Food Storage and Deliveries

Proper food storage and deliveries play an important role in ensuring that the food remains safe to eat. Existing food businesses which intend to start delivering food orders need to consider any new or different risks posed by this change in operation. They should adapt their Food Safety Management System to make sure food placed on the market remains safe to eat. Businesses that already deliver food, directly to the customer or to another business, must ensure uninterrupted safe food handling practices.

 

Food Deliveries

It is important that food is purchased from reliable suppliers. ‘Due diligence‘ demands that care be taken on purchase handover. When food is delivered, a person responsible for the receipt of the food should check:

• Quality of the food.
• Evidence of damage by pets.
• Evidence of damage due to food spoilage.
• Evidence of contamination.
• That the items are well within the date.
• refrigerated or frozen foods are at the correct temperature.

Always and without any doubt reject any food that you are not happy with and return it to the supplier! Always make sure that the transfer time after purchase of frozen or chilled foods is as short as possible, preferably in cool bags or boxes and that the food is stored in the refrigerator or freezer in the shortest possible time. Remember:

• Frozen food deliveries must be kept at –18°C or below.
• Refrigerated food deliveries must be kept between 0°C and 5°C.
• Hot food deliveries must be kept at 63°C or above.

 

Food Storage and Deliveries – Spoilage

Food is spoiled when it is unfit for human consumption. The main causes of food spoilage are usually the following:

• Microbial and enzyme activity – this can adversely change a food’s colour, taste, smell, appearance or texture, e.g. moulds and yeasts.
• Chemical contamination – food has come into contact with substances not intended for human consumption, e.g. cleaning chemicals or insect sprays.
• Physical contamination – undesirable foreign objects have contaminated food, e.g. human hair or food pests.
• When food is spoiled, always label it ‘Unable for Human Consumption‘ and store it in a designated area away from other food.

 

‘Use By’ and ‘Best Before’ Dates

Most food packages are labelled with a ‘Use By‘ or ‘Best Before‘ date. It is an offence to serve food that has exceeded its use by date. Such food should be discarded or clearly marked ‘Unfit for Human Consumption‘. ‘Best Before‘ dates are often an indication that the food will be at its premium quality if stored correctly until that date.

 

Dry Stores

Not all food must be kept refrigerated or heated. Some food can be kept in dry stores. However, many dried or dehydrated foods such as milk powder, powdered eggs, etc. will allow bacterial growth if they become moist. It is therefore essential these foods are stored in a dry place and are used immediately after preparation. All dry foods, including flour, biscuits, etc., will remain safe whilst dry.

Dry stores key points:

1. Storage areas must be well lit, clean, cool, dry and well ventilated.
2. Free-standing slatted shelves allow good ventilation and evidence of pest infestation to be seen quickly.
3. Food should be stored off the floor to allow thorough cleaning.
4. Good stock rotation will prevent build up of old stocks and will reveal evidence of pest infestation quickly.

 

Stock Rotation

All food should be stored in date order and the First In First Out (FIFO) rule followed and observed. To help with stock rotation:

• Check ‘Use By‘ and ‘Best Before‘ dates regularly.
• Put products with a shorter shelf life at the front of the shelf at the front of the shelf so they are used first.
• Clear away any out of date stock.

 

Other Food Storage and Deliveries Hazards

There are other food safety hazard points associated with food delivery and storage. Safefood lists a number of additional hazards that are associated with the food storage and deliveries. These can be read in their Food Delivery & Storage article.

 

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

 

Safe Food Display

To ensure safe food display (for hot or cold display), the food must be kept at the correct temperature. The hot food should be kept above 63°C and cold food should be kept below 5°C. Temperatures must be monitored frequently throughout the day. The main point of safe food display  is to keep food outside the danger zone (5°C – 63°C). Bacteria grow best in warm temperatures, approximately 25°C – 40°C.

Keeping records of these checks can form part of a Food Safety Management System and help to establish a company’s due diligence.

 

Display Units for Safe Food Display

Display units should be:

• Protected by sneeze guards to prevent contamination.
• Cleaned and sanitised after each service period.
• Replenished regularly with small quantities, preventing excess time on display and never overloaded.
• Buffet foods should be placed on display as near as possible to the service time.

