Kris Stefko, Author at Online Safety Training

True Cost of Poor Workplace Safety

True cost of poor workplace safety can be significant and very harmful to everyone interacting with the business with poorly managed Health and Safety. It can be a reason for significant business costs. More importantly, it can have distressing human costs.

Implementing and managing Health and Safety procedures in the workplace is not an optional addon to regular business activity. It is a legal requirement. It is also a moral and ethical obligation. Excuses, such as ‘health and safety is not necessary in our case’, ‘it’s just bureaucracy and unnecessary paperwork’ and ‘we don’t need it – we know what we are doing’ are not acceptable. All workplaces should strive to achieve a workplace which is a safe workplace as much as it is feasible. All work related injuries should be brought as close to zero as possible.

It is sometimes that employees themselves approach Health and Safety procedures lightly. Even if warned about dangers, they might abandon correct Health and Safety procedures to ‘speed up’ or avoid doing ‘extra work’. This is often guided by the misconception that they will be able ‘to see’ if anything dangerous starts developing and adjust themselves to avoid disaster’ – which is almost never true. In fact, danger started to develop the moment Health and Safety policies were ignored.

The Ultimate Price of Poor Workplace Safety

There is no such a thing as ‘light’ work-related injury. All injuries can take a heavy toll to everyone involved. Unfortunately, some injuries could be fatal. Sadly, this is the ultimate true cost of poor workplace safety.

In 2022 there were 26 workplace related fatalities in Ireland. 26 people left their home, their families never to return home. You can read more about Workplace Fatalities from 2017 to 2022 in our blog entry from 30th June 2023 Health and Safety in the Workplace.

Workplace accidents and their prevention are key priorities of anyone at work. This is not only true for employers but employees as well. You can read more about Workplace Accidents and Their Prevention in our blog entry Health and Safety in the Workplace from 21st April 2023.

From the PRESS

The following contains few of countless examples that demonstrate true cost of poor workplace safety:

Man, 20s, dies in Carlow road tragedy after reportedly falling from truck

A man in his 20s has died following a road traffic accident in Carlow when he reportedly fell from a truck.

The tragic incident took place in the College Green area of Carlow town on 16th August 2023 at 1:30pm on Wednesday afternoon.

Gardaí are investigating the circumstances of the man’s death to determine the exact cause.

A spokesperson for An Garda Síochána told The Irish Mirror: “It’s reported that a male in his 20s received fatal injuries after falling from a truck during the course of his work.

Taken from The Independent.

Male worker, 26, dies after suffering ‘severe head injuries’ in ‘heavy machinery incident’ at construction site of Everton’s new stadium – the football club says everyone is ‘heartbroken’ by the death as investigation is launched (UK)

A 26-year-old construction worker has died after suffering ‘severe head injuries’ in an incident at site of Everton’s new stadium.

First responders were called to the site at Bramley Moore Dock around 12.32pm on 14th August 2023 following a ‘major incident’ that allegedly involved heavy machinery.

The worker was rushed to hospital but despite medics’ best efforts, he died.

Construction company Laing O’Rourke confirmed to MailOnline the man was carrying out work at the time of his death as Everton FC described the news as ‘heartbreaking’.

Investigators with Merseyside Police and the Health and Safety Executive (HSE) remain at the scene as they ‘continue with the early stages of the investigation’.

Workers from the site at Bramley Moore Dock said they were informed of the incident and then asked to leave the area, but couldn’t share more details, The Liverpool Echo reported.

Local reports indicate the incident involved heavy machinery and the 26-year-old suffered head injuries.

Taken from The Guardian.

Farm Safety Week 2020 – Elizabeth’s story

Elizabeth Ormiston, a beef farmer from Co. Cavan suffered a farm accident in 2009 that resulted in her being placed in an induced coma. This is her story.

Farm Safety Week 2020 – Elizabeth’s story (YouTube Link). Run time 2m 19s.

Managing Health and Safety in the Workplace

The role of the Health and Safety Authority of Ireland (HSA) has an important role as they ensure that over 2 million workers (employed and self-employed) and those affected by work activity are protected from work related injury and ill-health. The Health and Safety Authority strategic priorities are to:

Regulate: Increase focus on compliance through risk based inspection and enforcement.
Promote: Support, educate and raise awareness to prevent accidents, injuries and ill health.
Accredit: Grow the national accreditation service to enable and support enterprises and public services.
Influence: Partner and collaborate in support of healthy, safe and productive lives and enterprises.

