Skip to Main Content

Occupational Health & Safety: Challenges

Covid-19

COVID-19 Health and Safety Resources This tip sheet is for employers in the meat processing sector (abattoirs, processing, and packing). It provides an overview of recommended controls to help reduce the risk of exposure to COVID-19 in the workplace.
Guidelines - Workers Compensation Act, Part 2 Division 4 - General Duties of Employers, Workers and Others
COVID-19 PUBLICATIONS BY INDUSTRY "This collection of COVID-19 related guidance documents shows what industries and other Canadian governments are doing to address COVID-19"
Guidance for specific types of workplaces
CFIA expectations for the prevention of and response to suspect and confirmed cases of COVID-19 by Meat Slaughter and Processing Establishments
ACT - Part 2 Division 4 - General Duties of Employers, Workers and Others
Coronavirus disease (COVID-19): CFIA information for industry
Coronavirus disease (COVID-19)

Forrest fires

OHS Regulation Part 7 - Heat exposure
Heat stress
Hot Environments - Health Effects and First Aid
Occupational health: protecting outdoor workers and wildland firefighters
OHS Regulation Part 31: Firefighting
Operational guidelines fire Regional District of Fraser-Fort George Reviewed in 2007
Fire services - standing operational guidelines Columbia Shuswap Regional District 2014

International Labour Organization (ILO)

Last Updated: Mar 31, 2023 9:16 AM
URL: https://libguides.bcit.ca/ohs
Print Page

Subjects: Health, Occupational Health & Safety

Tags: health, Occupational Health & Safety