 

Recommended Safe Temperatures

The following is a general guide to safe temperatures for safe food display (to include processing and storage):

• Cooking/Reheating – Minimum core temperature of 75°C must be achieved (or maintaining 70°C for 2 minutes).
• Hot Holding – Minimum core temperature of 63°C or above has to be achieved (temperatures should be checked regularly).
• Refrigerated Deliveries – Minimum core temperature of 0°C to 5°C has to be maintained.
• Refrigerating and Cold Holding – Minimum core temperature of 0°C to 5°C has to be maintained.
• Chilled Display and Cold Stores – Minimum core temperature of 0°C to 5°C has to be maintained.
• Frozen Deliveries – Minimum core temperature of -18°C should be maintained (frozen deliveries above -15°C should be rejected).
• Deep Freezing – Minimum core temperature of -18°C should be maintained.

 

Temperature Measuring Devices

To ensure the food is kept at correct temperatures, a temperature measuring device should be used. There are a number of different temperature measuring devices available for use in the food industry including handheld thermometers and inbuilt thermometers. Temperature measuring devices should be calibrated according to the manufacturer’s instructions and should be checked regularly to make sure they are working correctly.

The most common temperature measuring devise is probe thermometer. This device can accurately measure the temperature of the food. The probe can be inserted into the centre of the food to enable the temperature to be taken. The core temperature should be always be measured in the thickest part of the food. However, it is important to note that probes can be a source of cross-contamination if not cleaned and disinfected appropriately.

All food business operators must have in place procedures for regularly checking that probes are working correctly. This can be done by using special test caps or by first placing the probe in boiling water and checking that it displays 100°C and then placing the probe in slush ice to check it displays 0°C (an error of up to +/- 0.5°C is acceptable on both checks).

Never use mercury thermometers as it would present a contamination risk if it breaks.

 

Measuring and Recording Temperatures to ensure Safe Food Display

House rules should be followed about how often temperatures should be measured . Food handlers with a responsibility for taking temperatures should be given specific training on how to:

• Take temperatures using the equipment that is available to them.
• Recognise and deal with unsafe readings.
• Keep records of taking temperatures and any corrective actions necessary as a result.

 

Some additional information about safe food display can be found on FSAI page Temperature Control.

 

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

 

Personal Protective Equipment (PPE)

Personal Protective Equipment, or short PPE, is according to the Hierarchy of Risk Controls the last control method used to control risk. According to the Health and Safety Authority (HSA):

“Personal Protective Equipment (PPE) means any device or appliance designed to be worn or held by an individual for protection against one or more health and safety hazards. Respiratory Protective Equipment Respiratory Protective Equipment (RPE) is a particular type of Personal Protective Equipment, used to protect the individual wearer against inhalation of hazardous substances in the workplace air.”

In other words, PPE includes any equipment or clothing intended to be held or worn by people at work to offer protection against identified problems.

Where more than one item of PPE is required to be used simultaneously, e.g. hearing defenders and safety helmet, the items must be compatible and must not interfere with the level of protection offered by the individual items. Many manufacturers offer integrated systems which might be used provided they abide to certain rules.

Personal Protective Equipment (PPE ) must be provided free of charge by employers – employers cannot pass on to employees any financial costs associated with duties relating to safety, health and welfare at work. 

 

Personal Protective (PPE) Rules

Safety, Health and Welfare at Work (General Application) Regulations 2007 , Part 2 Chapter 3 covers Use of Personal Protective Equipment at work. Broadly speaking all Personal Protective Equipment (PPE) must:

• Be suitable to protect against the risk and fir properly.
• Give adequate protection.
• Be compatible with other equipment worn.
• Carry a CE mark.
• Be cleaned and maintained regularly and be replaced if worn or broken. This includes changing filters, eye shields, etc. as necessary.
• Be thoroughly cleaned or washed, before removal if contaminated to avoid accidental contact by user.
• Be correctly stored in a well ventilated and clean area.
• Be worn (employers may take disciplinary action against employees who do not wear required PPE).

Personal protective Equipment (PPE) must meet certain EU requirements and standards which confirm it meets specified safety and various test criteria. Generally PPE that carries CE mark will meet these criteria.

European Union (Personal Protective Equipment) Regulations 2018 provide that PPE may not be placed on the market or brought into service unless it complies with basic health and safety requirements. It is deemed to be in conformity with the Regulations if it bears the CE mark”.

It should always be remembered that PPE does not change the hazard in any way. Personal Protective Equipment (PPE) offers protection for the wearer only.

 

Types of Personal protective Equipment (PPE)

When a Risk Assessment indicates that PPE should be used, it is important to choose the right type to protect different parts of the body.