All workplaces, from one-person farms to multinationals with thousands of employees must implement Health and Safety procedures guided by legislation and best work practices.

The HSA exists to assist and support achieving a safe workplace. This support is available to employers and employees equally.

Don’t Become a Statistic!

Online Health and Safety Training

Proactive Health and Safety training is critical to ensure a safe workplace. 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.

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.

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 Safety and its Importance

Food safety and its importance matter for many, but mostly two ‘main’ reasons:

The most important reason of ensuring food safety is that no one should be made ill by the food they eat. Good food practices, supported and guided by law, will ensure protection for becoming ill due to unsafe food.
The other reason is that providing customers with quality and safe food keep them coming back. This is undoubtedly good for business.

What is Food

There are many various definitions of what food is, but for the purposes of catering, food may be defined as:

Any substance or product, whether processed, partially processed or unprocessed, that is intended to be, or reasonably expected to be, ingested by humans.

Therefore food is not only meal such as, burgers, steaks, salads, etc. Food includes drink, chewing gum, sweets, condiments, ice, flavourings and any substance, including water, intentionally incorporated into food during its manufacture, preparation or treatment.

Food Poisoning

Food safety and its importance can often by undervalued. But ignoring it might have series consequences. If food safety practices and handling standards are poor, food may become contaminated. This might result in people who consume said food to become ill. In extreme cases, food poisoning can be fatal.

If an incidence of food poisoning is traced back to particular business, both, the owner of food premises and an employee who was deemed negligent in preparing/serving the meal could be found liable. They could be prosecuted, and possibly fined, imprisoned, or have their business closed down. At the very least, it will most likely result in loss of customers.

Establishing good practices with regard to food safety will keep both customers and staff safe, and be good for business.

The Symptoms of Food Poisoning

Food poisoning is an unpleasant illness which usually occurs within 1 to 72 hours of eating contaminated or poisonous food. Symptoms can be various and can include abdominal pain, nausea, diarrhoea and vomiting as the body seeks to remove the poisons and prevent damage to the vital organs. The condition can last usually from 1 to 7 days, but can last longer. Other symptoms that suggest a case of food poisoning is particularly serious and requires medical attention include passing blood, either by vomiting or in diarrhoea, slurred speech, blurred vision, or mental confusion.

Identifying the source of the poisoning is necessary, but not always straightforward. This is because the illness might not have been caused by the last food to be eaten.

Prevention

Catering businesses can make a huge difference by following procedures and practices that promote food safety. It doesn’t have to be complicated. In fact, simple systems and rules work best as people find them easier to remember and stick to. All of the procedures and practices together form what is known as Food Safety Management System. You can read more about it in our blog entry from 5th May 2023 titled Food Safety Management System (FSMS).

The Food safety Authority of Ireland is a statutory body with main function to ensure that food produced, distributed or marketed in Ireland meets the highest standards of food safety and hygiene reasonably available and to ensure that food complies with legal requirements and recognised codes of good practice.

Food legislation is enforced on behalf of the FSAI by a network of official agencies working under service contract to the FSAI.

Enforcement of Food Safety Standards

The Food Safety Authority of Ireland Act, 1998 contains enforcement provisions which are in addition to the powers to prosecute and other provisions on specific pieces of food legislation. The provisions in the FSAI Act provide a means of reacting to and dealing with situations posing a risk to public health.

The Food Safety Authority of Ireland has the power to carry out the following in order to determine compliance with food legislation:

The inspection, approval, licensing or registration of premises and equipment, including premises or equipment used in connection with the manufacture, processing, disposal, transport and storage of food.
The inspection, sampling, and analysis of food and food including food ingredients.
The inspection and analysis of food labelling.

In July 2023 the FSAI issued ten Enforcement Orders served on food businesses. Commenting, Dr Pamela Byrne, Chief Executive, FSAI, said that while the majority of food businesses adhere to food safety regulations, it is clear that some businesses are not fully compliant. Dr. Byrne continued ” … All food businesses, from the established to the newly opened, must fully adhere with food safety regulations at all times. Enforcement action will be taken for transgressions, in the interest of public health protection.”.

