls and seat, sinks, counters and tubs at least weekly.

• Disinfect cutting boards.  Clean cutting boards in hot, soapy water using a scrub brush to remove food particles and germs that are lodged in the tiny crevices and cuts.  Then spray the boards with a weak chlorine bleach solution, rinse, and allow them to air dry.

• Keep sink disposals and dishwashers free of food debris.  Keep counters and table tops clean.  Clean counters and tabletops after they are used for food preparation.  A weak bleach solution can be used to sanitize these surfaces.

• Start each cooking session with a clean dishcloth and towel.  Damp sponges and dishcloths can harbor millions of germs.  Avoid using sponges in the kitchen and launder dishcloths and towels frequently. 

• Remove trash/rubbish each day to discourage insects and other pests from entering your home.

• Use disposable paper towels to wipe up juices from raw meat, poultry, or fish.

• Wipe up spills in the refrigerator immediately.

Docks ( Non-Forklift )

• When stocking shelves by hand, position the materials to be shelved slightly in front of you, so you do not have to twist when lifting and stacking materials

• Visually inspect for sharp objects or other hazards before reaching into containers such as garbage cans, boxes, bags or sinks

• Remove or bend nails and staples from crates before unpacking the crates

• When cutting shrink wrap with a blade, always cut away from you and your co-workers

• Do not try to kick objects out of pathways; push or carry them out of the way

• Do not let items overhang from shelves into walkways

• Move slowly when approaching blind corners

• Place heavier loads on the lower or middle shelves

• Remove one object at a time from shelves

• Place items on shelves so that they lie flat and do not wobble

Cylinder

If a cylinder is damaged, in poor condition, leaking, or the contents areunknown, contact your cylinder vendor. Have the vendor return the damagedcylinder to the manufacturer.

• Wear appropriate foot protection when engaged in moving or transporting cylinders.
• Sturdy shoes are a minimum.
• Steel toed shoes if required by your supervisor, instructor, or department.
• Proper personal protective clothing and equipment shall be worn.
• Always have an appropriate Material Safety Data Sheet (MSDS) available and be familiar with the health, flammability and reactivity hazards for the particular gas.

Fire Extinguiser Selection

Portable fireextinguishers can saves lives and property by putting out or containing fireswithin the capability of the extinguisher. However, they must be of the correcttype for the particular fire, and they must used correctly.

Selection of Fire Extinguishers
There are a number of types of portable fire extinguishers available inAustralia. Each type of extinguisher may be rated for one or more classes offire. In some cases, particular extinguishers are not only consideredineffective against certain classes of fire, they can be dangerous if used inthose circumstances.

The classes of fire are:

Class A : Ordinary combustibles (Wood, Paper, Plastics)
Class B : Flammable and combustible liquids
Class C : Flammable gases
Class D : Combustible metals
Class E : Electrically energised equipment
Class F : Cooking oils and fats

Portable fire extinguishers are distinguishable by their labels and theircolouring. In 1997 the standard colours of some portable fire extinguisherswere changed. It is therefore likely that you may encounter two of the sametype of extinguisher with different colourings.

Electrical & Fire safety

Fire and Burn Prevention

• Fires and burns are the second leading cause of household injuries.  Each year nearly 4,000 people in the U.S. die in home fires.  Thousands of others are injured as a result of fires or accidental burns.  Most of these deaths involve children and elderly adults.  Kitchen accidents, space heaters, chimney fires, faulty electrical wiring, and cigarettes are common causes.  Check your home for fire hazards.  Install smoke detectors on every floor.

Tips on Fire Safety

• Dispose of cigarettes, cigars, and matches carefully.

• Install smoke detectors on each floor of your home and test them often.

• Plan two escape routes from each floor of your home and practice using them.  Be sure you can open doors and windows from the inside without a key.

• Never leave a burning candle or fireplace unattended.

• Don’t place anything that will burn near a furnace, water heater, space heater, or the stove top.

• Don’t use flammable chemicals near appliances with pilot lights.

• Have your furnace and chimney inspected each year.  Some utility companies provide free or low cost inspections.

• Know how to put out kitchen fires.  If a fire occurs, don’t panic.  For oven fires, close the door and turn off the oven.  Use a pot lid to smother a stovetop fire.  Keep a filled ABC-rated fire extinguisher near the kitchen.

