• Sitting: Remaining in the seated position 
• Stand: Remaining on one’s feet in an upright position at a workstation without moving about 
• Walking: Moving about on foot 
• Lifting: Raising or lowering an object from one level to another (includes upward pulling) 50-75 lbs. 
• Carrying: Transporting an object, usually holding it in the hands or arms, or on the shoulder 
• Pushing: Exerting force upon an object so that the object moves away from the force (Includes slapping, striking, kicking, and treadle actions) 
• Pulling: Exerting force upon an object so that the object moves toward the force (includes jerking) 
• Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles using feet and legs or hands and arms. Body agility is emphasized 
• Stooping: Bending body downward and forward by bending spine at the waist, requiring full use of the lower extremities and back muscles 
• Kneeling: Bending legs at knees to come to rest on knee or knees 
• Crouching: Bending body downward and forward by bending legs and spine 
• Crawling: Moving about on hands and knees or hands and feet 
• Reaching: Extending hand(s) and arm(s) in any direction 
• Handling: Seizing, holding, grasping, turning, or otherwise working with hand or hands. Fingers are involved only to the extent that they are an extension of the hand, such as to turn a switch or shift automobile gears 
• Fingering: Picking, pinching, or otherwise working primarily with fingers rather than with the whole hand or arm as in handling 
• Feeling: Perceiving attributes of objects, such as size, shape, temperature, or texture, by touching with skin, particularly that of fingertips 
• Talking: Expressing or exchanging ideas by means of the spoken word to impart oral information to clients or to the public and to convey detailed spoken instructions to other workers accurately, loudly, or quickly 
• Hearing: Perceiving the nature of sounds by ear 
• Tasting/Smelling: Distinguishing, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose 
• Near Vision: Clarity of vision at 20 inches or less 
• Far Vision: Clarity of vision at 20 feet or more 
• Depth Perception: Three-dimensional vision. Ability to judge distances and spatial relationships so as to see objects where and as they actually are 
• Visual Accommodation: Adjustment of lens of eye to bring an object into sharp focus. This factor is required when doing near point work at varying distances from the eye 
• Color Vision: Ability to identify and distinguish colors 
• Field of Vision: Observing an area that can be seen up and down or to right or left while eyes are fixed on a given point 

Environmental Conditions: Exposure to...

• Weather 
• Moving mechanical parts 
• Non-Climate controlled conditions
• Wet and/or humid conditions
• Noise
• Vibration