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 Seven Principles of HACCP

Food handling businesses are legally obliged to put in place, implement and maintain a permanent procedure based on the seven principles of HACCP.

At first, the HACCP system may seem complex. However, the HACCP process is just a step-by-step process that examines how food is handled. The purpose of this process is to ensure the food produced is safe to eat.

The word HACCP is an abbreviation for Hazard Analysis Critical Control Point. To better understand the process, this abbreviation can be split in two parts:

HA – Hazard Analysis and how we identify all possible risks, and
CCP – Critical Control Point. For example, the CCP for cooking food is 75°C and no cooked food should be served at a temperature below this. The exact temperature of cooked food can be measured using a probe.

List of The Seven Principles of HACCP

The Seven Principles of HACCP are as follows:

1. Identify all the hazards that food might be exposed to.

This includes physical, chemical, microbiological and allergenic hazards. Once these hazards are identified, all the preventive measures for each hazard should be listed. Food safety hazard is anything that affects the safety and quality of food. A food safety hazards can endanger the health of a consumer. They can originate in the ingredients, the production process or the final product itself. Some additional information can be found in our blog entry from 5th May 2023 titled Food Safety Management System (FSMS).

2. Identify the Critical Control Points.

There will be various points in the process where hazard exists, but not all of them can or need to be controlled. Food may contain bacteria when delivered, but as long as the food is heated thoroughly and sufficiently to kill all bacteria later on in the process, controlling the microbiological hazard on delivery is not critical. However, carrying out the heating step correctly is vital.

3. Determine Control Actions for each CCP.

Once the critical control points have been identified, control actions can be decided and written down. Precise and clear measures and targets should be defined and documented for every CCP. The actions to be taken will obviously depend on the situation.

4. Establish the monitoring methods for each CCP.

The control actions are then monitored at given intervals. This is to ensure daily control of critical processes. Monitoring in food service relies on various temperature measurements. Daily audits should be carried out to ensure equipment is set up and working correctly. In addition, regular audits will ensure that the hygiene processes are completed satisfactorily and that the food safety policy has been followed. The frequency of monitoring depends on the level of risk. All monitoring results should be recorded.

5. Establish a registration and documentation system (good record-keeping).

Keeping records of all monitoring results and procedures is helpful to ensure and to demonstrate that a food business has taken all reasonable precautions to minimise risks. Good documentation endorses the quality of the work performed.

6. Establish the corrective actions for each CCP.

For all CCPs, pre-planned corrective measures should be defined for situations when the control criteria are not met. For example, if food has not been cooked well enough, it should be cooked again or thrown out. The procedures to regularly measure the CCPs, as well as the responsible person for each task, need to be defined.

7. Verification.

Checking that the HACCP system works. Any food safety system needs to be kept up to date. Audits, microbial testing, review of documents and evaluations of employee training will help to ensure this and that the HACCP system is working well and comprehensively. A regular review of practices should be carried out regularly to ensure that all the procedures are being actively followed at all times.

The Safe Catering Guide

Any Food Safety Management System, HACCP included, must be documented. All records must be maintained and available for inspection when required. Records are important to demonstrate the system is being implemented and managed effectively. Records might include HACCP documentation, deliveries, temperature monitoring, pest control, sampling, customer complaints, cleaning schedules, staff training, etc. For convent, affordable and efficient staff training solutions please check eLearn Safety fully online food safety courses. The HACCP system should be reviewed annually, if there are any changes, or if something goes wrong.

The Food Safety Authority of Ireland has developed a guide that is based around the HACCP system. The Safe Catering Pack contains colour coded, easy to understand tick charts that cover hazards, controls and critical limits, monitoring/verification and corrective actions. General food safety information is also included as well as a wide range of forms for monitoring and taking records. This guide also includes specific/chemical contamination and food allergies.

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

Noise at Work

Often wrongly disregarded as trivial, noise at work could have a severe impact on human health. Any unwanted sound around us, or loud discordant or disagreeable sound or sounds can be referred to as noise. While low levels of noise in the workplace are unlikely to cause harm, louder levels of noise can result in permanent hearing damage or loss.

Legislation in Relation to Noise at Work

The General Application Regulations 2007, Chapter 1 of Part 5: Control Of Noise at Work is available legislation to protect workers from noise exposure. This legislation sets down the minimum requirements for the protection of workers from the health risks associated with noise in the workplace.