• Pay attention when you are cooking.  If you must leave the kitchen turn off all burners.

• Prevent scalds by setting your water heater to 120 degrees or lower.  Anti-scald devices are available for bathtubs or showers.

• Know emergency phone numbers for your area.  In most places it is 911.  Post the number near each telephone.  Teach children the emergency number.

Tips to Protect Children from Fires andBurns

• Teach children not to play with matches or lighters.  Store them out of sight and reach.

• Teach your children what to do if they smell smoke or hear the smoke alarm.

• Have children practice escaping from a fire.

• Never leave young children alone.

• Place pots and pans on the rear burner of the stove and always turn handles inward so they are not accessible to toddlers.

• Keep the cords for crockpots, coffee makers, and deep fryers out of the reach of small children.

ElectricalSafety

• While enjoying electric TVs, radios and other appliances, we may forget they can cause shocks and fires.  In 1990, bad plugs, cords, switches, and outlets caused about 13,000 home fires and nearly 200 deaths.  Most electrical fires and injuries can be prevented.  People should take the time to have their electrical systems inspected and learn about electrical safety.

Tips on Electrical Safety

• People who live in homes that are more than 10 years old should consider having the wiring inspected.  If your home is more than 40 years old, an inspection is overdue.  Be sure to consult with your local building inspector before making repairs.

• Never place electric cords under rugs or bedding.  Heat or sparks from these cords could cause a fire.

• Follow the safety tips on new appliances.

• Check electrical cords for signs of wear.  Replace frayed or cracked cords to prevent shocks and fires.

• Check labels on lamps and use the right size bulb.  Check the label on your fuse box and be sure you use the right size fuses.

• Fix electrical problems right away.  If fuses blow often, circuit breakers trip often, switches get hot or people are shocked, something is wrong.

• Cover unused outlets with plastic plugs.

• If a cord has 3-prongs, use it properly.  Don’t remove the extra prong.  The third prong is there because the appliance must be grounded to prevent electrical shocks.

• Take cover during a thunder storm.  If you are indoors, stay away from open windows and doors and use the telephone only in an emergency.  If you are outdoors stay in your car and away from water, trees, and metal objects.  Avoid low areas that might flood in a heavy rain.

• Do not overhaul outlets.  Extension cords shouldn't be used as permanent fixtures in home rebuilding.

Ground Fault Circuit Interrupters

• A ground fault circuit interrupter or GFCI is a special type of outlet that prevents shocks.  These outlets are recommended for areas where water is used.  Install GFCIs in bathrooms, kitchens (within 6 feet of the sink), laundry areas, garages, basements, outdoor outlets, and around pools, saunas, and hot tubs.  Test these outlets monthly.

For more information

• Fire Prevention: call your local fire department.

• Electrical Safety: call your local utility or an electrical contractor.

Hazardous Material

• Follow the instructions on the label and in the corresponding Material Safety Data Sheet (MSDS) for each chemical product you will be using in your workplace

• Use personal protective clothing or equipment such as neoprene gloves, rubber boots, shoe covers, rubber aprons, and protective eyewear, when using chemicals labeled "Flammable", "Corrosive", Caustic" or "Poisonous"

• Always use your chemical goggles and the face shield when handling chemicals labeled "Corrosive" or "Caustic"

• Do not use protective clothing or equipment that has split seams, pin holes, cuts, tears, or other visible signs of damage

• Each time you use your gloves, wash them, before removing the gloves, using cold tap water and normal hand washing motion; always wash your hands after removing the gloves.

• Only dispense a liquid labeled "Flammable" from its bulk container located in areas posted "Flammable Liquid Storage"

• Before pouring, dispensing or transferring any liquid from a bulk container labeled "Flammable", observe the following safety procedure:

1. Only use the red color-coded, plastic or metal containers for transferring the liquid.
2.  Electrically ground and bond the containers as follows:

• a) Attach the clip at one end of the grounding wire to the rim of the dispensing container and then attach the clip at the other end of the grounding wire to a ground source, such as a ground driven steel stake.

