Maximum Duration of Exposure to A-Weighted Sound Pressure Levels in the Work Place
|Column I||Column II|
|A-weighted sound pressure level (dBA)||Maximum duration of exposure in hours per employee per 24-hour period|
- SOR/2015-143, s. 19
PART VElectrical Safety
5.1 In this Part,
- control device
control device means a device that will safely disconnect electrical equipment from its source of energy; (dispositif de commande)
guarded means, in respect of electrical equipment, equipment that is
5.2 (1) Where work, other than the work referred to in subsection (2), is performed on electrical equipment, the employer shall adopt and implement Part VIII of the Canada Occupational Health and Safety Regulations.
(2) Where an employee is required to throw switches, change light bulbs or fuses or perform other work that requires no electrical training, the following procedures apply:
(a) where electrical equipment is live or may become live, no employee shall work on the equipment unless the employer has instructed the employee in procedures that are safe for work on live conductors;
(b) subject to paragraph (c), where an employee is working on or near electrical equipment that is live or may become live, the electrical equipment shall be guarded; and
(c) if it is not feasible for electrical equipment referred to in paragraph (b) to be guarded, the employer shall take measures to protect the employee from injury by insulating the equipment from the employee or the employee from the ground.
- SOR/95-105, s. 8(F)
- SOR/2015-143, s. 72
- SOR/2019-246, s. 164
Switches and Control Devices
(2) The path of access to every electrical switch, control device or meter shall be free from obstruction.
(3) Where an electrical switch or other control device controlling the supply of electrical energy to electrical equipment is operated only by a person authorized to do so by the employer, the switch or control device shall be fitted with a locking device that only the authorized person can activate.
6.1 In this Part, food preparation area includes an area used for the storage of food.
- SOR/2015-143, s. 21
(2) On-board accommodation and food preparation areas shall be so used by employees that the accommodation or areas remain as clean and in as sanitary a condition as is possible.
- SOR/95-105, s. 9(E)
6.3 All janitorial work that may cause dusty or unsanitary conditions shall be carried out in a manner that will prevent the contamination of the air by dust or other substances injurious to health.
- SOR/2019-246, s. 165(F)
6.4 All on-board accommodation and toilet rooms shall be constructed and maintained in a manner that prevents adverse health and safety conditions.
- SOR/95-105, s. 10(F)
(2) In every on-board accommodation,
- SOR/95-105, s. 11(E)
- SOR/2015-143, s. 22
(2) Each garbage container referred to in subsection (1) shall be emptied at least once every day that it is used.
6.7 (1) An employer shall ensure that each enclosed part of a work place and each on-board accommodation, toilet room and food preparation area is constructed, equipped and maintained in a manner that will prevent the entrance of vermin.
(2) If vermin enter any enclosed part of a work place or any on-board accommodation, toilet room or food preparation area, the employer shall without delay take all steps necessary to eliminate the vermin and prevent any further entries.
- SOR/2015-143, s. 23
6.8 No person shall use on-board accommodation, a toilet room or a food preparation area for the purpose of storing equipment unless
(a) a storage closet fitted with a door is provided in the on-board accommodation, toilet room or food preparation area; or
(b) the equipment is secured in a manner that protects employees from injury.
6.9 In each on board accommodation, toilet room and food preparation area, the temperature, measured one metre above the floor in the centre of the room or area, shall, if feasible, be maintained at a level of not less than 18°C and not more than 29°C.
- SOR/95-105, s. 12(F)
- SOR/2019-246, s. 166
6.10 (1) In each on-board accommodation, toilet room and food preparation area, the floors, partitions and walls shall be so constructed that they can be easily washed and maintained in a sanitary condition.
(2) The floor and lower 150 mm of any walls and partitions that are in contact with the floor in any food preparation area or toilet room shall be water-tight and impervious to moisture.
- SOR/95-105, s. 13(F)
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