In addition, the Health and Safety Authority of Ireland has published Noise related FAQ on their website. This is a sound source of information for most Noise related questions.

Signs of Excessive Noise at Work

The effects of very loud noises are often instantly apparent, but damage caused through exposure to lower levels of sound over a longer period of time may initially go unnoticed.

Generally speaking, a person is exposed to excessive levels of noise when:

They have to shout to be clearly heard by someone 2 meters away.
Their ears are still ringing after leaving the workplace.
The noise is intrusive (e.g. a vacuum cleaner) for most of the day.
They work in a noisy industry (e.g. construction).
There are noises due to impacts such as caused by hammering.

Symptoms of Hearing Damage

Noise is measured in decibels (dB). Environments of 80 dB or more require employers to carry out a noise risk assessment and control methods should be introduced, such as providing information, training and hearing protection. If noise levels are above 85 dB, hearing protection zones should be established and PPE provided to anyone needing to enter a hearing protection zone.

Some of the symptoms of hearing damage are:

Temporary hearing loss after exposure to loud noise.
Ringing or noises in the ears (tinnitus).
Difficulty is distinguishing similar sounding words.
Muffled sounds.
Background noises making conversation confusing.
Having to ask people to speak louder or increase the volume on TVs and radios.

Selecting PPE for protecting against Noise at Work

When selecting PPE, it is important to make sure that the equipment is:

selected carefully with sufficient rating for the noise hazard,
fitted correctly,
compatible with other PPE used by the workforce,
properly maintained,
worn whenever it is appropriate.

In noise control areas, fire alarms must be supplemented with flashing lights or beacons. In the interest of safety, the wearing of hearing defenders outside the restricted area should be discouraged to make sure employees are aware of sounds around them.

Levels of Noise at Work Control

The Noise at Work control levels are:

1. Identify the hazard and assess the risk. This requires a specialist assessment using a noise meter.

2. Reduce the noise by:

designing systems with low levels of noise,
choosing machines with lower levels of noise,
enclosing equipment in sound proofing material,
lagging noisy ducting and pipes,
adding acoustic dampening panels on walls and ceilings,
having equipment properly and regularly maintained.

3. Reduce exposure to personnel (can the regular job be performed further away from the noise source).

4. Reduce the time the employee is exposed to noise.

5. Mark areas where there is a noise hazard as designated areas of protection.

6. As a last resort, if noise is unavoidable, provide Personal Protective Equipment (PPE) and organise proper training in its use.

Online Health and Safety Training

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

Electricity in the Workplace

Most people use some form of electricity in the workplace daily. It is this familiarity that leads to carelessness with electricity and a disregard for the risks associated with it. Common issues are overloading electricity outlets, maintaining electrical equipment while it is still connected to the power supply, using plugs fitted with the wrong fuse and using equipment that does not have a fused plug fitted.

The Main Hazards with Electricity

Electricity can affect the worker in a number of ways:

Burns – electricity invariably burns (both entry and exit burns) and serious injuries can take a long time to heal.
Flash – electrical flashes are extremely bright and can burn or damage the eyes.
Shocks – electricity passing through the body can affect the heart. The consequences can be fatal.
Fires – a significant percentage of fires in the workplace are caused by electrical faults.

The risk of injury from electricity is strongly linked to where and how it is used. In addition, there is greater risk in wet and/or damp conditions.

Once the human body comes into contact with the electricity, it can be impossible to let go of the source of electricity. If the person who is in touch with electricity gets touched by another person, the electricity will flow through the other person as well. The human body is a good conductor of electricity.

Every electric shock has the potential to kill!

Example of an Avoidable Accident

This incident was reported in the UK by the Health and Safety Executive.

Refrigerated display cabinet in a café

A 19-year-old man was electrocuted and killed when he touched a refrigerated display cabinet in a café. Investigation showed that the 13A plug had been incorrectly refitted to the cabinet’s main lead.

This meant the metalwork of the cabinet, which should have been safe to touch, was dangerously live at mains voltage. The man’s sister received two shocks from the cabinet before realising what had happened to her brother.

