www.OSHA.gov	A-Z Index: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Regional and Area Office Alliances > Region VII > Alliance Annual Report	Printing Instructions
ALLIANCE ANNUAL REPORT Occupational Safety and Health Administration and Seward County Community College and Springhouse Frozen Foods September 23, 2005 – September 23, 2006
I. Alliance Background Date Signed September 23, 2005 Overview This Alliance focuses on reducing and preventing exposure to work related injuries for oil and gas industry workers. Through the alliance information, guidance and access to training resources are provided to SCCC students, Springhouse Frozen Foods, business partners and others that will help them protect employees' health and safety particularly reducing and preventing exposure to work related injuries for warehousing industry workers in Kansas. The agreement also focuses on a number of goals including: Training and education: Developing a training course in General Warehousing to encompass plant sanitation, general warehousing, forklift operation, and plant mechanical maintenance Provide OSHA expertise in developing information on the recognition and prevention of workplace hazards, and to provide expertise in developing ways of communicating such information to employers and employees in these industries. Provide OSHA expertise in the development of workplace safety and health curricula on such topics as the following: Hazard Awareness and Recognition, Benefits of an effective Safety and Health Program, Effective Safety and Health Training and OSHA Recordkeeping. Outreach and communication: Provide OSHA expertise in developing information on the recognition and prevention of workplace hazards, and to provide expertise in developing ways of communicating such information (e.g. print and electronic media, electronic assistance tools and OSHA's and SCCC’s websites) to employers and employees. Promote and encourage SCCC students and business partner’s participation in OSHA’s cooperative programs such as compliance assistance, the Voluntary Protection Program, Consultation and the Safety and Health Achievement Recognition Program. OSHA will provide SCCC and Springhouse Frozen Foods with Compliance Assistance and electronic newsletters and publications that they may disseminate. Speak, exhibit or appear at SCCC safety and health conferences, local meetings, conferences and other appropriate meetings or events. Implementation Team Members   Dr. Duane Dunn Dale Reed Reenie Jackson Rich Caramingo David K. McDonnell President, Seward County Community College Assoc. Dean of Educational Services Director of Business and Industry Chief Chef Springhouse Frozen Foods CAS OSHA Wichita Area Office Evaluation Period 09/23/2005 – 09/23/2006 II. Implementation Team Meetings An implementation meeting was held at SCCC on September 13, 2006. Present at the meeting were Dale Reed Associate Dean of Educational Services and Reenie Jackson Director of Business and Industry. Discussed was the current status of the Alliance between OSHA, SCCC and Springhouse Frozen Foods. Status: Due to unforeseen delays at the Springhouse location no classes have been held. Now that the warehouse is in operation SCCC will have to re-apply to the Kansas Board of Regents for approval of the warehouse certificate program. III. Events and Products Training and Education Events: None Outreach and Communication Events: None IV. Upcoming Milestones Reapplication to the Kansas Board of Regents for approval of the warehouse certificate program. Enrollment, attendance and certification of the first warehouse industry students.

Back to Top www.osha.gov		www.dol.gov
Contact Us | Freedom of Information Act | Customer Survey Privacy and Security Statement | Disclaimers
Occupational Safety & Health Administration 200 Constitution Avenue, NW Washington, DC 20210