Drug-addict driver Heather Collins, 30, who had suspended license at the time, is charged with two counts of aggravated vehicular assault for the crash that injured an Ohio Department of Transportation worker who was working along the I-75 highway.

Heather Collins, 30, is now charged with two counts of aggravated vehicular assault for the crash that injured ODOT worker

CINCINNATI, OH —

A northern Kentucky woman is accused of driving high and seriously injuring a man who was removing graffiti along I-75 in Cincinnati.

Heather Collins, 30, is now charged with two counts of aggravated vehicular assault for the crash that happened in August 2017.

Investigators said Collins lost control of her car and hit a concrete barrier before crashing into a guardrail, pinning an Ohio Department of Transportation worker who was working along the highway.

According to officials, the ODOT worker suffered serious injuries in the accident.

In court Wednesday, investigators said tests after Collins' arrest showed she had been using heroin, meth and other drugs.

Prosecutors also say Collins had a suspended license at the time of the crash and gave officers her cousin's license, leading to the false indictment and arrest of her cousin.

Collins bond was set Wednesday at $250,000.

Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination.

Washing Food: Does it Promote Food Safety?

Historically, we equate washing to cleanliness. We wash clothes, linens, cars, dishes, and ourselves. So, it is logical that many people believe meat and poultry can be made cleaner and safer by washing it. Is this true? Does washing meat, poultry, eggs, fruits, and vegetables make them safer to eat?

Washing Meat and Poultry
Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination.

Some consumers think they are removing bacteria and making their meat or poultry safe. However, some of the bacteria are so tightly attached that you could not remove them no matter how many times you washed. But there are other types of bacteria that can be easily washed off and splashed on the surfaces of your kitchen. Failure to clean these contaminated areas can lead to foodborne illness. Cooking (baking, broiling, boiling, and grilling) to the right temperature kills the bacteria, so washing food is not necessary.

Using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria. Cook all raw beef and veal steaks, roasts, and chops to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.


Soaking Meat and Poultry
Callers to the USDA Meat and Poultry Hotline sometimes ask about soaking poultry in salt water. This is a personal preference and serves no purpose for food safety. If you choose to do this, however, preventing cross-contamination when soaking and removing the poultry from the water is essential. Meat or poultry should be kept in the refrigerator while soaking.

Sometimes consumers wash or soak country ham, bacon, or salt pork because they think it reduces the sodium or salt enough to allow these products to be eaten on a sodium-restricted diet. However, very little salt is removed by washing, rinsing, or soaking a meat product and is not recommended.


Cross-Contamination
Hand washing after handling raw meat or poultry or its packaging is a necessity because anything you touch afterwards could become contaminated. In other words, you could become ill by picking up a piece of fruit and eating it after handling raw meat or poultry.

Wash hands with warm water and soap for 20 seconds before and after handling food, and after using the bathroom, changing diapers, tending to a sick person, blowing your nose, sneezing and coughing, and handling pets.

It is important to prevent cross-contamination from raw meat or poultry juices by washing counter tops and sinks with hot, soapy water. For extra protection, you may sanitize with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water.

Packaging materials from raw meat or poultry also can cause cross-contamination. Never reuse them with other food items. These and other disposable packaging materials, such as foam meat trays, egg cartons, or plastic wraps, should be discarded.

Washing Eggs
Do not wash eggs before storing them. Washing is a routine part of commercial egg processing and the eggs do not need to be washed again. Federal regulations outline procedures and cleansers that may be used. "Bloom," the natural coating on just-laid eggs that helps prevent bacteria from permeating the shell, is removed by the washing process and is replaced by a light coating of edible mineral oil which restores protection. Extra handling of the eggs, such as washing, could increase the risk of cross-contamination, especially if the shell becomes cracked.