How to avoid similar accidents

You must ensure that your electrical installation and equipment is safe. Don’t cut corners – electrical installations must be installed by someone who has the necessary training, skills and experience to carry out the work safely.

Using Electrical Equipment Safely

To ensure safe use of electrical equipment:

ALWAYS – Check the equipment before use.
ALWAYS – Switch it off before unplugging the machine.
ALWAYS – Report all faults immediately and remove the equipment from use so no-one else can use it and get injured.
ALWAYS – Turn off the power when servicing electrical equipment.
NEVER – Handle the plug with wet hands.
NEVER – Use electrical equipment in wet conditions.
NEVER – Use electrical equipment unless you have been trained in its use.
NEVER – Overload electrical sockets.
NEVER – Overload extension leads (don’t plug in a combination of appliances that will exceed the maximum current rating for the lead).
NEVER – Attempt repairs unless qualified to do so.

Electrical Equipment Checks

Electrical cables, flexes, tools and equipment should be regularly checked and faults reported. Portable appliances should be checked periodically by a competent person.

A high percentage of faults with electrical equipment can be found by just looking at it. Everyone can play a role in improving safety by making quick visual checks of the equipment they use.

When carrying out preventive maintenance things to look for are:

Damage to cables, e.g. cuts and abrasions to the cable covering.
Damage to plugs, e.g. cracked casing or broken pins.
Loose cables, e.g. the outer covering of the cable not being gripped properly by the plug.
Signs of overheating, e.g. burn marks, staining or melted plastic.
Bare wires (none should be visible).
Coiled extension cables (make sure coiled extension cables are fully extended when in use).

If any of these faults, or any other unusual state of the equipment can be noticed, a qualified person should undertake any necessary repairs. No electrical equipment should be used if there is any sign of damage.

Additional information can be found on Health and Safety Authority website and their Electricity pages.

Dealing with Electrical Shock

A shock occurs when an electrical current passes through the body. This can interfere with the body’s own electrical impulses and may cause the heart or breathing to stop. Burns may be seen where the current enters and exits the body. There may also be deep internal damage which cannot be seen along the path of the current.

In the event of someone suffering an electric shock:

Seek help and do not put yourself at risk.
Make sure the contact with the electricity is broken before you touch the casualty. Turn off the power at the mains or unplug the appliance if possible. Do not touch anything that is metal or wet.
For high voltage supplies (such as overhead power lines) do not allow anyone within 18 meters of the casualty.
Once the power is disconnected safely, someone with first aid knowledge can give first aid. This may involve giving CPR or treating any burns or injuries.
Take the casualty to hospital for a check up (even if they have apparently recovered). Call 999/112 for emergency help if the casualty has been unconscious or has electrical burns.

Online Health and Safety Training

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

Pest Control

Pest Control in any food handling premises is an extremely important process. Food pests are a source of food poisoning organisms. When one talks about pests, the majority of people think of rats, mice, birds, flies, etc. Whilst they are a major food safety hazard from the Pest Control perspective, domestic pets are also a significant hazard. By being pets they are often not considered a danger. However, domestic pets should never be allowed into food handling areas. They carry bacteria in their fur, feathers, skin, saliva and intestines. Stroking or fussing cats, dogs or other pets will contaminate food handlers.

What is a Food Pest

A food pest is an organism that lives on or in human food. Pests can contaminate food with bacteria and disease, but they can also cause physical contamination from droppings, urine, fur, feathers and even dead bodies.

Importance of Pest Control

Pest problems can result in lost revenue through damaged stock, gaining a bad reputation and in some cases legal action against the business.

According to the FSAI News Article from 13th July 2023, 12 Enforcement Orders served on food businesses in June. Some of the reasons for the Enforcement Orders in June include: a history of rodent activity with droppings found near fruit juice intended for children; open, ready-to-eat foods such as fresh lettuce suspected as having come into contact with rodents, with a likely risk of Salmonella; heavy cockroach activity in the kitchen, with dozens of live cockroaches spotted moving around food preparation areas, on the walls, floors, fridges, and inside food storage containers; a lack of adequate traceability systems and procedures for all products, undermining consumer safety; a failure to maintain the cold chain with insufficient fridge space to safely store high risk foods such as cooked rice and pasta; rodent droppings noted in the service area and near food storage; risk of cross contamination with ready-to-eat food such as smoked salmon stored next to raw food such as chicken and pork chops; and inadequate ventilation throughout the premises, evident by the large build-up of mould on the walls, ceilings and external doors.