Some of the types of Personal Protective Equipment (PPE) are:

• Helmets – protects head. Usually used in construction, mining and other groundwork or work where there are risks of falling objects.
• Visors and face shields – protects face. Usually used by welding and foundry workers (molten metal splashes).
• Goggles and glasses – protects eyes. Usually used for welding work with lasers, woodwork, or all these activities where there is a risk of flying fragments or chemical splashes.
• Plugs, muffs and helmets – protects ears. Usually used for work in noisy environments, e.g. heavy duty drilling and/or hammering and noisy machine rooms.
• Gloves (rubber, chain mail) – protects hands. Used for work involving the handling of hazardous substances, chainsaws, knives saws, hot/cold items, rough wood, etc.
• Respiratory Protective Equipment (RPE) – used to protect respiratory system. Work in unhealthy atmospheres and/or involving exposure to hazardous substances and work producing substantial quantities of dust. Respiratory Protective Equipment (RPE) not worn or selected appropriately is totally ineffective. In addition, it may give the user a false sense of protection. For further guidance or RPE see Health and Safety Authority – Respiratory Protective Equipment.
• Clothing (high visibility/thermal, cut resistant, safety harness, etc.) – protects the body. Usually used for work involving risks of splashing or other contamination. It is also used for work with chainsaws (arms and legs) or ionising radiation, etc. It is also used for work where there is a risk of falling.
• Safety boots and gaiters (toe protectors, insulating footwear) – usually used for work where there is a risk of splashing or of falling objects. In addition, it is used for work with live electricity.

Personal protective Equipment (PPE) should only be used if the hazard cannot be controlled any other way.

 

Training in Use of Personal Protective Equipment (PPE)

All employees required to use Personal Protective Equipment (PPE) must be provided with suitable information, instruction and training (including training in the use, care or maintenance of PPE) to enable them to make proper and effective use of any PPE provided for their protection.

 

Further Guidance on the Requirements of the Personal Protective Equipment Regulations

For additional guidance on the requirements of the Personal Protective Equipment Regulations, please refer to the relevant Personal Protective Equipment Guidance to the Safety, Health and Welfare at Work (General Application) Regulations 2007.

 

For online Health and Safety training solutions, please check our Online Health and Safety Training portal!

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

 

Occupational Health

Occupational Health is the promotion and maintenance of physical and mental wellbeing of all staff. Health problems directly related to a person’s job are defined as an occupational illness.

Some hazards, such as skin contact with chemicals causing short-term irritation and/or rashes are known as acute illnesses. For more information try our fully online Chemical Safety course. Chronic illnesses develop gradually and their effects may be irreversible, e.g. loss of hearing. Some may even appear years after the time of employment, e.g. asbestosis. For more information try our fully online Asbestos Awareness course.

 

Specific Health Hazards

• Physical damage from noise, heat and radiation, e.g. hand arm vibration syndrome by machine operators using vibrating machinery such as strimmers, soil compactors and drills. For more information try our fully online Workplace Safety course.
• Chemical problems from harmful dust, liquids and/or fumes, e.g. dermatitis causing severe irritation and cracking of the skin in occupations such as cleaners or hairdressers. For more information try our fully online Chemical Safety course.
• Ergonomic problems from poorly designed work areas, e.g. work-related upper limb disorders, back pain or repetitive strain suffered by keyboard operators and tool operators. For more information try our fully online VDU/DSE course and Manual Handling Awareness course.
• Biological hazards from infectious diseases and agents, e.g. hepatitis caused by needle stick injuries to hospital staff. For more information try our fully online Infection Prevention and Control course.

 

General Health Hazards

As well as specific health hazards there are some general things that may affect all workplaces:

Smoking

Smoking and passive smoking have been linked to lung cancer, irritation to the respiratory system and other harmful effects. The Public Health (Tobacco) (Amendment) Act 2004 (No. 6 of 2004) placed a ban on smoking at all enclosed places of work from 29/03/04 to protect persons at work from exposure to environmental tobacco smoke. This includes office blocks, aircraft, trains, company vehicles, health premises, schools, colleges, cinemas, theatres, licensed premises and clubs, if any of these places is your place of work. The smoking ban also applies to common areas within buildings. This means, for example, that corridors, lobby areas and reception areas of buildings such as apartment blocks and hotels are also covered. For more information, please consult Citizens Information service. In addition, try our fully online Workplace Safety course.

 

Alcohol

Alcohol increases the time it takes to react to situations, affects behaviour and reduces performance. For more information try our fully online Behavioral Safety course.

 

Drugs

Substance abuse may cause health problems and can cause safety hazards in the workplace. Many drugs are particularly dangerous because they cause mood changes and alter people’s perceptions. Even prescribed drugs may have a detrimental effect. As with alcohol, the condition must be addressed. For more information try our fully online Behavioral Safety course.