Washing Produce
Before eating or preparing fresh fruits and vegetables, wash the produce under cold running tap water to remove any lingering dirt. This reduces bacteria that may be present. If there is a firm surface, such as on apples or potatoes, the surface can be scrubbed with a brush. Consumers should not wash fruits and vegetables with detergent or soap. These products are not approved or labeled by the U.S. Food and Drug Administration (FDA) for use on foods. You could ingest residues from soap or detergent absorbed on the produce.

When preparing fruits and vegetables, cut away any damaged or bruised areas because bacteria that cause illness can thrive in those places. Immediately refrigerate any fresh-cut items such as salad or fruit for best quality and food safety.

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7 foods you should be washing and 7 you shouldn't

Jennifer En Debra Kelly @_EllaSaturday

While it may seem somewhat intuitive to wash all your foods before eating them, not all ingredients require that type of care. Sure, washing produce is acceptable to everyone and a given for most, but what about everything else? As you navigate the landscape of grocery shopping, you may not know exactly what the foods have come into contact with, which can be worrisome for a consumer. To help you figure out what you need to wash and what you don't, here's a brief guide that let's you in on the rationale behind both mindsets.

Um, aren't you going to wash that first?


Some foods require washing because they contain impurities that can be cleaned off using water without running the risk of spreading bacteria to other parts of your kitchen. As such, those ingredients or containers should be cleaned. In these cases, there are distinct health benefits that outweigh the risks. Read on to learn what you ought to wash before consuming.

Canned beans


If you're anything like me, you've stocked your pantry with at least a dozen cans of legumes "just in case." The extenuating circumstances could, of course, range from something as mild as forgetting to soak the dried beans the night before, to an end-of-world apocalypse scenario. Always good to be prepared, right? From cannellini and black beans to chickpeas and black-eye peas, I like to have them all as options. While these already-cooked bean varieties are great for time-saving convenience, the liquid they're preserved in can be loaded with sodium. As such, the canned contents ought to be completely drained, then thoroughly rinsed with cold water to remove the salty residue. If you plan to saute or roast, you'll also want to take the extra step of patting dry with a paper towel so they don't steam.

Fruits and vegetables


You probably already know you should wash all fruits and vegetables before using them in your great culinary projects or before eating. Wash them well under cold water in order to remove any bacteria and impurities. However, since fruit and veggie peels may be porous, avoid using soap to wash as the cleaning agent could be absorbed into the produce. For good measure, be sure to pat the washed fruits and vegetables dry with paper towel.

What about fruits with inedible skins? Wash them, too! While it may seem silly at first to wash melons, avocado, and citrus fruits since you're not planning to eat the skin, they actually do require washing as well. When you pierce the skin of a fruit—no matter how thick—with a knife, you run the risk of any bacteria from the peel contaminating the fleshy edible interior. Take the extra step to wash these unlikely fruits so you can feel one hundred percent secure about what you're eating.

Rice


While I accept that there are folks who grew up in households where rice doesn't get washed before cooking, I cannot condone that kind of neglect in good conscience. Until I moved away from my parents' house, I ate rice three times a day, everyday. I've tasted clumpy unwashed rice and I've enjoyed light, clean, washed rice. As such, I can say without a doubt that rice should be rinsed in cold water and drained at least 2 to 3 times prior to any type of cooking preparation. Washing rice removes surface starches from the grains, any bacteria present, and results in fluffy rice that boasts purer flavor.

Canned drinks


When my parents first immigrated to America, they both worked in grocery stores in California where I grew up. As a girl, I sometimes visited them at their respective workplaces and bore witness to just how filthy shipments of canned beverages arrived to the stores. Whether you're getting ready to gulp a can of soda or drink an energy-giving beverage, you owe it to yourself and your general health to wash the can before partaking. The tops of canned beverages are often covered in dust, bacteria, and who knows what else. If you are unable to wash the can, at least wipe down the lid thoroughly using a wet paper towel and pour the contents into a glass.

Canned and jarred foods
Shutterstock

Like canned drinks, canned and jarred foods can get pretty gross from the time they are manufactured to the time they reach you, the consumer. Jams, beans, tomato sauce—these cans should be washed thoroughly and dried before using to prevent the dirty particles from the lids from contaminating the contents. If the cans are not equipped with pull-off tabs, you should be sure to wash your trusty can opener in between uses as well. Better safe than sorry!