Premises Maintenance as Part of Pest Control Process

Food premises often provide ideal conditions for pests as they provide food, warmth, shelter and water. It is therefore important to make sure premises are properly maintained to avoid pest infestation.

It should be part of any food handling business’ routine to check for signs of pest infestation. If any kind of pests activity is noticed and reported, this has to be dealt with immediately. It may be necessary to seek professional help from a pest control contractor or a local authority. It is always preferable to treat the problem by removing the pest. This avoids the possibility of it dying inside the food area and causing further contamination. Extreme care should be taken if chemical controls are to be used.

Pest Prevention

Prevention is better than cure and good housekeeping can play an important role in pest prevention. Some of the steps towards preventing pest infestation are:

Food should be always stored correctly in pest proof containers and off the floor.
Storage areas must be easy to clean and allow for easy access to check for signs of pests.
Food should never be stored outside as this attracts pests.
Rubbish areas should be kept clean and waste should be kept in bins with tight fitting lids. Untidy waste areas can attract pests by making food easily available.
Waste areas should be cleared regularly as rubbish can provide shelter, warmth, food and moisture for pests.
Ensure goods are used within the appropriate date to help prevent problems with stored product pests.
External water sources such as dripping taps or broken drain pipes can attract pests. These should be properly and regularly maintained.
Deliveries of goods should always be checked for signs of infestation. delivery should not be accepted if any signs of pests activity can be seen.
Make repairs as soon as possible to damaged drain covers, door bases or other parts of the building that will allow access to pests.
Fit insect screens on windows and doors that open directly into food preparation areas.

All pests damaged goods should be removed and destroyed.

Common Food Pests

Common food pests that can be found in almost any, rural or urban setting are:

Rats and Mice – rats live in sewers or in nests around buildings. In a year one pair of mice and their offspring can produce 2,000 babies if left undisturbed.
Flies – Land on animal faeces and rotting food, collecting bacteria on the hairs of their bodies. They may fly from food to food causing cross-contamination.
Cockroaches – They are nocturnal insects. They like warm and dirty places. Eggs take around 2 months to hatch and each egg case may carry between 10- to 30 eggs depending on the species.
Ants – May be attracted by unprotected food.
Birds – Birds carry many pathogenic bacteria and can cause significant damage.
Stored Product Pests – Weevils may be found in flour and other dry goods. They are normally quite harmless in the egg stage, and enter the food during food growth.

Food premises can be (and have been as mentioned above) closed down as a direct result of pest infestation. Pest problems should never be ignored!

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

Food Temperature Danger Zone

Food temperature Danger Zone is between 5°C and 63°C. Bacteria that cause food poisoning grow at temperatures between 5°C and 63°C above refrigeration temperatures and below cooking temperatures. This is why this temperature range is considered to be a Danger Zone. However, the bacteria grow best at warm temperatures, approximately 25° to 40°C.

If food is kept out of the Danger Zone, either cold at refrigeration temperatures less than 5°C, or hot at greater than 63°C, most bacteria will stop growing, although they do not die. Therefore, food should be kept hot in a hot holding cabinet or kept cold in a refrigerated display unit to prevent any bacteria that may be present on the food from multiplying.

Dangers of the Danger Zone

Keeping high-risk foods out of the food temperature Danger Zone is essential to stop harmful bacteria growing to dangerous levels. The more time that food spends in the Danger Zone, the greater the risks are. It is therefore vitally important that close attention is paid to time and temperature controls throughout the ‘farm-to-fork’ process.

Food handlers should be aware of the following situations where food can spend too much time in the Danger Zone and cause a food hazard:

Leaving food to stand at room temperature.
Heating too slowly.
Cooling too slowly.
Leaving food in direct sunlight.
Combining hot and cold foods.

