OCCUPATIONAL

HEALTH AND
SAFETY
Health and safety play an essential aspect of every employee in the
industry because all workers and employees desire to work in a safe,
secure and protected environment. Although there are laws and
regulations, exist to ensure the safety of employees, customers, and
guests, yet there every year thousands of serious injuries occur.

In many cases, sickness, diseases, injuries may have long term severe
consequences for both employees, families, and employers. Loss of
human lives is immeasurable and intolerable. The costs of workplace
accidents and injuries to employers may have many forms; these
include the cost of incidents, the cost of property damages, loss of
productivity, and investigation expenses. It may take time to recover
the costs associated with workplace accidents.

All industries have their safety risks, but management must strategize
to what safety precautions are required explicitly in their own
company to ensure that employees are safe at all times.
What is Occupational Health and
Safety Program?
 OHSA is designed to manage and prevent
injuries and diseases caused by employees' work
and work environment; this would enable us to
facilitate and implement programs concerning
health and safety issues in the workplace. It
allows help identify and correct unsafe work
practices and conditions.
 RA 11058
An Act Strengthening Compliance with Occupational Safety and Health Standards and
Providing Penalties for Violations"

August 17,2018 signed by President Rodrigo Duterte

This mandate intends to strengthen the compliance by all employers and employees in private
establishments in ensuring full compliance with the OSH standards in the workplace. Employers are
required to furnish workers with a hazard-free workplace workers. It mandates all employers to
provide safety instructions and environment that may cause death, diseases or physical harm to the
orientation to employees and define preventive measures to eliminate or minimize possible risks
within the working areas.

Each employee has his/her responsibilities to ensure full compliance with OSH standards. Allow the
employees to identify and report any work hazards in the workplace. The employee has the right to
refuse to work if an imminent danger situation in the workplace exists. The management makes sure
that a representative worker or employee actively participates in planning, implementing and
evaluating safety and health program.

In a manner that the employer refuses to comply with the mandate, a One Hundred Thousand Pesos
fine per day will be imposed. The employers are encouraged to examine and evaluate their work
environment, review the existing policies and make necessary adjustments to ensure compliance with
the new law. An effective OHS program will: Identify hazards in the workplace; Prevent or minimize
accidents, injuries, diseases or loss of life; Prevent or reduce financial burden resulting from
accidents, injuries, illnesses or loss of life; and Be monitored to ensure that it meets its goals.
7 Steps to Improve Health & Safety in the
Workplace
 1. Identify and control hazards to develop a safety plan in the workplace.
 2. Develop a routine to inspect the workplace.
 3. Ensure to train the employees through orientation, providing them written
instructions and proper supervision.
 4. Meet and discuss health and safety issues in the workplace, and allow the
employees to help improve safety in the workplace.
 5. Investigate the incidents, and develop new policy and procedures to control
the hazard.
 6. Ensure to maintain records of the incident investigations, inspections,
training activities, and first aid treatments. This information is vital to identify
the common unsafe conditions in the workplace.
 7. Create a pro-active approach to health and safety in the workplace and make
it a part of the business
EMPLOYEE'S ORIENTATION AND
TRAINING
 Workplace accidents happen during the first six months of employment of the
young and new employees. The best way to prevent accidents from happening
is a practical orientation and training. The employer's primary responsibility is
to ensure that their employees have enough knowledge and awareness of their
job before they start working. Training must be mandated and become a part
of the employee's requirements before starting their work.