Shellfish

While you don't need to wash raw fish before cooking, you do need to rinse shellfish, clams, and mussels. Since they can be filled with sand and grit, you'll need to rinse that out completely — otherwise, you'll be eating it!

Real Simple has some super-easy guidelines on how to make sure you're not getting any sand or silt with your mussels. Before throwing them in the pot, rinse them thoroughly under running water, and that will get rid of a lot of the sediment. Then, put them in a pot of cold water, add a bit of salt, and put them in the fridge for at least half an hour. Stir a few times while you wait, and after you take them out of the fridge don't dump the pot. Scoop the shellfish out with your hands, and check the bottom of the pot. It'll probably be coated with sand that's settled out, and you'll be glad you took the time to wash them! Food 52 says this is the time to give the outside of the shells another wash, and scrub them under running water. This is when you get rid of any beards that are peeking through the shells (don't pull toward the opening of the shell, or you could kill the creature inside), and you'll have perfectly prepped — and clean — shellfish.

Fresh herbs

Whether you pick up a few bunches of fresh herbs at the grocery store, at the farmers' market, or out of your garden, it's important that you give them a good (but careful) wash, not just before you use them, but before you put them in the refrigerator. Herbs can contain dirt and other kinds of grit that you don't want in your fridge — and you definitely don't want in your food.

Small bundles can be washed by rinsing them under cool, running water. Shake them, pat them dry with a paper towel, or use a salad spinner to get rid of the excess water. For larger bundles, fill the sink with cold water, put your herbs in, and carefully swirl your hands through to loosen any dirt that's hidden in the leaves. If there's a lot of dirt, you might have to repeat the process with some clean water before drying them in the same way.

Skip the wash!


Unlike produce or gross can surfaces, some foods do not require washing before they're eaten or cooked. In fact, doing so may be more risky with some things. The following list will help you determine which foods can skip the wash and why.

Raw poultry and meat


While you might think washing raw chicken, other types of poultry, and meat prior to cooking helps to clean off bacteria and stave off foodborne illnesses, the opposite is true. With poultry, the water you would use to rinse it isn't scalding hot enough to actually kill off bacteria, doing so only redistributes any harmful bacteria onto your kitchen surfaces and possibly your body. When you then prepare other foods on those same surfaces, cross-contamination may cause illness.

Similar to the rationale for not washing raw poultry, the USDA advises against washing raw meat such as beef, lamb, and pork. You're better off skipping the meat wash and instead, thoroughly wash and clean your kitchen surfaces in between cooking sessions.

Bagged salads


According to the FDA, many bagged salads, as well as precut and packaged produce like carrots or celery have been pre-washed so you do not need to wash them after buying. These products will be labeled as ready-to-eat if they have indeed been pre-washed. In fact, washing them once you get home can actually increase the chances of contaminating them with bacteria that may already be on your kitchen surfaces. Since commercially packaged produce has often been "triple washed," they are perfect to eat as is. You chose them for the convenience, right?

Raw fish


As with raw poultry and meat, avoid washing raw fish in order to reduce the risk of spreading bacteria all around your kitchen. Instead, buy fish that's been gutted and scaled from a reputable fishmonger. Wash your hands well and clean surfaces in your kitchen work areas as thoroughly as possible. These simple precautions are your best bets for preventing foodborne illnesses.

Eggs


The USDA does not recommend washing eggs you purchase from the store. As a special technique of washing eggs is required as part of the commercialization process, doing so once your eggs are home can increase the risk of cross-contamination. Eggs are washed and cleaned once they've been laid in order to remove any bacteria. They are then coated with mineral oil to give the shells a layer of protection. As such, there's no need for you to re-wash them.