Food Temperature Danger Zone and Temperature Controls

The risk of bacteria multiplying to dangers levels can be reduced by:

Always keeping hot food hot (above 63°C) and cold foods cold (below 5°C).
Minimising the time between preparing and serving food.
Never leaving food out on counter tops at room temperature.
Keeping food in a hot or cold display – never allow the food to be left sitting on top where customers can contaminate the food by handling or sneezing.
Ensuring there is a sufficient space to carry out food preparation safely. There should also be sufficient space for food storage.
Never using food past its Use by date as it could be unsafe. Using or selling food past its Use by date is illegal. Food can be used after its Best before date provided that the food is still in acceptable condition. Where this is done however, it is strongly recommended to indicate to the consumer that the food is past its Best before date.
Ensuring good stock rotation for all foods whether stored in a hot cabinet, fridge or dry goods store.

The Most Common Food Poisoning Bacteria

The most common food poisoning bacteria are:

Salmonela bacteria. Salmonela are most commonly found in poultry but are also found in pig meat and other foods. Salmonela food poisoning is mainly associated with eating contaminated chicken and eggs and their products.
Campylobacter has relatively recently been recognised as causing food poisoning and now it exceeds Salmonella as the leading cause of bacterial food poisoning in Ireland. It is present in a wide range of animals and birds and is commonly found on raw poultry meat.
E. coli O157 and related E. coli are found in the gut of cattle and is mainly associated with eating undercooked minced beef, e.g. beef burgers, but cross contamination from raw meat can transfer these bacteria to other foods. They can cause serious illness and may even result in death.
Staphylococcus aureus is typically found on the hands and in and around the nose of healthy adults. During food preparation food handlers can easily transfer it on to food.

Additional useful information on how the spread of food poisoning bacteria can be stopped can be found in Temperature Control page of the Food Safety Authority of Ireland (FSAI).

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

Health and Safety in the Workplace

Effective Health and Safety management in the workplace is an important element of every organisation. Every year, accidents at work cost the Irish industry billions of euros. The effects of the injuries sustained vary from minor to major injuries. In some cases, employees will be needing an extended period of time off work. In other cases they will never be able to work again. Unfortunately, in some cases they will receive injuries that would be fatal. The fact is, many of these accidents are avoidable and should have not happened.

Much of Health and Safety relies on ensuring that the appropriate risk precautions are in place. Additional information about workplace hazards are available in our blog entry from 21 April 2023 Workplace Accidents and Their Prevention. If individuals are aware of potential hazards and adopt safe working practices, they can control the risks and reduce the number of accidents and injuries.

Workplace Fatalities from 2017 to 2022

The work-related injuries include any injuries incurred by workers in the course of their work. These injuries can range from minor injuries to the most serious injuries that resulted in death. According to the Health and Safety Authority of Ireland and the Health and Safety Statistics they publish, the following is workplace fatalities statistics for years 2017 – 2022:

2017 – 47 fatalities.
2018 – 39 fatalities.
2019 – 48 fatalities.
2020 – 54 fatalities.
2021 – 38 fatalities.
2022 – 26 fatalities.

There have been 230 fatalities in Ireland since 2017.

Health and Safety in the workplace is an important aspect of any organisation. All work related fatalities are preventable through vigilance and effective Health and Safety management. All employees and persons affected by business activities deserve to go home after their work day has ended.

Common Causes of Accidents in the Workplace

Whilst not all workplace accidents result in death, the majority of them will result in an injury. Common causes of accident in the workplace are often:

Slips, trips and falls.
Poor lifting and carrying.
Being struck by vehicles or moving objects.
Falls from height.
Misuse of machinery.
Incorrect use of harmful substances.

Work related activities can also be responsible for diseases and ill health. These, in some cases, can have long term, irreversible effects. For example:

Hearing loss from noisy workplaces.
Stress
Skin disorders.
Hand Arm Vibration Syndrome (HAVS).
Back pain.
Asbestosis and cancer as a result of asbestos exposure.
Work-related lung diseases and cancers.

These hazards can be controlled by assessing risks and putting in effective controls. Effective health and Safety practices will not only minimise the pain and personal consequences to individual employees, but also reduce the financial impact on employers and services funded by the taxpayer.

Business and Human Costs of Ineffective Health and Safety in the Workplace

The costs on the business for ineffective Health and Safety in the Workplace can be significant:

Legal advice and insurance costs.
Legal action, possibly resulting in compensation.
Sick pay.
Lost production and sales.
Equipment and stock losses and damage.
Time and money spent on investigations and improvements.
Recruitment and payment of cover/replacement staff.