 

Violence

Verbal abuse, threats, bullying or assault can cause stress and concern as well as physical injury. Staff should be encouraged to report all occurrences to their supervisors who should record and objectively investigate the details and if necessary report to the relevant authority. For more information try our fully online Bullying Awareness course.

 

Stress

A large percentage of sick leave is due to stress, either due to personal reasons or the physical or emotional pressure of the job. Stomach and skin conditions, heart disease and depression have been linked to stress. Factors influencing stress in the workplace include poor working conditions, overwork, job insecurity, peer pressure including harassment, unrealistic targets and poor management.

Employees should be encouraged to report stress and management should be trained to recognise the symptoms and causes of stress such as inability or reduced ability to cope with normal tasks and situations, increased sick leave and/or poor time-keeping. For more information try our fully online Workplace Stress Awareness course.

 

It is very important to have an effective occupational health management system in place. There are sound economic reasons for reducing work-related accidents and ill-health, as well as ethical and regulatory reasons. Businesses that manage safety and health successfully invariably have a positive safety culture. Health and Safety training helps establish a culture in which employees themselves help promote proper safety procedures while on the job. It is important that new employees be properly trained and embrace the importance of workplace safety. The role of training in developing and maintaining effective hazard control activities is a proven and successful method of intervention.

 

For online Health and Safety training solutions, please check our Online Health and Safety Training portal.

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Shelf-life of Food Products

Shelf-life of food products is the period of time during which a food product maintains its acceptable or desirable characteristics under specified storage and handling conditions. These acceptable or desirable characteristics can be related to the safety or quality of the product. They can be microbiological, chemical or physical in nature.

Regulation (EU) No.1169/2011 requires that the shelf-life of a foodstuff be indicated by either a date of minimum durability “Best-before” or a “Use-by-date”.

Most food packages are labelled with a Best-before or Use-by-date. It is a legal offence to serve food that has exceeded its “Use-by-date”. Such food should be discarded and clearly marked ‘unfit for human consumption’.

 

Shelf-life of Food Products – Best-before

The “Best-before” date refers to quality. The food will be safe to eat after this date but may not be at its best. For example, its flavour and texture might not be as good. The date of minimum durability, or “Best-before” date, is the date until which a foodstuff retains its specific properties e.g. taste, aroma, appearance, any specific qualities which relate to the product, vitamin content etc. when the product has been stored appropriately and the package unopened.

Typically, a shelf-life of food products marked “Best-before” date is used for food products such as canned, dried, ambient, frozen foods etc. Many foods that are past their “Best-before” date may be safe to eat, but their quality may have deteriorated.

 

Shelf-life of Food Products – Use-by-date

The “Use-by-date” on food is about safety. Foods can be eaten until this date but not after, even if they look and smell fine. The “Use-by-date” is the date up until which a food may be used safely i.e. consumed, cooked or processed, once it has been stored correctly. After the “Use-by-date” date, food is deemed unsafe and can be danger to human health. The food cannot be sold or served past its “Use-by-date” date.

 

Food Labelling

Proper food labelling can prevent food poisoning, ensure food safety and prevent food wastage. The European Commission estimates that up to 10% of the 88 million tonnes of food waste generated annually in the EU is linked to date marking on food products.

It is the responsibility of a food business to ensure that the food provided to customers is safe to consume. In order to do this, proper food safety protocols must always be adhered to and followed. This includes ensuring that food is not spoiled or expired. “Best-before” dates, packaging dates and “Use-by-date” (expiry dates) are key to knowing what foods are safe to prepare and serve, and which ones should be disposed of. Different types of date markings on packages are used depending on the product.

The “Best-before” or “Use-by-date” dates for a specific shelf-life of food products is decided by the food manufacturer or producer when developing their food safety management system, based on HACCP principles, for the product.

 

Safe Handling and Storage of Food

Food businesses must ensure that all food received and stored in the food business is checked for “Best-before” and “Use-by-date” dates. It is essential that food is not only handled and stored properly, but also used within the proper time frame. Food should be stored using the First In, First Out (FIFO) method.

Satisfactory rotation of stock is essential to ensure older food is used first, to avoid spoilage and to ensure food is safe.

High-risk and perishable foods have a short shelf life. They are usually stored under refrigeration and have “Use-by-date”. It is unsafe and illegal to alter this date or sell the food after this date.