Pasta


Please don't wash pasta before cooking. The natural starches in all varieties of pasta are exactly what you want to keep. Often, you'll want to reserve some of the cooking water because that starchy content is invaluable when it comes to helping you create the silkiest sauce possible. The starch from that water helps the sauce cling to the noodles, resulting in a thick, tasty sauce that coats the pasta perfectly. Why would you want to wash that away before the cooking's even underway?

Hopefully, your cooking experiences will become all the more streamlined and way easier now that you know which foods need a wash and which ones don't. Enjoy your time in the kitchen and relish in your sacred mealtimes worry-free.

Mushrooms

When it comes to mushrooms, you should definitely skip washing them. There are even a couple of different reasons why.

If you give your mushrooms a wash before you put them in your refrigerator, the inevitable dampness will speed up just how quickly your mushrooms start to turn bad, especially if you keep them in a sealed container. Once you wash them, it's also going to be more difficult to get that crispy texture you're looking for when you saute them, and we all know that texture can be just as important as flavor. Dry clean them using a pastry brush (or other similar brush), or just some paper towels, and you'll be all set to add them to your meal.

According to the Mushroom Council, you can give them a quick rinse immediately before cooking them, but they also recommend never, ever soaking your mushrooms. The problem is in their super-absorbent qualities, and if they spend too much time in the water, you'll ruin your meal.

Turkey

A whole turkey can be one of the biggest challenges anyone can face in the kitchen, and that's quite literal. Trying to wrestle with a raw, 20-pound bird might be the hardest part of preparing your fancy meal, and that's just one more reason to skip washing your bird. Turkey can contain salmonella and campylobacter, and while washing it won't just fail to remove bacteria, it'll spread it around — just like with other poultry.

There is a single exception, though, and according to the US government's Food Safety blog, turkeys that have been brined need to be rinsed. They have some recommendations on how to avoid contamination, and that involves first moving everything — including soap dispensers, sponges, and drying racks — away from your sink. Cover the surrounding counters with paper towels, and place the roasting pan next to your sink. Clean the sink completely with hot water, then fill it with a few inches of cold water. Run more cold water through the inside cavity of the turkey, make sure it's running out the opposite end, and transfer it to the pan. You still shouldn't rinse or wash the outside of the bird, and be sure you clean the area completely with hot water and soap when you're done.

Take some basic precautions to ensure your family remains safe and injury-free throughout the holiday season.

Enjoy a Safe Holiday Season

• Holiday safety is an issue that burns brightest from late November to mid-January, when families gather, parties are scheduled and travel spikes. Take some basic precautions to ensure your family remains safe and injury-free throughout the season.

  Even Angel Hair can Hurt

  
  

  Putting up decorations is one of the best ways to get in a holiday mood, but about 15,000 injuries involving holiday decorating were seen in emergency rooms during the 2012 season.

  • "Angel hair," made from spun glass, can irritate your eyes and skin; always wear gloves or substitute non-flammable cotton
  • Spraying artificial snow can irritate your lungs if inhaled; follow directions carefully
  • Decorate the tree with your kids in mind; move ornaments that are breakable or have metal hooks toward the top
  • Always use the proper step ladder; don't stand on chairs or other furniture
  • Lights are among the best parts of holiday decorating; make sure there are no exposed or frayed wires, loose connections or broken sockets
  • Plants can spruce up your holiday decorating, but keep those that may be poisonous (including some Poinsettias) out of reach of children or pets; the national Poison Control Center can be reached at (800) 222-1222
  • Make sure paths are clear so no one trips on wrapping paper, decorations, toys, etc.; NSC provides tips for older adults on slip, trip and fall protection

  
  

  It's Better to Give ... Safely

   

  We've all heard it's important when choosing toys for infants or small children to avoid small parts that might prove to be a choking hazard. Here are some additional gift-related safety tips:

  • Select gifts for older adults that are not heavy or awkward to handle
  • Be aware of dangers associated with coin lithium batteries; of particular concern is the ingestion of button batteries
  • For answers to more of your holiday toy safety questions, check out this Consumer Product Safety Commission blog
  • See which toys have been recalled

  
  

  Watch Out for those Fire-starters

  
  

  Candles and Fireplaces

  
  

  Thousands of deaths are caused by fires, burns and other fire-related injuries every year, and 12% of home candle fires occur in December, the National Fire Protection Association reports. Increased use of candles and fireplaces, combined with an increase in the amount of combustible, seasonal decorations present in many homes means more risk for fire.