These, however, can fade into insignificance when weighed against the human cost:

Pain and suffering.
Disability, possibly long-term.
Health care and rehabilitation.
Loss of earnings.
emotional and financial burden on family.
Potential loss of life.

Safe working conditions are a prerequisite for a healthy and productive workforce.

Ineffective Health and Safety in the Workplace – From the Press

The Health and Safety Authority reported on 26th June 2023 that the company was fined €750,000 after fatal fall from height in workplace. The fatal incident occurred when a worker stepped onto a fragile surface. The fragile surface that sealed a vertical service duct which gave way and the worker fell from a height.

Mark Cullen, Assistant Chief Executive of the Health and Safety Authority, commented, “Where there is a known risk in a workplace, in this case working from height, employers in control of that workplace have a duty to ensure that the appropriate precautions are in place. This will protect employees and others who may be carrying out work activity at the place of work under their control. Failure by the employer in this case has led to the tragic death of a worker. We urge employers to carry out risk assessments and engage with their employees and others to ensure that incidents like this one are prevented.”

Online Health and Safety Training

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

Ergonomics in the Workplace

Ergonomics in the workplace is one of the most overlooked workplace related hazards. Ergonomics is the science of fitting the task to the person by designing equipment and apparatus that fits well with the human body and the way that it moves. People come in all shapes and sizes. This is why all workstations should be designed with adjustable features. For example, adjustable seats and work platforms. This will enable the worker to work comfortably. Uncomfortable workstation can result in people stooping, stretching, overreaching, twisting, etc. This can cause muscle fatigue and strain. In addition, it can possibly cause longer term damage or deformation.

Risk Assessing the Ergonomics in the Workplace

Some of the factors that should be considered when risk assessing the ergonomics of work activities are:

The degree of force that is needed to do the job.
The environmental conditions – lighting and temperature.
Adequacy of rest periods.
The repetitiveness of the task.

Any machine expected to carry out repetitive motions must be regularly maintained and parts replaced as they wear out. Failure to maintain machinery may result in breakdown. People may also be expected to carry out similar repetitive tasks and suffer wear and tear as a result. This can cause them to suffer permanent damage and being unable to work. Any activity involving high repetitions should be looked at carefully and redesigned to avoid this as far as possible.

Enabling Ergonomics in the Workplace

Some of the effective measures to enable good ergonomic practices in the workplace are:

Alternating tasks and work breaks to avoid repetitive strain injuries.
Providing comfortable working temperatures and adequate ventilation.
Providing sufficient lighting and minimising glare by glazing windows or supplying blinds.
Minimising vibration.
Mechanising the task.
Regular health tests may be necessary and should be promoted by employers.
Training will also help employees to be more aware of good practice.

Occupations commonly associated with musculoskeletal problems are computer users, checkout operators, dentists and workers on production lines. One of the preventive measures that should be taken to prevent injuries at work is Manual Handling training. The eLearn Safety provides blended learning Manual Handling course has been designed by our qualified tutors to assist the employer to comply with current legislation.

Ergonomics in the Workplace and Display Screen Equipment

Display screens cause many instances of eye and wrist strain, back problems and headaches. Some additional insights into problems caused by use of display screens can be found in our blog entry Prolonged Static Sitting at Work from 26 May 2023.

Many of the problems associated with the use of display screens can be mitigated by implementing effective measures to enable good ergonomic practices as listed in the previous paragraph.

Some additional measures should be provided/enabled:

Eye tests for regular users of display screen equipment.
Sufficient desk space to provide support for the forearms and at a height where they are parallel to the surface of the desk.
Height adjustable seating with back support and footrests available if necessary to facilitate correct posture and comfort.
Height adjustable display screens to enable them to be positioned so the eyes are level with the top of the screen. They should have filters (if older models to minimise flicker and glare), screen controls and be placed to avoid reflections on the screen.
Adequate work space under the desk to allow the operator to change positions.
Regular training in recognising the adverse effects that incorrect use can have on the body and how to correct incorrect postures. eLearn Safety offers a fully online VDU/DSE course.

Staff experiencing discomfort and pain whilst using display screen equipment should report these issues to their employer as soon as they become aware of them. To help understand the use of VDU/DSE, the Health and Safety Authority has published useful Display Screen Equipment – (DSE/VDU) – Frequently Asked Questions.

Online Health and Safety Training

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