Tag Archives: jobsite

Securing Your Jobsite During the Holidays

“It’s the most wonderful time of the year!”  For your unattended jobsite, however, that may not be the case. The holidays are here and that means many construction sites will shut down for a day or two, possibly even longer. While jobsites are always a potential danger zone for workers and visitors, the risk from theft, vandalism, fire or frozen equipment can also occur on unattended sites.  Do you have the right measures in place to secure your project and help prevent costly damage? If not, check out a few of our suggestions.

Remove or Hide Equipment and Tools

To help keep unwanted visitors from taking or tampering with equipment or tools, remove them from the construction site or at least from view. One of the easiest measures is fencing or privacy screens. If this is not an option for you, locking equipment and securing tools off site would be best.  You never know when people passing by may want to take a test drive!

Prepare for Bad Weather

Snow, rain, ice and high winds can cause havoc on a jobsite. Before leaving your project unattended, check the weather forecast and asses your site with changing conditions. Take into consideration the ability of strong winds to affect uncompleted structures, mobile elevated work platforms and any other loose materials. Lowering your equipment to ground level could help during strong winds.

Cold temperatures may also begin to affect your equipment over a period of time. While your machinery is going unused, think about parking your equipment on wooden planks, platforms or other raised surfaces. This will keep the tires from freezing to the dirt or in its own tracks. You may also want to consider parking your equipment’s bucket or blade slightly lifted.  If you are unable to store your equipment indoors, you will also need to drain the machine’s fluids, if left for a long period of time. For additional tips on how to winterize equipment, click here.

Place Signage at Site

Make sure that all signage is securely in place. Known hazards should be clearly marked, and emergency contact information should be visibly posted. Obvious safety measures are no trespassing signs so don’t discount the importance of them! These signs should be mounted at regular intervals around the site’s boundary, in addition to any gates or entrances to the site.

Is Security Necessary?

Depending on the location of the site, or the length of time the site is left unattended, security or surveillance may be necessary. You could also ask the local police department to include your site on their local rounds. Police won’t likely enter your work zone, so hiring security personnel that can enter the site may be a better option.

Have an Emergency Plan

Make sure you have a plan in place to handle issues that may arise while the job site is empty. Knowing who to call at a moment’s notice will make things go more smoothly. Decide who should be contacted within your company depending on the situation, and again, make sure your emergency contact information is clearly posted at the site. This will enable any emergency responders at the site to alert you quickly and get to the right person.

There’s a good chance that at some point your construction site will be left unmonitored for a length of time. Being prepared for that eventuality and knowing what to do should a situation arise will alleviate your worry and allow you to enjoy your time away for the holidays with family and friends.

If you or your company need any additional resources, Hugg & Hall is here to help!  If you think your rental equipment needs to be removed, please contact one of our salesmen, and we can get that pickup scheduled!

Jobsite Approved Lunches

Jobsites can be unpredictable, especially while the heat of summer is in full effect! As millions of Americans carry “sack lunches” onto the jobsite, it is important to assure proper cooking and handling has been done. So, enjoy these quick tips because we want you to get the most out of your meal, and enjoy your SAFE job site approved lunch!

 

Although it may be tempting to carry your lunch in an affordable brown bag, or to keep it in the bag from the store this can be very dangerous. The ideal start for carrying your food is the use of an insulated container with AT LEAST 2 freezer packs – one above and one below the perishable foods.

The insulated container and freezer packs keep cold food cold and reduce the spread of harmful bacteria. The bacteria multiply rapidly in foods within the “danger zone,” 40°F to 140°F, for more than 2 hours (1 hour when temperatures surpass 90°F). The ability to keep your lunch at a safe temperature allows for a much more imaginative mealtime. Keep reading to see our mealtime tips!

 

Safe lunches begin with safe food preparation. It is important to follow these simple steps.