  • Never leave burning candles unattended or sleep in a room with a lit candle
  • Keep candles out of reach of children
  • Make sure candles are on stable surfaces
  • Don't burn candles near trees, curtains or any other flammable items
  • Don't burn trees, wreaths or wrapping paper in the fireplace
  • Check and clean the chimney and fireplace area at least once a year

  
  

  Turkey Fryers

  
  

  While many subscribe to the theory any fried food is good – even if it's not necessarily good for you – there is reason to be on alert if you're thinking of celebrating the holidays by frying a turkey.

  The Consumer Product Safety Commission reports there have been 168 turkey-fryer related fires, burns, explosions or carbon monoxide poisoning incidents since 2002. CPSC says 672 people have been injured and $8 million in property damage losses have resulted from these incidents.

  NSC discourages the use of turkey fryers at home and urges those who prefer fried turkey to seek out professional establishments or consider a new oil-less turkey fryer. But for those who don't heed that advice, please follow these precautions:

  • Set up the fryer more than 10 feet from the house and keep children away
  • Find flat ground; the oil must be even and steady to ensure safety
  • Use a thawed and dry turkey; any water will cause the oil to bubble furiously and spill over (see video at right)
  • Fryer lid and handle can become very hot and cause burns
  • Have a fire extinguisher ready at all times

  
  

  Don't Give the Gift of Food Poisoning

  
  The U.S. Department of Health and Human Services provides some holiday food safety tips. Here are a few:
  

  • Do not rinse raw meat and poultry before cooking
  • Use a food thermometer to make sure meat is cooked to a safe temperature
  • Refrigerate food within two hours
  • Thanksgiving leftovers are safe for four days in the refrigerator
  • Bring sauces, soups and gravies to a rolling boil when reheating
  • When storing turkey, cut the leftovers in small pieces so they will chill quickly
  • Wash your hands frequently when handling food

  
  

  Traveling for the Holidays? Be Prepared

  
  Many people choose to travel during the holidays by automobile, with the highest fatality rate of any major form of transportation. In 2013, 343 people died on New Year's Day, 360 on Thanksgiving Day and 88 on Christmas Day, according to Injury Facts 2015. Alcohol-impaired fatalities represented 31% of the totals.
  

  • Use a designated driver to ensure guests make it home safely after a holiday party; alcohol, over-the-counter or illegal drugs all cause impairment
  • Make sure every person in the vehicle is properly buckled up no matter how long or short the distance being traveled
  • Put that cell phone away; distracted driving causes one-quarter of all crashes
  • Properly maintain the vehicle and keep an emergency kit with you
  • Be prepared for heavy traffic, and possibly heavy snow

  
  Remember, when guests are staying in your home, make sure areas have night lights or easy-to-reach lamps in case they need to get up during the night. And, whether you are visiting someone else's home or you have guests in your home, make sure all medications are kept up and away and out of sight from young children.

Retail Worker Safety and Health during the Holidays: A common cause of fatigue in employees in the retail industry is working extended or irregular shifts

Retail Worker Safety and Health during the Holidays

Posted on November 22, 2017 

by Vern Putz Anderson, PhD, CPE; Jeannie A.S. Nigam, MS; Donna Pfirman; Seleen Collins; and Debbie Hornback, MS

The practice of American shoppers looking for a deal on the Friday after Thanksgiving has evolved into a four-day retail event ending with Cyber Monday.  This shopping bonanza leading off the holiday shopping season has implications for workers who may have long workdays and expanded work schedules. The approaching season offers an ideal time for a workplace safety refresher for those retail employers and employees who are on the front lines of the shopping frenzy.