Low-risk food, which does not support the growth of bacteria is given a “Best-before” date. The food is at its best quality  and/or condition uo to this date. It is, however, not illegal for it to be sold after this date.

“Use-by-date” should be checked daily whereas weekly checks may suffice for products with “Best-before” dates.

Out of date stock should be disposed of.

All food handlers in a food business should be checking “Best-before” and “Use-by-date” dates on a regular basis. Food safety training is the best way to ensure that all food handlers are able to understand their duties under Irish food safety legislation as well as to follow best food safety practice guidelines.

 

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

The Importance of Food Safety

The importance of food safety is knowing how to avoid the spread of foodborne diseases when cooking, preparing, and storing food. People can often feel unwell complaining of sickness, diarrhoea and stomach pains. Most of us dismiss the cause as ‘something that disagreed with us’. However, this may be a food poisoning caused by eating contaminated or poisonous food.  Food poisoning affects thousands of people each year in Ireland, the seriousness of which cannot be underestimated. Good food safety is essential to make sure we are not harmed in any way from the food and drink we consume. All food handlers have a legal obligation to make sure they do not cause harm to anyone through bad practice, ignorance or neglect.

 

Food Safety and the Law

The importance of food safety has a significant legal weight. Serious breaches of food laws can result in significant financial penalties and prosecutions resulting in imprisonment.

 

Financial penalties

Food businesses who do not comply with the law can incur the additional sanction of direct financial costs, including:

• Fees for additional official controls – businesses can be charged for the expenses arising from any additional official controls that were necessary to follow up non-compliance.
• Court-imposed penalties arising from a prosecution.
• Costs associated with destruction of non-compliant foods.
• Administrative fines such as fixed penalty notices.

 

Prosecutions

As well as taking immediate enforcement action to deal efficiently and effectively with risks to public health and interests, each year a small number of prosecutions are initiated where there are significant breaches of food law. Prosecutions may also be initiated where there is intentional or reckless endangerment of public health. Taking prosecutions also supports the objective of enforcement as a deterrent to future non-compliance in food businesses in general.

 

Food Safety Training

A major requirement by law is that all food handlers must receive appropriate training in safe food handling relevant to their duties. This means that the type of training you need depends on the type of job you do. Legislation specifies that, even if a food operative handles only wrapped foods, they must receive training in how to handle food safely (which might include storage, serving, food allergens, inspection of deliveries, pest control, etc.). Every food operative has a responsibility to follow the food safety regulations and law to ensure a safe food product for their customer. If something goes wrong, evidence of receiving formal training may help in a defense of ‘due diligence’. This is why it is crucial to keep records of all the training staff have been given. Every employee must know the importance of food safety and how to achieve and maintain it.

 

Food Handlers Responsibilities

Food Handlers have a legal responsibility to:

• Keep themselves clean.
• Maintain good levels of personal hygiene.
• Follow the food safety training they have been given.
• Wear appropriate personal protective Equipment (PPE).
• Report to their supervisor if they have specific illnesses or symptoms of food poisoning.

Food handlers could be prosecuted if it can be proved they have not followed company rules and training they have been given.

 

Due Diligence

‘Due Diligence’ is the principal defence available to a food business if a legal action is taken against them. It means the business must prove they took every reasonable precaution to ensure the safety of food. Precautions could be:

• Systems of control to minimise risks.
• Training.
• Implementation of cleaning schedules.
• Personal hygiene.
• Inspection of deliveries.
• Pest control.
• Record keeping.
• Written records.

This list is not exhaustive but ‘Due Diligence’ could be demonstrated by proven use of these systems. If the business can show the offence was the fault of another person, such as a food handler who ignored company rules, this could also be used as a defence. In such a case it is possible that the food handler could be prosecuted if it can be proven they have been negligent.

 

Food Safety Authority of Ireland (FSAI)

The Food Safety Authority of Ireland (FSAI) was established under the Food Safety Authority of Ireland Act, 1998. This Act was enacted in July 1998 and came into effect on 1st January 1999.

The principal function of the Food Safety Authority of Ireland is to protect consumers and raise compliance through partnership, science and food law enforcement.

FSAI are a statutory, independent and science-based body, dedicated to protecting public health and consumer interests in the area of food safety and hygiene. They come under the aegis of the Minister for Health and currently have a Board of ten. They also have a 15 member Scientific Committee that assists and advises the Board. Therefore, decisions relating to food safety and hygiene take account of the latest and best scientific advice and information available.