 Continuous training is essential for experienced workers and employees to

need a new orientation if circumstances changes or new hazards develop. For
example, a new task or assignment, new equipment, a new work process,
workers moved to a new location.
Training and Orientation may include the
following:
 Job-specific hazards;
 Employee's rights and responsibilities;
 Employee's right to refuse unsafe work;
 Violence in the workplace;
 Bullying and harassment;
 Working alone or in isolation;
 Accident investigations; •
 Workplace Hazardous Materials (WHMIS);
 Personal protective equipment (PPE);
 Information System
 Reporting potential hazards and unsafe work conditions;
 First aid policies and procedures; Reporting injuries, accidents, and close calls;
and
 Emergency and evacuation procedures.
Employer's Responsibilities
 All work must be executed without any form of risks or work- related diseases;
 Ensure that all machinery and equipment are safe and performing well;
 Permanent structures like buildings must be capable of withstanding any stresses;
 Buildings and structures including machinery, equipment, tools, and places of employment is in a
well-maintained condition;
 Frequent and regular inspections to machinery, equipment, arrangements to ensure safety;
 Any unsafe conditions must be corrected immediately;
 All employees/workers are supplied with all their necessary protective equipment required by the
law;
 All employees must undergo training and instructions in the safe performance of their duties;
 They should provide a secure entry and exit from the work area;
 A fire extinguisher should be provided and maintained;
 Workers with physical or mental impairment should not work where there impairment endangers
themselves and others.
 Employees or workers under the influence of drugs, alcohol or other substances should not be
permitted to work and stay in the workplace.
Employee's Responsibilities
 Workers and employees are responsible for their safety on the job
 Workers have the right to refuse to do a specific task or operate any tool,
appliance, or equipment that may cause danger;
 The worker should wear proper clothing and use PPE provided by their
employer required for the job;
 The worker must not remove any safety equipment from machines or
equipment such as shields from grinders and mixers;
 Workers need to be instructed and undergo an orientation about new
machinery or equipment before using;
 Workers should inform the other workers about a defective machine,
equipment or tool that has the potential to cause injury;
 The worker should clear any blockage in the work area and ensure a safe
movement; and The worker must wear protective eyewear when using
grinders and other equipment that may be hazardous to the eyes.
WORKPLACE HAZARDS
SAFETY HAZARDS BIOLOGICAL HAZARDS
 These are hazards resulting from any  These are hazards associated with
unsafe conditions that may cause working with animals, people,
injury, illness, and death. infectious plant and materials. Such as

working in a daycare center, hospitals,
Examples:
schools, laboratories, nursing homes,
 Liquid overflows, spills on floors outdoor occupations.
 Cords running across the floor  Examples:
 Working from heights that may use a  Blood and other fluids
ladder, scaffolds, roofs  Bacteria
 Moving types of machinery and  Molds
machinery parts that could cause
accidents  Plants
 Improper electrical wirings  Insects bites
 Lock-out, tag-out  Animal droppings
 Confined Spaces
PHYSICAL HAZARDS CHEMICAL HAZARDS
 These are hazards within the  These are hazards resulting from
environment that harm the body the exposure to chemicals in the
without necessarily touching it workplace that can lead to
 Examples: damaging health effects.
 Examples:
 Radiation (X-ray, microwaves)
 Cleaning products, acid cleaner,
 Too much exposure to sunlight
paints, solvents
 Working in extreme temperatures  Fumes and vapors emitted
(cold and hot)
machines
 Constant loud noise  Harmful gases like acetylene,
carbon monoxide and helium
 Flammable materials like gasoline,
solvents, explosive chemicals
 Pesticides
 WORK ORGANIZATION
ERGONOMIC HAZARDS HAZARDS
  These are work related hazards
These are hazards resulting from
faulty workplace design, awkward that cause stress, anxiety and strain.
body positions, mechanics or These are hazards associated with
postures, repetitive movements. too much work loads, unreasonable
and demanding co-employees, lack
 Examples: of control and respect.
 Faulty working area (too high or  Examples:
too low chair and table)
 Long hours of work
 Frequent lifting and awkward
 Work place violence and sexual
movements of constant repetitions
harassment
 Poor posture resulting from long
 Verbal abuse
hour of standing constant vibration
  Lack of respect
Exerting too much force
 Intensity of work loads lack of
support
SAFETY SIGNS & SAFETY LABEL
REQUIREMENTS
 To ensure that all employees understand the various types and
meanings of each sign is to include the training as part of the
orientation of the new employees. Displaying the safety signs and
their meanings and also include in the newsletter and posting in the
bulletin board will also help improve employees' awareness of the
hazard signs.
 Placement of the hazard signs should be as close as possible to the
hazard, this would enable to inform the public the link between the
message and the hazard, or should be placed in the door. Place the
signs that are highly visible to the tool operator. Damaged and faded
signs need to be replaced immediately.
DANGER WARNING
"Danger" sign indicates an immediate "Warning" sign indicates a harmful
hazard could happen; this would result situation which if not avoided could
in death or severe injury if not avoided result in a severe injury or even death.
right away. Black and red letters are The black letter is printed on an orange
printed on the white background or background. The safety alert symbol
white letters on a black background. precedes the heading "Warning".
CAUTION
BIOLOGICAL HAZARD
sign indicates a dangerous situation if not
avoided may result in moderate or minor indicates an actual or potent
injury. The sign is placed where potential biological hazard presence in a
hazards or damaged equipment to equipment, materials. containers,
prevent using or to caution against rooms The black letter is written a
unsafe practices. The black letter is fluorescent orange background or red-
written on a yellow background and orange background.
preceded by a safety alert symbol.
NOTICE SIGN GENERAL SAFETY SIGN
Notice sign provides information This sign is to inform the public of the
relevant to a building, an area, general practice and rules related to
health such as first aid, medical
equipment or machine. The black
equipment, sanitation, housekeeping.
letter is written in a white The message and safety symbols
background or a white letter should be printed in green or black on
written on a black background. a white background.
FIRE SAFETY PROHIBITORY
This sign indicates the SIGNS
location of fire
extinguishing equipment
This sign indicates that
and material. The safety is the area does not allow
printed in a red or white any act indicated in the
background. symbol.