Stress and Fatigue

According to The Toolbox, a loss control newsletter, “A common cause of fatigue in employees in the retail industry is working extended or irregular shifts…that is working longer than 8-hours or anything that limits the opportunity to get adequate sleep between work shifts” [Member Insurance 2016].

While employees do benefit from the extra pay, they earn by working additional hours, lost sleep and lost family time may be high costs that affect employees’ health and well-being. In 2016, 24% of American employees reported that work regularly interferes with their ability to meet personal and family obligations [APA 2017]. See the NIOSH Stress at Work topic page for more information. Workplace stress can lead to increased risk of injury. As employees’ work demands are increased and combined with long work hours, less attention may be paid to safe work practices increasing the risk of injury and back pain from slips, falls and excessive manual lifting [Dall’Ora 2016].

Crowd Management and Violence

Crowds of customers anxiously waiting to be helped add yet another layer of stress. Such workplace job demands, along with a lack of control worker’s may have over their work environment, can increase the risk of frustration and can lead to angry verbal exchanges and even violence in the extreme [Levy, et al. 2017 and Whiting 2017]. The NIOSH Occupational Violence topic page contains research focused on preventing workplace violence.
In 2008, a worker was trampled to death while a mob of shoppers rushed through the doors of a large store to take advantage of a Black Friday sales event. In response to such tragedies, OSHA developed a fact sheet containing recommendations for crowd management measures.
Retailers should be aware of the fact that work stress can negatively affect their employees’ mental and physical health. Being prepared and having plans in place can help reduce anxiety and assure that employees feel safe, supported, confident, and empowered to respond accordingly when needed in situations in which safety is at risk.
For more information about designing programs to support well-being, please see NIOSH Total Worker Health® Essential Elements of Effective Workplace Programs and Policies for Improving Worker Health and Wellbeing. Assuring that employees feel safe, supported, and have access to these beneficial programs can help mitigate the harmful effects of workplace stress, and bolster employee well-being that benefits individuals as well as their employers!
Tell us about the successes and challenges you have had with retail holiday sales and employee safety procedures. Let us know if you need additional references (such as on workplace violence, crowd management, long work hours, or fatigue) to build successful safety plans. Provide feedback below and give any tips or lessons learned on safety planning for large sales or promotion events.
Vern Putz Anderson, PhD, CPE, is NIOSH Coordinator for the Wholesale and Retail Trade Sector program.
Jeannie Nigam, MS, is NIOSH Co-Coordinator of the Healthy Work Design and Well-being Cross Sector program.
Donna Pfirman is NIOSH Co-Assistant Coordinator for the Wholesale and Retail Trade Sector program.
Seleen Collins is a Technical Writer-Editor in the NIOSH Education and Information Division.
Debbie Hornback, MS, is a Health Communication Specialist in the NIOSH Education and Information Division.

