| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.64 |
| Liaison | Rachael Wein |
| Submission Date | March 3, 2017 |
| Executive Letter | Download |
Smith College
PA-14: Workplace Health and Safety
| Status | Score | Responsible Party |
|---|---|---|
|
0.78 / 2.00 |
Lynn
Cocco Sr. Human Resources Specialist Human Resources |
"---"
indicates that no data was submitted for this field
Part 1
| Performance Year | Baseline Year | |
| Number of recordable workplace injuries and occupational disease cases | 41 | 66 |
| Full-time equivalent of employees | 1,137.33 | 1,128.31 |
| Number of injuries and cases per FTE employee | 0.04 | 0.06 |
Start and end dates of the performance year and baseline year (or three-year periods):
| Start Date | End Date | |
| Performance Year | Jan. 1, 2015 | Dec. 31, 2016 |
| Baseline Year | Jan. 1, 2005 | Dec. 31, 2005 |
A brief description of when and why the workplace health and safety baseline was adopted (e.g. in sustainability plans and policies or in the context of other reporting obligations):
We have tried to consistently use 2005 as a baseline year while doing STARS.
Percentage reduction in workplace injuries and occupational disease cases per FTE employee from baseline:
38.37
Part 2
3.60
Optional Fields
HR offers health and wellness workshops throughout the year, including Gentle and Restorative Yoga, and CPR & First Aid, and Work-Life Balance.
The Science Center has a safety committee and an inventory and regulatory affairs unit that ensure a safe environment for students, employees, faculty, and staff as well as others visiting our facilities and to help ensure compliance with federal, state, and local codes and regulations. Departments provide student training at the beginning of each course in which hazardous chemicals are used. Specific safety instructions are provided at the beginning of each class period. PI’s are responsible for providing safety training and information regarding lab-specific chemicals and processes at the beginning of a student’s participation in lab activities and on an ongoing basis as necessary.
All staff in Dining Services are required to pass and maintain ServSafe Certification, renewing every five years. All Chefs are required to take the Massachusetts Allergen Awareness training. All staff are required to take anti-choke training every two years. All bartenders and associates are required to take ServSafe Alcohol or TIPS training. All staff wanting to work in Dawes must complete GREAT Kitchens (Gluten-free Resource Education and Allergen Training). New employees mentor with existing employees for at least one week and mentors receive a stipend to encourage active participation. The safety committee ensures that all kitchens are equipped with emergency preparedness equipment, and field concerns about personal and food safety.
The website URL where information about the programs or initiatives is available:
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Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.