NO SMOKING
OTHER SAFETY
SYMBOLS FLAMMABLE POISON RADIOACTIVE

called "pictograms."
Safety symbols provide
information required NON-IONIZING BIOHAZARD HIGH VOLTAGE
RADIADITION
actions, consequences,
effects of the interaction
of certain chemicals.
USE GAS MASK RISK OF EXPLOSION
WORKPLACE SAFETY PROCEDURES
 Accidents may happen at any time and may occur in many ways and forms.
There are two basic factors of workplace accidents. Accidents may happen at
any time and may occur in many first is ignorance and the other is
carelessness. The workers must do things right.

GENERAL SAFETY

The following precautions must be observed in any working area.

• Do not engage in rough practical jokes during work.

• Do not work if the employee is under the influence of drugs or
alcohol. Pay strict attention to moving and falling objects, such
as equipment, dollies, slicers, and mixers.
• Do not run in the work area.
• Stay alert at all times on the job.
SAFETY IN THE KITCHEN
 1. Cuts
 Do not catch the falling knives.
 Step backward to avoid being cut;
 Carry the knife with the tip pointing downward, and the cutting edge is away from the body;
 Never touch knife blades especially when it is newly- sharpened;
 Putting a damp towel under the cutting board to prevent slipping;
 Do not engage in horseplay with the knife;
 When working with a knife, always cut away from the body,
 Do not place the knife under the soapy water in the sink;
 Use a cutting board at all times;
 Use a correct knife for the job and do not use a knife to open the can or bottle;
 Sharpen the knife before using them.
 Sharp knife is safer than a dull one;
 Pick up the knife by the handle only;
 Hold the knife firmly and make sure that the handle is free of grease
 Never gate the food to close to the cutting surface
 Store knives to their proper storage when not in use
 2. Burns
 Always assume that pots and pans are hot;
 Use a dry potholder in handling hot pans.
 Wet cloths conduct heat easily;
 Clean the work area regularly to avoid grease scattered around the cooking area; In case of
fire caused by grease, never use water to extinguish the fire, in this case, it enables to spread
the fire to other areas; Lift the lids slowly and away from the face or body;
 Provide reminders on hot objects especially in moving the hot objects from one place to
another;
 Keep the towels used in handling hot foods away from the cooking ranges, in order not to
catch fire;
 Do not overfill the pot with oil in frying;
 Never allow the extended handles of saucepan or skillet to extend into the work area, for this
may be hit or bumped and tend to fall off the range;
 Ventilate gas ovens before igniting; this is to allow any compressed gas to escape;
 Ensure that fire extinguisher is visible where it can be easily seen. Train employees to use
them;
 Wear protective equipment;
 Ask for help when moving objects containing hot liquid;
 The employee should not leave the working area especially when cooking with grease;
 Always use tongs when putting the food to boiling water or oil;
 3. Slips and Falls
 Keep the floor clean and dry;
 Wipe any spilled liquid immediately and pick up any
objects on the floor;
 Walk and do not run or slide on the floor;
 Keep the kitchen free from clutters;
 Use proper footwear in the work area. (Do not wear sole
leather shoes, open toes, heels);
 Post a warning sign around spills or wet floor;
 Install non-slip floor tile or rubber mats in the work
area;
 Use slip-resistant ladder; and
 Use a ladder and set it on a flat and stable place;
 4. Sprains and Strains
 Ask help when necessary to lift heavy objects;
 Use dollies in moving heavy objects around working areas;
 Provide training to employees in the proper lifting techniques;
Organize storage area by weight, with heavier items between
knees and chest levels to minimize lifting;
 Use the ladder in reaching items on higher shelves;
 Keep the object close to the body;
 Lift objects with legs and bend knees before lifting;
 Do not lift with your back;
 Rotate tasks, especially working with a constant motion;
 Provide mechanical equipment to perform a repetitive task; and
 Take a short break when doing a repetitive task.
 5.Lock-outs
 Train employees to operate the machine. Never allow employees to use the machine if not been
trained to use it;
 Turn-off electrical switches and pull the plug off the electrical outlet before cleaning or
adjusting any parts of the machine;
 Keep fingers, hands away from the moving part. Wait until the machine is in a full stop
condition;
 Place special care in cleaning the slicing machine;
 Do not start a mixer until the bowl is locked in place and the attachments are fully secured and
fastened;
 Turn off the motor of the mixer when scraping the bowl;
 Use a wooden or plastic plunger to push the meat down into a slicer. Do not use your hands;
Source Sweep.
 Food cutter is the most dangerous pieces of equipment in the kitchen.