The Food Safety Authority of Ireland has authorised officers who have extensive powers to enter and inspect food premises, to secure these premises for later inspection, to inspect and, if necessary, remove records. These officers may take samples of food or related materials and have these samples analysed and it is an offence for any person to obstruct an officer in carrying out this duty.

The authorised officers are the staff of the various agencies involved in food safety, including Environmental Health Officers from the Health Service Executive (HSE).

Environmental Health Officers can:

• Enter food premises at any reasonable time to inspect premises, equipment food and procedures within the business.
• Take food samples and swabs from surfaces.
• Take photographs.
• inspect written records in order to help them make assessment of the premises.

Failing to allow them access is an obstruction under the law.

 

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Workplace Hazards

Workplace hazards are anything even remotely that has the potential to cause harm to a person.

Under the Safety, Health and Welfare at Work Act, 2005 an employer is required to carry out risk assessments, prepare a safety statement and implement what it contains. Health and Safety Authority inspectors visiting workplaces will want to know how safety and health is being managed. If they investigate an accident, they will scrutinise the risk assessments, safety statement, and the procedures as well as the work practices.

 

The Purpose of the Risk Assessment

The Risk Assessment should identify all workplace hazards, quantify the risks and introduce control measures to reduce the risk of injury or illness to the workforce. Some additional legislation also requires employers to conduct specific risk assessment for specific common hazards such as manual handling, hazardous substances, display screen equipment and fire safety.

 

What is Risk Assessment

A risk assessment is simply put a careful examination of workplace hazards and what could cause harm to people. This is so you can consider whether you have taken enough precautions or should you do more to prevent harm. Risk Assessment will help identify what could go wrong, how likely it is to happen and how serious the result could be. The employer then needs to put control measures in place to prevent the problem occurring.

 

What are Hazard and Risk

Hazard and Risk have two quite distinct meanings.

• Hazard – means something that has the potential to cause harm or damage.
• Risk – means the likelihood of the harm or damage being realised. The risk is a combination of chance (or likelihood) and severity, and how likely is that something is going to happen.

For example, a bottle of bleach at work falls under category of workplace hazards. If the bottle contains hazardous liquid, bur locked in the cupboard it does little harm. The risk increases when the bottle is used. When people are working safely there is less chance that an accident will occur.

Chance is a measure of how likely it is that an accident could happen.

Severity is a measure of how serious an injury or health effect could be, as a consequence of unsafe working or of an accident. The severity can be influenced by the following:
• the environment,
• the number of people at risk, and
• the steps already taken to control the hazard.

 

Five Steps of a Risk Assessment

Generally speaking, identifying and managing risks can be done in five steps:

1. Identify the Workplace Hazards

For example:

Slips and Trips – consider floor surfaces, housekeeping and different floor levels.

Working at Height – e.g. decorations using ladders and construction workers on scaffolding.

Fire Hazards – e.g. flammable substances and sources of ignition.

Moving Vehicles – e.g. forklift trucks and reversing lorries.

Dust – such as wood dust in a sawmill or flour in a bakery.

Hot Liquids – e.g. pans of hot water or oil in a kitchen.

 

2. Decide on who may be harmed and how

It is not just person conducting the task that may be affected but anyone nearby. For example, builders working on scaffolding above a public walkway may inure pedestrians if equipment or materials are dropped. Some employees will need a separate Risk Assessment, e.g. those who are more vulnerable, such as pregnant workers and young, inexperienced staff.

 

3. Evaluate the risk and decide on precautions

Consider the consequences of injury or harm. Could someone be seriously inured or even killed? Could lots of people be affected. How likely is it to occur? If the answer to any of these questions is yes, then these hazards should be addressed as a priority and further controls put in place to reduce the risk to an acceptable level, using the hierarchy of control (see below).

 

4. Record your significant findings and implement them

It is a legal requirement that businesses formally record their significant findings. It is important not only to implement the controls you identified, making sure staff are trained in the new procedures, but to check to make sure they are followed correctly. Some health and Safety training can be delivered on-line. For solutions, please check our Online Health and Safety Training portal myelearnsafety.com

 

5. Review and update Risk Assessments as necessary

Reviews should take place when:

• Procedures are revised.
• Workplace layout is reorganised.
• New machinery is installed.
• An accident or near miss occurs.
• The law changes.

Reviews should also take place on a regular basis, possibly annually, just to make sure nothing has been missed and to identify new techniques or scientific developments that could be introduced to improve safety.

 

Hierarchy of Control

When considering control measures there is a scale of preference. the higher up the chart, the better or more preferable the method. Some measures will work for some tasks or activities and some for others, but not all will be suitable.