• b) Attach the clip at one end of the bonding wire to the rim of the dispensing container and then attach the clip at the other end of the bonding wire to the rim of the receiving container.

• c) You are now ready to dispense the liquid from the bulk container into the opened receiving container. Upon completion, replace the lid on the receiving container and remove the bonding wire.

• Before using the chemical exhaust hood, flip the fan motor switch to the "On" position

• Do not use chemicals from unlabeled containers or unmarked cylinders

• Do not perform "hot work", such as welding, metal grinding or other spark producing operations, within 50 feet of containers labeled "Flammable" or "Combustible"

• Do not drag containers labeled "Flammable"

• Use the rubber cradle when transporting unpackaged, glass bottles of chemicals

• Do not store chemical containers labeled "Oxidizer" with containers labeled "Corrosive" or "Caustic"

Fire Protection Improve

Australia, -- Standards Australia has released an interim standard to assist fireauthorities in the selection and development of protective clothing forfirefighters. Fire agencies, the fabric technology industry, manufacturers andunion representatives contributed to the development of interim standard AS4967 -- 2001 -- Protective clothing for firefighters -- Requirements and testmethods for protective clothing used for structural firefighting. The recentlyselected New South Wales Fire Brigade uniforms have a garment shell andprotective liner for ease of cleaning and long-term maintenance. They conformto the standard. Two other fire clothing standards have also been released --AS 4824 (Int) -- 2001 -- Protective clothing for firefighters -- Requirementsand test methods for protective clothing used for wildland firefighting, andAS/NZS 4821 (Int) -- 2000 -- Firefighters' protective footwear. 

A draft revision of the StandardsAustralia portable fire extinguisher standard is expected later this year.Changes to AS/NZS: 1841 -- Portable fire extinguishers, may include the removalof the "E" fire classification when the extinguishing agent is aconductor of electricity, such as water or a conductive aqueous solution. Thereis concern about the potential exposure of an operator to electrocution. 

Work continueson a revision of the Standards Australia fire maintenance standard. It isanticipated the revised AS 1851 -- 1995 -- Maintenance of fire protectionsystems, will be published in the second half of 2002. The existing 16 parts ofthe standard will be consolidated. It is also anticipated the standard will bereferenced in the Building Code of Australia, making it mandatory.

Fire Filling Portable Gas

• In incidents reported to NIOSH in the US, fires spontaneously ignited when workers or others attempted to fill portable gasoline containers (gas cans) in the backs of pickup trucks equipped with plastic bed liners or in cars with carpeted surfaces. Serious skin burns and other injuries resulted.

• These fires result from the buildup of static electricity. The insulating effect of the bed liner or carpet prevents the static charged generated by gasoline flowing into the container or other sources from grounding. The discharge of this buildup to the grounded gasoline dispenser nozzle may cause a spark and ignite the gasoline.

• Both ungrounded metal (most hazardous) and plastic gas containers have been involved in these incidents, a NIOSH Hazard ID said.

Recommendations for prevention
Construction workers and others in small businesses who often work withgasoline powered equipment commonly use portable gas containers. Homeowners usegas cans for their landmowers and other equipment.

• Avoid the hazardous practice of leaving the portable gas containers in trucks or cars when refueling

• Before filling, remove the containers from the vehicle and place them on the ground at a safe distance from the vehicle (provides path to dissipate static charge to ground)

• Touch the container with the gas dispenser nozzle before removing the container lid (provides another path to dissipate static charge to ground)

• Keep the nozzle in contact with the container inlet when filling (to dissipate static charge buildup from flow of gasoline)

Additionalprevention measures include:

• Manufacturers or retailers - place a hazard label on all plastic liners being sold warning workers not to fill portable gas containers in the bed liner of the truck but always to place the containers on the ground before filling

• Gas stations - display a warning notice near gas pumps to place all portable gas containers on the ground before filling

• Manufacturers - build bed liners that can be grounded to the metal truck, thereby dissipating potential electrostatic charge

Tips On Somoke & Monoxide

Health Problems

The quality of the air in your home canaffect your family’s comfort and health. The temperature and humidity should becontrolled. Air should be clean and free of harmful chemicals and smoke. Poorair quality can cause a stuffy nose, sore throat, burning eyes, headache, andsleepiness. People who have asthma, allergies or lung disease are affected morethan others.

