PROTECTING POTATO WORKERS FROM HEAT AND WILDFIRE SMOKE

Potato growers across Washington face increasing challenges from extreme summer heat and wildfire smoke, making worker safety a critical part of daily operations. As fieldwork intensifies during the growing season, employers must comply with Washington State Department of Labor & Industries (L&I) regulations designed to protect employees from heat-related illness and smoke exposure. These rules apply to outdoor work year-round whenever temperatures exceed 80°F, or 52°F when workers wear non-breathable clothing, with separate standards for agricultural workers.

Heat-related illnesses can develop quickly, particularly during irrigation, scouting, spraying, and other physically demanding tasks. Employers are required to provide annual training for both workers and supervisors on recognizing the symptoms of heat-related illness, preventing heat stress, and responding to emergencies. Access to cool drinking water is essential, with at least one quart of water per worker per hour available throughout the workday. Employers must also provide shaded or cooled rest areas close to the worksite and encourage workers to take paid preventive cool-down breaks before symptoms develop.

Additional requirements take effect during periods of extreme heat. When temperatures reach 90°F or higher, workers must receive paid cool-down rest breaks of at least 10 minutes every two hours. At 100°F or above, employers must provide a minimum 15-minute paid rest break every hour. Newly hired or unacclimatized employees should be closely monitored, particularly during heat waves, and supervisors must ensure workers have reliable communication methods to report heat-related concerns or request assistance.

Wildfire smoke is another growing concern during the summer. Employers must monitor air quality (PM2.5 or AQI) and notify workers when smoke levels become unhealthy. Annual wildfire smoke training is required, and as smoke levels increase, employers may need to adjust work schedules, reduce physical exertion, provide additional rest breaks, relocate work to areas with cleaner air, or provide respiratory protection when required.

For potato growers, integrating heat and smoke safety into daily field operations not only ensures compliance with state regulations but also helps maintain a healthy, productive workforce during the busiest months of the growing season. Planning ahead, monitoring weather and air quality conditions, and maintaining open communication with employees are essential steps in protecting workers while sustaining efficient field operations.

For more information, please visit the Washington State Labor and Industries Website Here.