  • Cooking food to safe temperatures is vital in food preparation; use clean utensils and wash all working surfaces each time. When storing leftover meals, immediately place in packaging or airtight containers. Be sure to portion large quantities into smaller dishes to get food in the “safe zone” (at or below 40°F) quickly to reduce the risk of bacteria.
  • Wash your hands thoroughly with soap and water. In addition, wash all storage dishes, work surfaces and even your insulated lunch container. If you are in a situation where you must use a classic brown paper bag, be sure they are purchased from the food preparation aisle at your local supermarket.
  • Do not over prepare your packed lunch. Packing too much perishable food can cause cooling issues with your cool packs and causes issues of food disposal on the jobsite. If you do pack too much, share with a friend to limit food waste.
  • When handling liquids or fluid foods, use a thermos to keep foods cold or hot. Hot foods should be packaged in a preheated thermal container. Preheating can be done by placing boiling water into the container and letting it set for a few minutes before filling with your preheated food.

 

All perishable foods that are intended to be served cold, must be kept cold. Foods prepared with meat (including fish and poultry), eggs, dairy, cut & peeled fruits and vegetables, pasta and rice dishes meat these guidelines.

  • Prepared foods made in advance and packaged the evening before should stay refrigerated until they are ready to be added to your lunch container. When morning arrives, you should then add foods that do not require refrigeration such as chips or cookies.
  • When arriving at work, place your lunch in a cool dark place. If it is possible to refrigerate, do so, but in many workplaces this option is unavailable. In addition to cooling packs, a frozen water or sports drink can significantly help keep your food cool.

 

Foods that require reheating should be microwaved until they are steaming and heated throughout. Let foods reach edible temperatures to avoid burning.

 

Although many foods require thorough preparation and care to avoid food-borne bacteria, there are some that can remain at room temperature (68-72°F). In hot temperatures, room temperature can be met in an insulated container, and on cool days can be safe without additional preparation.

Safe foods include:

  • Nut butter sandwiches (peanut butter, hazelnut spread, almond butter)
  • Breads & crackers
  • Prepared popcorn
  • Whole intact fruit (fruit with the peel)
  • Fruit cups/ pudding cups
  • Dried fruit, nuts & seeds
  • Cookies, bars, prepared snack mixes
  • Prepared meats, seafood & beans (canned that can be opened and eaten immediately)

 

Securing Your Jobsite During the Holidays

“It’s the most wonderful time of the year!”  For your unattended jobsite, however, that may not be the case. The holidays are here and that means many construction sites will shut down for a day or two, possibly even longer. While jobsites are always a potential danger zone for workers and visitors, the risk from theft, vandalism, fire or frozen equipment can also occur on unattended sites.  Do you have the right measures in place to secure your project and help prevent costly damage? If not, check out a few of our suggestions.

Remove or Hide Equipment and Tools

To help keep unwanted visitors from taking or tampering with equipment or tools, remove them from the construction site or at least from view. One of the easiest measures is fencing or privacy screens. If this is not an option for you, locking equipment and securing tools off site would be best.  You never know when people passing by may want to take a test drive!

Prepare for Bad Weather

Snow, rain, ice and high winds can cause havoc on a jobsite. Before leaving your project unattended, check the weather forecast and asses your site with changing conditions. Take into consideration the ability of strong winds to affect uncompleted structures, mobile elevated work platforms and any other loose materials. Lowering your equipment to ground level could help during strong winds.

Cold temperatures may also begin to affect your equipment over a period of time. While your machinery is going unused, think about parking your equipment on wooden planks, platforms or other raised surfaces. This will keep the tires from freezing to the dirt or in its own tracks. You may also want to consider parking your equipment’s bucket or blade slightly lifted.  If you are unable to store your equipment indoors, you will also need to drain the machine’s fluids, if left for a long period of time. For additional tips on how to winterize equipment, click here.

Place Signage at Site

Make sure that all signage is securely in place. Known hazards should be clearly marked, and emergency contact information should be visibly posted. Obvious safety measures are no trespassing signs so don’t discount the importance of them! These signs should be mounted at regular intervals around the site’s boundary, in addition to any gates or entrances to the site.

Is Security Necessary?

Depending on the location of the site, or the length of time the site is left unattended, security or surveillance may be necessary. You could also ask the local police department to include your site on their local rounds. Police won’t likely enter your work zone, so hiring security personnel that can enter the site may be a better option.