Carbon monoxide from faulty home heatingsystems cause about 200 deaths a year in the United States.  Carbonmonoxide can also come from using portable generators inappropriately.  Ifyou can not vent the exhaust from your portable generator safely, do not use it! 

Tipson smoke and carbon monoxide:

• Ban tobacco smoke from your home.

• Install a carbon monoxide detector near bedrooms.

• Inspect your gas appliances and chimney every year. Replace furnace filters every month or two during periods of use. Make sure your gas dryer, furnace and water heater are vented to the outdoors.

• Keep fireplaces and wood stoves well vented to the outdoors. 

• Burn only clean, untreated wood.

• Never let a car or any gas engine idle in a garage or carport.

• Never use a charcoal grill indoors or in a closed area like a garage.

Suffocation, Strugling & Choking

Each year hundreds of people die afterchoking on food or other small items. Most deaths involve infants, toddlers,and the elderly.

Tips to prevent choking and suffocation

• Learn how to use the Heimlich maneuver to remove something stuck in a person’s throat.

• Keep small objects away from toddlers. Anything that is small enough to pass through a toilet paper tube is a choking hazard.

• Place infants on their backs to sleep. Use a firm crib mattress and avoid soft bedding.Remove drawstrings from children’s clothing.

• Don’t serve foods that are hard to chew. Toddlers and some older people have trouble chewing and swallowing foods. Cut fruits and vegetables, hot dogs, and other hard foods into bite-sized pieces.

• Remove doors before throwing out old appliances.

• Keep plastic bags away from children. A thin plastic bag can suffocate a child.

• Keep empty balloons and balloon pieces away from small children.

Water Safety

• Drowning is the sixth leading cause of accidental death.  From 1999 to 2003, 338 Wisconsin residents died as a result of drowning.  Many of these deaths could have been prevented. 

Tips on water safety

• Learn CPR.  This easy-to-learn technique can save the life of someone who has stopped breathing.

• Never place electrical radios, hairdryers, or fans near a sink, bathtub or pool.

Tips to protect young children from waterhazards

• Never leave a child alone near water. Children love to play in water and can drown in a matter of seconds. Keep the toilet lids down and bathroom doors closed. Empty bathtubs and buckets right after use. If outdoors, store pails upside down so they won’t collect rain or snowmelt.

• Teach children to swim and talk to them about water safety.

• Surround pools and hot tubs with a 5-foot fence and install childproof, self-latching gate.

Firearm Safety

• Every two hours a child is killed by a gun. Guns attract children, but they can kill instantly. Children and teens do not fully understand how dangerous guns can be.   Suicide is the second leading cause of death among Wisconsin’s teens. Many suicides are committed with handguns.

Gun owners have a responsibility to besure their guns and ammunition are stored safely.Tips for gun owners:

• Always keep guns unloaded and locked up.

• Store guns and ammunition in separate locked cabinets.

• Keep the keys for gun cabinets hidden or with you at all times.

• Take a gun safety course.

• Talk to your children about gun safety.

• Remove ammunition from guns before storing them.

• Make sure each gun is fitted with a trigger lock.

Mold & Mildew

Mold and Mildew

Molds and mildew grow in damp, darkplaces. Molds and mildew can cause lung problems – especially in people whohave allergies or asthma. You can prevent the growth of molds and mildew inyour home by controlling humidity.

Tipson mold and mildew:

• Control moisture. Use a dehumidifier during the summer. Use an exhaust fan in the kitchen and bathroom. Vent the clothes dryer to the outdoors and make sure the vent pipe is not clogged.

• Fix plumbing leaks before mold grows.

• Don’t store firewood inside. Bark contains millions of mold spores.

• More on molds and mildew.

Slips, Trips & Falls

Falls are the major cause of householdinjuries. Most falls happen when someone slips on icy, wet, or slick surfaces;trips over a loose rug, toy, or other object; or stumbles on stairs.

Tips to reduce the risk of falls

• Use rubber-backed rugs on hard floors.

• Avoid very thick carpets and rugs with busy patterns, especially on stairs.

• Replace loose, torn, or frayed rugs.

• Replace wooden stairs and floors that are broken, warped, or rotted.

