“TO farm worker died after feeling ill while working in a field a Montalto di Castro, in the Viterbo area. The man, a 50-year-old Tunisian, is the fifth worker in our country whose death is linked to the intense heat of recent weeks, which has exceeded the seasonal averages”, the CGIL of Rome communicates in a note. In L’Aquila, a driver of the Aquila mobility company was struck down by an illness caused by the heat and Rescue by 118 troops. A new meeting between the Government and the social partners on the heat emergency is scheduled for tomorrow. the minister Marina Calderon, should present “A shared protocol for the adoption of measures to contain occupational risks due to exposure to high temperatures in the workplace.” As the 11-page draft that contact points ranging from risk assessment and risk factorslinked to age, the presence of chronic pathologies and duties, allto health surveillance and the reorganization of shifts. The employer – among other things foresees – based on the risks, intervenes to “eliminate or reduce the direct exposure of workers to high temperatures or perceived as such” by scheduling breaks or activities on cooler days or times. Beyond the measures, the unions challenge the choice of protocol, a solution that provides for times considered too long. Among the individual factors that increase the risk Negative effects on health are indicated beyond age (over 65 years) and the presence of chronic pathologies, the intake of certain drugs and pregnancy. A specific chapter is also devoted to information and training.
Waiting for extreme heat regulations for workers”even today another day has passed and we would not like it to happen, as has already happened, that people are sick or even dead. Time is already wasting”, says the general secretary of the CGIL, Maurizio Landini. For the trade unionist, “it was necessary to intervene with two immediate measures. There was no need for particular discussions: extend the unemployment fund to all sectors and all activities and, on the other hand, set the level from which action should be taken because the conditions for being able to work do not exist” and “Even Inail says very precise things.” “Time is wasted, so we hope that the decisions will be made tomorrow, because we are already behind schedule,” concludes Landini when speaking of the meeting called at the Ministry of Labor.
On the heat and the workers “We immediately agreed to seek all solutions to intervene on an important issue. It must be approached very seriously, there are many solutions on the table such as the Cig and smart work. We are open to discussions because we believe that the health of workers is a good to be protected. In terms of safety, we have proposed the creation of joint committees to intervene ex ante in accidents. I have been waiting for three years for the legislator and the unions to respond. Why do not you do? What is the problem? It seems that only businessmen think about health”, said today the president of Confindustria, Carlos Bonomi.
This morning in Genoa a first document was signed by the control bodies, unions and employers guidelines and prevention and protection measures of the risks of the organization of working time articulating it to act in the coolest hours of the day, to greater shifts among the staff, of information about possible health problemsuntil the activation of the ordinary unemployment fund where prohibitive work conditions are reached, see the experience of working in construction where, once temperatures exceed 35 degrees Celsius, the company can request social safety nets.
“Working conditions continue to be worrisome on McDonald’s and its licensors’ sites in southern Italy due to working conditions at very high temperatures. Filcams CGIL – says the national secretary sonia paoloni – strongly denounces the responsibilities of the McDonald’s company and its licensees with respect to the working conditions to which workers and workers are subjected in their places of sale; These days the situation is becoming unsustainable due to the working conditions conditioned by the high temperatures that are registered not only inside the kitchens but also in the dining room, to the detriment of the clients”.
