We do that portion in a kitchen, not in our labs. It is very unsafe practices for a teaching lab as others have stated. In the past we have told them to do that portion at home.
SD School of Mines
I am also trying to be a Chemistry merit badge counselor. On a health related note, one of the requirements asks to taste cooked onions. I think that this shows poor, not to mention dangerous, laboratory procedures. It would be great for the BSA to remove this, but if not, I plan to just skip the requirements when I teach.
University of Pittsburgh
On Apr 10, 2014, at 1:27 PM, Monona Rossol <actsnyc**At_Symbol_Here**CS.COM> wrote:
I'm SO IMPRESSED. Good on them.
Monona Rossol, M.S., M.F.A., Industrial Hygienist
President: Arts, Crafts & Theater Safety, Inc.
Safety Officer: Local USA829, IATSE
181 Thompson St., #23
New York, NY 10012 212-777-0062
From: Robert E. Belford <rebelford**At_Symbol_Here**UALR.EDU>
To: DCHAS-L <DCHAS-L**At_Symbol_Here**MED.CORNELL.EDU>
Sent: Thu, Apr 10, 2014 1:11 pm
Subject: [DCHAS-L] Boy Scout Chemistry Merit Badge
I am going to be a merit badge counsellor for the BSA chemistry merit badge and the first thing I noticed was the first requirement dealt with MSDS.
I am asking two questions here. First, has anyone on this list created post Hazcom 2012 educational activities like the ones in requirement number 1 that reflect SDS and the GHS? And if so, would they be willing to share them, and potentially allow BSA to adopt/modify them? My second question, is since I have your attention, does anyone have any comments from the perspective of chemical health and safety on the remaining activities?
Please understand I am in the middle of the normal juggle act and will tackle this project in about two weeks, and am seeking input now, before I do anything, as my time is very limited. I do appreciate any thoughts or assistance.
Cheers and Thanks,
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