 Keep your hands off to the front of the revolving bowl when operating a food cutter;
 Make sure that all parts of the machine are secured in their proper places before starting a
machine;
 Lock-out procedures must be posted near the machine. And ensure that the employee knows the
lock-out procedures,
 Always follow the manufacturer's instructions and recommendations when using electrical
power equipment, and
 Inform the employees not to wear any jewelry such as ring, wristwatch or a tie when operating
 6. Dishwashing Safety
 Do not overload trays or force tray into the machine;
 Use a long pole with a hook to pull back the tray that stuck in the
machine;
 Do not leave the knife under soapy water in a washbasin;
 Stand close to the front of the work surface;
 Support your feet to prevent twisting your back;
 Provide carts to put dirty containers to prevent the workers from
carrying heavy objects;
 Empty and sort cutlery bins before they are full;
 Use a cleaning tool with good grips when working with heavy-
duty tasks; and
 Put one foot on a step to reduce stress on the legs and back when
working for an extended period
 Safety for Room Attendants
 Use a pump spray bottle to reduce repetitive strain injuries;
 Provide extended cleaning poles for hard-to-reach areas;
 Install a door stopper to hinges to avoid bending down;
 Use vacuum that is lightweight, quiet and self-propelled to reduce
vibration;
 Rotate work assignments and schedule work that minimize
exposure to hazardous materials;
 Shorten work hours and provide regular breaks as possible
 Allow a five to ten-minute stretching activities before going
 Maintain excellent communication with regards to safety tips to
work; to refresh employee awareness and knowledge; and
footwear,
 Wear protective clothing like gloves, non-slip goggles, knee pads.
 Service Staff Safety
 Provide servers with smaller containers for table clean-up to prevent carrying excessive weight;
 Provide carts with large wheels to bring food and dirty dishes to avoid the servers carrying heavy
loads and to prevent strains and sprain injuries;
 Divide the large orders when serving;
 Move around the table to help guests to reduce the need for reaching;
 Carry heavy tray over the shoulder to support it;
 Balance the serving tray by placing the heavier items in the center of the tray;
 Use both hands to support and carry the tray;
 Grasp the outside edge of the tray by keeping both wrists in a neutral position;
 Move the glass closer to the server when filling up with liquid
 Wrap a serving towel around the handle of the water jug to minimize the pressure on the finger;
 Learn how to use both hands when carrying a heavy tray to allow the muscles of each arm to rest;
 Get help when moving tables and chairs, do not lift them alone;
 Carry fewer plates at a time and carry items closed to the body to lessen the strain on the arms and
back reaching;
 Place a caution sign to remind the employees that plates under heat lamps are hot;
 Avoid grasping items over the table candles while serving or removing food from the tables;
 Avoid using wet cloth when holding a hot object;
 Never stick a hand into areas where hot liquids are dispensed; and
 Place a caution sign when removing items from the microwave. Some food
item continue to heat after the microwave turns off
 Bar Staff Safety
 To prevent the risk of injury, wear shoes with enough cushioning to relieve the
stress of the knees and back when standing for long hours;
 Alternate the foot on the rail from time to time to reduce stress on the back;
 Take short pauses. Let the muscle rest for 5 to 10 seconds;
 Use a step stool when reaching items on high shelves;
 Store glasses and liquors between a should and hip level, and close when they
are needed;
 When lifting heavy stuff, keep them close to the body;
 Keep the elbows close to the body when dispensing drinks; and
 Be mindful of the posture depending on the type of work and position of the
body.
 Casino Dealer Safety
 Use a step to reach the cards and bets, or if applicable request the
players to return the cards closer to you;
 Regulate the position of the body to deal with the cards
comfortably and maintain visual contact with all the betting
positions;
 Sit back in the chair and maintain a good posture whenever
possible;
 Frequently used items should be closer to you to reduce bending
the body. Move over the table to reach objects rather than
bending over;
 Use a "snap" technique to spin the ball instead of using your
wrist; and When pinching cards, move only the middle and index
finger.
 Do not move your wrist.
 Front Desk Staff Safety
 Take a few minutes to break to relieve the muscles in doing
repetitive work; Vary your activities and pace of tasks to rest the
muscles;
 Put one foot on a step or rail alternately from time to reduce
stress on the back; time to time to reduce stress on the back
