Ive been following the thread regarding using food containers in our
shops/studios. Of course, this is a matter of safety. While in the
military we had safety training on a regular basis, and many of us
found it boring from the get go. None the less, it served an
important purpose. For the commander it helped ensure that his
resources, human and material, were available for use. In our
workplaces it does the same for us, our employees, and our
Having said that, we are also all individuals with different habits,
traits, etc. Some will never eat/drink in their studio, some will but
will always put their coffee in a place they never use chemicals,
while others will put it on their bench along with everything else.
What works for one wont necessarily work for others.
There is a level of safety that does keep everyone safe though. That
is to always look at everything from a safety point of view. If there
is any possible way something could go wrong, then do it a safer way.
In the matter of using food containers, if there is the slightest
possible chance that someone could mistake it for an edible, then
dont do it.
Obviously this isnt going to work in all cases. We are all
constrained by circumstances of money, time, facilities, and personal
traits. At this point we, each individually, need to review our
situation and as regards the risks involved against the potential
benefit and make a judgment call. Is the gain worth the risk? For
example, if you cant find your platinum glasses, is possible damage
to the eyes worth the job your doing? What if you cant find that tiny
tip to your torch? Will you risk melting something to meet the
Here are a couple links for Operational Risk Management:
Mike DeBurgh, GJG
Ps Do you know how good machinists and butchers recognize other good
machinists and butchers? They still have all ten fingers