The following is a hierarchy of controls:

1. Eliminate.

If something is hazardous, the most effective option is to remove the hazard altogether if possible.

2. Substitute.

If hazard cannot be eliminated, can it be substituted for something safer?

3. Implement Engineering Controls.

For example;

• Equipment – using work equipment as a preventive measure, e.g. to prevent falls from height.
• Guards – placing or replacing guarding controls.
• Insulation – an excellent method of noise control.
• Ventilation – removing hazardous dust and fumes from the workplace using additional machinery if necessary.
• Maintenance – making sure all equipment is well serviced and maintained.

4. Administrative Controls.

Procedures needed to work safely, e.g. limiting the amount of time the worker is exposed to a hazard, increasing safety signage, conducting risk assessments.

5. personal protective Equipment (PPE)

Equipment or clothing provided to protect an employee against risks to their health and safety. Must only be used once all other measures have been tried and found unsuitable.

 

Some hazards are obvious, such as unguarded moving parts of machinery, dangerous fumes, electricity, working at heights, moving vehicles or moving heavy loads. Less obvious, but at the root of many accidents, are hazards presented by untidy workplaces and poor maintenance. In the case of other hazards, such as excessive noise or exposure to chemicals, it may take months or even years before ill health materialises.

When deciding on the controls, you should consider the general principles of prevention. These are a hierarchy of controls that set out how to manage hazards. The focus should be to get rid of the hazard, so that people are protected. If this is not possible then you should work through the principles until you have made it as safe as reasonably practicable. Your reliance on personal protective equipment (PPE) should be one of the last steps in the process (not the first).

Always consider give training and instruction. Once you have assessed the risks and decided on your controls in line with the principles above, you will need to tell your employees about them and to make sure that they are competent to comply with them.

 

A Guide to Risk Assessments and Safety Statements

A guide to Risk Assessment and Safety Statements is a very useful publication by the Health and Safety Authority of Ireland (HSA), national body in Ireland responsible for the enforcement of workplace health and safety law, the implementation of a number of chemicals regulations, and accreditation. The information contained in the Guide can help an employer or self-employed person to manage safety and health in their workplace(s) by preparing risk assessments and a safety statement.

 

For online health and Safety training solutions, please check our Online Health and Safety Training portal.

Myelearnsafety offers fully online health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Myelearnsafety.com – One-stop Shop for Online Health and Safety Training

Design Risk Management Ltd. (DRM Ltd.) is Health and Safety Consultancy based in Dublin, Ireland. We provide Health and Safety Services, Auditing and Training to Companies and Individuals across the island of Ireland, UK and EU. In addition, we have developed a one-stop shop for Online Health and Safety Training – Myelearnsafety.com

Proactive Health and Safety training is critical to Ireland’s regeneration and future success. An effective training program can reduce the number of worker injuries and deaths. It can also reduce instances of property damage, legal liability, illnesses, and missed time from work.

Health and Safety training helps establish a culture in which employees themselves help promote proper safety procedures while on the job. It is important that new employees be properly trained and embrace the importance of workplace safety. The role of training in developing and maintaining effective hazard control activities is a proven and successful method of intervention.

According to Health and Safety Authority of Ireland “The Safety, Health and Welfare at Work Act 2005, strongly emphasises the need to provide employees with instruction, information and training necessary to ensure their health and safety. Providing employees with health and safety information and training reduces the chance of them suffering injuries or ill health. It helps them acquire the skills, knowledge and attitude to make them competent in the safety and health aspects of their work and instils a positive health and safety culture.” (HSA).

 

Myelearsafety – Online Health and Safety Training Platform Developed by DRM Ltd.

Efficient Health and Safety training demands a new approach. The approach that can innovate and evolve at the same pace as business and technology. A model that espouses the highest quality education and focuses on equipping employees with the knowledge and skills they need to safely perform their daily work-related tasks, and to upskill and retrain where necessary to ensure they can stay ahead in their field.

This is why we have established Myelearsafety school. We pride ourselves in how we guide, support and mentor our students. They receive support throughout their learning experience and into their working lives. Our staff have extensive training experience and also have many years industry experience. We understand the challenges that exist within Environmental and Occupational Health and Safety. Our priority is to ensure that all learners are fully prepared to differentiate themselves in the workplace after completing our Health and Safety courses.

 

About You

Health and Safety is important because it protects the well being of employees, visitors and customers. Looking after Health and Safety makes good business sense. Workplaces which neglect health and safety risk prosecution, may lose staff, and may increase costs and reduce profitability.