 Wear shoes with enough cushioning to help reduce stress on the
back when standing for long hours;
 Request to install anti-fatigue matting to help reduce stress on the
back when standing for long hours;
 Ask for assistance if required to move heavy luggage; Adjust
work station when necessary to reach frequently used items;
 Make sure that the monitor is at the eye level and the keyboard is
at the elbow level; and
 Maintain a good posture when at work.
 Bell Staff Safety
 Use a cart or dolly to lift heavy items;
 Pushcarts and avoid pulling.
 Place your hands just below the shoulder when pushing;
 Check regularly if the tires and wheels are in good condition to decrease the amount of
force in pushing the cart;
 Report defective carts to the supervisor;
 Change your position or switch the task to reduce stress in holding postures for long
periods;
 Wear comfortable shoes with enough cushioning and non- slip soles to minimize stress
on the knees and back;
 Use different muscles (alternating the left and right hands to handling luggage;
 Take a short break to rest the muscles;
 When lifting luggage from a car trunk, keep both feet firmly on the ground. Get close
to the load before lifting;
 Bend the knees and do not use your back when lifting;
 Store large luggage upright at low levels. Store smaller items at waist levels; and
 Avoid storing items above the shoulder level cabinet.
 Handling Luggage
 Alternate the left and right hands in carrying luggage; break when needed;
 Pause a break when needed
 Ask a buddy for help when needed;
 Lift heavy items using a dolly;
 Use a cart when transporting luggage to another area;
 Push instead of pulling the cart;
 Reduce the number of times that luggage;
 Place the hand below the shoulder level on the cart handle when pushing a
cart;
 Make sure that the cart of working properly. Ensure that the tires are fully
inflated;
 Report faulty carts immediately to the supervisor; and
 Wear comfortable with non-slip soled and cushioning to relieve stress on the
knees and back.
 Work Safety with Chemicals and Other Hazardous
Materials
 Some chemicals are harmless, but when combined with another compound may produce a
reaction that may be combustible or release toxic fumes. For example, two cleaning agents
like ammonia and bleach when mixed will produce toxic chlorine gas;
 Some chemicals may trigger by heat or radiation. There are some oven cleaners can produce
a toxic gas when heated; Make sure that all chemicals are stored in their original containers
with a clear label;
 Make sure that all chemical containers have labels that identify the chemical products, even
water;
 Never store chemicals in an empty food container and unlabeled containers;
 Do not store aerosol containers near the hot surface; residual contents are highly flammable;
 Do not use chemicals that are not intended for use;
 Be aware of the hazards of cleaning chemicals before using them;
 Always use protective clothing and equipment when working with chemicals. Examples are
safety glasses and goggles, rubber gloves;
 Corrosive and flammable chemicals should be used only in well-ventilated areas. Never use
them in a confined space
 Minimize exposure to chemicals by confined splashing area
 Use lower shelves to store chemicals to avoid the risk of space
 Robberies and Assaults Safety
 The cash register should be visible to the dining area;
 Provide information that cash register only contains a small amount of cash by posting a sign
 Store a larger amount of cash immediately in a drop sale limited access to secure or comparable type of safe
 Provide surveillance cameras and/or mirrors or silent alarms
 Ensure that all alarm installed and working on all doors
 Do not count cash in front of customers;
 Establish a policy and train employees on responding in case of robbery or assault;
 Post police numbers in a visible area and next to the phone
 Install good lighting in the workplace, parking lots and alleys where employees and customers pass through the
night;
 Post a reminder on the back exits to remind safety to employees;
 Have more than one exit workers can reach in case of an emergency;
 Assign two adult people during the night shift;
 Perform and maintain a document and reporting process for violent incidents and violent acts;
 Maintain a modest uniform for servers; Post legislations and policies against assaults, stalking and violent acts;
 Use a buddy system in walking to public transportation, parking areas, taking the trash out during the night;
 Ensure that back doors have locks and employees still be able to exit easily; and
 Keep background noise down so people will be aware
 PERSONAL PROTECTIVE EQUIPMENT
In on the hazards in the workplace, an employee must use the appropriate protective
clothing and equipment. Personal Protective Equipment (PPE) is designed to be
worn in the workplace to protect them from the risk of injury or illness .