Have an Emergency Plan

Make sure you have a plan in place to handle issues that may arise while the job site is empty. Knowing who to call at a moment’s notice will make things go more smoothly. Decide who should be contacted within your company depending on the situation, and again, make sure your emergency contact information is clearly posted at the site. This will enable any emergency responders at the site to alert you quickly and get to the right person.

There’s a good chance that at some point your construction site will be left unmonitored for a length of time. Being prepared for that eventuality and knowing what to do should a situation arise will alleviate your worry and allow you to enjoy your time away for the holidays with family and friends.

If you or your company need any additional resources, Hugg & Hall is here to help!  If you think your rental equipment needs to be removed, please contact one of our salesmen, and we can get that pickup scheduled!

Jobsite Approved Lunches

Jobsites are up and running and the heat of summer is quick approaching! As millions of Americans carry “sack lunches” onto the jobsite, it is important to assure proper cooking and handling has been done. So, make extra of your favorite dish or grab something on the way, because we want you to get the most out of the brown bag, and enjoy your SAFE lunch!

To do so, read the guidelines below to keep your lunch safe & bacteria free.

Although it may be tempting to carry your lunch in an affordable brown bag, or to keep it in the bag from the store this can be very dangerous. The ideal start for carrying your food is the use of an insulated container with AT LEAST 2 freezer packs – one above and one below the perishable foods.

The insulated container and freezer packs keep cold food cold and reduce the spread of harmful bacteria. The bacteria multiply rapidly in foods within the “danger zone,” 40°F to 140°F, for more than 2 hours (1 hour when temperatures surpass 90°F). The ability to keep your lunch at a safe temperature allows for a much more imaginative mealtime. Keep reading to see our mealtime tips!

 

Safe lunches begin with safe food preparation. It is important to follow these simple steps.

  • Cooking food to safe temperatures is vital in food preparation; use clean utensils and wash all working surfaces each time. When storing leftover meals, immediately place in packaging or airtight containers. Be sure to portion large quantities into smaller dishes to get food in the “safe zone” (at or below 40°F) quickly to reduce the risk of bacteria.
  • Wash your hands thoroughly with soap and water. In addition, wash all storage dishes, work surfaces and even your insulated lunch container. If you are in a situation where you must use a classic brown paper bag, be sure they are purchased from the food preparation aisle at your local supermarket.
  • Do not over prepare your packed lunch. Packing too much perishable food can cause cooling issues with your cool packs and causes issues of food disposal on the jobsite. If you do pack too much, share with a friend to limit food waste.
  • When handling liquids or fluid foods, use a thermos to keep foods cold or hot. Hot foods should be packaged in a preheated thermal container. Preheating can be done by placing boiling water into the container and letting it set for a few minutes before filling with your preheated food.

 

All perishable foods that are intended to be served cold, must be kept cold. Foods prepared with meat (including fish and poultry), eggs, dairy, cut & peeled fruits and vegetables, pasta and rice dishes meat these guidelines.

  • Prepared foods made in advance and packaged the evening before should stay refrigerated until they are ready to be added to your lunch container. When morning arrives, you should then add foods that do not require refrigeration such as chips or cookies.
  • When arriving at work, place your lunch in a cool dark place. If it is possible to refrigerate, do so, but in many workplaces this option is unavailable. In addition to cooling packs, a frozen water or sports drink can significantly help keep your food cool.

 

Foods that require reheating should be microwaved until they are steaming and heated throughout. Let foods reach edible temperatures to avoid burning.

 

Although many foods require thorough preparation and care to avoid food-borne bacteria, there are some that can remain at room temperature (68-72°F). In hot temperatures, room temperature can be met in an insulated container, and on cool days can be safe without additional preparation.

Safe foods include:

  • Nut butter sandwiches (peanut butter, hazelnut spread, almond butter)
  • Breads & crackers
  • Prepared popcorn
  • Whole intact fruit (fruit with the peel)
  • Fruit cups/ pudding cups
  • Dried fruit, nuts & seeds
  • Cookies, bars, prepared snack mixes
  • Prepared meats, seafood & beans (canned that can be opened and eaten immediately)