References

American Psychological Association [2017]. 2017 Work and Well-Being Survey. Retrieved from http://www.apaexcellence.org/assets/general/2017-work-and-wellbeing-survey-results.pdf. (retrieved November 14, 2017.)
Dall’Ora, C., Ball, J., Recio-Saucedo, A., & Griffiths, P. [2016]. Characteristics of shift work and their impact on employee performance and wellbeing: A literature review. International journal of nursing studies, 57, 12-27.
Euclid [2017]. Evolution of retail: 2017 holiday physical and digital trends. A Euclid commissioned summary survey report—2017 (retrieved October 27, 2017).
Hammer L. B., & Sauter, S. L. [2013]. Total worker health and work-life stress. Journal of Environmental and Occupational Medicine, 55(12), S25-S29.
Levy, B.S., Wegman, D.H., Baron S.L., Sokas, R.K. [2017]. Occupational Environmental Health. Seventh Ed. Oxford University Press. Chapter 14. Occupational Stress, Job Demand and Control Model by Landsbergis, P.A., et al. in press Nov 1, 2017 (retrieved November 17, 2017).
Member Insurance [2016]. Workplace fatigue: what is the ‘real’ cost of workplace fatigue? June 2016, http://memberinsurance.com/wp-content/uploads/2014/02/Workplace-Fatigue.pdf (retrieved November 3, 2017).
NIOSH [2017]. Healthy work design and well-being resources. U.S. Department of Health and Human Services, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health. https://www.cdc.gov/niosh/programs/hwd/resources.html (retrieved November 14, 2017).
NIOSH [2017]. Total Worker Health®. Essential elements of effective workplace programs and policies for improving worker health and wellbeing. U.S. Department of Health and Human Services, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health. https://www.cdc.gov/niosh/twh/essentials.html (retrieved November 14, 2017).
NRF [2017]. Press release: NRF forecasts holiday sales to increase between 3.6 and 4.0 percent. October 3, 2017. Washington, DC: National Retail Federation, https://nrf.com/media/press-releases/nrf-forecasts-holiday-sales-increase-between-36-and-4-percent?_ga=2.231492439.974562538.1509550942-674662804.1497556871 (retrieved November 1, 2017).
OSHA [2012]. Crowd management safety guidelines for retailers. DTSEM 11/2012. Washington, DC: U.S. Department of Labor, Occupational Safety and Health Administration, https://www.osha.gov/OshDoc/data_General_Facts/Crowd_Control.pdf (retrieved October 30, 2017).
Smith, T. D., & DeJoy, D. M. [2012]. Occupational injury in America: An analysis of risk factors using data from the General Social Survey (GSS). Journal of Safety Research, 43, 67-74.
Whiting A. [2009]. Push, scream, or leave: how do consumers cope with crowded retail stores? Journal of Services Marketing, Vol. 23 Issue: 7, pp.487-495, https://doi.org/10.1108/08876040910995275 (retrieved November 17, 2017)

Five workers working on the high-speed rail project over the San Joaquin River were hurt and trapped under collapsed rebar in Northwest Fresno, CA

By Gene Haagenson
Tuesday, November 21, 2017 12:11AM
FRESNO, Calif. (KFSN) -- These are believed to be the first significant injuries on this massive project, which continues to face questions about its financial viability.

The accident occurred Saturday, just north of Fresno at the San Joaquin River crossing next to Highway 99. According to state investigators a tower, made of reinforced steel rods fell over, injuring five workers. Two required hospitalization.

The California Highway Patrol is investigating the cause of the mishap because it occurred on state property. Cal OSHA is investigating the injury aspect.

In a written statement Cal OSHA Communications Director Jeanne Mairie Duvall told Action News: "Rebar collapsed injuring five employees, two of which were hospitalized. DOSH is currently investigating. Cal/OSHA has six months after opening an investigation to issue any citations, if appropriate. Until that time, the case is open and confidential."

The re-bar tower was the framework for concrete supports that will hold tracks over the San Joaquin River. Just one of 17 locations in the 29-mile section where crews are on the job.

Lee Ann Eager said,"There's about 1500 people working on the construction sites and about half of them are from Fresno County."

Lee Ann Eager of the Fresno County Economic Development Corporation notes the project is having a major financial impact on the Central Valley.

"Already just from High-Speed Rail, and construction and people working here they have put in about 3.5 billion dollars into our valley right now."

But the project's finances remain a question for Assembly Member Jim Patterson. He believes recent revelations about additional cost overruns indicate problems, and he is requesting an emergency audit of the High
Speed Rail Authorities books by the state auditors office.

"The question is whether they are going to really complete it and whether they will have a system that works," said Jim Patterson.

While the projects financing and other issues have created political divides over High-Speed Rail, Patterson says he does not want to politicize the recent accident. Saturday's tower collapse is believed to be the first significant workplace accident during three years of construction on California High-Speed Rail.

We have not been told the condition of the two workers who were hospitalized in Saturday's accident. The highway patrol described their injuries as moderate, one may have suffered a fractured back.