Rule 1080: Personal Protective

Equipment & Devices
General Provisions: Every employer
as defined in 1002:
 Shall at his own expense furnish his
workers with protective equipment for
the eyes, face, hands and feet,
protective shields and barriers
whenever necessary by reason of the
hazardous nature of the process or
environment, chemical or radiological
or other mechanical irritants or hazards
capable of causing injury or
impairment in the function of any part
of the body through absorption,
(OSHinhalation
StandardsorDepartment
physical contact".
of Labor and Employment)
Personal Protective Equipment includes the
following:
 Eyes – (Safety spectacles,
goggles, face screens, face
shields, visors), to protect the
eyes from gas, vapor, dust,
chemical splash, metal splash,
and radiation. Make sure that
the requirements of the law
approved eye protection, it fits
appropriately and comfortable
to use, shall not interfere with
the movements of the user,
durable, easy to clean and
capable of being disinfected.
 Head and Neck - (Hard hats,
safety helmets, hairnets, bump
caps), to protect the head from
falling and flying objects, hair
being tangled in machinery, risk of
hitting the head, chemical splash
or drips. The total weight of hard
hats should not more than 45 kg or
16 ounces, made from non-
combustible materials and should
be non-conductor of electricity; it
should have brim around to protect
the head, neck, face, and back.
 Ears - (Earplugs,
earmuffs,
semi-insert/canal caps),
to protect the from high-
level noise. Choose ear
protection to reduce noise
to communication
acceptable level to allow
constant and safety.
 Hands and Arms – (Uniform
with an appropriate length
gloves, gloves with cuff). This
protects the body against burn,
punctures, abrasion, electric
shock, vibration, and biological
agents. Gloves, mittens or pads
for handling sharp-edged or
should be made from tough and
heat- resistant prolonged period,
this may cause skin irritation
use separate inner gloves made
from cotton to help prevent skin
problems. Avoid wearing gloves
when operating machines when
gloves might get caught.
 Feet and legs - (Safety boots,
non-slip sole, closed-toe,
closed-bar shoes, high leather
tops, shoes with protective
caps). To protect the punctures,
falling objects, metal, and
chemical splash, electrostatic
build-up. Appropriate footwear
needs to be selected for the risk
identified and according to its
uses.
 Lungs - (Simple filtering face
pieces half or a full mask, respirator
or power-assisted respirators, fresh
air hose, self-contained breathing
apparatus). Protection against dust,
gases, vapors, smokes, oxygen
deficit environment Use appropriate
respirators according to the hazard
conditions, there should be a
sufficient training and instruction in
the proper use and limitation of the
equipment, as much as possible
respirator should be exclusive for
individual use, appropriate testing
and exposure to determine
effectiveness and safety.
 Whole body - (Overalls,
aprons, chef jacket, boiler
suits, chemical suits). To
protect the body against
excessive heat, burn, chemical
and metal splash,
contaminated dust, Materials
used should be flame
retardant, anti-static,
impermeable from chemicals
and high visibility.