If you are an employer, the way you approach health and safety training speaks volumes about your business, your values and your professionalism.

If you are an employee, health and safety training will not just help you to learn of how to address, manage and deal with workplace risks. It will also expand your personal and career development.

No matter how small or large a company is, workers in all fields of industry face workplace dangers that can threaten their health and safety. In some industries, such as in the construction and agriculture, the dangers can be evident: falls from height, crush injuries, exposure to harmful chemicals, fires, breakdown of machinery are just some of the health risks that workers in these fields face every single working day.

For other fields of business, however, the dangers may not be as obvious. Working in an office or a restaurant may seem harmless, but poor ergonomics, food contamination and psychological stress can also cause health problems that can hamper productivity. Because hazards are present in all types of industries, it is essential for companies to provide health and safety training for their workers. This training has to be updated on a regular basis.

 

Why Choose DRM Ltd. and Myelearnsafety for your Online health and Safety Training

Our clients are the life-source of our business. That integrity in client dealings is an undisputable prerequisite for a successful and sustained business relationship. We provide our clients with the highest quality Environmental and Occupational Health and Safety solutions. Our goal is to help our clients solve critical pain points in their Health and Safety compliance. We operate policies of continual improvement for our products, processes and people. To deliver exceptional solutions, services and client experience that exceed client expectations is a must!

“The golden rule for every business person is this: Put yourself in your customer’s place.” Orison Swett Marden

Here at Design Risk Management Ltd. we are focused on meeting our client objectives!

Myelearnsafety offers fully online health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

 

Food Poisoning

Food poisoning is an illness caused by consuming contaminated food or liquids (e.g. water). It’s not usually serious and most people get better within a few days without treatment. However, some infections spread by food are serious and can be life-threatening. In extreme cases, hospitalisation might be required. Furthermore, some illnesses caused by food poisoning might lead to other health problems, including:

• Meningitis
• Kidney damage
• Hemolytic uremic syndrome (HUS), which can cause kidney failure
• Arthritis
• Brain and nerve damage

For some people, these health problems can last for weeks or months after recovering from a foodborne illness. For others, they never go away.

 

Infections That Cause Food Poisoning

Food poisoning is usually caused by:

• Campylobacter bacteria – usually found on raw or undercooked meat.
• Salmonella bacteria – often found in raw or undercooked meat, raw eggs, milk, and other dairy products.
• Listeria bacteria – can be found in a pre-packed sandwiches, cooked sliced meats and soft cheeses.
• E.coli bacteria – usually caught after eating undercooked beef.
• Norovirus – spread from person to person, through contaminated food or water.

 

Food Poisoning Symptoms

Food poisoning usually occurs within one to 72 hours of eating contaminated or poisoned food. Symptoms normally last from one to seven days and include one or more of the following:

• abdominal pain,
• diarrhoea,
• vomitting,
• feeling sick,
• fever,
• dehydration,
• collapse.

 

The Most at Risk

Every day thousands of people in Ireland suffer from food poisoning. Many of these will be very ill and some of them will die. Those most at risk include the very young, the elderly, persons who are already ill or recovering, and pregnant women and their unborn babies.

Most cases of food poisoning are the result of people not working properly in the kitchen, ‘taking chances’ and not paying proper attention to the delivery and storage of food. This is why training is important, so that you know what are you doing and are following a safe system when handling or preparing food at all times. That system is HACCP.

 

Common Causes of Food Poisoning

There are many causes of food poisoning, all of which are avoidable. Let’s look at the most common causes:

1. Contamination of food by bacteria and viruses, due to not washing hands frequently, especially after sneezing or visiting the toilet, and in between handling raw meats and ready-to-eat food such as salads.
2. Not heating food sufficiently to kill bacteria.
3. Holding food: keeping it not hot enough (above 63°C) for too long a period, which allows bacteria to grow.
4. Holding food: not cold enough. Not keeping food cold in the refrigerator, allowing bacteria to grow in a warm environment.
5. Contaminating food, which will be not cooked, with bacteria. This is why we keep cooked and raw food separate.
6. People carrying bacteria. This may be in the form of an infected boil or cut. Some people can carry dangerous bacteria without any sign of being ill.

Bacteria are not only living hazard. Viruses are found in shellfish and ourselves, especially living in close quarters. Other hazards include chemicals such as cleaning solutions and objects such as steel wire that can cut someone’s mouth, and our own hair which can easily fall into food and many carry bacteria. Effective instruction and training will prevent food poisoning if the good practices food handlers are thought are implemented in the workplace.

 

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie