The Fayetteville Public Works Commission (PWC) has earned the American Public Power Association’s (APPA) Safety Award of Excellence for safe operating practices in 2024. PWC earned the Diamond award in the category for utilities with 250,000 to 999,999 worker-hours of annual worker exposure.
“Achieving the highest award for safety from the APPA is a testament to the dedication and hard work of every employee at PWC,” said Timothy Bryant, CEO/General Manager of Fayetteville PWC, in a press release. “Promoting safety is a core value for PWC. This ensures that not only do we do the right thing in making sure our employees end the workday safely, but also helps to control costs for both the organization and for our ratepayers.”
More than 200 utilities entered the annual Safety Awards for 2024. The entries are placed in accordance with their number of worker-hours and ranked based on the most incident-free records and overall state of their safety programs and culture during 2024. The incidence rate is based on the number of work-related reportable injuries or illnesses and the number of worker-hours during 2024, as defined by the Occupational Safety and Health Administration (OSHA).
Some of the initiatives PWC was recognized for to achieve this national award include:
As a result of this commitment to safety, PWC has seen a marked reduction in workplace incidents and an overall improvement in employee confidence regarding their safety on the job.
“Harnessing electricity to keep our communities powered is vital work that can be dangerous, even deadly, if the proper attention isn’t paid to tried-and-true safety practices,” said Chair of APPA’s Safety Committee and Vice-President of Electric Cities of GA Jon Beasley in a press release. “This award honors utilities that hold fast to these practices and – in doing so – put the safety of their personnel and their customers above all else.”
After workshopping the idea for a new restaurant concept with a few regular customers, Brian and Staci decided to take a chance on Napkins, their first business and Brian’s first experience owning a restaurant.
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