• Install non-skid strips or mats and grab bars in the bathtub or shower.

• Keep stairs and walkways clear of cords and clutter.

• Be sure outdoors and indoors stairs and hallways are well lighted.

• Install handrails on both sides of all staircases.

• Before climbing a ladder, be sure it is in good shape and is stable. Never stand on the top two rungs of a ladder. Have a friend nearby in case you fall.

• Repair broken or uneven concrete in walks and steps.

• Keep sidewalks and steps clear of snow and ice in winter.

• Spread sand or salt on icy spots.

Tips to protect young children from falls

• Don’t let children jump on beds or other furniture.

• Install rails on their beds to keep them from falling.

• Don’t use infant walkers. These cause many serious injuries each year, especially on stairs.

• Install safety gates at the top and bottom of all stairs if you have a toddler.

• Install guards on upper floor windows.

• Adjust electric garage doors so they reverse easily when they hit something.

• Make sure everyone in your family wears a helmet when riding a bike.

Drinking Water Safety

Know Your WaterSupply

• Whether for drinking, cooking, bathing, or doing laundry, a supply of clean water is important to a healthy home. Know where your water comes from.

Tips for AllWater Users

• Install devices to prevent garden hose water from flowing backwards into your drinking water.

• Consult your local building code office before making major repairs or changes to your plumbing system.

• Conserve water because clean water is precious. Don’t waste it, instead, use water-saving toilets, and showerheads. Repair plumbing leaks right away.

Water SupplyProblems

Bacteria andViruses

• The most common problem in private well water is bacteria. If bacteria are found, it means that human or animal wastes may be entering your water. Some bacteria can cause stomach upset or diarrhea.

Chemicals

• Harmful chemicals such as gasoline, solvents, and pesticides can get into drinking water. Natural chemicals like arsenic, manganese, iron, and radon can also get into your drinking water.

Water QualityTesting

• Public water supplies are tested for more than 100 chemicals. If you use public water you can call the water utility for information about your drinking water.

• All private wells and many public water supplies use groundwater. Groundwater is water held in underground soils and rock.  Several communities use water from nearby lakes, like Lake Winnebago, Lake Michigan, and Lake Superior.

Tips for Peoplewho use Public Water Supplies

• Find out where your water comes from. Contact your water utility if you have questions about your water supply.

• Protect your water supply. Follow any water-use warnings. Dispose of pesticides, motor oil, and other chemicals properly. Reduce your use of lawn and garden chemicals since these chemicals may seep into drinking water.

• Call your water utility if you have questions or if you notice a change in the taste, odor, smell or color of your water.

• If you own a private well, be sure your water supply is safe. Yearly testing and maintenance will help protect your water supply. Call your local Department of Natural Resources (DNR) office for more information.

Tips for Peoplewho use Private Wells

• Find out the age and depth of your well and the length of its casing (the pipe inside the drilled hole). Learn about the types of soil, bedrock and water supply problems in your area.

• Find out when your drinking water was last tested. Know what tests were run, and the results. Keep records of any tests or repairs that you make.

• Test at least once a year for bacteria. Several labs in Wisconsin can do these tests. Check the yellow pages in your phone book for a lab near you.

• Test for nitrate. This is especially important if there is a pregnant woman or infant in your home. Nitrates come from fertilizer use, barnyard runoff, and septic systems. A high nitrate level may mean that your water also has bacteria or farm chemicals.

• You may want to do other tests. Talk to a regional water supply expert at your local DNR office to find out if arsenic or radon are common in your area. If your well is near an old landfill, gas station, or buried fuel tank you might want to test for volatile organic chemicals (VOCs). If your well is near an orchard or farm field, a test for pesticides might be advised.

• Have your water tested if you notice a change in its taste, odor, or color. Some tests are expensive and may be hard to do. Contact your well driller, local DNR office, or your local health department for help.

• If your water contains bacteria or chemicals find out the source of the problem. Fix it and test the water again to be sure it is safe.

• Keep chemicals, septic tanks, and animal waste away from your well. Dispose of chemicals and motor oil properly. Don’t put waste chemicals in your septic system. Limit your use of lawn and garden chemicals. Keep the area around your well clean.