Safety tip of the week: 52 tips for the whole year

Looking for a safety tip of the week that you can share with your team?

This list contains 52 weekly safety tips that you can use for your standup meetings, toolbox talks, and more. Don’t forget to bookmark it so you can come back when you need another tip to share!

Pick a safety tip of the week

There are enough weekly safety tips here to last you for the entire year. Pick one from the list each week to focus on:

• When working in cold temperatures, pack extra clothing layers in case of emergency.
• Always lift objects by engaging your legs, not your back.
• Test railings before putting your full weight against them.
• Protect your skin from windchill and sun by wearing protective face coverings outside.
• When carrying objects on the stairs, keep them as close to your body as possible.
• Make sure you’re using an appropriate tool to open boxes, and always cut away from your body.
• Practice proper cable management to reduce trip and fire hazards.
• When driving PIT equipment, always maintain five points of contact.
• Replace any PPE that is ripped, torn, or cracked as soon as you notice a defect.
• Before performing hazardous work tasks, always inspect the machinery you’re using.
• Ask for a team lift when an object is too heavy to safely move on your own.
• Conduct a spring clean of your workspace to eliminate health and safety hazards.
• Never store items in the way of safety equipment like eyewash stations and fire extinguishers.
• Include floor workers in your Gemba walks to find critical areas of improvement.
• Make safety data sheets easily accessible to all employees.
• Don’t plug high-power equipment into electrical power strips, at the risk of overloading them.
• Wear appropriate footwear for the task you’re performing to prevent injuries.
• Never lean or sit on conveyor belts—whether they are moving or not.
• Block off active work zones from regular foot traffic.
• Always use the right tool for the task you’re completing.
• If you come across an unknown substance, report it to the safety team immediately.
• Put broken and damaged equipment in its own designated storage area.
• Ensure proper ventilation before entering any confined workspace.
• Create a schedule for inspecting fire safety equipment regularly.
• Use a tool (instead of your hands) to handle dangerous substances whenever possible.
• Replace a hard hat immediately if it has sustained an impact.
• Avoid cross-contamination food safety hazards by maintaining an organized workspace.
• Reduce exposure hazards by storing chemicals in a secure location within your work area.
• When working outside, wear lightweight, breathable clothing to avoid overheating.
• Regularly audit worker behaviors to find ways to improve your safety training program.
• Apply sunscreen to exposed skin before working in direct sunlight.
• Make sure spill kits are available in areas where workers use chemicals and other liquids.
• your feet when carrying heavy or awkwardly shaped items.
• Never use the staircase as a place to store equipment.
• Don’t try to repair broken equipment unless you’re trained to do so.
• Report and replace worn out stop signs around your facility to protect pedestrians.
• Label emergency stops clearly and ensure they’re never blocked by clutter.
• Take regular breaks for water and rest to stay alert when performing work tasks.
• Keep your eyes on path at all times whether you’re walking or driving.
• Always wear gloves when handling food products.
• Secure ergonomic mats to the floor to prevent trip incidents.
• Store unused tools and equipment out of the way of active processes.
• Stack items according to weight by putting heavy items on the bottom.
• When working near moving equipment, keep your clothing and hair safely tucked away.
• Replace stop signs around your worksite, warehouse, etc. to prevent PIT accidents.
• Follow safe startup procedures when using heavy machinery.
• Take stretching breaks when performing repetitive and/or strenuous movements.
• Store hazardous chemicals in a designated location to prevent fire hazards.
• Check food temperatures throughout the food production process to eliminate bacteria.
• Use a standardized management of change (MOC) process to modify processes or equipment.
• Red tag any equipment that is broken or damaged and set it aside for repair.
• A clean workspace is a safe workspace. Keep your station clear of clutter and trash.